Pear and Blackberry Strudel | Waitrose
Try our recipe for this delicious Pear & Blackberry Strudel. This impressive dessert with its crisp pastry and succulent fruit filling takes just ten minutes to prepare. See the full recipe |
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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)
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A Fancy Puff Pastry Tart that's SO Easy to Make: Pear Frangipane
Print this recipe here:
Ingredients
1 package (1.1lbs/490g) puff pastry, thawed
4 pears, halved, cored, and thinly sliced
1/2 cup apricot jam
For the Frangipane:
4 oz (113 g) unsalted butter, soft or melted
1/2 cup granulated sugar
2 eggs at room temperature
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 and 1/2 cups almond flour
1 teaspoon lemon zest or more
Instructions
Preheat the oven to 350 °F, 180 °C.
Line two baking trays with parchment paper and place the puff pastry sheets in each pan.
Poke the pastry all around with a fork.
Make the frangipane:
Combine the butter and sugar in a mixing bowl and whisk together. Add the eggs, vanilla, and almond extract and mix together until combined. Add the flour and lemon zest and mix together.
Divide the frangipane equally over the two sheets of puff pastry and spread it across the top leaving a half-inch border.
Arrange the pears on top of the frangipane.
Add the apricot jam to a bowl along with 2-3 tablespoons of water. Microwave it until it's warm and whisk together.
Brush the jam over the pears and over the border of the tart.
Bake for about 40 minutes or until the puff pastry is golden and the pears are soft.
Allow to cool slightly and serve with coffee.
Kali Orexi!
Notes
Use apples, peaches, cherries, or apricots instead of the pears, if desired.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Pear & Gruyere Tart with Thyme
Get your sweet and salty fix with nutty Imported Gruyere melted on top of caramelized pears and flaky puff pastry with a warm honey drizzle.
Nonna's Italian Pear Almond Cake (e105)
Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), makes use of her wonderful pear tree harvest by baking a very fruity Italian Pear Almond Cake.
Here are the ingredients that you will need:
- 8 pears to yield about 5 cups / 750 grams of peeled pear chunks
- 4 large eggs
- 1 cup of sugar / 200 grams
- 2 ounces of Amaretto / 60 ml
- 6 ounces of olive oil / 180 ml
- 2.5 cups of almond flour / 250 grams
- 3/4 cups of all-purpose flour / 120 grams
- tsp of baking powder / 4 grams
- pinch of salt
- 1 cup of shaved almonds / 70 grams
- powdered sugar for dusting
Preheat your oven to 375 F / 190 C and grease a 10-inch (25 cm) springform pan. Nonna starts with about 8 pears which she peels and cubes to create about 5 cups of pear chunks. Of course, you could use fewer pears, but apart from being super moist and healthy, Nonna prefers a fruitier cake.
Beat eggs, add sugar, Amaretto, and oil until fluffy. In a separate bowl, mix dry ingredients: almond flour, flour, salt, and baking powder. Slowly blend dry ingredients into the wet ingredients bowl until fully mixed. Then fold in the pears by hand, pour into the greased pan, and bake for approximately an hour. Test with a strand of uncooked spaghetti, skewer, or toothpick to ensure fully cooked - especially the center.
Allow to cool for about 10 minutes, then remove springform sides. Once the top is cool, dust with powdered sugar.
Buon appetito!
If you are looking for more recipes for your pears, try Nonna's rustic pear crostata:
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Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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