37819 eastern nut filled multilayered pastry Recipes

pastry flour, plus more for dusting, granulated sugar, plus more for sprinkling, unsalted butter, cut into small pieces and chilled (12 tbsp), pure vanilla extract, egg white, seedless raspberry or blackberry jam, sliced blanched almonds, sugar , for dusting

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

canned milk, yeast (2-1/4 packets of active dry ), sugar, egg yolks (reserve egg whites for filling), egg, salt, butter (softened ), flour, sour cream, sugar, sugar, egg whites (stiffly beaten), chopped walnuts, canned milk, vanilla (optional)

pastry dough, butter, shortening, flour, yeast, sour cream, egg yolks, salt, ground walnuts, sugar, cinnamon, vanilla, egg whites , stiffly beaten, egg yolk, drops water, extra sugar

candy bar topping, sweet chocolate (i use three 8 oz hershey bars) - divided, spanish peanuts (not cocktail peanuts), fondant filling, powdered sugar, sweetened condensed milk, maple extract

pastry for single-crust pie (9 inches), fresh cranberries, halved, brown sugar, chopped walnuts, butter, melted, sugar, eggs, butter, melted, king arthur unbleached all-purpose flour, cream , optional

active dry yeast, warm 2% milk (110o to 115o), sugar, butter, softened, cream cheese, softened, heavy whipping cream, sour cream, egg yolks, salt, king arthur unbleached all-purpose flour, egg whites, cream of tartar, sugar, divided, ground walnuts or pecans, ground cinnamon , optional, sugar, butter, softened, almond or vanilla extract, optional, milk

pack phyllo pastry, melted butter, pastry cream, egg yolks, sugar, cornstarch, fresh full cream milk, vanilla extact, butter, cold sugar syrup, chopped pistachios

refrigerated crescent dinner rolls, brown sugar, walnuts or 1/2 cup pecans, butter, softened, cinnamon, semi-sweet chocolate chips, peanut butter, peanut butter chips, pie filling, mashed, powdered sugar, brewed coffee or 2 1/2 tsp milk or 2 1/2 tsp water or 2 1/2 tsp orange juice

butter, brown sugar, eggs, flour, baking soda, cream of tartar, salt, vanilla, white sugar, boiling water, flour, chopped nuts, chopped dates, vanilla

onion, chopped, butter, walnuts, chopped, salt, fresh ground pepper, dried parsley, crushed, bread, lean ground beef, onion, finely chopped, egg, lightly beaten, salt, fresh ground pepper, poultry seasoning, dried parsley, crushed, butter, all-purpose flour, water, tomato sauce, salt, sugar, cinnamon, drops hot pepper sauce, dried parsley, crushed

unsalted butter, fine semolina, orange flower water, salt, warm water , more if needed, unsalted shelled pistachio, chopped, sugar, cinnamon

cake, butter (softened ), sugar, eggs, salt, flour, baking powder, baking soda, buttermilk, vanilla, brown sugar, white sugar, flour, softened butter, chopped nuts (i use pecans and heap the amount), cinnamon (shake a little extra in)

dough : 2 cups sifted flour, salt, butter (2 sticks), cream cheese (softened ), filling: 2 eggs, light brown sugar (packed), melted butter, coarselt chpped walnuts or pecans, vanilla

butter, softened, cream cheese, softened, egg yolks, king arthur unbleached all-purpose flour, baking powder, chopped walnuts, sugar, evaporated milk, vanilla extract

pastry cases, sheets of frozen pre-rolled savoury pastry, onion marmalade, pacific sweet onions (if substituting another variety of onion add a little sugar to increase sweetness (approx. a teaspoonful per onion), beef stock, prepared grainy mustard, balsamic vinegar

olive oil, shallot, minced, fresh morel mushrooms, sliced, fresh oyster mushrooms, stemmed and sliced, dry white wine, ground cumin, paprika, dried oregano, brown sugar, garlic powder, dried parsley flakes, ground black pepper, kosher salt, rack of lamb, trimmed and frenched, sheet frozen puff pastry, thawed, egg yolk, beaten, demi-glace, butter, chopped fresh parsley