Mini Apple Tart

Ingredients:

1 peeled, cored and finely chopped Granny Smith apple

1/4 cup finely chopped walnuts

2 tablespoons raisins

1/4 cup brown sugar

3 tablespoons butter

1/4 teaspoon cinnamon

15 homemade mini fillo dough shells(Refer to Key Lime Tart for how to make)

Red glazed cherries for garnish

Method:

In a medium skillet, sauté apples, walnuts, raisins, brown sugar and butter over low heat until apples are tender, stirring frequently.

Remove from heat and stir in cinnamon.

Cool slightly and spoon 1 tablespoon of apple mixture into each mini Fillo Shell.

Garnish with half a glazed cherry.

Serve immediately.
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Serves

Key Lime Tart

Key Lime has a higher acidity, a stronger aroma, and a thinner rind than that of the persian lime. It is valued for its unique flavor compared to other limes, with the key lime having a more tart and bitter flavor.

Ingredients:

1/2 cup softened cream cheese

1/4 cup sweetened condensed milk

2 tablespoons fresh lime juice

1/4 teaspoon lime zest

15 homemade fillo dough shells (how to make the shells is at bottom of the page)

2 thin slices of lime, cut into eighths, for garnish

Method:

In a small bowl, combine cream cheese and milk.

Mix until light and fluffy.

Add lime juice and lime zest. Mix thoroughly.

Chill for 1 hour.

Spoon or pipe 2 teaspoons of filling into each Fillo Shell.

Garnish with sliced lime.

Serve immediately

HOW TO MAKE MINI TARTS

Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.

Carefully unroll fillo sheets onto a smooth, dry surface.

Cover fillo completely with plastic wrap, then a damp towel.

Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.

Microwave butter until melted. This will give you a lighter and flakier pastry.

Brush each layer of fillo with melted butter, margarine or oil. 5 layers are needed.

To prevent edges from cracking, brush edges first and then work into center.

Be sure to brush the last layer of fillo with melted butter.

Lightly butter tartlet or muffin pan.

A general guide is to cut the fillo about 1" larger than the pan or tart which you are using, so that the fillo circle is large enough to go completely up the sides of the pan.

Place cut tart shape in the buttered pan. Carefully push fillo into pan, pressing firmly against bottom and sides.

Bake empty shells in preheated 350ºF oven for about 8 to 10 minutes or until golden brown.

Cool 5 minutes.

Remove and fill.

Serves

Scallion Pancake

These pancakes freeze well, so when there are scallions in abundance, make some and when you feel like having a pancake, just remove from freezer and throw one on to a hot pan.

Ingredients:

3 cups unbleached all-purpose flour

1 cup hot water

1/2 cup room temperature water

Shortening for spreading

Scallions - cut fine

Salt to taste

Method:

Put 3 cups of flour in a big mixing bowl, make a well in the center and pour 1 cup hot water into it.

Using a wooden spoon or a chinese rolling pin, stir to mix and add in the room temperature water a little at a time, until no more loose flour is visible and a dough is formed.

Cover dough with a damp towel and leave to rest for 20 minutes.

After 20 minutes, knead dough until smooth and elastic. Leave dough covered to rest again for another 30 minutes.

After resting, flour the pastry board and roll out the dough as thinly as possible.

Spread softened shortening onto the rolled dough and sprinkle generously with salt, then the scallions.

Roll the dough up into a swiss roll.

Using your palm as a guide, pinch off a piece of rolled dough, the size of your palm and then pinch the ends to seal. Place one end on your palm, and press down the other end to make a disk. Line this disk to rest and proceed with the next piece. you should have 10 pieces or more if your palm is smaller.

Take the first disk and roll it to a very thin circle. If the dough is resisting, leave this to rest and continue with the next one and so forth. (pancake can be frozen for later serving)

Heat a frying pan with a little oil on medium high heat. Drop a piece of pancake in and as soon as the pancake gets set, flip it over. Fry until it is golden brown.

When pancake is done, using a chinese rolling pin, hold the pancake down about 1 - 2 inches from the edge, then using a spatula, push in the edge of pancake to the rolling pin. This will break up the pancake and makes it flaky.

Serve hot.

Alternatively:

you could divide down into 10 portions and roll 1 portion at a time, spread with shortening, salt and scallions.

Roll up like a swiss roll, then coil it up and tuck the ends in. Rest, then roll into thin circle.(pancakes can be frozen for later serving)

Fry as above

Serves

Raspberry Danish Spirals

As the title denotes, these Spirals are made from the Danish dough. It is to be noted that it is important to make a full recipe of danish dough or the sufficient layering will not be achieved, although you only need half of the dough. An 'oven proof' jam containing a gelling agent that will not not melt out during baking is preferable. Look out for the 'gelling agent' under the 'ingredients' label from the jam bottle

Ingredients:

One half of the recipe of The Danish Dough

3 1/2 ozs/1/2 cup/100 g granulated sugar
1 tsp/1.3 g ground cinnamon
3 1/2 ozs/1/2 cup/100 g chopped walnuts
1 large egg lightly beaten to be used as glue
12 ozs/3/4 cup/340 g seedless raspberry jam

Method:

Roll out the dough on a lightly floured surface into a rectangle 1/2 inch (6 mm) thick. Using a pizza cutter, trim the edges of the dough so they are straight.

In a separate bowl, mix the sugar, cinnamon, and walnuts together.

Using a pastry brush, lightly brush the dough with the beaten egg and evenly sprinkle the sugar, cinnamon and nut mixture over half of the dough, Using hands, spread the mixture evenly.

Fold the unfilled half of the dough over the sugar, cinnamon, and nut mixture and, using a rolling pin, lightly roll over the dough so both sides adhere.

Using a pizza cutter. cut the dough crosswise into 1/2 inch(1.25 cm) thick strips.

Working with each strip separately, gently pull a strip lengthwise to stretch it slightly and twist it over and over until it is tightly wound. Coil the twisted dough around itself to form a spiral and place the coil on a parchment-lined sheet pan.

Repeat with the remaining strips.

Allow the spirals to proof in a proof box at no higher than 85f(30c) for approximately 30 minutes to 1 hour or until they appear puffy. (i do not have a proof box, so i cover loosely, the sheet pan with plastic wrap and then cover with a damp cloth).
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Make an indentation in the center of each coil and fill with some jam.

Preheat the oven to 400f(205c).

Bake the spirals for 10 - 12 minutes, or until they are golden brown.

While the spirals are still hot, drizzle each with the sugar icing. Sorry - no sugar icing for Lily and family.

This Croissant is made from Danish Dough and is cut differently from "The Croissants i made with Croissant Dough. The base is 2 1/2 inch and the height is 10 inches.
Serves

Almond Danish Braid

Ingredients:

Danish Dough:

4 fl ozs/1/2 cup/120 ml lukewarm water (110f/43c)
4 fl ozs/1.2 cup/120 ml whole milk scaled and cooled to lukewarm(110f/43c) in a small saucepan
1/2 oz/3 1/2 tsp/10.5 g instant yeast
10 ozs/2 cups/285 g bread flour, plus more if needed
9 ozs/2 cups/255 g all-purpose flour

3 1/2 ozs/1/2 cup/100 g granulated sugar

1/4 oz/1 tsp/6 g salt
1/4 tsp/1.5 g ground cardamom
1/2 oz/1 tbsp/15 g unsalted butter,softened
2 large eggs, room temperature
1 lb/2 cups/455 g unsalted butter, cold but not hard (leave at room temperature for 30 minutes to soften slightly)

Almond Danish Bread:

Using one half of the Danish Dough.

Almond filling:

5 ozs/1 1/4 cups/145 g yellow or white cake broken into pieces
4 ozs/115 g almond paste
1 oz/4 tbsp/30 g granulated sugar
2 ozs/4 tbsp/55 g butter, softened
3/4 fl oz/1 1/2 tbsp/20 ml water

Almond Danish Braid:

1 1/2 oz/1/2 cup/50 g sliced almonds, lightly toasted

1 large egg white beaten with 1 tsp(5ml) water to be used as a glue and a wash.

Confectioners Sugar Icing

4 ozs/1 cup/115 g confectioners' sugar - sifted
1 - 1/2 tsp/15 - 22.5 ml milk, plus more if needed
1 tsp/5 ml vanilla extract
Method:

Danish Dough:

Add the water to the saucepan containing the sealed milk.l Add the yeast and stir to dissolve.

In the bowl of an electric mixer using the paddle attachment, combine the flours, sugar, salt and cardamom. Blend the dry ingredients on low speed until they are well combined.

On low speed gradually add the warm yeast and milk mixture, softened butter, and eggs until a soft dough forms. Stop the machine and feel the dough. If it feels too sticky, sprinkle in a small amount of bread flour.

Remove the dough from the bowl and knead it until it feels smooth and elastic but still soft. Do not overwork the dough. Shape the dough into a rectangular disk. Wrap the dough in plastic wrap and chill it for 30 minutes.

Preparing the Butter to be enclosed.

Place the butter on a piece of plastic wrap that is at least two or three times its size o a clean, dry work surface. Cover the butter with another piece of plastic wrap the same size as the first. Using a rolling pin, hit the butter to soften it slightly and then begin to roll and push it into an even 6 x 12 inch(15 x 30 cm) rectangle. Do not over handle the butter. It should, ideally, be the same consistency as the dough. Dry it aside, do not chill.

Enclosing the butter

On a lightly floured work surface, roll the chilled dough into a 9 x 18 inch (22.5 x 45 cm) rectangle. Place the rectangle of butter across two thirds of the rectangle and fold like a letter, bring the unbuttered end up over to the middle of the butter, sealing the dough all along the edges. Fold the remaining buttered portion of the dough on top, completely sealing the butter inside. Be sure to stretch the corners of the dough to square it off, pressing it down to seal the edges together. Using a pastry brush, dust off any excess flour.

Completing One Three-fold or Letter-fold turn:

Rotate the dough 90 degrees so that when the dough is rolled out, the open ends will become the short sides of the rectangle. It will be these short sides that are folded into the center to make sure the fat stays enclosed. Roll out the dough to a 9 x 18 inch(22.5 x 45cm) rectangle. Using a pastry brush, dust off any excess flour.

Take one short end of the dough and fold it one third of the way toward the middle, like a letter, pressing it down slightly. Take the other short end and pull it over the dough to meet the other side as if you are folding a letter. Press the dough down slightly so the edges remain sealed. This step completes one letter-fold turn. Press one finger into the dough to show one turn is complete. Wrap the dough in plastic wrap and chill for 1 hour. A marker can also be used on the plastic to mark one completed turn.

Repeat rolling, folding, chilling and marking the number of completed turns two more times for a total of three turns. After the third and final turn is complete, wrap the dough tightly in plastic wrap two times and chill it overnight in the refrigerator. The dough will expand in the refrigerator because of the yeast, so be sure it is swaddled securely within the plastic.

To make the Almond Filling:

In a food processor, process cake pieces until finely ground.

Add the almond paste, sugar, and butter and process the mixture until well combined. With the motor running, add the water and process the mixture until a paste forms.

To assemble the Almond Danish Braid:

Roll the danish dough out to a 10 x 15 inch(25 x 37.5 cm) rectangle on a lightly floured surface. Brush off the excess flour from the dough. Pick up the dough and place it onto a parchment lined sheet pan.

With a pizza cutter, lightly mark a line parallel to the long side approximately 3 inches in from the edge, going completely down the length of the dough without cutting through to the other side. Do the same on the opposite long side.

Spread the almond filling over the narrow rectangle that has formed. Scatter half the almonds over the filling. Using a pizza cutter, make 3 inch(7.5 cm) long cuts on an angle that are approximately 3/4 inch(2 cm) apart all the way down the length of the dough on both sides. These cuts should resemble fringe on both sides of the dough.

Lightly egg wash the fringed strips. Begin at the end of the dough where you started to cut the fringed pieces and fold the piece of the dough on top of the narrow rectangle to come over the filling by 1 inch(2.5 cm). Fold in the strips alternating left and right sides and continuing down the full length of the dough so that it resembles a braid. Reserve the egg wash by covering it with plastic wrap and place it in the refrigerator.

Place the braid in a proof box at no higher than 85f(29c) for 30 minutes to 1 hour or until the braid appears puffy.

Preheat the oven to 375f(190c)

Using a pastry brush, brush the entire surface of the braid with the reserved egg wash.

Bake the braid for 25 - 30 minutes or until the braid is golden brown.

Serves

Cream Puff Swans

These Swans are made from Choux Paste which is also known as 'pate a choux' of which the French term means 'cabbage paste', so deemed because of the cabbage-like appearance of small cream puffs. There are two schools of thought when baking with choux paste.

One method is to bake the dough at an extremely high temperature, approximately 425f(219c) for a short period of time to cause steam to form quickly and then lower the temperature to approximately 375f(190c) to finish the baking process. This causes the egg protein to coagulate and form a set structure.

Almond Pear Tart

Almond Pear Tart

MERRY CHRISTMAS

This rich almond tart is always a perfect dessert to be served after Christmas Dinner. This is super darn tasty!! It has a strong almond flavor but it is also delicate and lovely. The best part is, it is relatively easy to bake, looks impressive and and tastes delicious without being overwhelming.

Ingredients:
1 sheet (1/2 of 17.03 oz box) puff pastry - thawed in the fridge
1-7 oz box Odense Almond Paste, grated
1/3 cup sugar
1/2 stick (4 tablespoons) butter, room temperature
2 large (not extra large) eggs, room temperature
3 tablespoons all-purpose flour
1 large can (30 oz) pears halves in heavy syrup

Optional: Raspberries or powdered sugar


TOOLS & EQUIPMENT
9-10 inch tart pan

Method:
Preheat oven to 375° F.

Roll out puff pastry on a lightly floured surface. Lay in ungreased tart pan and gently push dough into sides. Roll across top with rolling pin to cut off excess. Place pan on baking sheet.

Add Almond Paste, sugar and butter to a mixing bowl. Beat on low speed to incorporate. Beat on high for 2 minutes. Add eggs one at a time, beating after each. Beat on high for 3 minutes and pour batter into tart shell.

Drain pears. Place pears cut side down on a cutting board. Make 4 length-wise diagonal slices, about 1/8" from top of pear through the bottom, so pear slices will fan out.

Place pears close to edge of tart, and arrange decoratively on batter and bake for 45 minutes or until firm.
Save any remaining pears for serving with cooked tart.
Tent with a piece of aluminum foil if tart is browning too quickly.
Tart is done when a toothpick inserted in middle comes out clean.
Rest tart on wire rack for 10 minutes then unmold.
Serve tart warm or cold with raspberries, pears or sifted powdered sugar

Serves