1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
1/2 cup mayonnaise
2 teaspoons kosher salt
1 teaspoon black pepper
10 ounce sharp Cheddar cheese, finely shredded (2 1/2 cups)
11 ounces multicolored cherry tomatoes (about 3 cups), halved
2 tablespoons torn fresh basil
How to Make It
Preheat oven to 400°F. Gently unfold both pastry sheets. Spread 1/4 cup mayonnaise on each pastry sheet; sprinkle each with 1 teaspoon salt and 1/2 teaspoon pepper.
Cut each pastry sheet into 9 (3-inch) squares. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts.
Bake in preheated oven until pastry is golden brown, about 20 minutes. Let cool in pans on a wire rack 5 minutes. Top with torn fresh basil. Serve immediately.
FOR THE PORK
1 kg higher-welfare pork shoulder
2 tablespoons fennel seeds
freshly ground black pepper
FOR EACH PIZZA TOPPING
2 tablespoons tomato sauce
50 g Taleggio sauce
1 teaspoon fresh thyme leaves
1 small handful rocket
½ lemon , juice of
1 When it comes to the meat, 1kg/2lb 3oz of pork shoulder should give you enough pork to top about 10 pizzas. Although the rest of the ingredients are for one topping, there is no point in cooking less pork than this – you can use any leftovers in sandwiches. This is also a great way to use up leftovers from a roast pork joint.
2 Preheat your oven to 170ºC/325ºF/gas 3. Score the pork shoulder. Bash the fennel seeds and rub them over the pork, then season and rub with olive oil. Roast in the preheated oven for at least 4 hours, until the meat is tender and shreds easily. When cool, shred up using a fork or your hands. Dress the meat with a little of the cooking juices – it will have almost the texture of a confit of duck.
3 Smear the tomato sauce thinly over the pizza base and scatter over a small handful of your roasted pork and some small pieces of Taleggio. Sprinkle with the thyme leaves, drizzle with olive oil and cook until crisp and golden. Dress the rocket with a tiny bit of lemon juice, scatter over the pizza and serve.
In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it’s the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.
Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.
Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.
Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.
In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.
Directions on how to make Chocolate Chip Cannoli Cupcake:
For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.
Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
For the cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners’ sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.
For the whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.
To assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels.
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Making Pastries brings out your creativity by designing twist on your cake, bread, cupcakes etc. hobby of baking or cake decorating to an official cake business is an exciting prospect. Just think of all of the lives you’ll make sweeter with your delicious baked goods, lovely confections, or beautifully decorated cakes.
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