How To make Pear & Fig Strudel
1 lb Figs
1 2/3 c Unsweetened pear juice
10 ea Ripe pears
1 ts Cinnamon
1/2 ts Allspice
1/2 lb Filo dough
1/2 c Melted butter
1 c Toasted wholewheat bread
-- crumbs 1/2 c Honey
1/2 c Chopped hazelnuts
Cover the figs with pear juice & bring to a boil, let simmer for 25 minutes. Puree in a blender. Peel & core the pears & chop into bite-sized pieces. Combine fig paste, pears & cinnamon & allspice. Preheat oven to 375F. Butter a 9"x14" baking pan. Layer 10 filo sheets, 2 at a time, brushing butter on every second sheet & spinkling it with breadcrumbs. Spread pear filling evenly over last sheet. Cover with another 10 sheets of filo, layered as before with butter & breadcrumbs. Score the top sheet into pieces approx. 3" square. Bake for 35 to 40 minutes & then allow to cool for 15 minutes. Heat the honey, stirring gently till warm. Drizzle over strudel & top with nuts. Cut with a sharp knife. "Sundays at Moosewood Restaurant Cookbook"
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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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Pear and Almond Tart | ASMR
Poached Pears
4 bosc pears
1/2 juiced lemon
1/3 cup sugar
Sweet Tart Pastry
2 1/3 cups flour
1/3 cup sugar
3/4 tsp salt
6 oz unsalted butter
3 large egg yolks
4 tbsp cream
1 tsp vanilla
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5 tbsp sugar
1 large egg
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2/3 cup ground almonds
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The Secret to Making the Perfect Pear and Blue Cheese Tart Appetizers
Blue cheese, pears and walnuts combine in these sensational bite-sized morsels. They're easy to make, but look oh so impressive!
=== ???????????? RECIPE ===
2 Tablespoons Butter
2 Large Pears, peeled and finely diced
2 Tablespoons Honey
1/4 Cup (60 g) Mascarpone Cheese
1/4 Cup (40 g) Crumbled Blue Cheese
1/4 Cup (35 g) Chopped Walnuts
Dash of salt
2 packages frozen miniature phyllo tart shells
Preheat oven to 350°F (180°C).
In a skillet over medium-high heat, melt the butter. Add the pears and cook for 2-3 minutes. Stir in the honey and a dash of salt. Cook for 4-5 minutes longer, or until pears are lightly browned. Remove from heat, and cool slightly. Stir in the cheeses.
Place tart shells on an ungreased sheet pan. Fill each shell with 1 1/2 teaspoons of the filling. Sprinkle with the walnuts.
Bake for 6-8 minutes or until golden brown Serve warm.
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=== ???? CHAPTERS ===
00:00 About Today's Episode
00:17 Pear and Blue Cheese Tarts
00:35 What is a Mini Tart?
01:03 It Starts with Butter, Pears and Honey
02:28 It is Time for the Cheeses
03:38 Filling the Tart Shells
04:56 Tasting and Recipe Recap
05:57 Social Media and Video Recommendations
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