194246 spelt puffs flavoured cheese filling Recipes

spelt bread, toasted, chive & onion cream cheese (just use rondele), hot fresh sauerkraut

all-purpose flour, dark brown sugar, ground cinnamon, butter, melted but not hot, coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut, cream cheese filling, softened cream cheese, sugar, egg, vanilla extract, coffeecake batter, all-purpose bleached flour, baking powder, baking soda, salt, butter, at room temperature, sugar, egg, plain low-fat yogurt, fruit (or chocolate) filling, raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

sour cream, sugar, butter, cut up, salt, active dry yeast, warm water (105o to 115o), sugar, eggs, lightly beaten, bread flour, cream cheese filling, vanilla glaze

cheese-filled tortellini, cannellini beans, drained and rinsed, milk, parmesan cheese, grated, red bell pepper , slivered, oregano, salt, ground nutmeg, black pepper

white breadcrumbs or 2 1/2 cups whole wheat breadcrumbs, grated gruyere cheese or 100 g other strong flavoured cheese (being italian and with a passion for fontina i d use this, but you can try anything i suppose), warm milk, butter, melted, eggs, separated, salt and pepper, chopped parsley or 2 tbsp chives

oil-packed sun-dried tomatoes, minced garlic, minced fresh thyme or 1/2 tsp dried thyme, good quality balsamic vinegar, ground sea salt , preferably gray salt, ground black pepper, puff pastry (recommended : pepperidge farm), pesto, store bought, egg, lightly beaten

breakfast sausage links, crescent roll dough (8 oz each), deli cheese, cut into thirds

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.

frozen puff pastry, thawed, egg, beaten, salt, cayenne, asiago cheese, grated, parmesan cheese, grated

butter, fine spelt flour, eggs, farmer cheese, cream, basil leaves, pressed garlic , juice from, coarse salt, lemon juice, water

olive oil 1 small can (10 1/2 oz), minced red onion cannellini beans, drained, minced red bell pepper salt and pepper to taste, minced fennel or celery 3 tbsp minced fresh basil, diced plum tomatoes or or parsley, drained canned plum tomatoes 12 oz cheese filled ravioli, garlic , minced freshly grated parmesan cheese to taste, dried basil and thyme

sweet dough, all-purpose flour, white sugar, rapid rise yeast, salt, eggs at room temperature, butter, bulgarian-style buttermilk, all-purpose flour (optional), cream cheese filling, cream cheese at room temperature, sugar, all-purpose flour, lemon juice, vanilla extract, ground nutmeg, egg wash, egg, water, icing, sugar, corn syrup, milk, lemon juice , or as needed

rye flour, baking soda, sugar, salt, ground cinnamon, cardamom, vegetable oil, eggs, warm water, honey, syrup , recipe follows, cream cheese filling , recipe follows, cherry compote , recipe follows, powdered sugar , for dusting, dark rum, simple syrup, (equal amounts sugar and water simmered until sugar dissolves), orange juice, fresh lemon juice, vanilla, cream cheese, butter, sugar, orange , zested, honey, dried cherries, sugar, cinnamon stick, water, to cover

sugar, butter, dark corn syrup, all-purpose flour, ground ginger, irish cream liqueur , optional, cream cheese filling , recipe follows, cream cheese, milk, sugar, unsweetened chocolate, melted, salt

butter, vegetable shortening, light brown sugar, all-purpose flour, ground cinnamon, nutmeg, ground ginger, baking soda, baking powder, salt, eggs, pumpkin puree, buttermilk, toasted pecan pieces, cream cheese filling , recipe follows, shaker confectioners sugar, fresh mint, butter, at room temperature, cream cheese, at room temperature, sugar , sifted, pure vanilla extract, milk, pumpkin seeds , salted and toasted

eggs , plus 2 , beaten, for egg wash, all-purpose flour , plus additional for dusting, water, ricotta cheese filling , recipe follows

pure almond paste (2 oz), granulated sugar, unsalted butter, softened, eggs, vanilla, almond extract, all-purpose flour, frozen puff pastry sheets, thawed, dried bean such as a lima bean (optional), confectioners sugar

butter, softened, paprika, garlic powder, kosher salt (careful if you re using a salty cheese), grated flavourful cheese, at room temperature (i used a blend of old cheddar, oka and asiago, this is no time for mozarella and colby), chopped toasted walnuts, chopped dried cranberries, flour, milk , to moisten