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Pies And Pastries Recipes

Rough Puff Pastry
Ingredients:

224 gm plain flour 84 gm lard 84 gm margarine 1 pch salt 8 tbl cold water (approx)

Procedures:

Method 1 Sieve flour and salt together into a basin 2 Cut fat into small pieces and add to the flour 3 Using cold water; mix flour and fat to a stiff dough 4 Place dough onto a floured board and roll out to form an oblong 5 Fold pastry into three; firstly bring the top third over the centre third and fold the bottom third up over both layers 6 Half turn the pastry and roll out to an oblong 7 Repeat this process three to four times slightly resting the pastry for a few minutes between each rerolling 8 Leave pastry to rest in a cool place for 15-20 minutes before using 9 Roll out as required

Note:


Homemade Graham Cracker Crust Mix
Ingredients:

1 box graham crackers -- 32 Ounces 1 cup Granulated sugar 2 tsp Ground cinnamon

Procedures:

Process 6 or 7 graham crackers at a time in a blender (or food processor fitted with the metal blade) until fine crumb stage is reached. Pour crumbs into a large bowl; repeat with remaining graham crackers. Stir in sugar and cinnamon. Pour into a conta Makes about 9 c of Homemade Graham Cracker Crust Mix.

Note:


Honey Dipped Pastry Stuffed with Figs
Ingredients:

1 pkt dried figs 5 tbl apricot jam 3 oz chopped blanched almonds ground cinnamon 14 sht filo pastry 8 tbl unsalted butter melted 4 oz sugar 75 ml water 4 tbl honey

Procedures:

Process the figs in a blender with a little water, adding more water as necessary to form a loose consistency - with the pulse button on the processor. Add the apricot jam and the almonds. Add cinnamon to taste. Mix until combined and separate into 28 balls. Unroll one sheet of filo pastry, keeping the other sheets damp under a towel. Brush the whole sheet with melted butter. Cut the sheet lengthways into 2 equal parts, fold each in half. Fold the sides lengthways over the filling. Fold the bottom over and roll up into cylinders. Fasten the last inch of pastry with a flour and water paste if necessary. Each stuffed pastry should measure 2 inches by 1 1/4 inches. Preheat the oven to 350F. Combine the sugar and water in a saucepan. Bring to the boil and cook for 5 minutes at a simmer. Remove from the heat and add honey, orange flower water and a pinch of cinnamon. Bake the pastries for 30 minutes or until puffed and golden - turning once. Transfer to syrup allowing the syrup to penetrate for 2-3 minutes. Remove and allow to dry. Sprinkle with a combination of 1 teaspoon of cinnamon and icing sugar. NOTES : Makes 24

Note:



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