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Apple filling in a turnover. Common turnover fillings include fruits such as apples, peaches and cherries, meats like chicken, beef and pork, vegetables such as potatoes, broccoli and onions, and savoury ingredients like cheese. [2]
If the aroma of toasted puff pastry, roasted apples, ... The best part: You don't need to deal with rolling out and chilling pie dough. Get the Crustless Apple Pies recipe.
A fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken, often accompanied by chutney. Saskatoon berry pie: Canada: Sweet A pie filled with saskatoon berries. [16] Sausage roll: United Kingdom: Savory A long cylindrical roll of sausagemeat encased in flaky or puff pastry. Scotch pie
An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and ...
Preheat the oven to 400°F and lay out your puff pastry onto nonstick baking sheets. Thinly slice 3 apples and add these slices to a bowl. The recipe calls for ⅔ cup of brown sugar, but I cut ...
The first documented strudel recipe was a recipe of a milk-cream strudel (Millirahmstrudel) from 1696 in Vienna, a handwritten recipe at the Viennese City Library.[2] [3]A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the Millirahmstrudel, [4] [5] maintaining that the pastry made him a very famous and rich man.
Puff pastry appetizers will be your best friend during the busy holiday season—especially since they freeze and reheat so beautifully! Here, the flaky twists are swirled with cheddar, parmesan ...
Apple strudel dough is a thin, elastic dough, [13] consisting of many thin layers and known as "Blätterteig", the traditional preparation of which is a difficult process. The dough is kneaded by flogging, often against a tabletop. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started.