No Bake Pastries: Photo By: Danish Kringle

NO BAKE
PASTRIES
`
Photo By: Danish Kringle

Pastry is a dough of flour, water and shortening that may be savory or sweetened.
Sweetened pastries are often described as bakers' confectionery.
Here are some pastries that you will satisfy your taste :
The Apple Fritter's by Chef John

"I didn't think I liked apple fritters, but turns out I just don't like chunks of almost raw apple,
surrounded by a doughnut. Maybe I've just been going to the wrong shops, but I've never enjoyed the
texture, and always wanted to try them with cooked apples."
INGREDIENTS:
1. 1 tablespoon butter
2. 2 large Granny Smith apples-peeled,cored and cut into inch dice.
3. 1 tablespoon white sugar
4. 1 all purpose cream
5. 1 teaspoon baking powder Comment:
6. teaspoon kosher salt Rachel Rauh-Klassert
7. teaspoon ground cinnamon
8. teaspoon ground ginger I used apple pie filling instead of
9. 1/8 teaspoon ground nutmeg apples and I used 1/2 Bob's Red Mill
10.1 large egg and white rice flour to make it
11. cup white sugar gluten free. I also used hard cider
because I didn't have sparkling
12.1 tablespoon melted butter
cider. They tasted...
13. cup sparkling apple cider
14.2 cups vegetable oil for frying
Glaze:
1. cup confectioner's sugar, or more as needed
2. 1 tablespoon sparkling apple cider, or as needed to make glaze
Directions:
1. Melt butter over medium-high heat and cook until it turns golden brown, 2
to 3 minutes. Add apples and cook over medium-high heat until apples just
begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon
sugar and continue cooking another 2 minutes. Remove from heat. Drain in
a strainer; let cool to room temperature.
2. Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together
in a mixing bowl until well combined.
3. Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing
bowl. Add cooled apple pieces and sparkling apple cider; add the flour
mixture. Stir just until flour is incorporated.
4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening
them out. Cook in batches. Fry on one side until small bubbles appear on
the surface, about 2 minutes. Carefully flip fritters over and fry the other
side until richly browned, about 2 more minutes.
5. Transfer with a slotted spoon to a paper-towel-lined plate to drain grease.
Cool slightly before glazing.
6. Whisk powdered sugar and cinnamon in a mixing bowl. Add enough
apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny
enough to drizzle over fritters.
THEN YOU MADE IT !!!!!!!
____________________________________________________________________________
THE DANISH KRINGLE By Coleen Royal
INGREDIENTS:
1. 1 cup butter
2. 2 cups sifted all-purpose flour
3. 1 cup sour cream
4. 1 cup butter, softened
5. 2 cups brown sugar
6. 1 chopped English wall nuts,
divided
7. 1 cup confectioner's sugar
8. 2 tablespoons water
Add all ingredients to list
DIRECTIONS
1. In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized
chunks. Stir in sour cream, and mix well; dough will be very sticky. Form
Dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
2. Preheat Oven to 375 degrees. Lightly grease a baking sheet. Prepare the
filling by combing 1 cup butter, brown sugar, and 1 cup chopped walnuts.
3. Divide dough into three equal parts; return two parts to the refrigerator to
keep cold. Quickly form 1/3 of dough into a rectangle, and flour Lightly. On
a heavily floured surface, roll out to approximately 12x17 inches. Position
lengthwise on the work surface. Along the long edges of the dough
rectangle, use a sharp knife to cut 4 inch long angled lines about inch
apart. Spoon 1/3 of the filling along the length of the rectangle's uncut
center. Alternating from one side of the dough to the other, fold each inch
wide strip towards the center, crisscrossing the filling in a braid like
fashion. Lightly press together the end of the strips to seal. Sprinkle with 1/3
of the remaining wall nuts. Repeat with remaining ingredients to form 3
braided danishes. Arrange danishes on prepared baking sheet.
4. Bake for 30 mins in the preheated oven, or until golden brown. Cool for
approximately 3o mins. While the danishes are cooling, prepare the icing;
mix confectioner's sugar and water until smooth. Drizzle in the fine streams
over warm dance.
*After you do all the directions just wait I few minute and serve it.
YOUUU MADEEE ITTT !!!!!!!!!!!!!!!!!!!!!!!!
The Baked Apple Rose By Chef John
INGREDIENTS:
1. 1 Large red apple, cored These were inspired by a cook named
and very thinly sliced Ana, a Brazilian food blogger living in
2. cup white sugar
3. 1 teaspoon ground Italy. I really hope you give these
cinnamon gorgeous looking, and very delicious
4. 1 sheet frozen puff pastry, apple rose a try soon. Enjoy!
thawed
5. cup melted butter
6. 1 egg
7. 2 teaspoons water
8. 1 teaspoons confectioner's sugar (Optional)
Add all ingredients to the list.
DIRECTIONS:
1. Preheat oven to 400 degrees F. Butter 2 small ramekins (6 to 8 ounce) and
dust with white sugar.
2. Place apple slices on a plate, overlapping slightly if necessary. Microwave
on High about 45 seconds just until slices have softened a bit. Cover plate
with plastic wrap and a kitchen towel.
3. Mix together sugar and cinnamon in a bowl.
4. Roll puff pastry sheet to less than 1/8 inch thickness. Using pizza cutter cut
two 3-inch by 12-inch rectangle's. Reserve remaining pieces for another use.
5. Spread melted butter over dough; top with a generous amount of
cinnamon-sugar. Place apple slices along 1 long edge of dough,
overlapping slices slightly. Fold bottom half of dough over the apple slices
to form a ling folder of dough with rounded edges of apple slices
exposed.
6. Beat egg and water together in a bowl. Paint Surface of dough with egg
wash. Sprinkle with more cinnamon-sugar , to taste.
7. Starting from one end, roll dough not too tightly to form a rose-shaped
pastry. Seal roll with end of dough strip.
8. Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-
sugar. Place ramekins directly on middle rack of preheated oven.
9. Bake until well browned, about 45 minutes. Remove ramekins with tongs
and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from
ramekins and finish cooling on rack. Dust with confectioner's sugar before
serving.
FOOTNOTES:
chef notes:
if you don't have a microwave, just saute your apple slices in a little
bit of butter over medium heat for about half minute per side, or until
flexible but not soft.
If you use a metal muffin pan instead of a ramekin, I would reduce the
heat to 375 degrees F (190 degrees C), and cook about 45 minutes, or
until the pastry is well browned.
NUTRITION:
Nutrition data for this recipe includes the full amount of the puff
pastry, not just what is needed for this recipe.
YOUUUU MADE IITTT !!!!!

No Bake Pastries: Photo By: Danish Kringle

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NO BAKE

Photo By: Danish Kringle

The Apple Fritter's by Chef John

YOUUU MADEEE ITTT !!!!!!!!!!!!!!!!!!!!!!!!

The Baked Apple Rose By Chef John

Add all ingredients to the list.

YOUUUU MADE IITTT !!!!!

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