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Chill - Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Oven - Preheat your oven to 375°F (190°C). Lightly grease mini tart pans, depending on your desired size and shape of tart shells.
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Raspberry Breakfast Braid. We also like using blackberries, Marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, Oregon. Go to Recipe. 30 / 35.
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Rough puff pastry is also known as quick pastry and become really popular with professionals and home bakers because you get bakery-style puff pastry without precise shaping and laminating butter with dough.. Use your hands to gently flatten the dough into a small square. Using a rolling pin, roll the dough into a 6 inch wide and 12 inch.
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9. Chi Chi Dango Mochi. Mochi are soft and chewy rice cakes. Made with rice flour, sugar, coconut milk, and a thickener, they are delicate and colorful candies. For some added texture, try rolling the little balls in freeze-dried raspberries or chocolate shavings. Go to Recipe. 10. Mini-Blueberry Pies. I love pie.
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Apple Spice Entremet. This apple spice entremet emphasizes apple and cinnamon, making it the perfect Fall or Winter dessert. It consists of layers of almond dacquoise, apple gelee, white chocolate mousse, and an outer caramel glacage. With a spiral apple garnish on top, this little cake makes quite the statement. Make it now.
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Position a rack in the upper third of the oven, and preheat the oven to 400°F. Remove one piece of dough from the refrigerator and place it on a floured work surface. Roll it into a circle that's about 1/8" thick and use a 2 1/4" round cutter to cut out 14 to 16 circles from the dough, rerolling the scraps as necessary.
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Add all the filling ingredients to a mixing bowl and combine well. 10. Once the pastry has had time to chill, roll out on a floured surface to a thickness of 5 mm. 11. Take 2 round cutters, one large one to fit the cupcake mold and the other cutter, slightly smaller to fit as a lid for each pie.
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Place the chilled Pastry Cream in a pastry bag and cut off the tip (see note 8). Pipe the cream inside the tartlet shells, about halfway up. Gently tap the shells on a hard surface to spread out the cream. Place the fresh fruits over the cream, pressing them in slightly so secure them. Finish with some fresh mint.
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Remove from fridge. Roll into 2-inch balls and place in 24-cup miniature muffin tin . Preheat oven to 350 F or 325 F for a dark pan . Use fingers to smash balls into tart shell shape. Fill shells with approximately 2 cups of filling, as desired. Depending on filling, the filled shells are baked from 15 to 25 minutes.
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Combine the milk, vanilla pod, vanilla seeds, and 1/2 of the sugar in a medium saucepan and let it come to a simmer. In a medium bowl, whisk the egg yolks, cornstarch, and remaining sugar. Temper eggs: be sure to whisk constantly and slowly pour in 1/3 of the hot milk mixture.
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Place another piece over it to form 90 degrees across the other one; Fill pie tin with baking beads, dry rice or beans or sugar - this weighs the pastry down to stop the base from bubbling up and the sides from sliding down; Bake for 15 minutes at 200°C/390°F (180°C fan).; Remove pie weights using paper overhang.
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Instructions. Preheat the oven to 200°c fan | 220°c | 390°f. Roll 500g American Pie Pastry out into a rough rectangle. Use a sharp knife to cut the pastry into 8 pieces. Put all but one of the pieces back into the fridge. Dust a surface and rolling pin with flour. Roll one piece of dough out to around 3mm/⅛" thick.
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3. Mini Blueberry Tarts. Blueberry tarts are the perfect bite-sized treat - not too sweet, and with just the right amount of fruit. Buttery puff pastry is filled with a dollop of jam and topped with a plump, juicy berry - yum, yum, yum!. And this recipe is so easy to make, even the most novice baker will be able to impress their friends and family.
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Step 1 - Place pies on the baking sheet and refrigerate for 20 minutes. Step 2 - Bake for 20-25 minutes. They should be golden brown on the tops and bottoms and the filling will just be starting to bubble. Step 3 - Let your hand pies cool for 10 minutes. While your hand pies are cooling, make your glaze.
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Place the tins on a baking tray and chill in the freezer for 15 to 30 minutes. Preheat the oven to 160℃/140℃ Fan/325℉. Remove from the freezer and bake in the oven for 18 - 20 mins for 10cm/4in cases. When done, leave in the tins to cool, then remove from the moulds.
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Strawberry Cheesecake Bites. These treats are a perfect mouthful of strawberry, sweet cream cheese filling and just a drizzle of chocolate. Easy to fill and fix ahead, they add tempting variety to brunch or party offerings—and make a delicious homemade gift. —Linda Baldt, Croydon, Pennsylvania. Go to Recipe.
