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
Khajur Burfi | Sugar Free Dates and Dry Fruit Roll | Khajur and Nuts Burfi | Kanak's Kitchen
Presenting to you a healthy sugar free Khajur Burfi recipe.
It's a quick, easy and simple recipe made of dates topped with crunchy nuts. Also called as dates and dry fruits roll it can be a best and healthier option for a dessert.
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400-500 gms seedless khajur/dates
2 tbsp ghee/clarified butter
2 tbsp khuskhus/poppy seeds
150 gms mixed nuts (almonds,cashews,pistachios)
1/4 tsp cardamom powder
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Master Gluten Free Fruit Crumble Recipe: For Berries and Stone Fruits
Turn your favorite fruit of the season into a show-stopping dessert with this master gluten free crumble recipe. FULL RECIPE:
INGREDIENTS
For the Crumble Topping
3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (25 g) certified gluten free old-fashioned rolled oats
1/4 cup (50 g) granulated sugar
1/4 teaspoon kosher salt
1/4 cup (55 g) packed light brown sugar
6 tablespoons (84 g) unsalted butter, melted and cooled
For the Fruit Filling
3 tablespoons (27 g) tapioca starch/flour
1/4 cup (50 g) granulated sugar
Pinch kosher salt
For a Berry Filling
8 ounces blueberries
8 ounces raspberries
1 1/2 pounds strawberries, washed and hulled
For a Stone Fruit Filling
1 3/4 pounds sliced and pitted stone fruits
5 eggs yummy fruit cake recipe easy | raspberry cake recipe !
You can definitely use fresh raspberries for the raspberry cake filling! Very nice and yummy fruit cake recipe easy at home, fresh Raspberry Cake recipe from scratch. Raspberry Cakes recipe is an absolutely delicious dessert recipe! Be sure not to miss this recipe ( raspberry dessert recipes )!
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#freshfruitcakes #dessertrecipes #dessert
0:00 Raspberry recipes
Easy Delicious cake Desserts Ingredients :
1 cup = 250 ml; tbsp = tablespoon = 15 ml; tsp = teaspoon = 5 ml; g = grams
Dish size: 33cm (L) x 25cm (W) x 5cm (H)
********************
0:23 SPONGE
5 eggs (separated)
250 g (8.8 oz) icing sugar
5 tbsp water
250 g (8.8 oz) flour
1 tbsp cocoa powder
8 g (0.3 oz) baking powder
2:28 Egg Yolks Filling
500 ml (17 fl oz) milk
3 tbsp flour
5 egg yolks
250 g ( 8.8 oz) unsalted butter
160 g (5.6 oz) icing sugar
4:10 Egg Whites Filling
5 egg whites
250 g ( 8.8 oz ) caster sugar
20 g ( 0.7 oz ) vanilla sugar
50 ml (1.7 fl oz ) raspberry syrup
5:05 Completion & Decoration
400 g (14 oz ) fresh raspberries
50 g (1.7 oz ) dark chocolate
**************************************
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No Bake Dessert | 15 minute Fruit Tart Recipe | My Cupcake Addiction
For the full, step by step printable recipe click here:
I LOVE a 'cheat dessert' that LOOKS like it took hours but only takes minutes to prepare. Today I'm sharing my fave Summer Fruit Flan for when I'm short on time but still want an amazing dessert!
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Ingredients:
1000ml/1 litre whole milk
100g melted butter
Crushed white cookies
2 vanilla pudding mixes
Fruit (mangos, blueberries, strawberies)
Mint
Tools:
Tart tin with a removable bottom -
1000ml resuable jug -
Small mason jar or glass -
Sharp knife
Large bowl
Whisk -
Spoon
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How To Make A Fruit Tart with Claire Saffitz | Dessert Person
How To Make A Fruit Tart with Claire Saffitz | Dessert Person
Don’t know what to make with your late-summer farmers market fruit haul? Try this simple custard tart — a crisp but tender base filled with a rich vanilla pastry cream — and top with any fruit you like. This is one of those desserts that might call to you from the pastry case in the bakery with its gleaming and perfectly arranged fruit, but homemade is almost always better. Claire walks you through all the steps.
#ClaireSaffitz #Baking #FruitTart
Fruit Tart
Special Equipment:
Tart pan
Saucepan
Bowl & Whisk
Ingredients:
Strawberries, Raspberries, Blackberries or seasonal fruit
Apricot preserves, for glaze
Sweet Tart Dough:
1/3 cup almond flour (1.4 oz / 40g)
1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
1/4 cup powdered sugar (1oz / 30g)
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 large egg yolk (0.6 oz / 16g)
1/2 teaspoon vanilla extract
Pastry Cream:
2 cups whole milk (16 oz / 456g)
Seeds scraped from 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
1/2 teaspoon Diamond Crystal kosher salt
1/2 cup sugar (3.5 oz / 100g)
1/4 cup cornstarch (1 oz / 30g)
5 large egg yolks (2.8 oz / 80g)
6 tablespoons unsalted butter (3 oz / 85g), cut into 1/2-inch pieces, chilled
0:00 Start
0:01 The Question We've All Wondered
0:07 Delicious Fruit Tart Footage
0:28 Animated Intro to Claire Saffitz X Dessert Person
0:46 Intro To How To Make A Fruit Tart
1:36 Ingredients & Special Equipment
2:21 Prepare & Chill Tart Shell
6:03 Bake That Delicious Tart Shell
7:07 How To Make Pastry Cream
14:13 Patch Up The Crust, Add That Pastry Cream
15:57 Assemble Your Fruits & Glaze!
20:00 Serve Up A Slice!
21:53 Claire Politely Asks For You To Like This Video & Subscribe To The Channel
22:00 The Return of Spud!
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Passion Fruit Custard Bar made with DLA Passion Fruit Filling & Topping part 2!
Passion Fruit Custard Bar part 2! Try this flavorful recipe made with DLA Passion Fruit Filling & Topping. Full recipe below:
Passion Fruit Custard Bar
Ingredients:
- 4pc Egg yolks
- 100g Sugar
- 60g Cake flour
- 500ml Milk
- Vanilla extract
- 150g DLA Passion Fruit Filling & Topping
- 2 sheets puff pastry (18x18cm)
- Powdered sugar
Preparation:
- Preheat the oven to 200°C
Method:
1. Bake the puff pastry for 20 minutes. Let it cool.
2. In a bowl, combine egg yolks, sugar, and vanilla extract, mix until incorporated.
3. Sift the cake flour in and mix well.
4. Heat the milk until it simmers. Gradually add it to the mix while stirring.
5. Strain the mixture into a pot and heat over low flame while stirring with a spatula until it thickens.
6. Transfer to a bowl, add the DLA Passion Fruit Filling & Topping and mix.
7. Put 1 sheet of baked puff pastry to a molder lined with parchment paper. Pour the custard cream over it, cover with the other baked sheet of puff pastry.
8. Chill in the refrigerator until set.
9. Dust with powdered sugar and slice into bars.
Optional: You can also top the bars with DLA Passion Fruit Filling & Topping.
Enjoy!
#passionfruit #custard #dessert #passionfruitcustard #dessertlover #food #foodies #foodie #homebaker #homemade #fruitfilling #fruits #passionfruits
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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.