Mar 20
Almond Cream Filled Croissants-Deliciously Flaky Pastry
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Almond Cream Filled Croissants-Deliciously Flaky Pastry
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Pumpkin Pasties Ingredients: For the Crust: 2 1/4 cups einkorn flour (270g) 1 cup cold butter, cubed 1/4 cup cold water Dash of salt For the Filling: 1 cup cooked pumpkin or canned pumpkin 2 tbsp granulated sugar 2 tbsp light brown sugar 2 tsp pumpkin pie spice 1 tsp vanilla extract 1 tsp all-purpose flour For Topping: 1 large egg 1 tsp water Sparkling sugar (optional) For the Glaze (optional): 1/2 cup powdered sugar 2 tbsp milk 1 tsp vanilla extract Directions: In a food processor, combine einkorn flour and cubed cold butter until mixture resembles pea-sized balls. Add water and salt, and pulse until dough forms. Divide dough into two portions, wrap in plastic wrap, and refrigerate for 30 minutes. In a bowl, mix pumpkin, granulated and brown sugars, pumpkin pie spice, vanilla, and flour until smooth. Roll out the chilled dough to 1/4 inch thickness and cut into circles using a 5-inch cookie cutter. Spoon a portion of the pumpkin filling onto each circle, fold to form a half-moon shape, crimp edges, and make small vents on top if desired. Whisk egg and water together for the egg wash. Brush each pasty with the egg wash and sprinkle with sparkling sugar, if desired. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until golden brown. For the glaze, mix powdered sugar, milk, and vanilla. Drizzle over the warm pasties if desired. Enjoy warm or with a scoop of vanilla ice cream! Prep Time: 40 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 5 minutes Kcal: 320 kcal | Servings: 6 servings These Pumpkin Pasties bring the perfect blend of autumn warmth and comfort. Wrapped in a buttery, flaky crust made from einkorn flour, each pasty holds a luscious filling of spiced pumpkin sweetened with both brown and granulated sugar. A dash of vanilla rounds out the filling, delivering a delightful balance of flavors that pairs wonderfully with the golden crust. Ideal for cozy fall gatherings or holiday spreads, these Pumpkin Pasties offer an inviting, rustic appeal. Served warm, theyre delicious on their own or with a drizzle of glaze, and a scoop of vanilla ice cream makes them even more irresistible. Whether for a dessert table or a festive snack, these pasties bring a bit of seasonal magic to any occasion.
egg tarts right now please (*'▽'*)
Recipe development - strawberry rhubarb pie with vanilla sugar. Juicy, sweet, tangy, beautiful colours - I might have the eat this all day long like the piglet I am. 🐖 . . . . . #foodwriting #recipe #recipedevelopment #chefslife #rhubarb #strawberryrhubarb #pie #alamode #magpie🥧 #piesplease #pieandcoffee #cookery #strawberryrhubarbpie #summerbaking #pastry #piecrust #flakypastry #nakedveg #eattheseasons #seasonal #fruitpie #britishsummer (at Camberwell)
Homemade croissants with honey butter drizzle
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A tasty tart with a flaky puff pastry crust that combines the sweetness of honey and the sourness of apricots.
Ingredients: 1 sheet frozen puff pastry. 1/4 cup honey. 1/4 cup apricot preserves. 1/2 cup sliced apricots. 1 tablespoon lemon juice. 1 tablespoon cornstarch. 1 tablespoon water.
Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to thaw puff pastry. On a floured surface, roll out puff pastry to fit a tart pan. Then, put the pastry in the pan. Over low heat, melt the honey and apricot preserves together in a small saucepan. Put sliced apricots and lemon juice in a bowl and mix them together. Fill up another small bowl with water and cornstarch. Mix them together to make a slurry. Put a thin layer of the honey-apricot mix on top of the puff pastry. Place the sliced apricots on top of the honey mix. Use water to brush the edges of the dough. For 20 to 25 minutes, or until the pastry is golden brown and the apricots are soft, bake in an oven that has already been heated. For a shiny glaze, brush the tart with the rest of the honey mixture in the last 5 minutes of baking. Let the tart cool down a bit before cutting it up and serving it.
Prep Time: 15 minutes
Cook Time: 25 minutes
schoonheidssalon ellen dufour
This poached pear tart combines the delicate sweetness of poached pears with the flaky goodness of puff pastry, resulting in a stunning and delicious dessert. The subtle hints of cinnamon and vanilla add warmth and depth to the flavor profile, while the apricot glaze provides a glossy finish. Perfect for any occasion, this tart is sure to impress!
Ingredients: 4 ripe pears. 1 lemon, juiced. 4 cups water. 1 cup granulated sugar. 1 cinnamon stick. 1 vanilla bean, split and seeds scraped. 1 sheet frozen puff pastry, thawed. 1/4 cup apricot preserves. 1 tablespoon water. Powdered sugar, for dusting.
Instructions: Take the cores out of the pears, cut them in half, and peel them. Lemon juice, water, sugar, cinnamon stick, and vanilla bean with seeds should all be put in a large saucepan. Over medium-low heat, bring to a boil. Put the pear halves into the liquid that is already simmering. Poach them for about 15 to 20 minutes, or until they are soft. Take the pears out of the water and let them cool down. Turn on the oven and heat it up to 400F 200C. Make a rectangle out of the puff pastry that is big enough to fit the pears. Place the puff pastry on a baking sheet that has been lined with parchment paper. Put the apricot preserves and 1 tablespoon of water in a small saucepan and heat them until the preserves melt and become smooth. Spread the melted jam on top of the puff pastry. Put the halves of the poached pears on top of the puff pastry. The tart should be baked in a hot oven for 20 to 25 minutes, or until the pastry is golden brown. After baking, let the tart cool down a bit before sprinkling powdered sugar on top. Put the slices on a plate and serve them hot or cold.
Prep Time: 30 minutes
Cook Time: 45 minutes
Literacy Council Of West Alabama
This tomato tart is a delicious way to showcase ripe, in-season tomatoes. The combination of flaky puff pastry, juicy tomatoes, and melted cheese makes for a simple yet flavorful dish that's perfect for a light lunch or appetizer.
Ingredients: 1 sheet frozen puff pastry, thawed. 2-3 large tomatoes, thinly sliced. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Preheat oven to 400F 200C. Roll out the puff pastry into a rectangle and place it on a parchment-lined baking sheet. Prick the pastry all over with a fork, leaving a border around the edges. In a small bowl, mix together the minced garlic, olive oil, and balsamic vinegar. Brush the garlic oil mixture over the pastry, focusing on the border. Sprinkle half of the mozzarella and Parmesan cheeses over the pastry, again leaving the border. Arrange the tomato slices on top of the cheese in a single layer. Season the tomatoes with salt and pepper. Sprinkle the remaining cheese over the tomatoes. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cheese is bubbly. Remove from the oven and let cool slightly before garnishing with fresh basil leaves. Slice and serve warm.
Prep Time: 15 minutes
Cook Time: 25 minutes
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