Add filling to the pastry strips; roll pastry closed around the filling
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
ill be using a shortcrust pastry recipe instead of the crescent roll
place the rectangle of puff pastry on the flour, Sprinkle some
ightly roll out the thawed pastry dough to about half its
esembles crumbs (as if for pastry).
Cover the dough& refrigerate
d cut in shortening with pastry blender until mixture is
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
venproof dish.
FOR THE PASTRY: Preheat the oven to 375
inutes; drain.
Prepare the pastry, adding the chives or green
s formed.
*Knead the pastry (with a little gf flour
ecommended for puff pastry shells.
Bake puff pastry shells according to
ote: I have modifided the recipe so my kids can help
ound cake pans with this recipe no problem.
Oh. And
Preheat oven to 350F.
Mix pastry ingredients together. Press 2/3 of the pastry onto the bottom of a springform cake pan. Press the remaining 1/3 in a 3 cm high ring up the sides of the pan.
Drain the quark and mix it with 1/2 cup of the sugar, the custard powder, egg yolks, corstarch, and flavouring. Add milk, and the raisins or cherries.
Beat the egg whites with the remaining 1/4 cup sugar til stiff. Fold gently into the rest of the filling. Pour into the springform pan.
Bake for 60 minutes.
sing your fingers or a pastry blender, blend until the mixture
Prepare the pastry as directed: In a bowl,
ish pie plate with enough pastry to make a crust on
Make German Quark according to recipe #153126. Add whipping cream and blend very well.
Add drained mandarines and sweetener to taste. If creme is too stiff, add some of the mandarin can liquids.
Put into fridge for 2 hours before serving.
In a saucepan melt chocolate and butter over low heat, stirring to mix well.
Remove from heat and gradually blend in milk.
Set aside.
In a bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla.
Gradually stir in chocolate mixture. Pour into pastry shell.
Combine pecans and coconut.
Sprinkle over filling.
Bake at 375\u00b0 for 45 to 50 minutes or until puffed and browned.
Chill; filling will become firm as it cools.