Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
I drive from Oslo to Bergen over the mountains in Norway
Drive with me as I travel from Oslo to Bergen in a VW Camper Van. This is a travel guide going along the National Road 7 in Norway, with stops at the major sights along the way.
Also check out my website:
Thanks to:
@tshansen for the drone footage (check out his channel for more videos from Norway)
Petter Faye Wevle for lending me the Van
Jørn Brandtæg with some of the music:
Chapters:
00:00 Intro
01:30 The Kistefos Museum
03:44 Hallingdalen Valley
05:19 Hallingdal Open Air Folk Museum
07:54 Waking up in Ål & an antique store
10:14 Into the mountains
11:19 Hardangervidda Mountain Plateau
13:45 Vøringsfossen waterfall
15:43 Måbødalen & Eidfjord
17:04 The Hardanger Suspension Bridge
18:53 The Hardanger fjord
20:29 Arrival to Bergen
=============================
Follow Me:
=============================
=============================
Gear Used to Make This Video:
=============================
○ Main camera -
○ Main gimbal -
○ Cell phone gimbal -
○ ND filter -
○ Microphone -
○ Tripod -
○ Selfie-stick/monopod -
○ Camera backpag -
=============================
Best Deals for Camera Gear
=============================
Amazon Top Deals:
=============================
Music:
=============================
Where I find my music (Epidemic Sound):
=============================
Support me:
=============================
If you wish to support the channel monetarily, you can do it directly via PayPal here:
This is much appreciated, but unnecessary, and no content will ever be behind a paywall.
=============================
Affiliate Links:
=============================
Links included in this description might be affiliate links. This means that I may receive a small commission. There is no additional charge to you!
And make sure you subscribe to my channel!
Sharing YouTube videos about Norway and Scandinavia. Episodes about history, food, travel, language, sailing and more.
All Slugworth scenes | Willy Wonka and the Chocolate Factory (1971)
I've compiled all the scenes that Slugworth (Mr. Wilkinson) from the 1971 movie
Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!
An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.
Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.
Oven Temp:
Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.
Alcohol-free Christmas Cake:
For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice.
You can then feed the cake with either:
1. Cold tea
2. Fresh orange or apple juice
3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water)
4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water).
If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.
The full Christmas cake recipe is available on our site:
The easy fruit cake ingredients:
3/4 cup (175g) unsalted butter, chopped
1 packed cup (210g) light brown muscavado sugar
2 + 2/3 cups (400g) mixed dried fruit
1 cup (200g) glacé cherries roughly chopped
1 cup (100g) dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
1/2 cup (120ml) cherry brandy
1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour)
3 large eggs lightly whisked
1 + 2/3 cup (200g) plain/all-purpose flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice
To feed the Christmas cake:
Cherry brandy (1-2 tbsp per week)
#cake #christmasfood #christmas
Mga putaheng Pinoy na nilagyan ng twist alok ng magkapatid sa kanilang negosyo sa Oslo, Norway
Nakikipagsabayan ang magkapatid na Pinoy sa Oslo, Norway sa hamon ng pandemya. Sinimulan nila ang isang restawran na alok ay Filipino food with a twist. Nagpapatrol, Marco Camas. #TFCNews
Like and follow TFC News
Facebook:
Twitter:
Website:
News website:
Subscribe to the ABS-CBN News channel! -
Watch full episodes on iWantTFC for FREE here:
Visit our website at
Facebook:
Twitter:
Instagram:
#TFC
#TheFilipinoChannel
#TFCNewsNorway
#ABSCBNNews
#TVPatrol
The Twist - amazing architecture at Kistefoss Museum, Norway | Architecture by Allthegoodies.com
You sometimes hear that some buildings are worth the journey alone, we think The Twist is one of them. It is an amazing building in Jevnaker - about an hour drive outside Oslo, Norway. It is part of Kistefos Museum - Norway’s largest sculpture museum. The Twist function both as a gallery, a bridge crossing the Randselva river as part of the «museum route» - and most of all an amazing architectual sculpture itself. It has already won a lot of International prizes and awards.
This video is a collaboration between Norwaycation.com and Allthgoodies TRAVEL.
- For travel tips from all over the world, visit and subscribe to our YouTube channel:
- For a lot of Norwegian travel tips and recomendations, visit and subscribe to our Youtube channel Norwaycation: and our website
- For cruise visitors to Norway, visit our Youtube channel Cruise Norway and our website for tips and recommendations,
(A) Available for all.
Music: Nebular Focus by Dan Henig