Recipe for pop tarts:
Ingredients:
-2 dark chocolate bars
-2 prepared pie crusts
Method:
1. Break the chocolate bars into 2-square pieces. Place three pieces of chocolate on one half of the pie crust.
2. Place the second half of pie crust over the top of the chocolate. Use a pizza cutter or crimped-edge knife to slice around the chocolate, leaving a 1/4″ space around each edge of the chocolate. Crimp the edges with a fork and transfer to a baking sheet.
3. Bake poptarts in an oven preheated to 425 degrees for 9-11 minutes, or just until the edges are golden brown. Transfer to a cooling rack. Melt the extra pieces of chocolate in a small ziploc bag, snip off the corner of the bag, and drizzle over the poptarts.
4. Serve poptarts hot or cold, with a glass of cold milk. Makes 6 small poptarts.
-2 dark chocolate bars
-2 prepared pie crusts
Method:
1. Break the chocolate bars into 2-square pieces. Place three pieces of chocolate on one half of the pie crust.
2. Place the second half of pie crust over the top of the chocolate. Use a pizza cutter or crimped-edge knife to slice around the chocolate, leaving a 1/4″ space around each edge of the chocolate. Crimp the edges with a fork and transfer to a baking sheet.
3. Bake poptarts in an oven preheated to 425 degrees for 9-11 minutes, or just until the edges are golden brown. Transfer to a cooling rack. Melt the extra pieces of chocolate in a small ziploc bag, snip off the corner of the bag, and drizzle over the poptarts.
4. Serve poptarts hot or cold, with a glass of cold milk. Makes 6 small poptarts.
Recipe for cinnamon pull aparts:
Ingredients:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
Method:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
Method:
- 1. Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan.
- 2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
- 3. Bake 47 to 52 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Recipe for blueberry cream cheese pastries:
Ingredients:
1 8 ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
1 cup fresh or frozen blueberries
1/2 cup blueberry preserves
1 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed
1 egg
1 tablespoon water
Method:
1 8 ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
1 cup fresh or frozen blueberries
1/2 cup blueberry preserves
1 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed
1 egg
1 tablespoon water
Method:
- Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper; set aside.
- In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth.
- Add sugar, lemon juice, and vanilla. Beat until well mixed; set aside. In a small bowl stir together blueberries and blueberry preserves; set aside.
- On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10-inch square.
- Cut each square into six rectangles (each about 5 x 3 1/2 inches). Transfer rectangles to prepared baking sheets.
- Using a fork, prick the center of each rectangle, leaving a 1/2-inch unpricked border around all the edges.
- In a small bowl beat egg and the water together with a fork. Brush rectangles with egg mixture. Spread a well-rounded tablespoon of the cream cheese mixture onto the center of each rectangle, leaving a 1/2-inch border.
- Top each with 2 rounded teaspoons of the blueberry mixture, spreading evenly over cream cheese mixture.
- Bake for 15 to 18 minutes or until golden brown. Transfer to wire racks. Cool completely.
Recipe for apple cheese danish:
Ingredients:
Preparation:
1. In saucepan over medium heat, cook apples, 2 tbsp of the sugar, the lemon juice, cinnamon and 1/3 cup water until apples are tender yet still retain their shape, 8 to 10 minutes.
2. Whisk cornstarch with 2 tbsp water; stir into apple mixture. Cook, stirring, until thickened, about 1 minute. Let cool.
3. Meanwhile, stir together cottage cheese, egg yolk, vanilla and remaining sugar; set aside.
4. In small bowl, beat egg with 2 tsp water for egg wash; set aside.
5. On lightly floured surface and working with 1 sheet at a time, cut pastry into four squares.
6. Spoon rounded 1 tbsp of cheese mixture onto centre of each square; using back of spoon, spread diagonally almost but not all the way to opposing corners. Repeat with apple mixture.
7. Brush edges of pastry lightly with egg wash. Fold uncovered corners inward over filling, overlapping at centre.
8. Transfer to parchment paper–lined baking sheets; brush with egg wash. Refrigerate for 30 minutes or for up to 4 hours. (Make-ahead: Freeze on baking sheets. Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen, adding 6 to 8 minutes to cooking time.)
9. Bake, 1 sheet at a time, in centre of 425F (220C) oven until puffed and golden, 15 to 18 minutes. Let cool for 5 minutes.
Glaze:
10. Meanwhile, whisk icing sugar with milk until smooth; drizzle over danishes. Serve warm or at room temperature.
- 2 cups (500 mL) Granny Smith apples, diced and peeled
- 1/4 cup (60 mL) granulated sugar
- 2 tsp (10 mL) lemon juice
- 1/4 tsp (1 mL) cinnamon
- 2 tsp (10 mL) cornstarch
- 1 pkg (250 g) 10% pressed cottage cheese
- 1 egg yolk
- 1/4 tsp (1 mL) vanilla
- 1 egg
- 1 pkg (450 g) frozen puff pastry, thawed
- 1/3 cup (75 mL) icing sugar
- 2 tsp (10 mL) milk
Preparation:
1. In saucepan over medium heat, cook apples, 2 tbsp of the sugar, the lemon juice, cinnamon and 1/3 cup water until apples are tender yet still retain their shape, 8 to 10 minutes.
2. Whisk cornstarch with 2 tbsp water; stir into apple mixture. Cook, stirring, until thickened, about 1 minute. Let cool.
3. Meanwhile, stir together cottage cheese, egg yolk, vanilla and remaining sugar; set aside.
4. In small bowl, beat egg with 2 tsp water for egg wash; set aside.
5. On lightly floured surface and working with 1 sheet at a time, cut pastry into four squares.
6. Spoon rounded 1 tbsp of cheese mixture onto centre of each square; using back of spoon, spread diagonally almost but not all the way to opposing corners. Repeat with apple mixture.
7. Brush edges of pastry lightly with egg wash. Fold uncovered corners inward over filling, overlapping at centre.
8. Transfer to parchment paper–lined baking sheets; brush with egg wash. Refrigerate for 30 minutes or for up to 4 hours. (Make-ahead: Freeze on baking sheets. Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen, adding 6 to 8 minutes to cooking time.)
9. Bake, 1 sheet at a time, in centre of 425F (220C) oven until puffed and golden, 15 to 18 minutes. Let cool for 5 minutes.
Glaze:
10. Meanwhile, whisk icing sugar with milk until smooth; drizzle over danishes. Serve warm or at room temperature.
Recipe for pumpkin scones with cinnamon butter:
Ingredients
Scones:
2 cups (310 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/3 cup (65 g) brown sugar packed
1/2 cup chilled butter cut into 1/2-inch pieces
1/3 cup + 1 tbsp half and half cream
1/2 cup (125 ml) pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
Cinnamon Butter¼ cup butter at room temp
2 tbsp brown sugar, packed
1 ¼ tsp cinnamon
¼ tsp ginger
Method
Scones:
1. Preheat oven to 400 F. In a medium bowl, whisk together the flour, baking powder and soda, salt, spices, and sugar. Add the chilled butter to the bowl and cut it into the flour with a pastry cutter or use your hands to squeeze and rub the flour into the butter until the mixture is crumbly and there are no remaining pieces of butter bigger than the size of a pea.
2. In a separate bowl, whisk together the pumpkin puree, half and half and vanilla until smooth and creamy.
3. Stir the pumpkin mixture into the flour and continue to stir until a soft dough forms. Use your hands to squeeze the dough into a ball to help the mixture come together. If there is still a lot of dry flour that won’t mix into the dough then add an extra teaspoon of half and half.
4. Place the ball of dough on a greased cookie sheet or on a cookie sheet lined with parchment paper. Use your fingers to flatten the ball into a circle about one inch thick. Fold the circle in half and then flatten it back out to one inch thick again. Fold one last time and flatten to one inch thick circle. (The folding helps develop layers in the scones and also brings the dough together.)
5. Cut the circle into quarters, and then cut each quarter in half so that you have 8 equal pieces. Arrange the pieces on the cookie sheet 1/4 inch apart. The scones won’t spread in the oven but they will rise so they need room to bake.
6. Bake at 400 F for 18 to 22 minutes until the tips are light brown. Allow to cool slightly before serving with homemade cinnamon butter.
Cinnamon butter:
7. In a small bowl, stir together all the ingredients until well combined. Spread over warm scones. (Also delicious on toast and muffins.)
Scones:
2 cups (310 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/3 cup (65 g) brown sugar packed
1/2 cup chilled butter cut into 1/2-inch pieces
1/3 cup + 1 tbsp half and half cream
1/2 cup (125 ml) pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
Cinnamon Butter¼ cup butter at room temp
2 tbsp brown sugar, packed
1 ¼ tsp cinnamon
¼ tsp ginger
Method
Scones:
1. Preheat oven to 400 F. In a medium bowl, whisk together the flour, baking powder and soda, salt, spices, and sugar. Add the chilled butter to the bowl and cut it into the flour with a pastry cutter or use your hands to squeeze and rub the flour into the butter until the mixture is crumbly and there are no remaining pieces of butter bigger than the size of a pea.
2. In a separate bowl, whisk together the pumpkin puree, half and half and vanilla until smooth and creamy.
3. Stir the pumpkin mixture into the flour and continue to stir until a soft dough forms. Use your hands to squeeze the dough into a ball to help the mixture come together. If there is still a lot of dry flour that won’t mix into the dough then add an extra teaspoon of half and half.
4. Place the ball of dough on a greased cookie sheet or on a cookie sheet lined with parchment paper. Use your fingers to flatten the ball into a circle about one inch thick. Fold the circle in half and then flatten it back out to one inch thick again. Fold one last time and flatten to one inch thick circle. (The folding helps develop layers in the scones and also brings the dough together.)
5. Cut the circle into quarters, and then cut each quarter in half so that you have 8 equal pieces. Arrange the pieces on the cookie sheet 1/4 inch apart. The scones won’t spread in the oven but they will rise so they need room to bake.
6. Bake at 400 F for 18 to 22 minutes until the tips are light brown. Allow to cool slightly before serving with homemade cinnamon butter.
Cinnamon butter:
7. In a small bowl, stir together all the ingredients until well combined. Spread over warm scones. (Also delicious on toast and muffins.)
Recipe for cinnamon rolls:
Ingredients
Method:
1. Line 12-inch (30 cm) pizza pan with parchment paper or dust lightly with flour; set aside.
2. In large bowl, whisk together flour, sugar, baking powder, salt and baking soda.
With pastry blender, cut in butter until mixture resembles coarse crumbs.
3. In separate bowl, whisk buttermilk with egg; pour over dry ingredients and stir with fork to make soft dough.
4. With floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Roll out to 16- x 11-inch (40 x 28 cm) rectangle .
Cinnamon filling:
5. Spread butter over dough, leaving 1/2-inch (1 cm) border along 1 long edge.
6. Sprinkle butter with pecans, sugar and cinnamon.
7. Starting at side opposite border, roll up evenly into log; pinch seam to seal.
8. Using serrated knife, cut into 1-inch (2.5 cm) thick slices; arrange on pizza pan.
9. Bake in centre of 400°F (200°C) oven until golden, about 15 minutes. (Make-ahead: Let cool; set aside for up to 2 hours.)
- -3 cups (750 mL) all-purpose flour
- -2 tbsp (30 mL) granulated sugar
- -1 tbsp (15 mL) baking powder
- -3/4 tsp (4 mL) salt
- -1/2 tsp (2 mL) baking soda
- -2/3 cup (150 mL) cold butter, cubed
- -1-1/4 cups (300 mL) buttermilk
- -1 egg
- -3 tbsp (45 mL) butter, softened
- -1/2 cup (125 mL) chopped pecans
- -1/3 cup (75 mL) packed brown sugar
- -2 tsp (10 mL) cinnamon
Method:
1. Line 12-inch (30 cm) pizza pan with parchment paper or dust lightly with flour; set aside.
2. In large bowl, whisk together flour, sugar, baking powder, salt and baking soda.
With pastry blender, cut in butter until mixture resembles coarse crumbs.
3. In separate bowl, whisk buttermilk with egg; pour over dry ingredients and stir with fork to make soft dough.
4. With floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Roll out to 16- x 11-inch (40 x 28 cm) rectangle .
Cinnamon filling:
5. Spread butter over dough, leaving 1/2-inch (1 cm) border along 1 long edge.
6. Sprinkle butter with pecans, sugar and cinnamon.
7. Starting at side opposite border, roll up evenly into log; pinch seam to seal.
8. Using serrated knife, cut into 1-inch (2.5 cm) thick slices; arrange on pizza pan.
9. Bake in centre of 400°F (200°C) oven until golden, about 15 minutes. (Make-ahead: Let cool; set aside for up to 2 hours.)
Recipe for cream puffs:
Ingredients
For the whipped cream:
Directions:
Pastry:
1. In a pan, add in butter, sugar, salt, and water. On medium heat, melt the butter completely and bring to a boil.
2. In the meantime, in a mixing bowl, sift flour and set aside.
3. As soon as it starts to boil, get the pan out of heat. Add flour all at once and with a wooden spoon, stir until combined.
4. Back to the heat, cook until it starts to form a ball. By now there should a thin layer on the bottom. So I use regular pans like these, not a non-stick pan. Out of heat, let cool for 5 minutes.
5. Beat the eggs for one minute and add eggs little by little, blending well after each addition. Never pour in egg mixture immediately out of heat. The egg will be cooked, which is the least wanted here. Keep beating until thick and shiny. The batter should drop off the spoon when shaken.
6. Pipe the pastry on the parchment-paper-lined baking pan. Of course, you can use a spoon, too. Dip your finger in the water and slightly push down little pointy parts.
7. Bake at 400 degrees F (200 C) for about 20 minutes or it’s well swollen and golden brown. Cooking time varies depending on the size of choux you piped. * Never open the oven door during baking. If you open, the choux will collapse.
8. Let cool on a wire rack.
Whipped cream
9. Pour the whipping cream in the mixing bowl. At medium high speed, whip until thickened. Add in confectioners’ sugar, and vanilla extract. Then whisk until stiff peaks form.
Assembly
10. With a serrated knife, cut the choux. The choux should have a big hole inside. Pipe in the crème Chantilly or spoon in. Dust with confectioners’ sugar.
- ¼ cup unsalted butter (1/2 stick; 57g)
- ½ cup water (120ml)
- ½ teaspoon salt (2.5g)
- 1/2 cup + 1 tablespoon all-purpose flour (75g) (or cake flour if you want delicate choux.)
- 1 teaspoon caster sugar (5g)
- 2 eggs, medium-size
For the whipped cream:
- 1/2 cup whipping cream (120 ml)
- 4 tablespoons confectioners’ sugar (30 g)
- 1/4 teaspoon pure vanilla extract
Directions:
Pastry:
1. In a pan, add in butter, sugar, salt, and water. On medium heat, melt the butter completely and bring to a boil.
2. In the meantime, in a mixing bowl, sift flour and set aside.
3. As soon as it starts to boil, get the pan out of heat. Add flour all at once and with a wooden spoon, stir until combined.
4. Back to the heat, cook until it starts to form a ball. By now there should a thin layer on the bottom. So I use regular pans like these, not a non-stick pan. Out of heat, let cool for 5 minutes.
5. Beat the eggs for one minute and add eggs little by little, blending well after each addition. Never pour in egg mixture immediately out of heat. The egg will be cooked, which is the least wanted here. Keep beating until thick and shiny. The batter should drop off the spoon when shaken.
6. Pipe the pastry on the parchment-paper-lined baking pan. Of course, you can use a spoon, too. Dip your finger in the water and slightly push down little pointy parts.
7. Bake at 400 degrees F (200 C) for about 20 minutes or it’s well swollen and golden brown. Cooking time varies depending on the size of choux you piped. * Never open the oven door during baking. If you open, the choux will collapse.
8. Let cool on a wire rack.
Whipped cream
9. Pour the whipping cream in the mixing bowl. At medium high speed, whip until thickened. Add in confectioners’ sugar, and vanilla extract. Then whisk until stiff peaks form.
Assembly
10. With a serrated knife, cut the choux. The choux should have a big hole inside. Pipe in the crème Chantilly or spoon in. Dust with confectioners’ sugar.
Recipe for croissants:
Ingredients:To make the dough:
1 cup (250 ml) cold milk (I used 2%)
1/2 cup (125 ml) boiling water
1 tbsp active dry yeast
1/4 cup (50 g) sugar
3 3/4 cup (500 g) all purpose flour
1 tsp salt
1 cup + 2tbsp (9 oz/ 250 g) butter, frozen, then left at room temp. for 20-30 minutes
Method:
1. Pour the milk and boiling water into a large bowl. Stir in the yeast and sugar, leave for 5 minutes until frothy.
2. Add in the flour and salt, incorporate it with your hands into a shaggy ball.
3. Tip the contents out onto a clean work surface and knead until you’ve incorporated all the flour (this should only take about 2 minutes). Place the dough into an oiled bowl, and leave in the fridge to rest for 1 hour.
3. When your dough has been in the fridge for 30 minutes, take your frozen butter (which has been left at room temperature for 20-30 minutes), and grate onto a piece of cling film (aka plastic wrap)
4. Disperse the butter, and flatten into a rectangle, roughly 8″ x 5″. Fold up in the cling film and pat together well(seriously, like make sure it’s nicely compacted). Refrigerate for 30 minutes.
5. Once the butter has been chilling for 25 minutes (cos he’s a cool dude, you know), tip the chilled dough out onto a lightly floured work surface and roll into a 16″ x 10″ rectangle.
6. Unwrap the chilled butter block and place into the centre of the dough. Fold the dough into thirds over the butter (like a business letter). Seal all the edges by pinching the dough together.
7. Rotate the dough 90 degrees, use the roiling pin to make regular indentations in the dough.
8. Roll into a 15″ x 10″ rectangle.
9. Fold into thirds like a business letter. Wrap the dough in cling film, and refrigerate for 1 hour. (steps 8+9 = ‘one turn’ of the dough)
10. Remove the dough from the fridge, unwrap and complete 1 turn (i.e. repeat steps 8 + 9). Re-wrap in the cling film, refrigerate for 1 hour.
11. Repeat step 10, two more times, so you have done a total of 4 turns.
12. Cut the dough into quarters. Wrap the quarters tightly in cling film and refrigerate for 8-12 hours, or freeze for up to 3 months (if you freeze it, let the dough defrost in the fridge overnight before shaping).
Shaping the dough:
13. Remove one piece of dough from the fridge, unwrap it, and roll out on a lightly floured surface into a 16″ x 6″ rectangle.
14.Cut into thirds, forming 3 smaller rectangles. Cut each of these rectangles in half diagonally forming 6 triangles.
15. Take one triangle of dough (I recommend putting the others in the fridge while you shape each one).
16. Pull on the corners of the shortest edge, to even up the base of the triangle. Then gently stretch the dough a little
17. Cut a small slit in the base of the triangle, stretch it, then roll the dough up.
18. Place it, tip side down, onto a lined cookie sheet. Repeat with the rest of the triangles, placing them 2″ apart.
(at this point you can also freeze the shaped croissants on the baking sheet, then once frozen, transfer them to a plastic bag and leave in the freezer for up to 3 months, then defrost in the fridge overnight and proceed as below).
Bake:
19. Cover loosely with cling film and leave to rise in a cool place for around 2-3 hours ( if you’re making these the night before, you can actually shape them and leave them to rise in the fridge overnight instead).
20. Once ready to bake, preheat the oven to 450 degrees F (220 degrees C) .
21. Brush the croissants with beaten egg using a pastry brush and put into the oven. Immediately lower the temperature to 400 degrees F (200 degrees C), and bake for 10 minutes.
22. Reduce the temperature to 350 degrees F (180 degrees C) and bake for a further 10-15 minutes until well browned and puffy.
23. Let cool on a wire rack. Enjoy your 2 to I-literally-don’t-know-how-long-these-took-to-make-any-more day labour of love.
1 cup (250 ml) cold milk (I used 2%)
1/2 cup (125 ml) boiling water
1 tbsp active dry yeast
1/4 cup (50 g) sugar
3 3/4 cup (500 g) all purpose flour
1 tsp salt
1 cup + 2tbsp (9 oz/ 250 g) butter, frozen, then left at room temp. for 20-30 minutes
Method:
1. Pour the milk and boiling water into a large bowl. Stir in the yeast and sugar, leave for 5 minutes until frothy.
2. Add in the flour and salt, incorporate it with your hands into a shaggy ball.
3. Tip the contents out onto a clean work surface and knead until you’ve incorporated all the flour (this should only take about 2 minutes). Place the dough into an oiled bowl, and leave in the fridge to rest for 1 hour.
3. When your dough has been in the fridge for 30 minutes, take your frozen butter (which has been left at room temperature for 20-30 minutes), and grate onto a piece of cling film (aka plastic wrap)
4. Disperse the butter, and flatten into a rectangle, roughly 8″ x 5″. Fold up in the cling film and pat together well(seriously, like make sure it’s nicely compacted). Refrigerate for 30 minutes.
5. Once the butter has been chilling for 25 minutes (cos he’s a cool dude, you know), tip the chilled dough out onto a lightly floured work surface and roll into a 16″ x 10″ rectangle.
6. Unwrap the chilled butter block and place into the centre of the dough. Fold the dough into thirds over the butter (like a business letter). Seal all the edges by pinching the dough together.
7. Rotate the dough 90 degrees, use the roiling pin to make regular indentations in the dough.
8. Roll into a 15″ x 10″ rectangle.
9. Fold into thirds like a business letter. Wrap the dough in cling film, and refrigerate for 1 hour. (steps 8+9 = ‘one turn’ of the dough)
10. Remove the dough from the fridge, unwrap and complete 1 turn (i.e. repeat steps 8 + 9). Re-wrap in the cling film, refrigerate for 1 hour.
11. Repeat step 10, two more times, so you have done a total of 4 turns.
12. Cut the dough into quarters. Wrap the quarters tightly in cling film and refrigerate for 8-12 hours, or freeze for up to 3 months (if you freeze it, let the dough defrost in the fridge overnight before shaping).
Shaping the dough:
13. Remove one piece of dough from the fridge, unwrap it, and roll out on a lightly floured surface into a 16″ x 6″ rectangle.
14.Cut into thirds, forming 3 smaller rectangles. Cut each of these rectangles in half diagonally forming 6 triangles.
15. Take one triangle of dough (I recommend putting the others in the fridge while you shape each one).
16. Pull on the corners of the shortest edge, to even up the base of the triangle. Then gently stretch the dough a little
17. Cut a small slit in the base of the triangle, stretch it, then roll the dough up.
18. Place it, tip side down, onto a lined cookie sheet. Repeat with the rest of the triangles, placing them 2″ apart.
(at this point you can also freeze the shaped croissants on the baking sheet, then once frozen, transfer them to a plastic bag and leave in the freezer for up to 3 months, then defrost in the fridge overnight and proceed as below).
Bake:
19. Cover loosely with cling film and leave to rise in a cool place for around 2-3 hours ( if you’re making these the night before, you can actually shape them and leave them to rise in the fridge overnight instead).
20. Once ready to bake, preheat the oven to 450 degrees F (220 degrees C) .
21. Brush the croissants with beaten egg using a pastry brush and put into the oven. Immediately lower the temperature to 400 degrees F (200 degrees C), and bake for 10 minutes.
22. Reduce the temperature to 350 degrees F (180 degrees C) and bake for a further 10-15 minutes until well browned and puffy.
23. Let cool on a wire rack. Enjoy your 2 to I-literally-don’t-know-how-long-these-took-to-make-any-more day labour of love.
Recipe for apple pie:
Ingredients:
Pastry:
Method:
1. In bowl, beat shortening with butter until smooth; stir in flour and salt until coarse and ragged looking. Pour in water all at once; stir until loose dough forms. With floured hands, gather into 2 balls. On well-floured surface, gently knead each into 3/4-inch (2 cm) thick disc. Wrap and refrigerate for at least 1 hour or until chilled.
2. On well-floured pastry cloth or work surface and using stockinette-covered or well-floured rolling pin, roll out 1 piece of dough from centre, lifting pin at edge to maintain even thickness. Turn rolling pin clockwise 90 degrees. Repeat rolling out and turning dough until in 13-inch (33 cm) circle.
3. Loosely roll dough around rolling pin; unroll into 9-inch (23 cm) pie plate. Using sharp knife, trim edge even with pie plate.
Filling: In large bowl, toss apples with lemon juice. Stir together sugar, flour and cinnamon; sprinkle over apples and toss until coated. Scrape into pie shell. Brush pastry rim with water.
4. Roll out remaining dough to same-size circle. Using rolling pin, drape over apples, without stretching dough. Trim, leaving 3/4-inch (2 cm) overhang. Gently lift bottom pastry rim and fold overhang under rim; press together to seal. Tilt sealed pastry rim up from pie plate at 45-degree angle.
5. With hand on outside of tilted pastry rim and using thumb and bent index finger, gently twist rim to form scalloped edge. With small decorative cutter or tip of sharp knife, cut steam vents in centre of pie.
6. Whisk yolk with 1 tbsp (15 mL) water; brush over crust. Sprinkle with sugar. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 40 minutes or until golden, filling is bubbly and apples are soft when pierced with knife through vent. Let cool on rack.
Pastry:
- 3/4 cup (175 mL) shortening
- 3 tbsp (45 mL) butter, softened
- 2-1/4 cups (550 mL) all-purpose flour
- 3/4 tsp (4 mL) salt
- 1/2 cup (125 mL) Ice water
- 8 cups (2 L) thinly sliced peeled tart apples, (2-1/4 lb/ 1. 12 kg)
- 2 tbsp (30 mL) lemon juice
- 1/2 cup (125 mL) granulated sugar
- 3 tbsp (45 mL) all-purpose flour
- 1/2 tsp (2 mL) cinnamon
- 1 egg yolk
- 2 tsp (10 mL) granulated sugar
Method:
1. In bowl, beat shortening with butter until smooth; stir in flour and salt until coarse and ragged looking. Pour in water all at once; stir until loose dough forms. With floured hands, gather into 2 balls. On well-floured surface, gently knead each into 3/4-inch (2 cm) thick disc. Wrap and refrigerate for at least 1 hour or until chilled.
2. On well-floured pastry cloth or work surface and using stockinette-covered or well-floured rolling pin, roll out 1 piece of dough from centre, lifting pin at edge to maintain even thickness. Turn rolling pin clockwise 90 degrees. Repeat rolling out and turning dough until in 13-inch (33 cm) circle.
3. Loosely roll dough around rolling pin; unroll into 9-inch (23 cm) pie plate. Using sharp knife, trim edge even with pie plate.
Filling: In large bowl, toss apples with lemon juice. Stir together sugar, flour and cinnamon; sprinkle over apples and toss until coated. Scrape into pie shell. Brush pastry rim with water.
4. Roll out remaining dough to same-size circle. Using rolling pin, drape over apples, without stretching dough. Trim, leaving 3/4-inch (2 cm) overhang. Gently lift bottom pastry rim and fold overhang under rim; press together to seal. Tilt sealed pastry rim up from pie plate at 45-degree angle.
5. With hand on outside of tilted pastry rim and using thumb and bent index finger, gently twist rim to form scalloped edge. With small decorative cutter or tip of sharp knife, cut steam vents in centre of pie.
6. Whisk yolk with 1 tbsp (15 mL) water; brush over crust. Sprinkle with sugar. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 40 minutes or until golden, filling is bubbly and apples are soft when pierced with knife through vent. Let cool on rack.
Recipe for pumpkin custard pie:
Ingredients:
3 eggs slightly beaten
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1 1/2 cups pumpkin, mashed or canned
1 1/2 cup scalded milk
1/4 tsp. cloves if desired
Method
1. Mix sugar, flour spices.
2. Add to eggs and mix well.
3. Blend in pumpkin. Add milk gradually.
4. Turn into unbaked 9-in. pie shell.
5. Bake in hot oven 425 F for 10 minutes then reduce to 350 F for 50 minutes
6. For special, serve with whipped cream and drizzle of honey over top.
3 eggs slightly beaten
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1 1/2 cups pumpkin, mashed or canned
1 1/2 cup scalded milk
1/4 tsp. cloves if desired
Method
1. Mix sugar, flour spices.
2. Add to eggs and mix well.
3. Blend in pumpkin. Add milk gradually.
4. Turn into unbaked 9-in. pie shell.
5. Bake in hot oven 425 F for 10 minutes then reduce to 350 F for 50 minutes
6. For special, serve with whipped cream and drizzle of honey over top.
Recipe for butterscotch pie
Ingredients:
1 baked pie shell
1 cup brown sugar
1/3 cup flour
1/4 tsp. salt
1 can evaporated milk
Water Yolks from 4 large eggs
1/4 cup unsalted butter or margarine
1 tsp. vanilla
Method:
1. Mix brown sugar, flour and salt in heatproof bowl or top of double-boiler.
2. Pour milk into 2 cup glass measure.
3. Add water to make 2 cups.
4. Whisk egg yolks and 1/2 cup of diluted milk in small bowl, whisk mixture into sugar mixture, then add remaining milk.
5. Place bowl over saucepan of simmering water, and cook, whisking constantly 12-15 minutes until very thick.
6. Remove. Add butter and vanilla; cool pour into pie shell and refrigerate.
1 baked pie shell
1 cup brown sugar
1/3 cup flour
1/4 tsp. salt
1 can evaporated milk
Water Yolks from 4 large eggs
1/4 cup unsalted butter or margarine
1 tsp. vanilla
Method:
1. Mix brown sugar, flour and salt in heatproof bowl or top of double-boiler.
2. Pour milk into 2 cup glass measure.
3. Add water to make 2 cups.
4. Whisk egg yolks and 1/2 cup of diluted milk in small bowl, whisk mixture into sugar mixture, then add remaining milk.
5. Place bowl over saucepan of simmering water, and cook, whisking constantly 12-15 minutes until very thick.
6. Remove. Add butter and vanilla; cool pour into pie shell and refrigerate.
Recipe for banana cream pie:
Ingredients
For the pie crust:
For the banana cream:
Directions:
For the pie crust:
For the banana cream:
For the pie crust:
- 1 1/4 cup(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 4 tablespoon(s) butter or margarine, cold, cut up
- 3 tablespoon(s) vegetable shortening
- 3 tablespoon(s) (add more as needed) ice water
For the banana cream:
- 1 vanilla bean or 2 teaspoons vanilla extract
- 1/4 cup(s) cornstarch
- 1/4 teaspoon(s) salt
- 1/2 cup(s) sugar, (see direction step 2)
- 2 tablespoon(s) sugar, (see direction step 6)
- 3 cup(s) whole milk
- 5 large egg yolks
- 2 tablespoon(s) butter or margarine, cut up
- 4 medium ripe bananas
- 3/4 cup(s) heavy or whipping cream
Directions:
For the pie crust:
- In a large bowl, combine flour and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
- Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
- Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight.
- Preheat oven to 425 degrees F. On floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough into 9-inch glass pie plate; gently press against side of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge.
- Line pie shell with foil and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack.
For the banana cream:
- If using vanilla bean, with knife, cut vanilla bean lengthwise in half; place in 3-quart saucepan. Stir in cornstarch, salt, and 1/2 cup sugar. With wire whisk, beat in milk (do not add vanilla extract now, if using). Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Remove saucepan from heat.
- In small bowl, with wire whisk, lightly beat egg yolks. In thin steady stream, whisk about 1/2 cup hot milk mixture into yolks. Gradually whisk yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat until mixture is very thick and coats the back of a spoon well or temperature on instant-read thermometer reaches 160 degrees F, stirring constantly. Remove saucepan from heat.
- Remove and discard vanilla bean pod. Stir in butter and vanilla extract, if using, until butter melts. Transfer custard to medium bowl. Press plastic wrap onto surface. Refrigerate until cool, about 30 minutes.
- Slice 3 bananas. Arrange half of bananas in bottom of cooled crust; spread with half of custard. Repeat with remaining bananas and custard. Press plastic wrap onto surface; refrigerate until filling is set, at least 4 hours or overnight.
- To serve, in small bowl, with mixer at medium speed, beat cream with remaining 2 tablespoons sugar until stiff peaks form; spread over filling. Slice remaining banana; arrange on top of pie.
Recipe for s'mores puff pastry mini tarts:
Ingredients:
Directions
- 2 puff pastry sheets, thawed
- 1/2 cup(s) graham cracker crumbs
- 1 recipe chocolate pudding
- 2 cup(s) marshmallow frosting
Directions
- Preheat the oven to 425 degrees F. Prepare a mini cupcake tin or mini brioche pan with nonstick cooking spray. Set aside.
- Roll out 1 sheet of puff pastry; use a round biscuit cutter to cut out 12 circles of dough. Press each into the prepared baking pan. Poke holes into each crust with a fork. Repeat the entire process with the second sheet of dough.
- In the bowl of a stand mixer, make a meringue by beating the egg whites until soft peaks form. While whipping, add in the granulated sugar until stiff peaks form, about 2 minutes. You should be able to turn the bowl upside down without the meringue moving.
- Stir the graham cracker crumbs into the pudding. Set aside.
- Once the crusts are cooled, fill each with a large spoonful of pudding, then top with a dollop of frosting. Toast the frosting, if desired.
Recipe for lemon meringue tart:
Ingredients
Pastry:1 1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) cold Butter, cubed
1/3 cup (75 mL) icing sugar
1/4 cup (50 mL) ground almonds
pinch salt
2 egg yolks
1 to 2 tbsp (15-25 mL) iced water
Tart Filling:5 eggs
1 cup (250 mL) 35% Cream
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) finely grated lemon zest
1/2 cup (125 mL) lemon juice
Meringue:2 egg whites
3/4 cup (175 mL) granulated sugar
pinch salt
Method:
Pastry:
1. Preheat oven to 375°F (190°C).
2. Using a food processor, process flour, butter, icing sugar, ground almonds and salt until mixture resembles coarse crumbs.
3. Add yolks and enough water to make the dough just start to come together; do not over process. Pat dough into disc shape, wrap in plastic wrap and chill for 30 minutes.
4. Roll dough out on a lightly floured surface until large enough to fit into 9 inch (23 cm) tart pan with removable bottom. Place dough in pan, trim edges even with top of pan, cover and chill for 30 minutes.
5. Place a piece of parchment paper in pan on dough. Cover with dried beans or pastry weights.
6. Bake pastry on the bottom rack in preheated oven for 10 minutes.
7. Carefully remove paper and beans.
8. Return pastry to oven. Bake for a further 10 minutes or until golden; let cool.
Filling & meringue
9. Reduce oven temperature to 350°F (180°C).
10. Whisk eggs, cream, sugar, zest and juice in a medium bowl. Pour into cooled pastry shell. Bake on bottom rack of preheated oven for about 25 minutes or until just set; cool.
11. Whisk egg whites in a clean metal or glass bowl until soft peaks form. Gradually beat in sugar a little at a time along with salt. Continue to beat until firm peaks form.
Spread mixture over cooled lemon filling. Bake at 350°F (180°C) for about 20 minutes or until golden.
12. Refrigerate for 4 hours or overnight before serving.
Pastry:1 1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) cold Butter, cubed
1/3 cup (75 mL) icing sugar
1/4 cup (50 mL) ground almonds
pinch salt
2 egg yolks
1 to 2 tbsp (15-25 mL) iced water
Tart Filling:5 eggs
1 cup (250 mL) 35% Cream
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) finely grated lemon zest
1/2 cup (125 mL) lemon juice
Meringue:2 egg whites
3/4 cup (175 mL) granulated sugar
pinch salt
Method:
Pastry:
1. Preheat oven to 375°F (190°C).
2. Using a food processor, process flour, butter, icing sugar, ground almonds and salt until mixture resembles coarse crumbs.
3. Add yolks and enough water to make the dough just start to come together; do not over process. Pat dough into disc shape, wrap in plastic wrap and chill for 30 minutes.
4. Roll dough out on a lightly floured surface until large enough to fit into 9 inch (23 cm) tart pan with removable bottom. Place dough in pan, trim edges even with top of pan, cover and chill for 30 minutes.
5. Place a piece of parchment paper in pan on dough. Cover with dried beans or pastry weights.
6. Bake pastry on the bottom rack in preheated oven for 10 minutes.
7. Carefully remove paper and beans.
8. Return pastry to oven. Bake for a further 10 minutes or until golden; let cool.
Filling & meringue
9. Reduce oven temperature to 350°F (180°C).
10. Whisk eggs, cream, sugar, zest and juice in a medium bowl. Pour into cooled pastry shell. Bake on bottom rack of preheated oven for about 25 minutes or until just set; cool.
11. Whisk egg whites in a clean metal or glass bowl until soft peaks form. Gradually beat in sugar a little at a time along with salt. Continue to beat until firm peaks form.
Spread mixture over cooled lemon filling. Bake at 350°F (180°C) for about 20 minutes or until golden.
12. Refrigerate for 4 hours or overnight before serving.