Pear & Gruyere Tart with Thyme
Get your sweet and salty fix with nutty Imported Gruyere melted on top of caramelized pears and flaky puff pastry with a warm honey drizzle.
Professional Baker Teaches You How To Make STRUDEL!
You've already learned how to make the best Caramel Apple Strudel in our last video, and now it's time to step it up to the next level with this Cabernet Poached Pear and Walnut Strudel recipe! Follow along as Chef Anna Olson walks you through every step you'll need to master to make these amazing and savory treats.
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Ingredients
Pears
3 cup Cabernet Sauvignon or Cabernet Franc wine
3 cup sugar
2 cinnamon sticks
3 whole star anise
4 Bartlett pears, peeled, halved and cored
Assembly
8 sheet phyllo pastry
½ cup lightly toasted walnut pieces
⅓ cup unsalted butter, melted
1 egg whisked with 2 Tbsp water, for brushing
2 Tbsp sugar
¼ tsp ground cinnamon
Directions
1. Bring the wine, sugar, cinnamon sticks and star anise up to a simmer in a medium saucepot. Add the pears and place a piece of parchment directly on the surface of the liquid and let the pears poach on medium heat (just a few bubbles gently rising to the surface) until they pierce easily with a fork. Let the pears cool in the liquid and store them chilled in the poaching liquid until ready to assemble). If the pears are prepared a day or two ahead and left in the poaching liquid, they will take on the red colour all the way through).
2. Preheat the oven to 375 F and line a baking tray with parchment paper.
3. On a clean work surface, lay out one sheet of phyllo pastry and brush with a thin layer of melted butter. Place a second, third and fourth sheet of phyllo overtop, brushing each time with butter. Cut this in half. Strain the pears (you can reserve the poaching liquid to reduce as a syrup to serve with it, or pour it into an ice cream maker to make a lovely sorbet). Arrange 2 halves of a pear at the end of each of the two phyllo rectangles and sprinkle with walnut pieces. Tuck in the ends of the phyllo and roll up the pastry. Place this, seam-side down onto the baking tray, and repeat this with the remaining phyllo and pears. Brush the tops of the strudels with egg wash. Stir the 2 Tbsp of sugar and cinnamon together and sprinkle on top.
4. Bake the strudels for about 20 minutes, until they are an even golden brown. Slice the strudels on an angle to plate. The strudels can be served warm, at room temperature or chilled.
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Baked Fruit Turnovers | Pillsbury Recipe
If you like a good homemade pie, you are sure to love this Bake Fruit Turnovers recipe made with Pillsbury Pie Crust. The sky is the limit when it comes to this easy dessert recipe. Grab your favorite canned pie filling to for an easy to make peach, cherry or apple turnover the whole family will love.
Try this easy Fruit Turnover recipe today!
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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On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can!
=== ???? 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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Apple strudel in 20 MINUTES! | Vegan | Very Simple Recipe ????
Apple strudel with nuts, dates and ready-made puff pastry is easy to make and ready to eat in no time.
❗️ The are NO ingredients of animal origin, so the recipe is suitable for both vegans and vegetarians.
❗️ Lactose free
???? Ingredients:
° Apples - 5 pcs
° Lemon - ½ pcs
° Ready puff pastry - 1 sheet 275 g
° Walnuts - 30 g
° Pecans - 30 g
° Dates - 100 g
° Sugar - 4 tablespoons
° Breadcrumbs - 30 g
° Cinnamon - 1 tablespoon
° Maple syrup
You can replace the nuts with any of your choice. The dates can be replaced with dried apricots, figs or raisins.
???? Music: Corbyn Kites - Birds
???? Thanks to my team for helping me create this video:
Quick pear pastries: a delicious treat ready in less than 20 minutes!
INGREDIENTS
Puff pastry
2 pears
30 g butter
1 tsp cinnamon
2 tbsp brown sugar
Pinch of salt
Milk
Beaten egg
Powdered sugar
METHOD
1. Peel a pear and cut it into small pieces.
2. Add butter to a pan, add the pieces of pear, brown sugar, and cinnamon, and mix.
3. Divide a puff pastry into medium rectangles. In each rectangle make slight cuts in only one half and without reaching the edges
4. Brush with milk and fold leaving the cuts to face down.
5. Place the cooked pear and fold the top corners towards the center forming a triangle.
6. Place on a baking tray and brush each triangle with egg.
7. Bake at 180ºC (356ºF) for 30 minutes.
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