ven to 350\u00b0.
For Apricots: Cook apricots in water
n medium-high heat. Cook pastries, in batches, until browned. Drain
nock yourself out and go for it. Otherwise here's the
ined with parchment paper. Bake for 6 mins. Flip over and
dges well.
Either fry pastries ahead of time in oil
nion and garlic and fry for 5 minutes until soft and
et rest at room temperature for 30 minutes.
Meanwhile, in
0 mins until golden.
For the bean salad, combine all
astry and filling. Bake the pastries for 15-20 minutes, until crisp
For the dough: In bowl of
In a 2 quart saucepan heat sugar and water and bring to a full boil on high.
Reduce heat and simmer for 10 minutes, stirring.
Stir in freshly squeezed lemon juice and simmer for 1 minute more.
Set aside to cool then add rose and orange blossom water.
Use over your favourite Middle Eastern pastries.
aucepan on medium heat. Cook for 15 mins, stirring constantly, until
Bake pastries as directed.
Prepare pudding.
Fill pastries with pudding.
Top with sugar free whipped topping.
Add cherry on top.
eat. Add fennel and saute for 1 min. Reduce heat to
br>Leave to rest, covered, for an hour.
Crumble cheese
Cook onions and dried mint for 10-15 mins, stirring, until
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Mix the confectioners' sugar, butter, and vanilla together.
Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.
prinkle with the sugar. Bake for 10-12 mins, until golden