Here's a collection of yummy pastries, tarts, pies....YUMMY!
Fresh Fruit Danish
- Roll, cut, and shape: 30 minutes
- Refrigerate: overnight (if you want morning pastries)
- Proof: 1.5 – 2 hours (30 minutes if the dough has not been refrigerated)
- Fill: 10 minutes
- Bake: 10 – 13 minutes
- One recipe well-chilled pastry dough (recipe follows)
- About one cup almond and/or cream cheese filling, at room temperature (recipes follow)
- Fresh fruit of your choice: pitted cherries, blueberries, strawberries, apricot halves, etc.
- One egg, lightly beaten (or egg left over from making cream cheese filling)
- Cut the dough in half to make two rectangles. While working with the first half, keep the second one chilled.
- Roll one piece of dough into a 20 x 10-inch rectangle.
- Trim the rectangle just enough to give it cleanly-cut edges. Cut the dough into eight pieces, each 5 inches square. I used a pizza cutter for this. If using a knife, cut straight down on the dough. Do not drag the knife through the dough; this makes the layers stick together.
- Shape each piece as desired (see below) and place on a parchment-lined baking sheet. Depending on how you shape, you will need two or three baking sheets to accommodate all 16 pastries.
- Brush lightly with egg. Try to avoid washing the cut edges of the dough, as this tends to glue them together. Reserve the extra egg.
- Repeat with the other half of the dough. Cover with plastic wrap or slip into a large bag, and refrigerate overnight.
- In the morning, remove the pastries from the refrigerator and let them proof, still covered, for about 1.5 – 2 hours, until they feel light and puffy.
- Meanwhile, space two racks evenly in the oven and preheat on the convection setting to 375F. (If you don’t have convection, preheat to 400F. You may have to rotate the baking sheets halfway through baking.)
- Brush the pastries again with egg.
- With wet fingers, make a depression in the center of each pastry. Fill with about one tablespoon of filling, and press fruit of your choice into the filling. If using multiple pieces of fruit, crowd them as closely as possible; they will spread during baking.
- Bake for 10 – 13 minutes, until the pastry is flaky and golden brown.
- Bring milk and egg to room temperature: about 30 minutes
- Mix and chill: 8 hours to 4 days
- Roll and fold: 20 minutes (longer if dough warms and needs to be re-chilled between folds)
- Chill: 30 minutes to 4 days
- 57 g warm water (110F)
- 120 g milk, at room temperature
- 50 g (one large) egg, at room temperature
- 5.8 g (generous 1-3/4 t.) instant yeast (original recipe calls for 2.5 t. active dry)
- 50 g sugar
- 6 g (1 t.) salt
- 330 g all-purpose flour
- 226 g cold unsalted butter
- In a large bowl, whisk together the water and yeast. Let stand for a minute, then whisk in milk, egg, sugar, and salt.
- Place the flour in the bowl of a food processor. Cut the cold butter into 1/4-inch slices and add to the flour. Pulse the processor briefly about 10 times, until the butter is cut into pieces of approximately 1/2-inch diameter. Don’t overprocess!
- Add the flour and butter mixture to the wet ingredients. Fold with a rubber spatula until the liquid ingredients are just barely incorporated. The dough will be very rough and chunky with butter.
- Cover the bowl and chill the dough for at least 8 hours and up to 4 days.
- Turn the dough onto a floured surface; a cool stone or metal counter is best, if you have one. Sprinkle the dough lightly with flour and pat it into a roughly square shape. With a rolling pin, roll the dough into a 16-inch square. Fold it into thirds, letter-style
- Roll the dough into a 24-inch by 10-inch rectangle. Again fold the dough in thirds so you have a 8 x 10-inch rectangle. (At this point, my dough was getting a bit warm and flabby and so I wrapped it in plastic and returned it to the refrigerator for about 45 minutes.)
- Roll the dough into a 20-inch square and again fold in thirds.
- Roll the dough into a 24 x 10-inch rectangle. Fold into thirds to end up with an 8 x 10-inch rectangle.
- Wrap in plastic, and chill for at least 30 minutes, or up to 4 days.
- 226 g cream cheese
- 113 g sugar
- 19 g butter, at room temperature
- 28 g flour
- 21 g egg, lightly beaten, at room temperature (This is a little less than half a large egg. Save the rest of the egg to wash the pastries.)
- 4.5 g (1 t.) vanilla extract
- Soften the cream cheese with a hand mixer on low speed.
- Add the butter and beat on medium speed until incorporated.
- Add the sugar in three portions, mixing well after each addition.
- Beat in the egg, then the vanilla.
- This can be made ahead and refrigerated for several days. Bring it to room temperature before using.
- 112 g butter at room temperature
- 112 g sugar
- 112 g almond meal (or you can grind blanched almonds finely in a blender or food processor)
- 35 g flour
- 50 g (one large) egg, lightly beaten, at room temperature
- 3.4 g (3/4 t.) rum
- Blend flour and almond meal together.
- With a hand mixer, cream butter and sugar in a medium bowl.
- Add the egg little by little, mixing well after each addition.
- Beat on medium speed until light.
- Add the flour/almond meal mixture and mix until incorporated.
- Add the rum and mix well.
- This can be made ahead and refrigerated for several days. Bring it to room temperature before using.
Top an easy unroll-and bake Pillsbury® refrigerated pie crust with a yogurt filling and fresh strawberries.
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 cup semisweet chocolate chips, melted*
2 containers (6 oz each) Yoplait® Original 99% Fat Free banana crème or French vanilla yogurt
2 small bananas, sliced
1 can (21 oz) strawberry pie filling
1 cup fresh strawberries, sliced
1.Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
2.Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
3.Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
4.Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator.
*To melt chips, place in small microwavable bowl. Microwave on High 45 seconds; stir until smooth. If necessary, microwave an additional 15 seconds.
High Altitude (3500-6500 ft): Bake 17 to 22 minutes.
Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (
1 cup white wine
1 1/3 cup red wine
1 cup water
1 whole vanilla bean
2 cinnamon sticks
1/2 Tbspn cloves
2 extra ripe Anjou pears
10 firm ripe Seckel pears (4 Bosc pears also work, if Seckels aren't available)
1. In a deep medium saucepan, combine the wine, water, and sugar. Split the vanilla bean; scrape the seeds into the saucepan and add the entire bean. Add the cinnamon sticks and cloves.
2. In a food processor, puree the extra ripe Anjou pears. Strain the puree through a fine sieve into the wine mixture in the saucepan.
3. Bring the contents of the saucepan to a boil and then reduce to a simmer.
4. Meanwhile, use a melon baller to remove the center of the seckel pears, starting from the bottom. Peel each pear.
5. Once the wine mixture has come to a simmer, add the seckel pears. Cook at a simmer until done, about 10 minutes, depending on the original firmness of the pears.
6. Strain the pears from the liquid once they are done and set them on a cooling rack to cool and drain. Keep the remaining poaching liquid in the refrigerator for future use.
Frangipane tart filling
adapted from Baking: From My Home to Yours by Doris Greenspan. (Note: I never did have the original recipe, and this one's been cobbled together and hand-scribbled by me a few times over, so changes have been made, I think.)
3/4 cup blanched and slivered almonds
2 tspn AP flour
1 tspn cornstarch
2/3 cup sugar
6 Tbspn butter, at room temperature
1 large egg + 1 egg white
1 tspn vanilla
1 tspn almond extract
1 tspn brandy
1. In a food processor, combine the almonds and flour. Grind finely.
2. Add in sugar, butter, and flavorings. Blend.
3. Finally, blend in the eggs until the mixture is smooth.
4. Allow the filling to rest in the refrigerator for two to three hours.
Sweet tart pastry crust
This is my go-to sweet tart pastry recipe, with a hint of almond added especially for this tart. I even have to resist eating the dough raw!
makes enough for a 9" round tart
1 3/4 cups AP flour
7 Tbspn cold butter
4 Tbspn sugar
1 egg yolk
1 1/2 Tbspn water
1/2 Tbspn almond extract
1. Preheat oven to 425 degrees F.
2. Combine all ingredients in a food processor. Blend just until a dough begins to form.
3. Remove from food processor and place the dough on a floured work surface. Knead gently just until the dough comes together. Chill if the dough is too warm.
4. Roll out the pastry or pat down evenly into the bottom of the pan. (The patting works perfectly for this crust.)
5. Chill the dough for about 20 minutes in the freezer.
6. Using a fork, prick the bottom of the pastry several times. Top with a layer of foil or parchment paper and then fill the crust with pie weights. (I use dried beans--multi-purpose! Don't waste your money on pie weights.)
7. Bake in the oven for about 15 minutes until almost done. Remove and let cool.
Tart assembly and final baking
additional ingredient: apricot jam/preserves
1. Preheat oven to 350 degrees F.
2. Spoon the frangipane filling into the baked tart shell and smooth.
3. Slice the poached pears thinly and arrange on top of the frangipane filling. The filling will puff up during baking, so keep that in mind when you make your pear arrangements.
4. Bake the tart for 40-50 minutes, until the frangipane is puffed and firm to the touch.
5. Remove from oven and let cool.
6. Heat the apricot jam in the microwave until it is liquid. Using a pastry brush, brush a thin layer of glaze onto the tart.
Butter a 9" pie dish and set aside
Pit the cherries. I just cut them in half and took the stone out.
Whisk the eggs in a bowl for about 2 mins until they begin to turn pale. Add the cream, milk, vanilla, nutmeg, sugar and butter. Mix well.
Bake for 30-40 mins until golden.
An inserted toothpick should come out clean and it should be firm inside.
Allow to sit out of the oven for 20 mins before serving.
Makes 1 9-inch pie
3 cups of frozen blackberries
1/2 cup light brown sugar
1/4 cup sweetened crystalized ginger
2 Golden Delicious apples, peeled, cored, and chopped
1/2 teaspoon nutmeg
Pinch of salt
1 tablespoon cornstarch
1 egg, beaten thoroughly
1 tablespoon butter, cut into small pieces
(Photos by: cheesesteaktown.com, iowagirleats.wordpress.com, loudunitalianrestaurant.com, mamaleones.net, mamapizzaandgrinders.com)
Ingredients and Method:
Starting with the dough:
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
You may need to add water to the dough one Tablespoon at a time, depending on the humidity. Your dough should be very pliable, but NOT STICKY!
After you've mixed your ingredients for three minutes on low, separate the dough into two balls and roll out onto your two pizza pans. I prefer to cook on baking stones, well seasoned. I prebake the rolled dough at 375 for 10 minutes, then add my toppings. Toppings are an individual preference, all the way down to the sauce. I use whatever sauce I have on hand, but prefer tomato puree seasoned with oregano, basil and thyme. After you've loaded your pizza with toppings and cheese, bake in oven again for 15 minutes or until cheese is golden and bubbly.
So easy! And you read that recipe correctly...no rising time for the dough.
Some other variations (think CiCi's!) that we've tried:
Sauteed onions, bell peppers and black olives (for the grownups, of course)
Mexican Pizza: I've been known to use leftover taco meat, but you can fry one pound of ground beef and add an envelope of taco seasoning, prepared according to directions. Replace the mozarella with Jack or cheddar cheese, and after cooking, load on the taco toppings: lettuce, sour cream, chopped tomatoes...whatever you like!
Philly Cheesesteak Pizza: Fry one pound of ground beef, add one envelope of onion soup mix, and one cup of water with two tablespoons of flour (hint: whisk in flour well to the cold water before adding to the meat) . You can grill some more onions, bell peppers and mushrooms for a topping and finish with melted velveeta!
Pastry for a two crust pie
1/3 cup granulated sugar
1/3 cup light or golden brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
4 large apples, peeled, cored and diced
2 teaspoons lemon juice
Glaze: 3 egg yolks + 3 teaspoons milk
1) Preheat oven to 425 degrees F. Grease and flour a large baking sheet. Set aside.
2) Combine both sugars, cornstarch, cinnamon, nutmeg and salt in a small saucepan. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 4 to 5 or until apples are tender, stirring often. Remove from the heat.
3) Divide pastry into two sections. Roll each as for a 9-inch pie. Using a 4 or 6-inch round cutter, cut dough into 4 or 6-inch circles. Using a tablespoon if for 4-inch pies or a 1/4 cup measure for 6-inch pies, spoon filling into center of circle. Moisten edges with water, fold in half and crimp with tines of a fork. Place on prepared baking sheet. In a small bowl, beat egg yolks with milk. Generously brush half moons with glaze.
4) Bake on center rack of oven for 20 to 25 minutes, or until deep golden brown. These are best if served warm. Yield: 8 to 16 servings.
2 packages of yeast
5 cups of bread flour/ maybe a little more for kneading
1 cup of plain yogurt
dried oregano to taste
1 teaspoon sugar
1 cup lukewarm water
1 tablespoon salt
a handful of Parmesan cheese
Mix yeast, sugar and water and let it sit for atleast 5 minutes in a bowl. It will look kind of bubbly.
Add yogurt, olive oil, salt, oregano, Parmesan cheese. Mix it all together.
Start to slowly add the flour at about a cup at a time. Mix it in. It will get to be hard to mix with a spoon. At this point, dump the mixture onto a lat loured surface. Mix the rest of the flour in by hand until it does not stick to your hand. At this point the dough is pretty elastic - press it and it comes back.
Now roll the dough into a ball. Coat a bowl with olive oil. Place ball of dough into bowl and cover with a towel or plastic. Leave for an 1 1/2 hours, the ball should have doubled in size.
Dump the ball onto a flat loured surface and "punch it down" by pressing it flat with the palm of your hand. I like to put a little oil and flour on my hands.
Cut it with a sharp knife into four equal pieces. Let each person have a dough piece. Make a ball and flatten it with a roller or your hands. place in an oiled pizza pan and even it out and make a nice edge.
Let it sit for 30 more minutes so it can rise again, this way when you cook it it will be very soft. this recipe will make four crusts.
3 ounces of feta cheese
8 ounces to sixteen ounces of pesto
fresh tomato, squash, peppers, onions, mushrooms, etc...
Cover your hands with a light coating of oil. Work the pizza crust in the pan to you get desired thickness. Then cover crust with pesto, cheese, tomatoes, etc. Take the pizza to the grill and plate on the grate just on the edge of your coals. Cook for ten to 15 minutes until the bottom of the crust is crisp and the cheese is melted. I like to grill my vegetables separately then add them at the end. Enjoy!
1 summer squash, shredded
3 green onions, thinly sliced
1 cup cheddar, shredded
1/2 cup mozzarella, shredded
2 tablespoons of flour
1 1/4 cup whole milk
salt & pepper to taste
powdered garlic to taste
6-8 ounces breakfast sausage (optional)
1 small onion, diced & 3 diced red potatoes OR 1 cup scalloped potatoes
1 cup grated cheese (you may want to alter this depending on what potatoes you use)
3/4 cups milk
1/4 cup heavy cream
salt & fresh ground pepper to taste (or about 1/2 tsp salt and 1/4 tsp pepper)
small splash of olive oil
1. Preheat the oven to 450. Lightly grease a 9 inch quiche pan. Press stuffing on the bottom and sides of the pan trying to make sure there are no gaps.
3 medium sized tomatoes
2 cloves of garlic, finely minced
1 teaspoon of sea salt
Pinch of oregano, dried or a few minced leaves of fresh
2 tablespoons extra virgin olive oil
6 ounces mozzarella
6-8 leaves of fresh basil
1/4 cup of fresh grated Parmesan Reggiano
Additional extra virgin olive oil
1/2 cup unbleached all-purpose flour
2 large eggs
1 1/2 tablespoons sugar
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter
1 tablespoon confectioners’ sugar
1 1/2 cups thinly sliced fresh fruit, of choice If you’re using strawberries sprinkle with sugar 30 min before using.
store bought or make your own
1 cup firmly-packed brown sugar
1/4 cup unsweetened cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)
Whoopie Pie Filling:
For this recipe, you are basically making a homemade Marshmallow Fluff/Creme.
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's) sugar
1 tablespoon pure vanilla extract
□ 1 can cherry pie filling
□ 2 or 3 fresh peaches
□ Bit of butter (about 3 tsp.)
□ 1/4 c. minute tapioca
□ 1/3 c. flour
□ 1/2 to 3/4 c. sugar
Peel and slice peaches. Place in layer in pie crust. Add mixture of sugar, flour and tapioca to peaches, then add butter. Add cherry pie filling to above.
Cover with top crust or lattice work over top of filling. Bake at 350 degrees (preheated oven) for approximately 45 minutes or until desired browning of crust.
2. Beat cream cheese, sugar and vanilla in large bowl until smooth and creamy. Whip cream in medium bowl with electric mixer on medium speed until stiff peaks form. Gently stir into cream cheese mixture. Cover.
3. Refrigerate until ready to serve. Fill or pipe cream mixture into pastry shells just before serving. Garnish with fresh berries and mint leaves, if desired.
Cream Tarts: Prepare as directed. Use graham cracker tart crusts in place of puff pastry shells.
Makes about 4 servings
1 cup water
1 stick (4 ounces) butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup butter
1 cup boiling water
1 cup flour with 1/4 tsp salt
1/2 tsp vanilla extract
Vanilla pudding – 1 package (some people make the filling. I’m a guy; I use pudding.)
2 cups milk (for pudding)
Semi sweet chocolate – 4 oz
1/2 cup heavy cream (mixes with melting chocolate)
Preheat oven to 450 degrees F
Add flour and vanilla, and stir vigorously – until its a gooey ball
Bake at 450 for 15 minutes – DO NOT OPEN OVEN.
• While they’re in the oven, make the pudding (add milk and whisk) and refrigerate
Remove and place on a cooling rack
• While cooling, melt the chocolate in a double boiler with the heavy cream. I don’t have a double boiler so just boil water in a large pot, put the mixture in a smaller one, and set it inside. Stir it with a rubber scraper till smooth
Once cooled, slice the tops off and put pudding inside – you can hollow them out, or use an injector, but nobody complains if you don’t.
Chill them in the fridge for 20 minutes – don’t rush here, they taste better chilled.
If you like, put whipped cream on top, and sprinkle on a little chocolate powder, or my favorite, some ground nutmeg.
from Chocolateria San Gines
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup all purpose flour
3 large eggs
vegetable oil, for frying
1 tbsp cornstarch
2 cups milk (any kind)
1/2 cup semisweet chocolate (chocolate chips)
1/4 cup sugar
In a medium saucepan, combine butter and water and bring to a boil. When mixture is boiling, add in flour all at once and stir vigorously with a wooden spoon until the dough comes together. Continue to stir and cook the dough for about 1 minute. Transfer to a large mixing bowl or to the bowl of an electric stand mixer. Turn the mixer on medium-high. Beat in the eggs one at a time, waiting until each has been well incorporated before adding the next. Batter may look wet before it comes together, but keep mixing and a smooth dough will form.
Transfer dough to a pastry bag fitted with a medium or large star tip.
Pour about 2-inches of oil into a deep saucepan. Bring the oil to about 365F.
Whisk together the cornstarch and milk. Add mixture, along with chocolate and sugar, to a small saucepan. Bring just to boil, whisking occasionally, and cook until sauce has thickened. Remove from heat.
1/2 cup all-purpose flour
1/2 tsp granulated sugar
1/4 tsp salt
4 tbsp (half stick) unsalted butter
1/2 cup water
1 egg white, beaten
1 1/4 cups milk
1 1/2 tsp vanilla extract
3 egg yolks
1/4 cup granulated sugar
2 tbsp cornstarch
1 tbsp water (more as needed)
handful of semisweet chocolate chips
1 tsp vegetable oil
1. Preheat oven to 400 degrees
1. In a medium-sized stainless steel bowl, mix together sugar and egg yolks.
Normally you would slice the eclairs open by cutting horitzonally on each one to cut off the tops. Since mine had holes in the bottom I just pried the holes open until they were the same size as the eclair and piped in the pastry cream (using the same ziplock bag trick that I used for piping the elcair dough). Fill each eclair with enough pastry cream to fill out the shell, but not so much that it bursts. If using cut open shells, replace the tops once the filling has been added.
Adapted from Chou Cream No Hon by Junko Iida (Original recipe in Chinese)
For the choux pastry
30g cake flour, sifted
30g bread flour, sifted (If you don't have cake and bread flours, I'd suggest just using 60g all-purpose)
40g unsalted butter, cut into cubes
2 eggs (around 100g)
1. Preheat oven to 200C. Line a baking sheet with baking parchment.
2. Place water, butter, sugar and salt into a small saucepan and heat over medium flame until butter is all melted and water is at a rolling boil.
3. Remove from heat, and add in the flours in one go. Mix together with a heatproof spatula until a dough forms.
4. Back on the heat, stir the dough continously until a thin layer of dough coats the base of the pan.
5. Transfer dough into a large metal bowl. Slowly add in the egg whilst mixing with a spatula until the egg is absorbed and formes a soft dough. An indicator is the formation of a 'triangle' when you lift the dough up using a spatula. Set aside the left over egg if not all of it was added.
6. Using a piping bag with a 1-cm tip (I just snipped off the end of a plastic bag), pipe around 10 mounds of dough, each around 4cm in diameter.
7. Brush over the left over egg, and with a wet finger, lightly press down any peaks on the dough.
8. Bake at 200 C for 30 minutes until golden brown.
For the chocolate cookie topping
20g cake flour
5g cocoa powder
25g unsalted butter, softened
1. In a small bowl, cream together the butter and sugar.
2. Fold on the flour and cocoa powder.
3. Press together the dough, and shape it into a log with 2-cm diameter. Wrap in plastic wrap and chill for at least 30 minutes.
4. Slice into 10 portions (or enough slices for the number of puffs you got using the recipe above). Place them on each mound of dough, and bake as per instructions above.
For the pastry cream
1/2 vanilla pod
3 egg yolks
25g cake flour
20g unsalted butter, cut into chunks
1. Split the vanilla pod lengthwise and scrape out the seeds.
2. Place the vanilla seens and pod into the milk in a small saucepan, along with half the sugar. Heat until the mill is just about to boil.
3. Whisk together the egg yolks and remaining sugar in a large bowl. Sift in the cake flour and whisk until well incorporated.
4. Remove the vanilla pod from the milk. Add the milk into the egg yolks in portions, stirring well after each addition.
5. Strain the mixture back into the saucepan. Cook mixture over low heat, stirring constantly until the mixture thickens into the consistency of thick cream and bubbles start to form.
6. Remove from heat and beat in the butter chunks.
7. Let cool completely before chilling and filling the cream puffs.
Makes 15 (2 tart) servings.
Prep Time: 20 minutes
1/3 cup plus 3/4 cup heavy cream
4 ounces bittersweet or semi-sweet baking chocolate, cut into chunks
2 ounces (1/4 package) cream cheese, softened
4 tablespoons sugar, divided
1/2 teaspoon McCormick® Pure Peppermint Extract
2. Microwave 1/3 cup of the cream and chocolate in microwavable bowl on HIGH 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Cool 5 minutes or until chocolate ganache starts to thicken. Spoon a heaping teaspoon ganache into each tart shell. Cool completely.
3. Beat cream cheese and 2 tablespoons of the sugar in large bowl until smooth. Beat remaining 3/4 cup cream, remaining 2 tablespoons sugar and extract in medium bowl with electric mixer until stiff peaks form. Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.
4. Spoon about 1 tablespoon Peppermint Crème into each tart. Garnish with chocolate shavings, if desired. Refrigerate until ready to serve.
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, lightly beaten
1/4 cup granulated sugar
1/2 cup (1 stick) butter, melted
Grated zest of 1 lemon
1 tablespoon lemon extract
Preheat a 7-inch pizzelle iron .. Sift the flour, baking powder, and salt
into a large bowl and make a well in the center .. Add the eggs, beating
until just blended .. Stir in the sugar, butter, lemon zest, and lemon
extract until well blended .. Drop 2 tablespoons of the batter onto the
center of the iron .. Lower the top so that the batter spreads .. Cook for 1
minute, or until browned at the edges .. Lift
minute, or until browned at the edges .. Lift up the top and remove the
cookie from the iron. and place on a rack to cool. . Repeat with the
Makes 12 cookies· Prep: 20 min .. Cooking: 1 min. per cookie
1 cup granulated sugar
2 teaspoons vanilla extract
1/4 pound unsalted butter, melted and cooled
2 cups all-purpose flour
2 teaspoons baking powder
- Preheat pizzelle iron as directed by the manufacturer. (This is often as simple as plugging it in and letting it heat for 15 to 20 minutes.)
- In an electric mixer, beat the eggs and sugar. Add extract and melted butter. On low speed, gradually add flour and baking powder to make a sticky dough.
- Drop dough from a teaspoon onto the hot iron. If the iron you are using allows you to bake 2 pizzelles at once, drop a teaspoonful into the center of each pattern outline.
- Close the cover of pizzelle iron and bake for 30 to 45 seconds, or until nicely browned.
- Using two forks, remove the hot wafer from the iron and place the pizzelle flat on a parchment-lined cookie sheet. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool, you can stack them. Dust with confectioner's sugar.
- Chocolate: add 1/2 cup cocoa to the dough along with the flour.
- Lemon: substitute 2 teaspoons lemon extract for the vanilla. Add 2 tablespoons lemon zest (grated rind from 2 large lemons).
- Almond: Replace vanilla with 2 teaspoons almond extract. Reduce the amount of flour to 1 3/4 cups. Add 1/2 cup finely ground almonds.
1/2 cup unsweetened soy yogurt
3/4 cup cane sugar
1/2 cup mild-tasting oil or margarine, melted and returned to room temperature
1 teaspoon pure vanilla extract
1 3/4 all purpose flour
2 teaspoons baking powder
1 1/2 teaspoon toasted green anise seed, ground
With a stand mixer or handheld, beat the soy yogurt and sugar together until well incorporated. Add the oil (or melted and cooled margarine) and vanilla, mix well. Sift flour and baking soda together and mix with the ground anise seed into the yogurt mixture. The resulting batter will be very thick, but will spread out on the iron when pressure and heat is applied. Follow instructions to bake on your pizzelle iron.
For chocolate hazelnut, omit anise seed, decrease flour to 1 1/2 cups, add 1/4 cup cocoa powder and 1/4 cup ground hazelnuts or hazelnut flour, and 1/2 teaspoon cinnamon powder.
For amaretto almond, omit anise seed, add 1/4 cup ground almonds or almond meal and 1 tablespoon amaretto.
Yield: Makes 10 servings (serving size: 1 wedge)
- 1/2 (15-oz.) package refrigerated piecrusts
- 6 ounces unsweetened chocolate baking squares, chopped
- 1 (14-oz.) can fat-free sweetened condensed milk
- 1 (8-oz.) container fat-free frozen whipped topping, thawed and divided
- Garnish: fresh raspberries
Preparation:1. Preheat oven to 425°. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.
2. Bake at 425° for 8 minutes. Remove weights and foil, and bake 5 to 7 more minutes or until golden brown. Cool completely on a wire rack (about 15 minutes).
3. Meanwhile, microwave chocolate in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.
4. Cover and chill 4 to 8 hours. Spread remaining whipped topping over pie; garnish, if desired.
- 6 cups Granny Smith apple slices, peeled and cored
- 1 teaspoon lemon juice
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
- 2 Tablespoons cold butter, cut in small pieces
- 1 Tablespoon milk or cream for brushing the top crust
- 1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust
- Preheat oven to 375 degrees F.
- Roll out the pie crust bottom and tops according to The Best Pie Crust directions, leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
- In a large bowl, toss the sliced apples with lemon juice. Add sugars, flour and spices if desired, mixing gently.
- Fold into prepared pie crust and dot with cold butter.
- Follow the double crust directions below.
- Bake for 50-60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast.
- Remove to cooling rack and let cool for at least 30 minutes.
- Serve Apple Pie à la mode with ice cream or sweetened whipped cream.
- Refrigerate any leftovers.
- Makes 1 double crust apple pie. Serves 8.
How To Make a Double Pie Crust:
- Unfold the top crust and place over the top of the apples. Fold the edges of the top crust over and under the bottom edges and flute with your fingertips. Likewise, the crust can also be sealed with the tines of a dinner fork.
- Brush the pastry crust with milk or cream and sprinkle evenly with cinnamon sugar.
- Cut small slits or vent holes into the top crust using a knife or a very small cookie cutter.
by Donna Diegel
Pie Crust Recipes Tips 101:
- All purpose flour works best. Whole wheat makes a heartier crust, but it can also come out gummy and tough.
- Any solid shortening will do, except all butter. Crisco® Zero Trans Fat Shortening is great way to cut the trans fat from your diet.
- Pie pans can be disposable aluminum, glass Pyrex, or Grandma's favorite embossed tin. Do not spray or grease the pie pan.
- Rolling pins can be a Grandma's wood rolling pin, or the newest stainless steel. It doesn't matter as long as you keep it coated with flour as you work the pie crust.
- The pastry blender is a handy gadget usually made of stainless steel. It has a handle attached to 5 or 6 sharp thin blades that cut through the shortening and dough. Much like using two knives, it is quicker and less messy with the same results.
Flaky Pie Crust Recipe
- 3 1/4 cups all-purpose flour
- 1 tsp salt
- 1 cup solid vegetable shortening
- 3/4 cup cool water (more or less) not cold
How To Make a Perfect Flaky Pie Crust
- Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well.
- Coat both hands with flour well. Being careful not to touch the shortening, break up the shortening into chunks.
- This is an important step. Do not let the heat of your hands melt the shortening. The least amount of contact with the shortening the better.
- With both hands, work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, pick up more flour and shortening as you go. Always keep the shortening in the middle of the flour.
- It should look like a small peas, with the shortening being totally incorporated into the flour.
- Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do NOT knead the dough as in bread making.
- Work the dough as little as you have to, just enough to keep it formed in a ball.
- Divide the dough into 3 or 4 equal portions.
- Cover the dough and refrigerate it for later, or use now.
- Take a handful of flour and throw/sprinkle it down on a counter top. Put the ball of dough in the middle of the flour.
- Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4" bigger than your pan.
- Fold the dough in half, place it in the pan unfolding to fit. Trim if necessary, but not too much. You want to have enough to fold the edges under.
- Fold the edges under, turning the pan and pressing the edge as you go.
- You now have a choice as to how you want to finish the crust. If you are making an open pie as in pumpkin or pecan, press the edges down with a fork to seal the edge and give it a nice pattern.
- Or, you can crimp the edges using your thumb and forefinger of your left hand and the forefinger of your right hand, and go around the edge of the pie making a v-shaped pattern, all the while keeping the edge slightly higher than the pie pan.
(Photos by links as provided and flickr.com)