Apple Tart

Apple Tart

Fall Is Just Around The Corner, Perfect Timing For This Delicious Dessert!

Difficulty: Easy

Prep time: 30 minutes

Cooking Time: 25 minutes

Ingredients

2 apples, peeled & cubed

2 packages of puff pastry dough

3/4 cup Stonewall Kitchen Cinnamon Apple Jelly

1 tsp apple pie spice

1 tsp vanilla extract 

2 tbsp regular Apple Jelly

juice of 1/2 lemon

2 tbsp pearl sugar (for topping)

1 Tbsp heaping cornstarch

1 egg, whisked

Cooking Tools

Sheet pan, lined with Silpat or parchment paper

Large mixing bowl

Pastry brush

Directions

Preheat oven to 400 Degrees F.  In a mixing bowl, mix together; apples, cinnamon apple jelly, spice, vanilla, cornstarch, lemon juice and toss until well mixed. On a lined sheet pan, prepare puff pastry dough ( shown below) spread apple jelly down the center of the dough and then add apple mixture in the center and fold the sides of dough over the filling., Brush top and sides of the dough with the whisked egg and sprinkle with pearl sugar. Bake in oven for 25 minutes. Remove from oven and let it come to room temperature before slicing.

Serves 6

 

Brûlée Croissant & Berries

Brûlée Croissant & Berries

With Passion Fruit Buttercream!

Difficulty: Easy

Prep Time: 25- 30 minutes

Cooking Time: 5-7 minutes

Ingredients

2 large croissants 

1/2 cup blueberries

1/2 cup raspberries

4 strawberries, sliced

2 tbsp fine sugar

2 tbsp powdered sugar

Ingredients for Passion Fruit Buttercream

• ½ cup unsalted butter, at room temperature
• 2 cups confectioners’ sugar, sifted
• 1 ½ tsp pure vanilla extract
• 2 tbsp milk
• 2 tbsp passion fruit pulp (frozen food section) thawed

 

• To make the frosting: In a mixing bowl, add; room temperature butter and cream with a hand mixer. Gradually spoon in sugar and mix as you go, once sugar is whipped in, add milk, vanilla extract and passion fruit pulp and continue to whip until fluffy, chill for several hours.

Cooking Tools

Rolling Pin

Sheet pan

Brûlée torch

Piping bag with tip

Directions 

Preheat oven to 350 Degrees F. Flatten croissant with a rolling pin, place croissants on sheet pan and bake for 5 -7 minutes. Remove flatten toasted croissants and sprinkle 1 tbsp of sugar evenly on each croissant and using a brûlée torch, caramelize the sugar and cool. Spread or pipe the buttercream on top of each croissant and place berries on top. Dust with powdered sugar and serve.

Serves 2

Beignets

Beignets

The Classic French, New Orleans Fried Fritters

Difficulty: Moderate

Prep Time: 1 hour 30 minutes

Cooking Time: 4 minutes per/batch

Ingredients

3/4 cup lukewarm water

3 1/2 tsp active dry yeast

2 large eggs

1/2 cup whole milk or evaporated milk

3 tbsp unsalted butter, melted

1/2 cup granulated sugar

4 cups bread flour, plus more for dusting

1/2 tsp kosher salt

8 cups canola oil, for frying, plus more for greasing

powdered sugar, for topping

Cooking Tools

Large mixing bowl

Deep Fryer

Sheet Tray

Wire rack

Spider

Tongs 

Directions

Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy. Add the eggs, milk, melted butter, and sugar, and whisk to combine. In a large bowl, whisk together the flour and salt. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a flour dusted surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Punch the dough down with your fist, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/4 inch thick. With a sharp knife, cut the dough into 2-inch squares, then transfer the squares to a baking sheet lined with parchment paper. Heat the canola oil in a large pot over medium-high heat until it reaches 350 Degrees F.

Lower the dough squares, 3-4 at a time, into the hot oil, make in batches. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.

Dust the beignets with powdered sugar and serve warm.

Yields 20-25

Serve Up With A Cafe au Lait

Hokkaido Milk Bread

Hokkaido Milk Bread

Reminds Me Of Kings Hawaiian Bread!

Difficulty: Moderate

Prep Time: 2 hours, 30 minutes

Cooking Time: 30-35 minutes

Ingredients

3 tbsp water

3 tbsp milk

2 tbsp bread flour

3/4 cup milk

1 egg

2 1/2 cups bread flour + dusting

1/4 cup sugar

1 tbsp active dried yeast

1 tsp salt

1/4 cup butter, melted

vegetable oil for greasing

Egg Wash

1 egg

2 tbsp milk

Cooking Tools

Small saucepan

Bread loaf

Large mixing bowl

Stand mixer with paddle

Pastry brush

Plastic wrap

Rolling pin

Directions

1. In a small saucepan, whisk together 3 tbsp water, 3 tbsp milk and 2 tbsp flour on low heat.  Whisk until smooth and slightly pasty.  Remove from heat and whisk in 3/4 cup milk and dissolve flour mixture then whisk in 1 egg until whisk through.

2. In the mixing bowl, add; 2 1/2 cups bread flour, 1/4 cup sugar, 1 tbsp yeast, 1 tsp salt, butter and the egg, flour liquid from saucepan and blend on low until dough ball forms and pulls away from the bowl.  If it is to sticky, just add a little bit of flour.  Grease mixing bowl and add in the dough ball, cover with plastic wrap and place in a warm location to let rise for 1 hour, 30 minutes.

3. Once risen, punch down dough and place on a flour covered work surface. Knead into a large ball, then divide into four sections, roll each section into a ball.  Use a rolling pin and roll out to about 8-9 inches long and with width of the loaf pan.  Roll dough from one side to another and place in greased loaf pan.  Proceed the same with the other three dough balls.

4. Place bread in a warm area for about 45 minutes to rise again.

5. Preheat oven to 350 Degrees F. Whisk together egg wash and brush on top of bread dough then place bread in the oven and bake for 30-35. Remove and let stand for 10 minutes before inverting to a rack or cutting board.

Yields 1 loaf

 

Chocolate Biscoff Brioche

Chocolate Biscoff Brioche
Great Ingredients To Create Something New!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients
Brioche bread, sliced 3/4-1 inch slices
1/2 jar Biscoff Cookie Butter https://www.shopbiscoff.com/biscoff-cookie-butter
1 cup semi-sweet chocolate chips + topping
4 eggs
3/4 cup milk
2 tbsp sugar
1/2 tsp cinnamon
1 tbsp melted butter
powdered sugar

Cooking Tool

Bread loaf pan

Shallow mixing bowl 

Directions
Preheat oven 350 Degrees F. Between 2 slices of Brioche, spread cookie butter and sprinkle with chocolate chip evenly, creating a sandwich. Make 5 sandwiches then whisk together eggs, milk, sugar and cinnamon in a whisking bowl. Prepare loaf pan by greasing all sides with the melted butter. Dip each sandwich on all sides in the egg mixture an place each sandwich upright next to each other. Pour any egg mixture left on top of the bread. let the bread soak up the mixture for 15 minutes before placing in oven.  Bake in oven for 45 minutes, let cool before taking the loaf out on a serving platter.  garnish with powdered sugar and chocolate chips.
Yields 1 loaf

Is This Dessert Or Breakfast?

Cheddar Cheese Puffs

Cheddar Cheese Puffs
Light, Crispy & Cheesy! 
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 30-35 minutes

Ingredients

1 box puff pastry dough (frozen)

2 cups cheddar cheese, shredded

1 cup Parmesan cheese, grated

1 tsp garlic powder

1/2 tsp onion powder

1 tsp dried oregano

olive oil

salt

pepper

Cooking Tools

Sheet pan

Small mixing bowl

Popover baking pan

Pastry brush

Directions
Preheat oven to 400 Degrees F. Thaw and unfold pastry sheets (2). In a mixing bowl, add; cheddar, Parmesan, garlic powder, onion powder, oregano, salt & pepper. Toss ingredients and spread an even layer of the cheese mixture between the two sheets. Roll loosely from end to the other, seal the edge with a tiny bit of water. Cut each role into 3 logs. Drizzle inside each popover tin and using a pastry brush, spread oil up the sides. Place each third into the pan, not to press down too much. Drizzle a small amount of oil on top of each roll and sprinkle some Parmesan cheese.  Bake in oven for 30-35 minutes.
Yields 6 

 

Bear Claws

Bear Claws
Few Ingredients Makes A Fantastic Pastry!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 35 + 40 minutes

Ingredients

1 box puff pastry sheets, thawed

4 tbsp apricot jam

1 cup powdered sugar

1/4 tsp almond extract

1 cup almond slices

4 tbsp water

Cooking Tools

Parchment lined sheet pan

Kitchen scissors

Small mixing bowl

Directions
Preheat oven 375 Degrees F.  Each box of puff pastry has 2 sheet with 2 seams.  Spread jam evenly down the cent of each sheet. Fold over one seam then the other (like folding paper) Press the end seam down slightly.  Cut each folded sheet in half then using scissors, cut each claw (between 5-6). Spread each claw in an slight arch to separate the claws.  You will yield 4 claws in total.  Bake in oven for 35-40 minutes. In a small mixing bowl. add; powdered sugar, almond extract and water and mix. Once glazed are baked, drizzle some icing with a spoon on each claw and sprinkle with almonds. Drizzle more icing on top of almonds
and serve.
Serves 4

Turkey & Brie Puff Pastry

Turkey & Brie Puff Pastry
A Quick And Tasty Lunch!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients
1 box puff pastry sheets, thawed in refrigerator
3/4 lb deli turkey, sliced thin
1 round Brie cheese, sliced
Dijon mustard
mayonnaise
1 egg, whisked

Cooking Tools
Parchment lined sheet pan
Small mixing bowl
Pastry brush

Directions
Preheat oven to 400 Degrees F.  Unwrap and unfold puff pastry.  Cut along the seams in the puff pastry dough ( you will have 6 long strips total)  Spread mayonnaise and mustard on half of the pastry sheet leaving 1/4 of inch from the edge. Lay turkey and Brie on top of the mustard and mayonnaise. Place a small amount of water, apply with finger around the perimeter of the pastry dough.  Fold over the other side to cover the filling and press down the edges to encase the ingredients in the pastry.  Use fork prongs to create a seal and a decorative edge. With a sharp knife, cut 2-3 slit in the center of the pastry.  In a mixing bowl, whisk egg.  Using a pastry brush, brush some egg onto the the top of each pastry (repeat process with the other strips) and place each bundle on a sheet pan and bake in oven for approximately 25 minutes or until puffed and golden.
Yields 6