Pies And Pastries Recipes
| Apple Cheese Tart - Phyllo |
6 sht phyllo dough
1 tbl melted butter
2 tbl light raspberry jam spread
1 cup lowfat ricotta cheese
6 tbl granulated sugar divided
1 tbl grated lemon rind
1 x egg
4 med peeled apples thinly sliced
1/2 tsp ground cinnamon
1. Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice. Spread bottom of phyllo with jam.
2. Whisk together cheese, 3 tbsp. sugar, lemon rind and egg; pour over jam.
3. Combine apples with remaining sugar and cinnamon. Arrange apples over top of cheese layer. Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim.
4. Bake at 375F for 45 to 55 minutes, or until apples are tender and cheese is set. Cool at room temperature; refrigerate. Serve warm or cold.
NOTES : All the taste of apple pie and cheesecake, but low in fat and calories - you can have your cake and eat it, too. For extra-special ricotta, try it fresh.
| Apple Danish Pastries |
pkt Active dry yeast
2 x Or cakes compressed yeast
1/4 cup Water * see note
3/4 cup Milk scalded
2 tsp Salt
1 1/3 cup Butter or margarine divided
1/2 tsp Lemon extract
3 x Eggs beaten
4 1/2 cup All-purpose flour
1 can (20 ozs.) sliced apples
3 tsp Cinnamon
* Use very warm water (105` to 115`) for dry yeast; use lukewarm water
(80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes, then stir until dissolved. Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually.
Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn the chilled dough out onto a floured surface. Roll into a rectangle 16x12-inches. Spread 1/3 cup butter or margarine over 2/3 of the dough.
Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2.
Roll the dough to its original size, and repeat this process twice, using the remaining butter. Return the dough to the refrigerator, and chill overnight.
Next day, divide the dough in half. Roll each half into a rectangle 14x9-inches. Cut into strips 14x3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup sugar. Cover. Let rise in a warm place, free from draft, until doubled in bulk. Bake in preheated 375` oven for about 12 minutes.
Makes about 2 dozen Wis/Gramma
| Apple Dumpling Dessert |
4 cup All-purpose flour
2 tsp Salt
1 1/3 cup Shortening
8 tbl Cold water, (up to 9)
8 cup Tart apples, chopped/peeled
1/4 cup Sugar
3/4 tsp Ground cinnamon
2 cup Water
1 cup Packed brown sugar
Whipped topping OR vanilla ice cream, optional
Mint leaves, optional
In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts. On a lightly floured surface, roll one part to fit the bottom of an ungreased 13x9x2" baking dish. Place in dish; top with a third of the apple. Combine sugar and cinnamon; sprinkle a third over apples. Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out remaining dough to fit top of dish and place on top. Using a sharp knife, cut 2 inch slits through all layers at once. For syrup bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400 F. for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired. Garnish with mint if desired.
Yield: 12 servings.
Suibmitted by Janet Weaver, Wooster, Ohio who says that she wanted quick fix apple dumplings so devised this recipe..
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