Pineapple-Orange Rolls #PastryRecipesWorldwide

Pineapple-Orange Rolls #PastryRecipesWorldwide

Ingredients:

1 can (12.4 oz) refrigerated cinnamon rolls with icing
1/2 cup crushed pineapple (from 8-oz can), well drained on paper towels
1/3 cup Sweet Orange Marmalade
4 oz cream cheese (from 8-oz package), softened

Procedures:

(1) Heat oven to 350°F. Spray 8 (2 3/4x1 1/4-inch) muffin cups with No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.

(2) In small bowl, mix pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.

(3) Bake 17 to 22 minutes or until light golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate.

(4) Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm. Serves 8

Puff Pastry: The Anytime Suitable Delight #PastryRecipesWorldwide

Puff Pastry: The Anytime Suitable Delight #PastryRecipesWorldwide

Puff pastry is a light and flaky baked product. In its unbaked form, it contains many layers of dough, which are repeatedly rolled over and folded to prepare these pastries. It is best that you do not mash the dough, as it could spoil the pastries.

These pastries are often also called water dough. Gaps are formed in-between the layers when the pastry is baked in the oven. Piercing is done to reduce excessive rising of the pastry, while the pastries are being baked.

Puff pastries are commercially sold in many grocery stores. The most common types of fats used are vegetable oils, butter and lard. Butter is most widely used, as it provides much superior taste. Other types of fats give it a very waxy feel and the flavour is often bland too. The butter layer is what causes the rise in the pastry.

Preparing this pastry can be quite time-consuming and laborious.

Hence, many recipes that can be prepared faster like rough puff, blitz and flaky pastry are very common. Instead of folding butter in layers, it is combined into the detrempe in these recipes. Hence, they taste like folded short crust.

Puff pastry also has many variants. It can be leavened with baker's yeast to make delicious croissants. Many other forms like Danish pastries are also possible. Puff pastries are generally very famous in French cuisines.

A typical puff pastry is about 6 to 8 times its pre-baking height. For household manufacturing, defrosting of the pastry dough for a few hours before production is a very good idea, as these pastries demand cooler temperature for production. The final pastries can be of a variety of shapes.

The Production

The production can often be very time consuming, as the dough has to be necessarily kept at a temperature of 16 °C. It also should rest in between the folds to prevent the strands of gluten (a kind of protein found in breads) to join and retain layering. The number of layers in a puff pastry can be calculated with the formula: l = (f + 1)n where l is the number of finished layers, f is the number of folds and n refers to the number of times there have been folds given to the dough.

Generally, the ingredients used in the production of puff pastries are flour, salt, cold water, fat content like butter, eggs for glazing (or any other glazing material). The main rule of production is to create many layers of ingredients like butter and dough by turning and folding the two together. The butter should not melt while the pastry is being made. Therefore, it is very important that the baker works very quickly, more so if the kitchen is hot.

Professional chefs, who make pastries often use a refrigerated (or cooled by other means) marble. A pastry that is evenly layered requires that the thickness of the entire pastry should be same and edges should be straight. There can be a variety of flavours of puff pastry like pear, strawberries and vegetable pastries.

Source: Mr. Pratap Shanbhag

Qualities and Education of Pastry Chefs and Bakers #PastryRecipesWorldwide

Qualities and Education of Pastry Chefs and Bakers #PastryRecipesWorldwide

Almost everyone loves eating desserts. For those of you that enjoy making them, you should definitely consider becoming a baker and/or pastry chef. In this line of work, you will be creating and making your very own desserts. From candies to cookies, muffins and cakes, there are an endless amount of food items that can be considered pastries. Another great reason to enter this profession, other than the fact that you will be doing something you love, is because you can make good money.

There are many things that you will have to learn to become a successful baker or pastry chef. You will need to join culinary programs. Such programs are large in number. When it comes to locating baking and pastry schools in US, you can rest assured that you will find one that accommodates your wants and needs. From weekend courses to nighttime classes, you can earn your culinary degree at your own pace.

Qualities of Successful Bakers and Pastry Chefs

It is important that you understand that there are several skills you will need to master as you earn a degree specialization in baking and pastry arts. Such skills include the following:

Attention to detail: A small change made to a recipe can result in a very favorable dish. On the other hand, the wrong change can result in a recipe becoming completely inedible. As a pastry chef or baker, you must be strongly attentive to detail, always paying attention to what you are doing even while multitasking.

Stamina: You will likely spend much of your time as a baker or pastry chef on your feet. In fact, in this line of work, it is not uncommon for culinary professionals to be on their feet more than 10 hours a day. To make sure you excel, you will need to be in good physical shape. You must also be willing to get up early in the morning because many pastry and bakery shops start cooking their goodies earlier than 3 a.m. every morning.

Customer relations: Bakers and pastry chefs who own their own shops will need to have top-notch customer relations skills. From being interpersonal to dealing effectively with customer complaints, a thriving business will only be obtainable if you have people skills.

Creativity: To be a good baker or pastry chef, you need to be creative with the goodies that you make. From new icing flavors to oddly shaped cookies, being creative will help ensure your success in the culinary industry.

Becoming a Baker or Pastry Chef

There are a couple of paths you can take to obtain a specialization in baking and pastry arts. The first path involves going to baking and pastry schools in US. In doing this, you will join culinary programs, leading to the earning of a culinary arts degree. The second path involves obtaining many years of experience working in the baking and pastry industry. No matter what route you take, there is no undervaluing the advantages you will gain with a culinary degree. Even if you have 20 years of experience as a baker or pastry chef, there are some employers that will not mandate you without a culinary degree.

The culinary programs that you can take part in will vary in length and coursework. Some last for 12 months while others take up to four years to graduate. If you are looking for a quick way to enter into a pastry chef or baker position, you will want to take part in a certification program. For a job position that is accompanied by a higher paying salary, you will want to obtain an actual degree.

Source: Zac Parker

The Sweet Taste of Desserts and the Way It Can Open Your Horizons #PastryRecipesWorldwide

The Sweet Taste of Desserts and the Way It Can Open Your Horizons

Some things will never change, no matter how much we grow and look at the world surrounding us in a sarcastic point of view. Just open your eyes and you will find the things that takes you back to the innocent days of your childhood. The scent of fresh fruits, the taste of the air after a stormy weather, the feel of your skin after a warm wind catches your breath, the sound of a newly sprouting flower. These are just a few of the sensual feelings that draws you back in time to wake you from the unexciting times, when every new sensation was new, sharp as a knife.

During the long years of our growing stages, we tend to lose the ability to enjoy our senses the way we did as children. This is the cause of way we are socialized and educated into the full grown, productive members of the society, leaving them emotionally maimed, like trained dogs who lost their ability to express their feelings with a simple bark.

The only sense that in some way keeps its connection to our emotional state of mind is the taste sense. But even this is not quite correct. The one taste that really connect us to the childhood is the sweet liberating taste of a high quality dessert. Not every sweet candy could do the trick. If you really want to kick start your senses you would have to choose something more than just the plain lollypop. This is due to the extant use of artificial sweeteners in the commercial candies. In homemade desserts and in the ones served in fine restaurants, in the other hand, you would see more and more use in the good old fashioned sugar, which gives your taste bulbs the exact push it needs to boost you up to high levels of ecstatic consciousness.

This is one of reasons we see in the past few years what you can call "the revival of home cooking". More and more people start to realize that in the past decades they have lost the control of what they enter their bodies, and that there are consequences. The internet helped a lot in this new trend of home cooking. Today, more than ever, it is easy to find any recipe you like in a matter of seconds, and thus opening the world of cooking to ones who had never practiced such an exciting experience.

All you have to do is just look for the dessert you would like to try, and you could make it in no time. Craving for a sweet old fashioned black forest cake? Got an itch for a Spanish Churros recipe? Woke up with an urge for a strawberry creme brulee? All you have to do is look it up, get the right ingredients and surprise yourself while finding out how easy it is to make your own desserts. You would be surprised even more when you first taste your own making and rediscover the enjoyable senses long lost.

Source: Yoav Shai @GoArticles

Fruit-Flavored Croissant Bread Pudding #PastryRecipesWorldwide

Ingredients:

Bread Pudding
4 whole eggs
1 egg yolk
3/4 cup sugar
2 1/2 cups milk
2 1/2 cups whipping cream
1 tablespoon vanilla
7 large (5 1/2x4 1/2 inches) croissants, cut into 1 1/2-inch pieces (10 cups)
1 cup dark chocolate chips
2 tablespoons butter, melted
2 tablespoons sugar
1/2 cup dried cherries

Cherry Sauce
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 bag (10 oz) frozen dark sweet cherries
1/2 teaspoon vanilla

Procedures:

1. Heat oven to 325°F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream and vanilla until well blended. Stir in 7 cups of the croissants pieces. Let stand 20 minutes. Pour into baking dish. Sprinkle with chocolate chips. Lightly press remaining 3 cups croissant pieces on top of mixture. Brush top of croissant pieces with butter; sprinkle with 2 tablespoons sugar. Sprinkle with dried cherries.

2. Bake uncovered 55 to 65 minutes or until top is light golden brown (center will jiggle slightly). Cool 30 minutes.

3. Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar, the cornstarch and water until blended. Stir in frozen cherries. Cook over medium-high heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool at least 10 minutes before serving.

4. Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.

5. Serves 12

Essential Pastry Tools and Baking Tools for Making Puff Pastry at Home #PastryRecipesWorldwide

James Lyndona is a certified interior designer and runs his own interior decoration consultancy. James especially loves decorating a home in wooden furniture and believes that nothing gives a home as warm and cozy a touch as all-wood furniture and decor. James loves reading up on new design ideas, and has a special interest in space saving techniques.




Essential Pastry Tools and Baking Tools for Making Puff Pastry at Home

Whether you wish to make puff pastry for desserts or savory dishes, it's easy to make at home with the right pastry tools and baking tools. Here's a list of essential tools for pastry and tips to choose them.

Pastry Blender or Cutter

These pastry tools are also called pastry knives and they are essential for "cutting" or combining butter or shortening into pastry flour. The cold butter pieces have to be distributed evenly through the flour before kneading the pastry dough. After mixing, kneading and rolling, the butter creates pockets of fat in the dough. While baking, the butter melts and releases steam which makes the pastry flaky and delicate.

These baking tools have a series of curved blades which are attached to the handle. These blades are pushed through butter and flour to combine them so choose pastry cutters that are sturdy and well-constructed. For better handling and control while blending butter, pastry blenders with easy-grip handles are a good choice.

Pastry Board

Puff pastry needs a lot of folding over to create the flaky layers and pastry boards are helpful pastry tools for this activity. Choose boards made from wood as they are easy to handle and store than marble boards. Wooden pastry boards that come with marked measurements such as circles for making pie crusts and a ruler are an excellent choice. Opt for a board with a non-slip mat to keep it stable while working.

Rolling Pins and Brushes

Rolling pins and brushes are essential baking tools for making puff pastry. Rolling pins come in all shapes and sizes and in different materials. Wooden ones are the best choice as they are lightweight and easy to handle. Longer pins are ideal as they are useful for rolling puff party and pie crusts. Pastry brushes are essential for applying an egg wash or a butter wash while baking puff pastry.

These pastry tools are versatile. Rolling pins can be used to crumble crackers for crust while pastry brushes can be used for basting and glazing meats. Choose baking tools that are dishwasher-safe to save time and effort while making puff pastry from scratch.

Use these tools to make flaky, multi-layered and delicate puff pastry at home.

Why Do You Call This Roll Brazo de Mercedez? #PastryRecipesWorldwide

Photo Source:Brazo de Mercedez by Gloss Girl, on Flickr

Why Do You Call This Roll Brazo de Mercedez?

What is a Brazo? A Mercedez? Well, others say, a brazo means a hand and Mercedez, a name of beautiful lady living in the woods alone, baking bread daily, and hoping that someday, a male stranger will pass by to eat her soft bread, form into a roll with sweet filling.

Ingredients:

For the filling:
1 cup sugar
1 teaspoon vanilla
8 egg yolks

For the meringue:
8 egg whites
1 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla

Procedures:

1 Make the filling: Combine ingredients in a bowl and cook on a double boiler until thick. Set aside.

2 Make the meringue: Preheat oven to 400ºF.

3 Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Slowly add the sugar and vanilla. Continue to beat until stiff.

4 Spread meringue on an oiled baking sheet lined with parchment paper. Bake until lightly brown.

5 Invert on parchment paper that has been sprinkled with sugar. Spread filling while meringue is still warm. Roll the meringue like a jelly roll.

6. Serves 12 persons.

The Perfectly Frosted Cake #PastryRecipesWorldwide

Resource: Theresa Happe is a baker, cake decorator and co-creator of CakesWeBake.com, a social network for cake decorating where you will find thousands of cake photos, cake decorating videos, a live chat and forum.


The Perfectly Frosted Cake

When you start out cake decorating, tackling the buttercream can be frustrating. If the icing isn't smooth, it affects the whole look of the cake. While it does take some practice to get it down pat, there are a few things you can do to get better results.

Chill the cake before you start frosting. A warm cake is more apt to break apart. Chill before and after filling it. Often, if you frost the cake right after you fill it, later on the filling will bulge out of the middle of the cake. By chilling first, the cake has time to settle and anything that wants to squeeze out of the sides can be smoothed with the spatula.

It's very helpful to use a lazy suzan. It allows you to turn the cake continuously while icing so you have fewer lines from stopping and starting again. One way to ice to apply a crumb coat. This can either be a thin coat of butter cream or an apricot glaze. To use an apricot glaze, thin apricot jam with hot water and press it through a strainer. Then brush it on the cake with a pastry brush. Chill it and give it time to firm up.

A quick way to get the icing on the cake is to use a large cake decorating tip to pipe it all over the cake before spreading it. The #789 Wilton cake decorating tip works great for this. It's such a big tip that you'll need to devote a cake decorating bag to it because the hole is much too big to hold a coupler. Once you cut the hole, just drop the tip right into the bag. If you're not using this tip then carefully place the icing on the side of the cake and push from the middle of the icing outward. You don't want to drag the spatula across the cake. That pulls crumbs into the icing and can tear the cake. Medium consistency buttercream works best. If it's too thin, it will slide off the cake. Too thick and it will tear the cake and be very difficult to spread.

Hold the tip so the lines are facing the cake. Pipe a line around the base of the cake. Move up and pipe another line around. Continue until you get to the top but let the icing go a little bit above the top. (This helps you create a nice edge to the cake). Smooth the sides with either a metal spatula, a bowl scraper or a spackle knife by holding it vertically and at a 45 degree angle to the cake. Spread while turning the lazy suzan. Scrape off the excess icing. Repeat until the sides look pretty even.

Now pipe icing on the top of the cake. With your spatula, pull the icing from the edge towards the middle of the cake, scraping off the excess icing as you go. Once you've done this to the entire top of the cake, hold the spatula flat against the cake and pull it straight across from one end to the other. If icing sticks out off of the edges, carefully scrape it away with the spatula.

Not every type of butter cream crusts. If you do use crusting butter cream, you can do the next step to get the icing really smooth. Let the cake sit for at least 15 minutes. Touch the icing and see if it's hardened. If it comes off on your finger, wait a little longer. Now, take either a Viva paper towel (patterned paper towels won't work for this), wax paper or parchment paper and lay it on the side of the cake. Use the spatula again to smooth across the paper towel a few times. Move the paper towel to the next spot and repeat. Do this to the entire cake. The wax paper and parchment paper don't bend as easily but they will still work.

Delicious Tiramisu Recipes #PastryRecipesWorldwide

Delicious Tiramisu Recipes

Tiramisu recipes are usually high flavored with espresso and gives the great Italian taste. Tiramisu is an Italian favorite dessert that you can create inside your own house to produce deep espresso flavors within this traditional dessert.

The meaning of tiramisu is "pick-me-up" in Italian because it includes the energy and caffeine explicitly as a result of the utilization of espresso. Tiramisu has diverse stories on the topic of its origin, but it is principally composed of a layered cake containing espresso as extra flavor. Some people state that tiramisu introduced in Tuscany, which also is the habitat of another layered Italian dessert. It has been noticed that layered cakes are extremely cherished in Italian cuisine that is why Tiramisu is derived.

Tiramisu is a great combination of espresso, chocolate, and zabaglione cream that offers intense and dark flavors. The traditional tiramisu involve ladyfingers dipped in intense combination of expresso that offers unique caffeine flavor to the dessert. The fundamental recipe for this dessert typically use raw eggs, and it also comprises of bitter cocoa powder to impart a different aroma to the palate.

Espresso is a drink that is notable in Italian cuisine, where it is prepared with genuine Italian elegance. This is particularly why espresso is included in this admired Italian dessert to present it a richer feel and also bring out the creamy flavor as an outcome. Many people do not like the essence of coffee in their dessert recipes, but on the other hand, there are various people who have been enjoying tiramisu for years without even realizing that it contains espresso!

If you are searching for a conventional Italian dessert that does offer real espresso essence, then tiramisu is the well-suited preparation to begin. The encrusted cake is the most distinguished feature of the tiramisu recipes. The delightful supplement to the layered cake is the mixture of cream with espresso seasoned ladyfingers. Tiramisu recipes are at all times relished at all times.

For innovative or typical tiramisu recipes, look for the world wide web. So move forward and have a sweet sensation with genuine Italian dessert.

Recipe: Serves 8 to 10

For the chiffon cake
1/3 cup vegetable oil
4 egg yolks
1/2 cup water
1 1/2 teaspoon vanilla extract
1/2 tablespoons coffee powder
1 3/4 cups cake flour
1 3/4 cups sugar
2 teaspoon baking powder
1/2 teaspoon salt
4 egg whites

For the syrup
1 1/3 tablespoons granulated instant coffee
1 1/3 tablespoons white sugar
1 cup water
1/3 cup rum

For the filling
1/2 bar cream cheese, softened
1/2 cup white sugar
2 egg yolks
2 1/2 cups whipping cream
2 tablespoons ground espresso

Procedures:

1 Line 2 (9-inch) cake pans with baking paper. You can also grease and flour the bottom of the pan but not the sides. (How to line and grease a pan? Click here.)

2 Whip the vegetable oil and the egg yolks together just until combined. Stir in the water, vanilla extract and coffee powder.

3 Sift together the cake flour, 1/3 of the sugar, the baking powder, and the salt. Stir this into the egg yolk mixture then whip at high speed for 1 minute. Set aside.

4 Whip the egg whites to a foam. Gradually add the remaining sugar and continue whipping until stiff peaks form.

5 Carefully fold the meringue into the reserved batter. Divide the batter between the prepared pans.

6 Bake at 375°F for approximately 25 minutes or until the cake springs back when pressed lightly in the center.

7 Invert the pans on a rack and allow the cakes to cool in the pans before unmolding.

8 Make the syrup. Dissolve coffee powder and white sugar in 1/3 cup warm water. Add the remaining water and rum. Mix well and set aside.

9 Make the filling by beating the softened cream cheese, sugar and egg yolks until thick and creamy, about 10 minutes in a mixer on medium speed.

10 In a separate mixing bowl, whip the cream until soft peaks form. Gradually add the cream cheese mixture until well incorporated. Be careful not to over mix.

11 To assemble: Split each cake in half. Brush one cake with coffee syrup then spread about 1/2 cup filling. Repeat this procedure until all the cake layers have been used up and covered with the filling. Spread remaining filling to cover the sides of the cake. Sift ground espresso powder on top and decorate with coffee beans.

Notes:

(1) Most tiramisu recipes call for coffee liquor, but a bottle of rum is a great and cheaper alternative.

(2) To save time, you can use ladyfingers instead of making chiffon cake from scratch, or you can buy ready-made chiffon slices from your favorite bakeshop.

How To Make Sticky Buns With Cinnamon #PastryRecipesWorldwide

A tasty way of making sticky buns with cinnamon as added flavor to this pastry recipe. You can top nuts of your choice; walnuts, cashew nuts, etc.

Ingredients:

Dough:

• 1/4 cup warm water (105° to 115°)
• 1 (1/4-ounce) package active dry yeast
• 1/3 cup sugar
• 3/4 cup milk
• 4 Tbsp. unsalted butter, plus more for greasing
• 3 large egg yolks
• 1 Tbsp. finely grated orange zest
• 1 1/4 teaspoon. salt
• 4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

• 1/2 cup firmly packed light brown sugar
• 1 Tbsp. ground cinnamon
• 4 Tbsp. unsalted butter

Topping:

• 3/4 cup firmly packed light brown sugar
• 4 Tbsp. unsalted butter
• 3 Tbsp. honey
• 1 Tbsp. light corn syrup
• 1 1/2 cups (6 ounces) coarsely chopped pecans

Procedures:

1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

3 Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Traditional French Quiche #PastryRecipesWorldwide

Traditional French Quiche

An easy family meal, a delicious lunch served cold or a tasty addition to a party buffet. You can try with potatoes and green salad with this recipe. Serves: 4

Ingredients:

For the pastry:

• 125g (4½ oz) plain flour
• 50g (2oz) butter, diced

For the filling:

• 2 organic eggs
• 150ml (¼ pt) single cream
• 50g (2oz) back bacon, diced
• 50g (2oz) mature Cheddar, grated


Procedures:

1. Preheat the oven to 200°C (400°F, gas mark 6). Sift the flour and a pinch of salt into a bowl. Add the butter and, using your fingertips, rub it into the flour to form fine breadcrumbs. Sprinkle over 2tbsp ice cold water and mix into the crumbs to make a soft dough. Wrap the dough in cling film and chill for 20 mins.

2. Roll out the dough and use to line a 17cm (6¾ in) fluted flan tin. Line with greaseproof paper and fill with baking beans. Bake for 10 mins, remove from the oven and take out the paper and beans.

3. To make the filling, whisk the eggs and cream together in a bowl and season with salt and pepper. Stir in the diced bacon and cheese and pour the mixture into the pastry case. Reduce the oven temperature to 180°C (350°F, gas mark 4) and bake for 20 to 25 mins, until the pastry is golden and the filling is just set in the center.

Cinnamon Rolls #PastryRecipesWorldwide

You can get Cinnabon’s taste without dealing with the crowds. You will make
this recipe over and over again because of its flavor and softness.

Ingredients:

1/4 cup butter, melted
1/4 cup water
1/2 package 3.4-ounce instant vanilla pudding mix
1 cup plus 1 1/2 teaspoon milk
1 egg, beaten
1 tablespoon granulated sugar
1/2 teaspoon salt
4 cup bread flour
2 1/2 teaspoon yeast
3/4 cup butter, softened
1 cup brown sugar
2 teaspoon cinnamon
1/4 cup walnuts, chopped (optional)
1/4 cup raisins (optional)
4 ounce cream cheese, softened
1 1/2 cup confectioner’s sugar
1/2 teaspoon vanilla extract

Procedures:

1. For the rolls, place melted butter, water, instant pudding, 1 cup milk, egg, granulated sugar, salt, flour and yeast in bread machine following manufacturer\'s instructions. Set for dough cycle.

2. After completion of dough cycle, remove from machine and roll out to an approximate 17 x 10-inch rectangle.

3. For the filling, mix together brown sugar and cinnamon. Spread 1/2 cup softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top.

4. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into1/2-inch slices or larger if a larger bun is preferred.

5. Place into greased cake pans or a cookie sheet. If using cake pans, use three 9-inch pans. Let rise until doubled. Bake at 350 degrees F for 15 to 20 minutes, until golden. Do not over-bake.

6. For the frosting, combine cream cheese, 1/4 cup softened butter, confectioners sugar, 1 ½ teaspoon milk and vanilla extract. Spread on very warm rolls.

Notes: Rolls are best when eaten fresh, but 10 to 15 seconds in the microwave makes them almost as good as fresh.

Easy Egg Custard Tarts #PastryRecipesWorldwide

Easy way to make egg custard with filling. You can introduce your own ideas for this recipe. Makes about 24 tarts.

Ingredients:

Pastry:

• 2 cups all purpose flour
• 1/3 cup lard
• 1/3 cup butter
• 4 tablespoons hot water, or as needed

Custard Filling:

• 2 eggs, room temperature
• 1 1/2 cups whole milk
• 4 ounces sugar (castor or superfine if possible)
• yellow food coloring (optional)

Procedures:

1) Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.

2) Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

3) Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.

4) On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.

5) Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.

6) Makes about 24 tarts