Suggestions for a sweet pastry with filling....?!
Answers: please suggest a pastry with filling that you know. It should be sweet and delicious. it should also be made for only 2 hours (maximum) or less. I need this because i'm assigned to bake in school. pls. help...
Besides the classic 'cream puffs' another wonderful dessert, and one that is forgotten about are the delicious
Napoleons. Recipe follows. after a little history lesson--enjoy!
A traditional Napoleon is a French dessert made from layers of puff pastry spread with a vanilla pastry cream. The top of the rectangle or triangular shaped sweet is drizzled with chocolate and or dusted with powdered sugar. It seems that any dessert labeled “French” carries a feeling of aristocracy. Historians say that the Napoleon was created by a Danish royal chef in honor of a state visit by the French emperor. Also that Emperor Bonaparte’s defeat at Waterloo was the result of an overindulgence of his now famous namesake pastry.
Pre-Made Puff Pastry Tips
Ready made puff pastry is available in sheets or shells. To thaw it at room temperature takes about thirty minutes, in the refrigerator about four hours. It will keep in the refrigerator up to two days. When shaping the dough, work with one sheet at a time, refrigerating remaining sheets until ready to use. As with all dough handle as little as possible. A pastry wheel, pizza cutter or sharp knife are the best utensils for cutting the dough. Cut edges should be crisp to keep the layers separate so that they puff during baking. Always bake puff pastry in a conventional oven and keep in mind that darker baking sheets cook faster.
Other Filling Options
Vanilla pastry cream is the standard filling for a Napoleon, but don’t be afraid to experiment. A fruit flavored or chocolate mousse or will serve as an adequate substitution as will instant pudding. Enjoy!
1 pkg frozen puff pastry
2 pkgs white chocolate instant pudding
4 TBS hot fudge sundae topping
Prepare instant pudding according to package directions. While pudding is chilling follow directions for thawing, unfolding and baking puff pastry sheets. Cut into desired shape at bake at 400° for twelve minutes or until golden. Pay close attention to baking time, sheets burn easily. Let cool to room temperature.
Assembly - Place a layer of pastry in bottom of large serving bowl. Gently spread with a layer of pudding, then another layer of pastry. Repeat the layering process until ingredients are used up. Heat the hot fudge sundae sauce in microwave oven until pouring consistency, then drizzled over top of dessert. Keep refrigerated until serving time.
A classic chocolate croissant is always devine. For something a little different, you might try making a fig paste and using that as a danish filling.
are you using yeast? It takes a while for yeast to rise... What about apple,strawberry or peaches?
Simple yet delish: Make your basic pie crust-1 1/4 cup flour,4tbsp shortening,5-7 tsp ice-cold water. Roll out thin. Use a coffee lid to cut out circle. Add cherry pie filling in the middle fold over the pastry dough and crease the edges to close. Bake at 375 or fry in oil till golden brown. Sprinkle powdered sugar -S
This is so easy. You can make the puff pastry if you like, but you can buy it frozen as well, and it's just as good. Use a knife or even better a pizza wheel to cut out rectagles of puff pastry. Bake this according to your package directions and let them cool down. Then mix 1 cup of marscapone cheese, 1 cup of ricotta cheese, a capful of vanilla extract and about 1/4 c. of sugar with a hand mixer. You might need to add a little cream or milk to this. You want it to be creamy, but not at all runny. Cut your puff pastry in half. Spread about 1/2" thick layer of this cream on the both of the half insides, then some thinly sliced berries on the bottom. Top with the other cream filled side. Drizzle over some warmed nutella (can be done in the microwave) and if you like some chopped hazlenuts. It's good without the hazelnuts, but it's good without it as well.
a Dozen cupcakes from box cake mix with some LorAnn Oil flavoring and then Strawberry jam for a filling
The jam can be baked with the cupcakes, so no need to worry about trying to add it after the cupcakes have been baked...
then to top it off, whip up some cream cheese frosting and then decorate with some glitter sprinkles...
This is a "cheater" danish recipe!! And soooo easy and yummy!! I make it for Christmas morning every year and my family love it!
Cherry Cream Cheese Danish
Ingredients/Directions
2 8-ounce packages cream cheese, at room temperature
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 8-ounce tubes refrigerated crescent-roll dough
1 21-ounce can cherry pie filling, well drained
1 egg yolk beaten with 1 teaspoon water
Confectioner's sugar for garnish
Heat oven to 350 degrees. Coat a 15 1/2-by-10 1/2-inch jelly roll pan with nonstick cooking spray. In a medium bowl mix cream cheese, sugar, egg and vanilla until smooth.
Unroll dough from 1 crescent-roll tube and place in center of prepared pan. Pat out, pressing perforations together, until dough completely covers bottom of pan. Bake 4 minutes or until slightly dry.
Remove from oven and cool slightly. Spread cheese mixture over dough to edges. Scatter cherries evenly over cheese. Unroll remaining crescent-roll dough, and separate into 8 triangles along perforations. Arrange triangles on cherries (they won't cover completely; just be sure to space them evenly). Brush with glaze. Bake 30 minutes or until top crust is golden and cheese mixture is set. Cool in pan on wire rack before dusting with powdered sugar. Serves 16.