DANISH PASTRIES
Turn the kitchen into your own little patisserie with this step-by-step guide to buttery Danish pastries
Provided by Jane Hornby
Categories Breakfast, Treat
Time 3h30m
Yield Makes 18 pastries
Number Of Ingredients 19
Steps:
- Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough. Knead for 1 min, using a little flour, until just smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).
- Flour your surface, then pat the dough out to a rectangle, 1cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges down.
- Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Turn dough 90 degrees, then fold the right third over and the left third over that. Do this three times, chilling for 15 mins after each roll.
- Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm. Cut into 9 squares, then follow the instructions below for each filling and shape. If you want to make more than one shape, it's easy to divide the filling quantity. Don't worry if your squares rise as you work, just roll them out a bit again.
- To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle. Scatter more chopped pecans and a little sugar over before baking. Drizzle with a little maple syrup to serve.
- For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. Put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal.
- To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. Instead of cutting the dough into 9, leave it whole and spread the filling over. Roll up, slice into 9 rounds, then squash each one. Blend 50g icing sugar and a few drops of water to drizzle over once baked.
- Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.
Nutrition Facts : Calories 218 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
OLD FASHIONED RAISIN PIE I
This recipe was given to me 41 years ago by my husband's grandmother.
Provided by Linda
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
- Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
- Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g
RAISIN LOAVES
This old-fashioned yeast bread recipe yields three golden loaves, each chock-full of plump raisins. Your guests will be pleased with the homemade flavor and luscious cinnamon-sugar topping.
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the eggs, vanilla and lemon juice; beat until smooth. Add raisins. , Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Stir dough down. Divide into thirds; place in three greased 8x4-in. loaf pans. Cover and let rise until almost doubled, about 45 minutes. , Bake at 350° for 30 minutes. Brush with melted butter; sprinkle with cinnamon-sugar. Bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMOTHER BRINTON'S RAISIN BARS
This recipe comes from assistant food editor Tara Bench's family. The rustic bars with a fruit filling sandwiched between layers of buttery dough can be made with dried figs instead of raisins.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 3 dozen 2-inch squares
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch baking pan; line bottom with parchment. Butter parchment, set aside.
- Make the filling: Place the raisins and sugar in the bowl of a food processor fitted with the metal blade. Pulse until very finely chopped.Transfer to a small saucepan. Whisk cornstarch into the water; whisk into pan. Stir in cider. Simmer over medium-low heat until sugar dissolves and mixture thickens, about 5 minutes. Remove from heat; let cool completely.
- Combine flour, baking soda, and salt in a medium bowl. In bowl of an electric mixer fitted with the paddle attachment, cream shortening on medium speed until smooth. Add brown sugar, and beat until light and fluffy. Beat in egg and vanilla. Add the flour mixture all at once; beat on low speed until combined. Beat in oats.
- Using an offset spatula, spread half the dough in prepared pan; spread filling on top. Crumble remaining dough over, gently pressing down to conceal filling. Bake until golden brown, about 30 minutes, rotating the pan halfway through. Remove from oven; let cool completely in pan before cutting into squares.
RAISIN VANILLA COOKIES
Make and share this Raisin Vanilla Cookies recipe from Food.com.
Provided by sabrinasarah
Categories Drop Cookies
Time 30m
Yield 70 bite size cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- 1) Preheat the oven to 170 Degrees Celcius.
- 2) Beat butter, icing sugar, vanilla extract and egg together until light and fluffy. Butter must be soft first in order to achieve this.
- 3) Add raisins.
- 4) Add sifted flour and bicarbonate soda in two batches.
- 5) Drop spponfuls of the batter, and flatten slightly.
- 6) Bake for 10-12 minutes.
Nutrition Facts : Calories 109.7, Fat 5.6, SaturatedFat 3.5, Cholesterol 21.3, Sodium 62, Carbohydrate 13.9, Fiber 0.3, Sugar 6.7, Protein 1.2
CINNAMON RAISIN PINWHEELS
Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside.
Provided by DONNA L.
Categories Bread
Time 38m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
- Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
- Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.
Nutrition Facts : Calories 276 calories, Carbohydrate 35 g, Cholesterol 15.2 mg, Fat 14.3 g, Fiber 1 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 363.2 mg, Sugar 14.4 g
FRUIT PLAIT
Kids will love helping make this easy spiced dessert - similar to an apple and pear strudel, but with ready-rolled puff pastry instead of filo
Provided by Good Food team
Categories Dessert, Treat
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured work surface into a large rectangle. Transfer to a lightly greased baking tray.
- Put the sultanas in a small mixing bowl with just enough warm water to cover them, and soak for 10 mins.
- Core the apples and pears and slice them into even-sized pieces - you don't need to peel them. Put the pieces in a bowl and add the honey and 2 tbsp apricot jam. Drain the soaked sultanas and add them to the mixture. Stir well and add the mixed spice and cinnamon to taste.
- Spoon the mixture in a thick strip down the centre of the puff pastry. Use a sharp knife to make roughly 8 diagonal cuts down each side of the pastry like a lattice. Fold the pastry strips alternately across the filling like a plait.
- Crack the egg into a bowl, whisk with a fork and, using a pastry brush, glaze the top of the puff pastry.
- Place the plait in the oven and bake for 25-30 mins or until the apples are soft and the pastry is golden brown. Serve with crème fraîche or vanilla ice cream.
Nutrition Facts : Calories 532 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
RAISIN-VANILLA-PLAITS
This is a wonderful recipe for yeast-free raisin-plaits. It is quite easy to make and tastes very yummy! I cant wait to serve this at Easter Sunday for breakfast. Great warm from the oven with just a touch of butter. For a variation try substitutin chocolate chips of cranberries for the raisins.
Provided by Lalaloula
Categories Breakfast
Time 40m
Yield 4 plaits
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C (350°F).
- In a big bowl combine oil, low-fat quark, milk, sugar, vanilla and salt.
- In a second bowl combine flour and baking powder and add to the wet ingredients. Knead into a smooth dough.
- Incorporate the raisins (or chocolate chips or cranberries) and divide dough into four equal portions.
- Divide each portion into three equal portions again and roll each of these out into long coils (about fingerthick or slightly thinner).
- Take three of the coils and braid into a plait.
- Place plaits on a paper-lined baking sheet and brush with the glaze.
- Bake for 20-25 minutes until lightly browned.
Nutrition Facts : Calories 523.6, Fat 16.5, SaturatedFat 2.4, Cholesterol 2.2, Sodium 381, Carbohydrate 84.6, Fiber 2.6, Sugar 20.1, Protein 10
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