1 pk One-step angel food cake mix 1/2 c Water 1 c Dried fruit Such as raisins Apricots Dates Or prunes 1/2 c Chopped pecans; optional Recipe by: St. Louis Post-Dispatch 3/4/96 Preheat oven to 400 degrees. Combine cake mix and water. Stir in fruit and nuts. Cover cookie sheet with foil. Drop cookies by rounded teaspoonfuls onto foil. Bake 8 to 10 minutes, until cookies become puffed dozen cookies. -----
How To make Fruit Puffed Cookies's Videos
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients: puff pastry - 600 g (21.16 oz) cheese cream - 300 g (10.6 oz) garlic - 2 cloves feta cheese - 200 g (7 oz) pressed cheese - 100 g (3.5 oz) parsley - 20 g (0.7 oz) eggs - 1 piece pressed cheese - 50 g (1.76 oz) Tray size 30 X 40 cm (12 x 16 in) IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce: yolks - 4 pieces melted butter - 100 g (3.5 oz) lemon juice - 20 ml (0.7 fl oz) milk - 50 ml (⅕ cup) OVER LOW FIRE 2 minutes spicy paprika - 2 g (0.07 oz)
Follow us on: Youtube: Facebook: Instagram:
everything you need to know about cream puffs
choux: 7 oz (200g) water 3.5 oz (100g) butter 1 tsp salt 3/4 c (100g) bread flour 4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin: 2/3 c (140g) brown sugar 1 c (140g) AP flour 5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux
Claire Saffitz Makes Rough Puff Pastry | Dessert Person
Claire Saffitz Makes Rough Puff Pastry | Dessert Person Follow along as Claire makes a delicious puff pastry recipe from scratch. This recipe, a hybrid of pie dough and traditional puff pastry, relies on a series of rapid folds to flatten slices of butter into thin sheets within the dough, which then release steam during baking and produce a flaky, layered effect. The key to the flakiest pastry is to keep it very cold, so feel free to return the dough to the refrigerator as frequently as needed while you work. Stick around for a bonus recipe as Claire walks us through how to make Palmier cookies.
#ClaireSaffitz #Cookies #PuffPastry
ROUGH PUFF PASTRY Ingredients: 3 sticks unsalted butter (12 oz / 340g), chilled 3 1/2 cups all-purpose flour (16 oz / 455g), plus more for rolling 2 tablespoons sugar (0.9 oz / 25g) 1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Thanks for watching!
Find Dessert Person Online: Claire Saffitz on Instagram: Dessert Person Merchandise: For Other Penguin Random House Books:
Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka
Video Series: Producer/Director: @VincentCross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Kyu Nakama
Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar
French Hearts Cookies Recipe | Puff Biscuits
Learn how to make french hearts recipe which is so easy and tasty recipe. #PuffPastryDough #FrenchHearts #PuffBiscuits
Puff pastry dough recipe:
For more recipes subscribe to my channel ,its free & press the bell icon for new updates.
Facebook pages:
Instagram:
music credit:
puff pastry fruit cookies
Puff Pastry (I used 200 grams of dough for about 20 cakes)
Fruit (whatever we want!)
Egg to spread over the cookies before baking
If you want to sweeten our fruit, add a bit of sugar, for bananas or apples you can add a bit of cinnamon.
9 Great Puff Pastry Ideas Everyone Should Know!
9 Great Puff Pastry Ideas Everyone Should Know!
Ingredients: pastry dough - 500 g (17.64 oz) poppy seeds - 40 g (1.4 oz) brown sugar - 40 g (1.4 oz) egg - 1 piece IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 400 g (14 oz) strawberries - 150 g (5.3 oz) egg - 1 piece powdered sugar - 20 g (0.7 oz) IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 300 g (10.6 oz) strawberry jam - 200 g (7 oz) egg - 1 piece powdered sugar - 20 g (0.7 oz) IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 600 g (21.16 oz) raspberry - 200 g (7 oz) egg - 1 piece powdered sugar - 20 g (0.7 oz) IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz) Ferrero Rocher chocolate - 200 g (7 oz) egg - 1 piece
for decoration: red currant - 50 g (1.76 oz) blueberries - 50 g (1.76 oz) IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz) strawberries - 200 g (7 oz) egg - 1 piece powdered sugar - 20 g (0.7 oz) IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz) cottage cheese - 250 g (8.8 oz) egg - 1 piece IN THE OVEN 180°C (356 °F)/25 MIN
pastry dough - 300 g (10.6 oz) dark chocolate - 80 g (2.82 oz) egg - 1 piece IN THE OVEN 180°C (356 °F) /25 MIN
9) pastry dough - 800 g water - 50 ml (⅕ cup) oil - 1,5 l (514 fl oz)
for decoration: milk chocolate - 150 g (5.3 oz) white chocolate - 150 g (5.3 oz) frozen fruit - 30 g (1 oz) colored sweet dragees -15 g (½ oz) IN THE OVEN 180°C (356 °F)/25 MIN