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Full Online Book HomeLearning KitchenPastries - Puff Pastry Napoleons
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Pastries - Puff Pastry Napoleons Post by :jnrslr Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2776

Click below to download : Pastries - Puff Pastry Napoleons (Format : PDF)

Pastries - Puff Pastry Napoleons

Quick Puff Pastry:
2 Cups Flour
1 1/2 Sticks cold Butter Plus 2 Tablespoons
1/2 Teaspoon Salt
1/2 Cup Ice Water

1 1/2 Cups Milk
4 Egg Yolks
1/2 Cup Heavy Cream
1/2 Cup Sugar
2 Teaspoons Vanilla

Sweet Melted Chocolate
Powdered Sugar

Pastry: Sift together flour and salt. Add cold butter. Blend until mixture resembles meal. Add ice water and form into ball. Dust with flour, wrap in paper and chill 1 hour.

Roll dough into 12 x 6" rectangle, dust lightly with flour. Fold top third over center and bottom third over top making a 4 x6 inch rectangle. Turn dough and repeat process after rolling out. This is one turn.

Wrap dough and chill 30 minutes after each "turn." Make 2 more turns, ending with 4 x 6 inch piece of dough. Chill 30 mintes after last turn.

Preheat oven to 450.

Roll puff pastry to 1/8 inch thick sheet. Place on well buttered cookie sheet and prick with fork at intervals of one inch. Bake 15 minutes, or until light gold in color.

Custard: Bring 1 cup milk and cream to a boil.

In a small bowl, add cornstarch to beaten egg yolks and remaining milk. Add to milk and cream and cook until thick. Add vanilla and chill.
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6 cups flour 1 teaspoon salt 1/3 cup sugar 2 packages active dry yeast grated rind of 1 lemon 1/2 cup warm milk 1 cup butter 6 egg yolks 1 cup sour cream Nut Filling: 2 pounds ground walnuts (8 cups) 1 1/2 cups brown or white sugar 6 egg whites -- beaten just stiff 2 teaspoons vanilla or grated lemon rind melted butter and warm milk Poppyseed Filling: 1 pound ground poppyseed (4 cups) 1 pound can applesauce 1 1/2 cups sugar or to taste 2 tablespoons melted butter 2 teaspoons grated lemon rind or vanilla extract For dough -

Pastries - Napoleons Pastries - Napoleons

Pastries - Napoleons
1 large egg white Pinch salt 4 sheets (about 16" by 12" each) fresh or frozen (thawed) phyllo 2 tablespoons margarine or butter, melted 1/3 cup plus 1 tablespoon sugar 1/2 cup sliced natural almonds 1 pint strawberries 3/4 cup heavy or whipping cream 1/2 teaspoon vanilla extract Preheat oven to 375 degrees F. In small bowl, lightly beat egg white and salt with 1 teaspoon water; set aside. Place 1 phyllo sheet on work surface; brush with melted margarine or butter and sprinkle with 1 rounded tablespoon sugar. Top with a second phyllo sheet; brush with margarine and