How To make Fruit Bars G Part 2 Fillings
APRICOT FILLING:
1 x Recipe BASIC FILLING (above)
3 c APRICOTS, dried; lightly
-packed (Three 6 oz. bags) 1 ts ORANGE PEEL; grated
-(instead of lemon peel)
DATE FILLING:
1 x Recipe BASIC FILLING (above)
1 lb DATES, pitted;
2 ts LEMON PEEL; grated (instead
-of the 1 tsp called for) Using a food processor or a food chopper fitted with a medium blade, grind together the dried fruit and nuts. Turn into a medium-size pan and add the sugar, water, lemon or orange peel, lemon juice and spices (if called for). Place over medium heat and cook, stirring until mixture boils and becomes very thick (5 to 8 minutes). Mine never did really "boil", it was more like dry frying. Let cool completely. Divide the cookie dough into 2 equal portions; refrigerate 1/2 until ready to use. On a floured surface, roll out 1/2 of the dough to a straight-edged 9 x 15-inch rectangle, cut lengthwise into three strips. This wasn't that easy to do, that is, until I figured out that my board was exactly 15-inches wide. I rolled the dough the width of the board and measured 9-inches across using my long ruler. I held the ruler against the sides and used my fingers to press the dough into it. This is the hardest part of making these cookies. Divide cooked fruit filling into 6 equal portions (for the apricots it worked out to 1/2 cup per portion) and evenly distribute one portion down center of each strip, bringing it out to the ends. Using a long spatula, lift sides of each dough strip over filling, overlapping edges slightly on top. ****Original Posters Notes: I found this was hard to do so I cut each strip in half, then draped the dough over the filling--it never did overlap but that's OK. Press together lightly. Cut strips in half crosswise (I did that earlier on); lift and invert onto greased baking sheets (seam side should be down. Brush off excess flour with a pastry brush. Refrigerate for about 15 minutes or until the balance of the cookies are made. Bake in preheated
375-degree oven for 15 to 20 minutes or until browned. Let cool on baking
sheets on a rack for about 10 minutes; then cut each strip crosswise into 4 pieces. Transfer cookies to racks and let cool completely. Store covered. The cookies keep well, becoming softer and more flavorful after they have stood at least 1 day. MAKES 4 DOZEN Food & Wine RT [*] Category 4, Topic 3
Message 234 Fri May 21, 1993 COOKIE-LADY [Cookie] at 10:49 EDT Formatted for MM:dianeE -----
How To make Fruit Bars G Part 2 Fillings's Videos
Fruity mini muffins filled with dried fruits and nuts | NO flour, eggs, sugar or butter required ????????????
A simple recipe for fragrant and soft mini muffins, which are ideal for morning coffee or aromatic afternoon tea.
Ingredients for 8 mini muffins (65g each)
Dough:
• 200 g ground almond
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 tbsp vegetable oil
• 4 tbsp agave syrup
Filling
• 70 g dry apricots /pre-soaked in hot water for 10 min
• 70g dry prunes /pre-soaked in hot water for 10 min
• 100g walnuts
Method:
1. Place onto parchment paper.
2. Divide into 12 pieces, 8 for muffin bases and 4 for crumble tops.
3. // Follow the video or roll out the dough with a rolling pin, spread the filling on 1/2 of the dough, cover with the second part of the dough.//
4. Press with a small jar into a muffin base.
5. Blend all ingredients for the filling.
6. Add the filling to the mini muffin bases.
7. Cover with remaining dough to form a crumble top.
8. Bake at 170°C for 15min.
9. Enjoy ????????????
Delicious and easy to make Passion Fruit Bars #shorts #passionfruitcake #bakingtime #bakewithme
Welcome to Sandy La Pastelera. In today's video I'm going to show you how to make Passion Fruit Bars.
Recipe:
Crust
Butter 115 g
Sugar 50 g
Vanilla essence 5 ml
Salt 1,5 g
Flour 135 g
Filling:
Sugar 400 g
Flour 40 g
Eggs 6
Passion fruit puree 240 g
Icing sugar to decorate
Process:
For the crust:
Melt the butter, add sugar and the rest of the ingredients, mix until is all combined.
Add it to a moul 8x8 and bake at 170°C for 20 minutes.
For the filling:
Add lemon zest to the sugar, add in another bowl the passion fruit puree, eggs, mix until they are combine.
Add the flour and sugar . Mix everything together.
Add the filling to the baked crust.
Bake for 30 minutes at 170°C.
Let it cool down completely and refrigerate for 2 hours before cutting it.
Enjoy with some icing sugar on top.
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#bakingtime #baking #sandylapastelera #bakewithsandy #pastry #pastrychef #bakingathome #passionfruit #passionfruitcake #cake #easyrecipe #recipeoftheday #recipeshare #recipevideo
3 Delicious Fruit Turnovers: Lemon, Cherry Chocolate, and Strawberry Cream Cheese
In this video, you will see how to make 3 different Fruit turnovers. There's lemon, cherry chocolate, and strawberry cream cheese.
Check out my channel for more Amazing Recipes:
Ingredients:
Puff Pastry Dough
Traditional:
Quick and Easy:
Lemon Filling
1/2 cup (4 oz / 113 g) lemon curd -
4 ounces (113 g) cream cheese, softened
1/4 cup (1 3/4 oz / 50 g) sugar
1 egg yolk
2 tablespoons (1/2 oz / 14 g) all-purpose flour
Lemon Glaze (optional)
1 1/2 cups (6 3/8 oz / 180 g) powdered sugar
2 tablespoons lemon juice
A few drops vanilla extract
Cherry Chocolate Filling
1 pound (454 g) cherries, washed, pitted, and chopped
Grated zest from 1/2 a lemon
1 tablespoon lemon juice
1/3 cup (2 1/3 oz / 66 g) sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
4 ounces (113 g) dark or semi-sweet chocolate, chopped (2/3 cup chocolate chips)
Strawberry Cream Cheese Filling
Strawberry Filling
1 pound (454 g) strawberries, washed, dried, hulled, and finely chopped
Grated zest from 1/2 a lemon
1 tablespoon lemon juice
1/3 cup (2 1/3 oz / 66 g) sugar
2 tablespoons cornstarch
Cream Cheese Filling
4 ounces (113 g) cream cheese, softened
1/2 cup (4 oz / 113 g) mascarpone cheese (or more cream cheese)
1/3 cup (2 1/3 oz / 66 oz) sugar
1 egg yolk
Grated zest from 1 whole lemon
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons (1/2 oz / 14 g) all-purpose flour
Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:
This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits; but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.
This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.
In two steps we can make this super moist fruit cake batter.
Step1:
Boil the dry fruits in a sauce pan with butter sugar and water.
Step2:
Add all the rest of ingredients into this saucepan after its cooled.
Step3:
Bake the fruit cake @ 320 F for 75-90 minutes.
The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.
This fruit cake recipe is one of my favorite recipes to make moist fruit cake.
Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.
Advanced Happy Christmas to all My Lovely MerryBakers :)
Music: Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Artist:
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Quick and easy passion fruit frozen yogurt bars recipe!
Passion Fruit Frozen Yogurt Bars recipe!
Time: 15 minutes (not including cooling time)
Serving Size: 4 sticks
Ingredients:
DLA Passion Fruit Filling & Topping 200 g
DLA Fruit Nectar Passion Fruit 50 g
Greek Yogurt 150 g
Coklat White 150 g
Method:
1. Put DLA Passion Fruit Filling & Topping, DLA Fruit Nectar Passion Fruit and Greek yogurt in a bowl and mix well.
2. Pour into ice cream molder then freeze until it hardens.
3. Melt DLA Coklat White, put in a cup and dip the frozen yogurt bars!
4. Enjoy!
#icecream #frozenyogurt #yogurt #passionfruit #dessert #icecreamlover #dessertlover
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ABOUT DLA NATURALS
We are a Belgian family-owned company that has been established in the Philippines since 1999, we develop an extensive list of products that perfectly fit the needs of Pastry Chefs, Bakers, and Chocolatiers around the world. We provide fine high-quality products that we like to divide into four main categories such as Fruits, Sugars, Nuts, and Chocolates.
Jelly Fruit Bars Recipe
Very simple and super easy to make. You just need any fruits of your choice or fruits in can, and gelatine.
It is gorgeous, decorative, and impressive.
Ingredients:
*1 can fruits mixed in can (420 g or you can use fresh fruits)
*2 sachets gelatine 10g each (each will be dissoved in juice and in mango puree)
* 1 cup mango puree
Enjoy!????
#jellydessertrecipe#easyjellydessertrecipe#jellyrecipe