159 very pastry Recipes

pastry, all-purpose flour, salt, cold butter , cut into 1/2 inch pieces, shortening, chilled and diced, egg, beaten, ice-cold water, very ripe (black) plantains, white sugar, vanilla extract, grated nutmeg, egg white, beaten, white sugar for decoration

pastry for a double-crust 9-inch pie, unbaked, apples, granulated sugar (the pie is not extremely sweet, so if you re used to very sweet things or your apples are tart, don ), semisweet chocolate , pellets

very ripe bananas, mashed, white sugar, baking powder, salt, all-purpose flour, whole wheat pastry flour, egg replacer (dry ), water, blueberries

pastry case , blind baked, powdered gelatine, very ripe bananas (i used lady fingers), passionfruit, halved and pulp removed, lemon juice, eggs, separated, castor sugar, cream , whipped to firm stage

all-purpose flour, sugar, salt, very cold butter, very cold water, pastry cream, egg yolks, sugar, cornstarch, fresh full cream milk, vanilla extract, butter, egg, lightly beaten, powder sugar

sheets frozen puff pastry, thawed, oil, garlic cloves, chopped finely, onion, diced finely, grated gingerroot, minced beef, potatoes, peeled and cut into very small cubes, curry powder, water, sugar, salt and pepper, vegetables, mixed diced very small, chopped fresh coriander, egg, beaten

very ripe bananas, honey, expeller-pressed canola oil , plus a little more for oiling the loaf pan, pure vanilla extract, whole wheat pastry flour, baking soda, salt, chopped walnuts or 3/4 cup pecans

very ripe bartlett pears (about 7 oz each), peeled , halved lengthwise, cored, cut into 1/8- to 1/4-inch-thick slices, sugar, brandy, frozen puff pastry (2 sheets), thawed, crushed amaretti cookies, blanched almond slivers, egg, beaten to blend

pastry dough, rolled out very thin, chinese dates, stems removed and halved (also known as jujubes), onion, finely chopped, cheddar cheese, grated, egg, beaten

pastry flour, sugar, baking powder, baking soda, kosher salt, bananas (very ripe ), eggs (room temp ), buttermilk (room temp , can add 1/2 tbsp. of vinegar to regular milk if you don tsp have buttermilk), oil, pure vanilla extract

very ripe banana, mashed, egg white, canola oil, white sugar, pastry/cake flour, baking powder, baking soda, salt, ground cinnamon, dried banana, chopped, walnut pieces, pumpkin seeds and sanding sugar for sprinkling on top of muffins

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

boiling potatoes, peeled and boiled until tender, very finely chopped sweet onion, fresh serrano chile, very finely chopped, very finely chopped fresh cilantro, salt, cayenne pepper, garam masala, cumin seeds, juice of 1/2 lemon or lime, butter (optional), frozen puff pastry, thawed, egg, whisked

vegetable oil, onion, very finely chopped, garlic clove, crushed, curry powder, ground ginger, ground cumin, chopped mushroom, cauliflower, cut into very small florets, carrot, very finely chopped, superfine sugar, plain yogurt, salt and pepper, phyllo pastry sheets, butter, melted

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

chopped milk chocolate, unsalted butter, heavy cream, vanilla extract, kosher salt, sugar, whole blanched almonds, very finely ground, egg whites, at room temperature, kosher salt, granulated sugar, pure almond extract, drops liquid neon food coloring, such as mccormick, optional, special equipment : pastry bag, pastry tip, parchment paper

zucchini , sliced into very very thin coins, fine grain sea salt, tart crust, whole wheat pastry flour (or spelt flour), fine grain sea salt, lemon , zest of, olive oil, scant 1/2 cup cold water, tomato sauce, garlic cloves, minced, extra virgin olive oil, red pepper flakes, salt, crushed tomatoes, low-fat ricotta cheese

zucchini , sliced into very very thin coins (medium), fine grain sea salt, whole wheat pastry flour, sea salt, zest of 1 lemon, olive oil, cold water, garlic cloves, minced, extra virgin olive oil, red pepper flakes, salt, crushed tomatoes (canned ), ricotta cheese