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Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Heat the oven to 450 degrees. Line a baking sheet with parchment paper.?3 In a large bowl, using a rubber spatula, stir the sour cream with the rum.
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5. Lay out the first layer of filo pastry and brush with melted butter (be sure to cover the rest while you work with a damp tea towel so it doesn’t dry out). Repeat with all six sheets. 6. Place the peanut mix in a horizontal stripe down the centre of the pastry, leaving 4 cm clear on each border. 7. Stud the peanut mix with 3/4 of the ...
Traditional strudel pastry differs from puff pastry in that it is very elastic. It is made [9] from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel [10] or kitchen paper. [11]
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In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [35] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...