Pastry Recipes - The Ultimate Pastry Recipe Book

PASTRY RECIPES
The Ultimate Pastry Recipe Book

Les Ilagan

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Table of Contents

Introduction
Tips for Creating the Best Pastry
Basic Puff Pastry Dough
Mini Tart Shells
Apple and Walnut Strudel
Homemade Apple Custard Pie
Pumpkin and Caramel Pie
Easy Berry Cheese Pie
Lemon Meringue Pie
Homemade Raspberry Pie
Orange Pie with Cream Cheese Filling
Homemade Plum Pie
Luscious Key Lime Pie
Southern-Style Pecan Pie
Lemon Berry Pie
Easy Pear Pie
Peach Cobbler Cups
Cinnamon Apple Pie
Lemon Coconut Pie
Rustic Strawberry Galette
Classic Apricot Galette
Homemade Blueberry Cream Pie
Chocolate-filled Rolls Recipe
Fruit and Nut Rolls
Easy Homemade Cinnamon Rolls
Homemade Apple Danish
Mini Berry Tarts
Sugar Raised Donuts
Homemade Baklava
Homemade Galaktoboureko
Homemade Éclairs
Homemade Blueberry Scones
Apricot and Oat Bars
Homemade Cream Puffs
Homemade Lemon Squares
Cottage Cheese Pie
Easy Fruit Pies
Homemade Mango Kolache
Homemade Classic Croissants
Eccles with Dried Currants
Homemade Religieuse
Homemade Almond Bear Claws
Basic Chouquettes Recipe
Asian-Style Egg Tarts
Homemade Thousand Leaves
Easy Raspberry Eclairs
Homemade Spanish Churros with Cinnamon
Berry Cream Danish
Blueberry Turnovers
Creamy Pineapple Tart
PIE FILLING RECIPES
Classic Cherry Pie Filling with Cinnamon
Luscious Strawberry Pie Filling
SAVORY PASTRY RECIPES
Asparagus and Cherry Tomato Tart
Mini Turkey Ham and Cheese Tart with Chives
Zucchini Cheese and Leek Tart
Cheesy Turkey and Cauliflower Quiche
Chicken Sausage and Tomato Pie

Introduction

A pastry, by definition, is a dough that is made from flour, water, and fat. In
some recipes, an egg is also added. It is commonly used in making pie
crusts, tart, or puffed shells with filling that can either be sweet or savory.

With the help of this cookbook, you too can make your own pastry delights.
You will learn some basic techniques in making different kinds of pastries
from easy to more challenging.

This book will help you create your all-time favorites with easy to follow
step-by-step instructions and easy to find ingredients.

Also included here are some tips on how to create the best pastry ever.
Beginners can start with less challenging recipes before moving to more
challenging ones. Sometimes it takes practice to perfect recipes like
croissants and Danish, that’s why you should never give up if you failed the
first time. By giving it another try, you will surely get your desired results
in no time.

This book is a part of a cookbook series that I am writing. I hope you’ll
have fun trying all the recipes here.

So now, let’s get it started!

Tips for Creating the Best Pastry

Cling wrap is your best friend when making pastries. They help
keep your dough clean and fresh when storing until you're ready to
use it.
Confectioner's sugar can make your pastries look their best. In
culinary, it is also often called as powdered sugar or icing sugar.
Make sure that you give your dough ample time to rest. Resting is a
must for your pastry dough to achieve the right form for baking.
Working in a cool environment helps a lot. You'll be dealing with a
lot of butter, so a warm room isn't recommended.
Use fruits that are in season when making a filling for your pastries;
they are not only delicious but would also cost much lower than
those that are not.
Remember to have fun with what you're doing in the kitchen.
Cooking food or baking, among other things, is often a trial and
error. You don't have to make the perfect cream puff or croissant on
your first try after all. Just keep on trying until you get your desired
results.

Basic Puff Pastry Dough

Preparation Time: 1 hour 40 minutes
Total Time: 1 hour 40 minutes
Yield: 1 pastry dough

Ingredients
5 cups (625 g) bread flour
as much water as needed
2 1/2 teaspoons (7.5 g) salt
2 cups (480 g) butter, unsalted

Method
1. Fit a dough hook on a stand mixer, and in its bowl, combine the salt
and flour together. Add water and mix until the dough sticks
together.
2. Shape the dough into a flat ball. Let it rest for 10 minutes.
3. Cut two pieces of plastic wrap and put the butter in between them.
Pound with a mallet or roll with a rolling pin to make a flat disk.
Refrigerate for like 20 minutes or until firm.
4. Roll out the dough into a rectangle; the thickness of the dough
should be 1/2-inch thick. This process should be done in a lightly
floured area.
5. Take the chilled butter and place it in the center of the dough,
folding the two ends over so it is fully encased. Roll out the dough
to about 1/2-inch thick, making sure that the butter stays inside its
enclosure.
6. Fold the dough into thirds, rotate it 90 degrees, and roll it out into a
rectangle once more. Fold again into thirds.
7. Put the dough in a baking sheet. Poke it twice with your finger to
mark it, then wrap in cling wrap and refrigerate for 30 minutes or
so.
8. Once out of the fridge, you can start rolling it again. Roll, then fold
and turn the dough two more times. Back to the fridge, it goes.
Take it out, and fold again for the last two times.
9. Wrap and refrigerate. It is now ready to be used for whatever recipe
that requires it.

Nutritional Information:
Energy: 184 kcal
Fat: 12.5 g
Carbohydrates: 15.9 g
Protein: 2.3 g
Sodium: 141 mg

Mini Tart Shells

Preparation Time: 10 minutes
Total Time: 25 minutes
Yield: 32 servings

Ingredients
1/2 cup (125 g) unsalted butter
1/2 teaspoon (2.5 g) salt
2 teaspoons (10 g) sugar
1 ½ cups (185 g) flour
1/4 cup (60 g) sour cream

Method
1. Process the salt, sugar, flour, and butter in a food processor until it
gets a crumbly texture. Add the sour cream and process once more
until the dough looks like its firm and clumped together. Take it out
of the food processor and make it into a ball. Allow dough to rest
for 5-7 minutes.
2. Preheat and set your oven to 350 F (175 C).
3. Roll out your dough on a floured, clean surface. Make them about
1/8-inch or about 1/4-inch thick. Take a scalloped cookie cutter and
cut as many circles out of your dough as you can.
4. Place the circles into an ungreased tartlet pan. Push each circle with
your finger so that they sag into the cups.
5. Now, take a tartlet tamper, dip it into flour, and firmly press it into
each of the cups until they form perfect tartlet shapes. Set aside the
tamper and proceed with the following step.
6. Using a fork, prick the bottom side of the tartlets. Then put the
tartlet pan into the oven and bake for 12 to 14 minutes, or until it
becomes light brown.
7. Your mini tart shells are now ready to use!

Energy: 69 kcal
Fat: 4.4 g
Protein: 0.9 g
Sodium: 79 mg
Apple and Walnut Strudel

Preparation Time: 1 hour
Yield: 8 servings

Ingredients

For the dough:
1/2 teaspoon (2.5 ml) cider vinegar
1 1/3 cups (165 g) flour
1/4 teaspoon (1 g) salt
2 tablespoons (30 ml) vegetable oil, set some aside for coating
7 tablespoons (105 ml) water, add as needed

For the strudel and pie :
1/4 teaspoon (0.5 g) ground cinnamon
1 1/2 cups (150 g) bread crumbs
1/2 cup (125 g) melted butter, unsalted
1/3 cup and 1 tablespoon sugar, about 90 g
2 tablespoons (30 ml) apple juice
3 tablespoons (30 g) raisins
1/2 cup (50 g) walnuts, coarsely chopped
2.2 pounds (1 kg) apples

Method

For the dough:
1. In a mixer fitted with the paddle attachment, combine the salt and
flour. Mix the cider vinegar, vegetable oil, and water in a measuring
cup then carefully add the mixture to the flour. Make sure that it is
set at low speed. You have to make sure that it's not too dry. You
may add a bit more water if it does come out too dry.
2. Now, change to the dough hook. Replace the hook accordingly. On
a medium setting, allow the dough to knead until you have a
smooth texture.
3. Take the dough out of the mixer and knead by hand. Make sure that
your surface doesn't have flour on it. Knead it for about 2 minutes
by picking up the dough and throwing it down onto the working
surface. Make the dough into a ball, brush the top with oil then
cover it tightly with cling wrap. You may now let it stand for
around 30 minutes.
4. Once ready, you can put the dough ball in the middle of a floured
working area. Make sure that you dust it with flour well enough as
you roll the dough with a rolling pin. When flattened, you can
stretch the dough by holding it by one of its edges and using the
back of your hands.
5. When your dough has become too large for you to hold, place it
down on the surface. Let the edge of the dough hang over the edge
of your work surface. Stretch the dough even more by placing your
hands beneath the dough and pulling it carefully with the back of
your hands.

For the Strudel:
1. First, you have to mix the raisins with the apple juice in one bowl.
Next, mix the sugar and cinnamon in another. Heat 3 tablespoons of
butter in a large pan until melted.
2. Now, it's time to heat the breadcrumbs. Put the breadcrumbs in a
pan and stir it while cooking until it's golden about 3 minutes. Set
aside to cool completely .

To make the Pie:
1. Preheat and set your oven to 400 F (200 C) and line a baking
pan with some parchment paper.
2. Spread about 3 tablespoons of the melted butter over the dough
using your hands then sprinkle the breadcrumbs on top.
3. In a 6-inch-long by 3-inch-wide line, spread the walnuts from
the short edge of the dough.
4. Peel and core the apples then slice into small pieces. Mix the
apples together with the raisin-apple juice and cinnamon-sugar
mixture. Spread over the walnuts.
5. Fold the short edge of the dough right onto the filling. Continue
folding it, being careful not to tear the dough. Once it has
turned into a long tube, you may now curl it into a giant
horseshoe shape to fit the baking pan. Remember to tuck the
ends under the strudel! Then brush the top with the rest of the
melted butter.
6. Bake it for about 30 minutes or until it reaches a deep, golden-
brown color. Once cooked, you can slice it into portions and
serve.

Energy: 348 kcal
Fat: 16.8 g
Protein: 5.7 g
Sodium: 218 mg

Homemade Apple Custard Pie

Yield: 10 servings

Ingredients

For the Filling
1/2 cup (125 g) butter, divided
1 pound (450 g) green apple, peeled, cored, and thinly sliced
1/2 teaspoon (1 g) cinnamon
1/2 cup (110 g) brown sugar

Buttermilk Custard
1 cup (220 g) white sugar
3/4 cup (185 ml) buttermilk
1/4 cup (60 g) softened butter
4 medium eggs, about 50 g each
1 teaspoon (5 ml) vanilla extract
2 tablespoons (15 g) all-purpose flour

Streusel Topping
3 tablespoons (45 g) melted butter

1 (9-inch) pie pastry crust or shell

Method
2. To make the apple filling, melt 1/4 cup of butter in a skillet over
medium heat.
3. Add apples, 1/2 teaspoon of cinnamon, and 1/2 cup white sugar. Let
it cook for 7-10 minutes, or until tender. Set aside for later.
4. For the buttermilk custard, combine the 1 ½ cups of white sugar
with the 1/4 cup of softened butter in a bowl. With a whisk or a
fork, beat the mixture until it becomes creamy.
5. One at a time, add the eggs. Beat until the yellows liquefy, then add
in the vanilla with the 2 tablespoons of flour. Beat once more, then
add the buttermilk. Beat one final time until the mixture becomes
smooth.
6. Put the pre-made crust into a 9x9-inch pie pan, prick it with a fork,
then scoop the apple mixture onto it. Lastly, pour the buttermilk
custard on top, making sure it covers the entire thing.
7. Place the pie into the preheated oven and bake for 30 minutes.
8. Meanwhile, make the streusel topping. It's best to do this while the
pie is baking. To do this, combine 1/4 cup of brown sugar with 1/4
cup of white sugar, and 1/4 teaspoon of cinnamon in a bowl.
9. Add 3 tablespoons of butter and mix until crumbly.
10. After 30 minutes, remove the freshly baked pie from the oven and
spread the streusel topping evenly over the custard.
11. Bake for an additional 25-30 minutes. Stick a toothpick or a knife
into it, and if it comes out clean, then your pie is done!

Energy: 429 kcal
Fat: 23.6 g
Protein: 4.6 g
Sodium: 204 mg

Pumpkin and Caramel Pie

Yield: 10 servings

Ingredients
2 cups (500 g) pumpkin puree
1/4 teaspoon (1 g) kosher salt
1 teaspoon (2 g) ground cinnamon
1/2 teaspoon (1 g) nutmeg
1/2 teaspoon (2.5 g) ginger, grated
1/2 teaspoon (1 g) allspice
1/2 teaspoon (1 g) ground cardamom
2 whole eggs, about 60 g each
1 can (397 g) sweetened condensed milk
1 (10-inch) ready-made pie pastry crust
1/2 cup (170 g) dulce de leche or thick caramel sauce, warmed

Method
2. Combine pumpkin, salt, cinnamon, nutmeg, ginger, and allspice in
a medium saucepan over medium heat. Cook until pumpkin is
heated through, then transfer into a mixing bowl and cool slightly.
3. Add the condensed milk and eggs to pumpkin, whisk until it
becomes smooth. Pour mixture into the prepared pie crust; top with
dulce de leche or caramel sauce, spreading to create an even layer.
4. Bake in the preheated oven for 15 minutes, then reduce oven
temperature to 350 F (175 C), and continue baking until a knife
inserted comes out clean, about 30 to 35 minutes.
5. Allow the pumpkin pie to cool on a wire rack before cutting.
6. Serve and enjoy.

Energy: 349 kcal
Fat: 14.0 g
Protein: 7.6 g
Sodium: 249 mg

Easy Berry Cheese Pie

Yield: 8 servings

Ingredients
1 pre-made pastry crust
1 pound (450 g) hulled strawberries
2 tablespoons (15 g) icing sugar
2 teaspoons (10 ml) vanilla extract
2 tablespoons (30 ml) milk
8 ounces (240 g) cream cheese, softened

Method
2. Bake the pie crust in the oven until it is lightly browned, about 10-
15 minutes. It is important that you let it cool before you pour in
the filling.
3. Using an electric mixer, mix together the cream cheese, vanilla
extract, milk, and sugar in a bowl. Pour and spread it on the pie
crust with a spatula.
4. Arrange the berries on top of the cheese filling. If you want, you
can slice the berries so that there's more of it.
5. Chill for at least a couple of hours before serving. Cut into 8 slices.
6. Serve and enjoy.

Energy: 282 kcal
Fat: 19.9 g
Protein: 4.6 g
Sodium: 157 mg

Lemon Meringue Pie

Yield: 8 servings

Ingredients
1 (9-inch) pre-made pastry crust
2 (80 g) lemons, zested and juiced
2 tablespoons (15 g) flour
3 tablespoons (20 g) cornstarch
6 tablespoons (90 g) white sugar
4 (40 g) egg whites
4 (20 g) egg yolks, beaten
1 1/2 cups (375 ml) water

Method
2. Bake the pre-made crust according to its package instructions.
3. Mix together the 1 cup sugar, salt, cornstarch, and flour in a
saucepan. Stir in the lemon juice and zest as well as the water.
Cook it over medium-high heat. Make sure to stir frequently until
the mixture comes to a boil. Add in butter. Mix well.
4. Put the egg yolks in a small bowl and stir in 1/2 cup of the sugar
mixture. Whisk the egg yolks back into the remaining sugar
mixture, then bring to a boil and continue cooking. Again, make
sure you stir constantly. When it's thick, remove it from heat and
pour the filling into the baked crust.
5. In a bowl, whip the egg whites until they become foamy. Add the
sugar gradually and whip continuously until peaks form. Spread the
meringue mixture all over the pie crust.
6. Bake for 10 minutes or until it the meringue reaches a golden
brown color. Cool then serve.

Energy: 362 kcal
Fat: 14.8 g
Protein: 5.4 g
Sodium: 178 mg

Homemade Raspberry Pie

Yield: 8 servings

Ingredients
4 cups (500 g) raspberries
1/2 cup (125 ml) water
1/4 cup (60 ml) cold water
1 tablespoon (15 ml) lemon juice
1 (9-inch) pre-made pastry crust, baked
powdered sugar, for dusting

Method
1. Pour the 1/2 cup of water in a saucepan over medium heat. Stir in
the 1 cup of raspberries until softened. This should take about 5
minutes.
2. In a bowl, mix the cornstarch with 1/4 cup of cold water. Stir until
it's dissolved, then add it to the berries in the saucepan. Add the
sugar and cook the raspberry mixture over medium heat. Make sure
to stir it constantly. Once thickened—which should take about 3
minutes—stir in the lemon juice. Cool the raspberry sauce at room
temperature.
3. The remaining 3 cups of raspberries will now go onto the pie crust.
Fill in the pie crust then pour the raspberry sauce that we just made
on top. Chill for at least 1 hour, then dust with powdered sugar. Cut
into 8 slices.
4. Serve and enjoy.

Energy: 290 kcal
Fat: 11.2 g
Protein: 2.8 g
Sodium: 72 mg
Orange Pie with Cream Cheese Filling

Total Time: 2 hours 15 minutes
Yield: 10 servings

Ingredients
1/4 cup (60 ml) orange juice concentrate
1 (8 oz. or 240 g) package of cream cheese
1 can (397 g) condensed milk, sweetened
1 cup (250 g) all-purpose cream
1 (9-inch) pre-made pastry crust, baked
1 cup (250 g) whipped cream
2 large orange (about 160 g each), peeled, sliced into rounds

Method
1. Combine the orange juice concentrate, cream cheese, condensed
milk, and cream in a bowl. With an electric mixer beat the cream
cheese mixture at high speed. Wait until it is well combined.
2. Pour the mixture into the pre-made crust, and chill for at least 2
hours. Top with orange slices before serving.
3. Serve and enjoy.

Energy: 393 kcal
Fat: 12.4 g
Protein: 7.1 g
Sodium: 182 mg

Homemade Plum Pie

Total Time: 1 hour and 30 minutes
Yield: 10 servings

Ingredients

For the crust:
3 cups (375 g) flour
3/4 cup (165 g) white sugar
2 1/2 teaspoons (10 g) baking powder
2/3 cup (160 g) butter
2 large eggs, about 60 g each
3 tablespoons (45 ml) milk
1/2 tablespoon (5 g) lemon zest
powdered sugar, for dusting

For the filling:
3 cups (510 g) plum, sliced and pitted
1/4 cup (30 g) flour
1 teaspoon (2 g) cinnamon
1/2 teaspoon (1 g) nutmeg

Method
2. Combine 3 cups of flour with 3/4 cups of white sugar, the baking
powder, and 1/8 teaspoon of salt. Mix them together thoroughly
then add in 2/3 cup of butter. Continue mixing with a pastry blender
until it forms crumbs.
3. Add the eggs, milk, lemon zest, and vanilla extract. Mix everything
together until thoroughly combined. Cover with plastic wrap and
refrigerate the dough.
4. To make the filling: In a large bowl, mix together the remaining
sugar, flour, ground cinnamon, and nutmeg. Add the plums and
then stir in gentle, swooping motions until everything is coated
nicely.
5. Take the dough out of the fridge and roll it out into a flat sheet. You
can now fit it into a pie pan. Cut the loose edges.
6. Pour the prepared filling into the crust and bake in the preheated
oven for 45 to 50 minutes. Cool the plum pie on a wire rack.
7. Dust with powdered sugar before slicing.
8. Serve and enjoy.

Energy: 360 kcal
Fat: 13.7 g
Protein: 4.3 g
Sodium: 186 mg

Luscious Key Lime Pie

Yield: 8 servings

Ingredients
1 can (397 g) condensed milk, sweetened
2/3 cup (165 g) all-purpose cream
1/2 cup (125 g) key lime juice
4 lightly beaten egg yolks, about 20 g each
1 pre-made pastry crust (9-inch)
whipped cream, to serve (optional)
lime slices, for garnish

Method
2. Mix the condensed milk, cream, lime juice, and eggs together. Pour
mixture into the pie crust in a pie pan. Bake the pie for 15 minutes.
Then, let it cool before slicing.
3. Put some whipped cream on top and garnish with lime slices.
4. Serve and enjoy.

Energy: 364 kcal
Fat: 19.4 g
Protein: 8.7 g
Sodium: 158 mg

Southern-Style Pecan Pie

Yield: 10 servings

Ingredients
3/4 cup (165 g) granulated sugar
1 cup (320 ml) cane syrup
2 tablespoons (30 g) unsalted butter, softened
1 tablespoon (7 g) all-purpose flour
1 cup (100 g) pecans, coarsely chopped
1 (9-inch round) pre-made pastry crust, unbaked

Method
2. Prepare the pie crust by placing it into an ungreased, 9-inch pie
plate and fluting the edges.
3. Whisk the eggs and sugar then stir in syrup and butter. Mix well.
4. Add the flour and the vanilla extract; mix well, and fold in the
pecans then pour into pie crust.
5. Bake for an hour in the preheated oven or tested done. Cover
outside edges of the pie with aluminum foil about halfway through
cooking to prevent over-browning. Remove from heat. Let cool
before slicing.
6. Serve and enjoy.

Energy: 366 kcal
Fat: 18.3 g
Protein: 4.3 g
Sodium: 117 mg

Lemon Berry Pie

Yield: 8 servings

Ingredients
2 tablespoons (30 g) butter
3 tablespoons (45 ml) lemon juice
1 tablespoon (10 g) lemon zest (grated)
2 egg yolks, about 20 g each
2 egg whites, about 40 g each
1 cup (250 ml) milk
a cup of mixed berries, about 150 g

Method
2. Using an electric mixer, cream the butter then mix in the sugar,
flour, lemon zest, and lemon juice. Beat in the egg yolks one at a
time and then the milk.
3. In a glass bowl, beat the egg whites until stiff peaks form. Fold in
the lemon mixture and pour into the pie crust. Cover the entire pie
with foil to keep it from browning.
4. Bake in the oven for like 45-50 minutes. Allow to cool before
slicing.
5. Serve with mixed berries on top.

Energy: 299 kcal
Fat: 15.5 g
Protein: 5.1 g
Sodium: 118 mg

Easy Pear Pie

Yield: 8 servings

Ingredients
1 puff pastry dough, about 8 oz. or 250 g
1 teaspoon (3.5 g) lemon zest
5 cups (650 g) pears, peeled, cored, and thinly sliced
powdered sugar, to serve

Method
1. Preheat your oven and set it to 350 F (175 C).
2. Mix the flour, salt, sugar, cinnamon, and lemon zest in a mixing
bowl.
3. Put the pear slices in layers on top of the crust, sprinkling with flour
mixture on each layer. Drizzle with lemon juice on top and dot with
butter.
4. Moisten the rim of the crust by dipping your finger in a bowl of
water and circling the crust. Roll out the puff pastry dough on top
of the filling. Trim the edges then fold under the crust; press to seal.
Flute the edges and cut slits in the dough to allow steam to escape.
5. Bake in the oven for 30-40 minutes. Cool on a wire rack.
6. Sprinkle some powdered sugar on top of the pie before serving.
7. Enjoy.

Energy: 364 kcal
Fat: 17.8 g
Protein: 3.8 g
Sodium: 191 mg

Peach Cobbler Cups

Yield: 8 servings

Ingredients
1 package pastry dough, about 16 oz. or 450 g
2 cups (300 g) fresh peaches, diced
1 cup (250 g) all-purpose cream
1/2 cup and 1 tablespoon of sugar (about 125 g), divided
1 tablespoon (7 g) flour
1 oz. or 30 g butter, cut into pieces
1 medium (150 g) peach, thinly sliced
1 cup (150 g) blueberries

Method
1. Preheat your oven and set it to 400 F (200 C).
2. Take the pastry dough and put it on a floured surface. Roll out
dough and flatten using a rolling pin. Cut to make 8 (4 ½-inch)
circles.
3. Place one circle in the center of each muffin cup and press the
circle so it would expand to fit the pan. Repeat with the remaining
dough.
4. Place the peaches in a medium saucepan. Simmer over medium
heat, stirring often. Drain.
5. In a small bowl, combine the cream, 1/2 cup of sugar, cinnamon,
and flour. Then add in the peaches.
6. Measure some peach mixture into each cup. About 1/4 cup is
enough.
7. Top with 2 peach slices and some blueberries.
8. Bake the cobbler cups for 15 to 20 minutes. Remove from the oven
and cool on a wire rack.
9. Serve and enjoy.

Energy: 257 kcal
Fat: 13.8 g
Protein: 2.7 g
Sodium: 91 mg

Cinnamon Apple Pie

Yield: 10 servings

Ingredients
6 cups (780 g) apples, cored and thinly sliced
2 tablespoons (30 g) butter, melted
1 double-crust pie pastry (9-inch)

Method
2. Combine the sugar, butter, and cinnamon.
3. Place the bottom half of your double-crust pastry in a baking pan
and arrange the apple slices on top of it. Spread the cinnamon
mixture over it. Then cover the top with the remaining half of the
pastry.
4. Bake in a preheated oven for like 10 minutes. Reduce the
temperature to 350 F (175 C) and bake for 20-30 minutes more.
Serve warm.

Energy: 335 kcal
Fat: 17.4 g
Protein: 3.4 g
Sodium: 115 mg

Lemon Coconut Pie

Yield: 10 servings

Ingredients
1 package of ready to use pie pastry dough (15 ounces)
4 ounces (120 g) cream cheese
1 3/4 cups (440 ml) whole milk
2 packages vanilla-flavored instant pudding, about 3.5 oz. each
1 tablespoon (10 g) lemon zest, finely grated
2 cups (480 g) whipped cream
3/4 cup (185 g) sour cream
1/4 cup (25 g) coconut flakes

Method
2. Using a rolling pin, roll out pie pastry to make a 10-inch round.
Line base and sides of an 8-inch pan. Trim edges. Put in the oven
and bake until golden brown, about 10-12 minutes or. Let cool on a
wire rack.
3. In a large bowl, beat 4 oz. cream cheese using an electric mixer.
Next, add the milk along with the dry pudding mix. Beat for 1
minute, then stir in the lemon zest, 1 1/2 cups of whipped cream,
and sour cream.
4. Pour the mixture into the crust and chill for at least 2 hours. Once
it's nice and cold, take it out and sprinkle the coconut flakes on top
then serve.
5. Serve and enjoy.

Energy: 368 kcal
Fat: 25.2 g
Protein: 5.9 g
Sodium: 217 mg
Rustic Strawberry Galette

Yield: 8 servings

Ingredients

For the pastry:
1 teaspoon (5 g) sugar
4 tablespoons (60 ml) cold water

For the filling:
1/2 cup (50 g) almonds, ground
1/2 cup (110 g) sugar
1 1/2 pounds (675 g) hulled strawberries

Method
1. Mix the sugar, flour, and salt. Cut in the butter. Using your fingers,
mix together until it forms into crumbs. Mix the water until the
dough holds together. Make into a ball then wrap with plastic wrap.
Keep in the fridge for at least half an hour.
3. Combine the ground almonds with flour and sugar.
4. Roll out the prepared dough into a baking pan. Spread the almond
mixture on top. Toss the strawberries with sugar, also put it on top.
Fold the sides of the dough a little over the berries.
5. Bake for 20 to 25 minutes.
6. Serve and enjoy.

Energy: 323 kcal
Fat: 18.8 g
Protein: 4.7 g
Sodium: 228 mg

Classic Apricot Galette

Yield: 6 servings

Ingredients
1 square sweet short pastry, approx. 30cm x 30cm
3 cups (450 g) apricot halves, sliced
2 tablespoons (30 ml) orange juice
1 teaspoon (3.5 g) orange zest
1/2 teaspoon (1 g) ground cinnamon
1 tablespoon (7 g) corn flour
5 tablespoons (75 g) brown sugar
1 (60 g) whole egg, beaten

Method
2. Sprinkle some flour on a lined baking tray and lay the pastry.
3. In a medium bowl, mix together the apricots, orange juice, orange
zest, cinnamon, corn flour, and 3 Tbsp. brown sugar. Then, place in
the center of the pastry, leaving a border of about 1 ½-inch.
4. Fold the sides of pastry over the fruit, leaving a large portion of the
fruit uncovered, and gently make a few creases. Brush the sides
with the beaten egg. Sprinkle with remaining 2 Tbsp. of brown
sugar.
5. Bake in the oven until golden for about 20-25 minutes.
6. Remove from the oven, and let stand for a few minutes before
slicing.
7. Serve and enjoy.

Energy: 294 kcal
Fat: 15.9 g
Protein: 5.1 g
Sodium: 111 mg

Homemade Blueberry Cream Pie

Yield: 8 servings

Ingredients
1 single-crust 9-inch pie pastry
1 tablespoon (7 g) tapioca flour
1 tablespoon (15 ml) lemon juice
1/4 cup (60 ml) milk
a pinch of salt
2 cups (300 g) fresh blueberries
2 egg whites, about 40 g each
1 tablespoon (15 g) sugar

Method
2. Put the pie crust pastry into a 10-inch pie pan.
3. Whip the egg yolks with an electric mixer on high speed. Add
sugar while it is mixing to dissolve the sugar. Add in the tapioca,
lemon juice, milk, and salt. Fold in the blueberries.
4. In a different bowl, whip the egg whites to form stiff peaks. Add
the egg whites to the blueberry mixture.
5. In a bowl, mix the remaining 1 tablespoon of sugar with the flour
and sprinkle this mixture into the bottom of the pie crust. Once
done, you can pour the filling into the crust.
6. Bake in the oven for 10 minutes. Reduce the heat to 350 F (175 C)
and then cook for 30-40 minutes more.
7. Serve warm and enjoy.

Energy: 277 kcal
Fat: 12.2 g
Protein: 4.3 g
Sodium: 104 mg

Chocolate-filled Rolls Recipe

Yield: 8 servings

Ingredients
1 crescent roll dough (pre-made)
2 tablespoons (15 g) unsweetened cocoa powder
3 tablespoons (45 g) brown sugar
1/4 cup (60 g) melted butter

Method
2. Take your crescent roll dough and pinch the seams together and
create one big square sheet of dough. With the melted butter, lightly
brush the dough. Make sure that you coat the edges as well.
3. In a bowl, combine the sugar and cocoa powder. Sprinkle the sugar-
cocoa mixture over the melted butter. Leave one edge uncovered
because we're going to be using this to seal the edge.
4. Pick the side of the dough that is covered with the sugar and cocoa
powder. Roll it all the way to the uncovered edge then pinch the
end to the rest of the roll to secure it.
5. You may now cut the roll into 8 slices. Place the sliced rolls on a
greased baking sheet. Make sure that you put it down with the cut
side facing the sheet.
6. Bake in the oven for 12 to 15 minutes or until golden brown.
7. Once cooked, let it cool for a few minutes.
8. Best served warm.

Energy: 203 kcal
Fat: 10.8 g
Protein: 2.1 g
Sodium: 104 mg

Fruit and Nut Rolls

Yield: 8 servings

Ingredients
1 cup (170 g) chopped dates
1 cup (220 g) brown sugar
1/4 cup (25 g) chopped walnuts
8 oz. or 250 g crescent roll dough, pre-made

Method
2. Mix dates with brown sugar and butter in a saucepan.
3. Boil over low heat, making sure to stir constantly. Cook for about 3
minutes, then remove from heat to cool.
4. Take your crescent roll dough, pinch the seams together, and create
a sheet of dough. Spread the date filling on one side of the pastry
dough. Leave one edge uncovered because you're going to be using
this to seal the edges.
5. Pick the side of the dough that is covered with the filling. Roll it all
the way to the uncovered edge, then pinch the end to the rest to
seal.
6. Cut the roll into 8 slices. Transfer the sliced rolls to a greased
baking sheet. Make sure that you put it down with the cut side
facing the sheet.
7. Bake in the oven for 12 to 15 minutes or until its golden brown.
Cool slightly.
8. Best served warm.

Energy: 326 kcal
Fat: 17.6 g
Protein: 3.4 g
Sodium: 107 mg

Easy Homemade Cinnamon Rolls

Yield: 12 rolls

Ingredients
3/4 cup (185 g) softened butter, divided
pack of instant yeast (0.25 ounce)
1 large egg, about 60 g
1 cup (220 g) brown sugar
1 tablespoon (6 g) ground cinnamon

Method
1. Heat some milk in a saucepan. Wait for it to simmer then remove
from heat. Add in the butter, keep stirring until it becomes melted.
Then let the milk mixture to cool until it becomes lukewarm.
2. Combine 2 1/4 cup flour, sugar, salt, and instant yeast in a mixing
bowl. Add the water, egg, and the milk mixture then beat it well.
Pour in the remaining flour a half cup at a time. After each
addition, stir it well. Once the dough is pulled together, transfer it to
a lightly floured surface. Knead until it becomes smooth enough.
3. With a damp cloth, cover the dough and leave it on there for 10
minutes.
4. Meanwhile, mix the brown sugar, softened butter, and cinnamon
together in a small bowl.
5. Make a 13 x 9-inch rectangle out of the dough. Make a 13 by 9-
inch rectangle out of the dough. Use the butter mixture to moisten
one side of the dough.
6. Roll the dough up then pinch the seams. Cut into 12 slices and
place them in a slightly greased baking sheet. You must put the cut
side down. Cover everything while letting it rise then preheat and
set your oven to 380 F (190 C).
7. Bake the slices for 15-20 minutes or until it has turned brown. Cool
on a wire rack.
8. Serve and enjoy.

Energy: 318 kcal
Fat: 12.6 g
Protein: 4.7 g
Sodium: 193 mg

Homemade Apple Danish

Yield: 18 servings

Ingredients
1 package puff pastry (17.5 oz. or 525 g)
8 oz. (240 g) cottage cheese
8 oz. (240 g) cream cheese
3 medium tart apples (about 180 g each), peeled, sliced, and cored
1 teaspoon (5 ml) lemon juice
3 tablespoons (20 g) confectioner's sugar

Method
1. In a strainer with cheesecloth, pat dry the cottage cheese with paper
towels. Set aside.
2. Put the apples in a bowl. Sprinkle the lemon juice over them. This
prevents them from going brown.
3. Combine the cottage cheese, 1/2 cup of sugar, cream cheese, vanilla
extract, and eggs in an electric mixer bowl. On high speed, mix
them together for 1 to 2 minutes.
4. Preheat and set your oven to 400 F (200 C) and line a couple of
baking sheets with parchment paper.
5. Cut each puff pastry sheet into 9 pieces, making a total of 18.
6. One at a time, roll them out to make 5 x 5-inch squares.
7. Take a square and place it like a diamond in your work area. Scoop
some of the cheese filling in the center of each square, making sure
to leave out 1/4-inch of room at the top and bottom. Put apples
down the center on top of the cheese. Bring the left and right flaps
together in the center. Pinch to seal.
8. Transfer the pastries to the baking sheet. Sprinkle the confectioner's
sugar on over all of them, and bake in the oven for 20 minutes or
until each pastry is golden brown. Take out of the oven, and cool on
a wire rack.
9. Serve and enjoy.

Energy: 260 kcal
Fat: 16.1 g
Protein: 5.6 g
Sodium: 168 mg

Mini Berry Tarts

Yield: 20 servings

Ingredients
For the crust:
1/2 cup (50 g) confectioner's sugar
3/4 cup (185 g) butter, cut into cubes

For the filling:
6 tablespoons (90 g) sugar, granulated
6 ounces (180 g) all-purpose cream

For the topping:
2 cups (300 g) fresh mixed berries

Method
1. Preheat and set your oven to 350 F (175 C) and grease the mini tart
molds.
2. Put the butter, flour, and confectioner's sugar into a food processor
and process until it makes a ball.
3. Scoop about 2 tablespoons of dough into each mold. Press into the
bottom, and extend up to the sides.
4. Bake the tart shells in the oven for like 8-10 minutes. It should be
slightly brown. Once done, let it cool completely. Using a knife,
pop each tart out of its mold.
5. In a bowl, beat the cream cheese, sugar, and vanilla together with
an electric mixer.
6. Spoon about 2 or 3 teaspoons of filling into each completely cooled
tart crust.
7. Top each tart with berries. Refrigerate before serving.
8. Enjoy!

Energy: 150 kcal
Fat: 8.9 g
Protein: 1.5 g
Sodium: 61 mg

Sugar Raised Donuts

Preparation Time: 1 hour 30 minutes
Yield: 24 servings

Ingredients
1/2 cup (125 ml) warm water
3/4 cup (185 ml) milk, lukewarm
2 packages of active dry yeast
1 tablespoon (15 g) white sugar
1 teaspoon (5 g) salt
4 cups (500 g) flour, sifted
1/3 cup (85 g) vegetable shortening
vegetable oil, deep for frying
granulated sugar, for sprinkling

Method
1. In a small bowl, stir in yeast, 1 teaspoon of sugar, and 1/2 cup of
warm water. Let sit for 5-10 minutes. In a small saucepan, heat
milk and vegetable shortening over medium-low heat. Cook until
the vegetable shortening has melted then remove the saucepan from
heat.
2. In a stand mixer, pour 1/4 cup of sugar and the salt. Add in the milk
and shortening mixture then mix on a low setting.
3. Add the yeast mixture, 1 cup of flour, and eggs. Keep on low speed.
Once smooth, add in remaining flour. You'll get a nice, soft dough.
4. Beat for 2 to 3 minutes. The dough should settle in the center of the
bowl when it's ready. Take it out of the mixer bowl and place it on a
well-floured area. Knead until it becomes elastic.
5. Make the dough into a ball. In a greased bowl, toss in the ball and
slather grease on top of it then cover the bowl with parchment
paper. Place the bowl in a warm place. Then allow the dough to
rise. It’s ready when the dough size has doubled, about 1 hour.
6. Once ready, roll out the dough on a floured surface. It should be
around 1/2-inch thick. With a 3 and 1/2-inch donut cutter, cut
donuts out of the dough. Using a 1-inch smaller cutter, cut out the
centers of the donuts. Let all of the donuts rise. This will take like
40 minutes to an hour.
7. Heat oil in a deep-fryer to 380 F (190 C). Take a donut and gently
drop it into the oil. Do not fill the deep-fryer, work with small
amounts of dough; that way, they don't stick to each other. Cook
until the donuts are slightly golden brown.
8. Take them out and drain in paper towels to remove excess oil.
Sprinkle with sugar.
9. Serve and enjoy .

Energy: 263 kcal
Fat: 17.3 g
Protein: 2.9 g
Sodium: 107 mg

Homemade Baklava

Yield: 36 servings

Ingredients
1 package of phyllo or filo pastry sheets (about 16 oz. or 450 g)
1 pound (450 g) chopped cashews or pistachios
1 cup (250 g) butter, softened
1 teaspoon (2 g) cinnamon, ground
1 cup (250 ml) water
1 cup (340 ml) honey

Method
2. Grease a 9 x 13-inch baking pan with butter, making sure to cover
all sides.
3. Mix the cashews with the cinnamon and set aside. Take the phyllo
pastry and unroll it. Cut to fit into the pan. With a damp cloth,
cover the pastry. This prevents it from drying out.
4. Take about two sheets of pastry, and place them in the pan. Then
take the butter and spread it on top of the phyllo. Layer the pastry
until you get about 8 sheets layered. Then, sprinkle with some of
the nut mixture - repeat procedure to make another layer. Finally,
add 6 sheets of pastry on top.
5. Use a sharp knife to cut the layered pastry into small squares.
6. Bake for 50 minutes or until it is golden.
7. While the baklava is baking, you can make the syrup. In a
saucepan, combine the sugar with water, vanilla, and honey.
Simmer for about 20 minutes.
8. Spoon the syrup over the freshly baked baklava.
9. Serve and enjoy.

Energy: 172 kcal
Fat: 11.1 g
Protein: 2.1 g
Sodium: 46 mg

Homemade Galaktoboureko

Yield: 24 servings

Ingredients
1 pound (450 g) phyllo or filo pastry sheets

For the syrup:
2-inch piece of lemon rind
2-inch piece of orange rind
1 cup (220 g) sugar
half of a lemon (juiced)
1/2 pound (225 g) unsalted butter

For the filling:
1 tablespoon (15 ml) vanilla extract
2 tablespoons (30 g) unsalted butter
6 cups (1.5 L) milk
1 1/4 cups (215 g) semolina

Method
1. Simmer the milk in a large saucepan over medium-high flame.
Once it's gotten to a point where it's just about boiling, add the
semolina and stir the mixture with a whisk. Now, lower the heat to
medium-low.
2. Beat the egg yolks with the sugar using a whisk. Using a ladle, pour
in a cup of the warm milk so it would temper. Then, add the yolk
mixture to the saucepan.
3. Cook it over medium-low heat, stirring continuously. The cream
should start to thicken. Once thickened, remove from heat and add
in the vanilla extract and the butter. Set the mixture aside.
4. Take the pastry sheets out of its container. Cut the sheets to make
stacks of 9 by 12-inch sheets. You can prevent the stacks from
drying by covering them with wax paper and some damp paper
towels. Helpful for when you're working on another stack.
6. Grease the bottom and sides of a 9 x 12-inch pan. Layer the sheets
one by one. Make sure to brush each one with melted butter.
7. Once you've layered about half of the sheets, you can extend two
sheets of filo. Half of it should be out of the pan in a horizontal
way. Add the custard filling that you made earlier on top of the
sheets.
8. Fold the flaps over the custard, then add the remaining sheets on
top. Make sure that you also spread melted butter on them.
9. Before you put the pan in the freezer, you can score the top layer of
the pastry. This will make cutting easier. Freeze for about 10 to 15
minutes to harden it slightly.
10. Bake in the oven for 45 minutes or until the dough reaches a golden
color.
11. For the syrup: In a saucepan, mix the sugar and water then add the
lemon and orange rinds. For about 10 to 15 minutes, boil over
medium-high heat. Remove both the lemon and orange rinds, then
stir in the lemon juice. Turn off the heat and let the syrup to cool.
12. Once both syrup and base have cooled, you may pour the syrup on
top.
13. Serve and enjoy.

Energy: 216 kcal
Fat: 10.4 g
Protein: 4.8 g
Sodium: 150 mg

Homemade Éclairs

Total Time: 1 hour
Yield: 12 servings

Ingredients
1 package (3.5 oz. or 100 g) vanilla pudding mix
1/2 cup and 2 tablespoons (90 g) butter, divided
1 cup (125 g) flour
2 1/2 cups (625 ml) cold milk
1 cup (250 g) heavy cream
2 teaspoons (10 ml) vanilla extract, divided
2 squares of dark or bittersweet chocolate (about 2 oz. or 60 g)
1 cup (100 g) icing or confectioner’s sugar
2 tablespoons (15 g) cocoa powder
3 tablespoons (45 ml) hot water
cooking oil spray

Method
1. Preheat and set your oven to 450 F (225 C) and grease a baking pan
with oil spray.
2. Boil 1 cup of water and 1/2 cup of butter in a saucepan. Make sure
to stir until the butter melts completely. Reduce the heat to low, add
flour and salt. Stir the mixture until it settles in the middle of the
saucepan. Remove from heat, and then add eggs one by one. Beat
well to incorporate them after each addition.
3. With a large tipped pastry bag, pipe dough onto the baking sheet to
make 12 pieces of 1.5x4-inch strips.
4. Bake the pastry dough for 15 minutes, then reduce the heat to 325 F
(160 C). Bake for 15 minutes more, or until golden. Cool
completely.
5. While the shells are cooling, combine the milk and pudding mix
according to the instructions on the package. In a different bowl,
beat the cream with an electric mixer, stiff peaks should form. Once
they have, add 1/4 cup of confectioner's sugar gradually, and add 1
teaspoon of vanilla.
6. Fold in whipped cream into the pudding mixture until combined
well.
7. With a knife, cut the shells in half, put the filling on top of the
lower halves, and replace the top halves. Remember to poke the
ends of the éclair to allow the steam to flow. This prevents the
éclair’s insides from becoming soggy.
8. Now, for the icing: Melt the chocolate with the remaining 2
tablespoons of butter in a saucepan over low heat. Add 1 cup of
icing sugar and the remaining 1 teaspoon of vanilla extract. Stir in
some hot water, 1 tablespoon at a time. Once the icing is smooth,
remove from heat, and cool for a while.
9. Spread the icing on top of the éclairs. Refrigerate the éclairs before
serving.
10. Serve and enjoy.

Energy: 235 kcal
Fat: 15.6 g
Protein: 5.5 g
Sodium: 260 mg

Homemade Blueberry Scones

Yield: 10 servings

Ingredients
2 cups (250 g) all-purpose flour
1/4 cup (60 g) packed brown sugar
1 tablespoon (12 g) baking powder
2 oz. (60 g) butter, chilled
3/4 cup (185 g) half-and-half cream
1 cup (250 g) blueberry compote or pie filling

Method
2. Combine the dry ingredients (flour, brown sugar, baking powder,
and salt) in a large mixing bowl. Cut butter into the mixture.
3. In a separate bowl, beat together egg and cream. Gradually, pour
into the flour mixture, stirring with rubber scraper until a soft
dough forms. Knead dough until it just comes together, about 3-4
times. Fold in blueberries.
4. Divide the pastry dough with blueberries in half. On a lightly
floured working surface or board, shape each half into a 6-inch
round. Cut into 6 wedges.
5. Bake on an ungreased sheet for about 18-20 minutes or until golden
brown.
6. Serve and enjoy.

Energy: 203 kcal
Fat: 7.5 g
Protein: 3.8 g
Sodium: 112 mg

Apricot and Oat Bars

Total Time: 1 hour
Yield: 8 servings

Ingredients
2 cups (500 g) apricot compote or pie filling
3 tablespoons (45 ml) cranberry juice
1 cup (100 g) rolled oats
1 cup (125 g) all-purpose flour
1/4 teaspoon (1.5 g) baking soda
1/4 cup (60 ml) vegetable oil
cooking oil spray

Method
2. Lightly grease a baking dish with oil spray (about 8 x 12-inch
baking dish work best).
3. In a large bowl, mix together the rolled oats, all-purpose flour,
brown sugar, salt, baking soda. Stir in some oil and fruit juice over
the oat mixture. Continue mixing until it becomes crumbly.
4. Reserve about 1/2 cup of the oat mixture, then press the remaining
mixture evenly into the baking dish.
5. Put the apricot preserves on top of the oat mixture, then sprinkle
with the remaining 1/2 cup that you reserved earlier.
6. Bake for 30 to 40 minutes, or until it becomes golden. Transfer to a
wire rack.
7. Let it cool before cutting into portions.

Energy: 243 kcal
Fat: 7.7 g
Protein: 3.3 g
Sodium: 119 mg

Homemade Cream Puffs

Yield: 20 servings

Ingredients
2 (3.5 oz. or 100 g) instant vanilla pudding mix
2 cups (500 g) heavy cream
1 cup (250 ml) milk
1 cup (125 g) all-purpose flour
4 large eggs, about 60 each

Method
1. Whisk together vanilla pudding mix, heavy cream, and milk in a
medium bowl. Cover and chill to set.
3. In a large saucepan, bring water and butter to a full boil. Stir in the
all-purpose flour and salt until it forms a ball. Transfer to a large
mixing bowl. Using an electric mixer, beat in the eggs one at a
time, making sure that they are mixed well after each addition.
4. Place about 2 tablespoons of mixture onto an ungreased baking
sheet until everything has been used up, leaving enough space for
expanding, at least 3 inches apart.
5. Bake for 20 to 25 minutes in the preheated oven until they are
golden brown. Cool the pastry shells on a wire rack.
6. When the pastry shells are cooled, split, and then fill with the
prepared pudding mixture, or use a pastry bag to pipe the pudding
inside the puffed shells.

Energy: 163 kcal
Fat: 10.4 g
Protein: 2.6 g
Sodium: 231 mg

Homemade Lemon Squares

Yield: 16 servings

Ingredients
For the base (pie pastry crust):
1 cup (250 g) butter, softened
2 cups (250 g) flour

For the filling and topping:
1/4 cup (30 g) all-purpose flour
1/2 cup (125 ml) lemon juice
icing sugar, to serve

Method
2. Using an electric stand mixer, combine together the butter, 2 cups
of flour and 1/2 cup of sugar in a large mixing bowl. Knead the
dough until smooth and place in an ungreased 9 x 13-inch baking
pan.
3. In the preheated oven, bake the crust for 12 to 15 minutes, or until
golden.
4. Meanwhile, prepare the filling by mixing together the 1/4 cup of
flour with the 1 cup of sugar. Add the eggs and lemon juice. Once
everything has been added and blended well, you can now pour the
mixture over the baked crust.
5. Put the pan in the oven again, and cook for another 20 minutes.
Cool on a wire rack. Dust with icing sugar and cut equally to make
16 squares.
6. Serve and enjoy.

Energy: 254 kcal
Fat: 12.8 g
Protein: 3.4 g
Sodium: 99 mg

Cottage Cheese Pie

Yield: 8 servings

Ingredients
1 pre-made pie pastry dough, about 15 oz. or 420 g
2 cups (440 g) cottage cheese

Method
2. Using a rolling pin, roll out pie pastry to make a 10-inch round.
Line base and sides of an 8-inch pan with the pastry. Trim the
edges.
3. Combine the cottage cheese, sugar, eggs, flour, lemon juice, vanilla
extract, milk, cinnamon, and salt in a large bowl. Mix well until
smooth, then pour the mixture into the pan with pastry.
4. Bake the cheese pie in the oven for 1 hour. Allow to completely
cool before serving.
5. Enjoy.

Energy: 308 kcal
Fat: 13.5 g
Protein: 12.2 g
Sodium: 199 mg

Easy Fruit Pies

Yield: 8 servings

Ingredients
1 pre-made pie pastry dough, about 15 oz. or 420 g
1 cup (250 g) fruit compote or fruit preserve, you can use any flavor
1/4 cup (25 g) powdered sugar

Method
1. Preheat and set your oven to 420 F (210 C) and put parchment
paper on your baking sheet.
2. Take out the pie pastry dough. On a lightly floured work area or
board, place the dough and square each edge with a rolling pin. Cut
into 16 rectangles.
3. Scoop about 2 tablespoons of fruit compote into the center of the 8
rectangles. Spread the filling out to about 1/4 inch of the edge. Put
another pastry on top of the filling then crease the edges using a
fork. This seals in the filling and joins the two pastry pieces. Then,
place them into the prepared baking sheet.
4. Put in the oven for about 10-12 minutes, or until the edges are
golden brown. Allow to cool.
5. Dust the cooked pies with powdered sugar.
6. Serve and enjoy.

Energy: 247 kcal
Fat: 10.8 g
Protein: 2.1 g
Sodium: 78 mg

Homemade Mango Kolache

Yield: 24 servings

Ingredients
6 ounces (180 g) cream cheese
1 cup (250 g) butter
3/4 cup (185 g) mango jam

Method
1. In an electric stand mixer, combine the cream cheese and butter
until smooth. Add the flour gradually to the cream cheese mixture
and mix well. Form it into a ball, and chill for at least 2 hours.
3. Take your dough and roll it out to about 1/8 thick onto a floured
work area. Cut into 3-inch squares, about 24 pieces.
4. Place 2 teaspoons of jam in the center. Take the opposite flaps, and
pinch them together.
5. Place the Kolache on an ungreased baking pan, and bake for 10 to
15 minutes, or until golden brown. Once done, take the
confectioner's sugar, and sprinkle over the Kolache.
6. Serve and enjoy.

Energy: 159 kcal
Fat: 10.2 g
Protein: 1.7 g
Sodium: 76 mg

Homemade Classic Croissants

Preparation Time: 10 hours 35 minutes
Total Time: 11 hours
Yield: 24 servings

Ingredients
1 1/2 cups (360 g) unsalted butter, softened
4 cups (500 g) flour, divided
3 tablespoons (45 g) sugar
2 (0.25 oz.) packages of active dry yeast
1/4 cup (60 ml) lukewarm water
1 cup (250 ml) milk
1/2 cup (250 g) heavy cream
1 tablespoon (15 ml) water

Method
1. With your hands, mix together the 2 tablespoons of flour with the
butter. Transfer the mixture to a sheet of foil and make a 6-inch
square out of it. Fold the foil up and refrigerate for about 2 hours.
2. In a mixing bowl, mix 2 cups of flour, ½ teaspoon salt, and 3
tablespoons sugar.
3. In lukewarm water, dissolve the yeast set it aside for 10 minutes, or
until it becomes a little frothy.
4. Meanwhile, take the heavy cream and milk, then mix them over
low heat to warm them up. Remove from heat.
5. Add the yeast, cream, and milk to the flour mixture. Mix well.
6. To form the soft dough, add the remaining 2 cups of flour. Make
sure to add 1/4 cup at a time. The dough shouldn't be sticky
anymore.
7. Put the dough on a floured work area and knead for about 5
minutes. Put the pastry dough in a bowl, and cover it with cling
wrap. Chill for about an hour.
8. Place the butter and the dough at room temperature, turn the dough
on a floured work area, and roll it into a 10-inch square.
9. Put a block of butter diagonally on the dough. Fold each of the
points of the dough to the center and pinch the edges together to
seal.
10. Using a rolling pin, start from the center of the square, and work
your way out. Form a rectangle.
11. Roll the dough into a rectangle approximately 8 x 18 inches long,
then fold the longer side of the dough into thirds.
12. Once the dough is warm from your folding, cover it with cling
wrap, and refrigerate for an hour.
13. Take the dough and make sure that the open ends are facing you
vertically. Roll the dough into a rectangle. Again, working from the
center outwards.
14. Once you have a very long rectangle, fold both ends of the dough
to the center. Fold again in half. Wrap in cling wrap, and chill for 1
or 2 hours.
15. Take the dough out of the fridge and allow it to rest for about 20
minutes.
16. Roll the dough once more into a rectangle and fold it into thirds
again. This next refrigeration will take the longest; wrap the dough
in cling wrap once more, and refrigerate for 4 hours.
17. You're now ready to shape the croissants! Take out the dough and
roll it into a 10 x 38-inch rectangle on a floured work area. Using a
sharp knife, trim the edges and cut the rectangle in half.
18. Using a ruler, mark each strip into triangles that are at least 5
inches wide at their bases. Cut out the triangles.
19. Put parchment paper on some baking sheets, pop the triangles into
them and, if you find that they need to be, chill for 15 or 20
minutes.
20. Start at the base of each triangle. Roll the dough upwards then bend
the corners.
21. Arrange the croissants in a neat pattern, and allow them to double
in size for about 1 or 2 hours.
23. Beat the egg with the remaining water. Brush the croissants with
the egg wash. Bake in the oven for about 20-25 minutes. Cool, then
serve.

Energy: 200 kcal
Fat: 13.1 g
Protein: 2.9 g
Sodium: 141 mg

Eccles with Dried Currants

Yield: 8 servings

Ingredients
1 cup (125 g) dried black currants
1 teaspoon (2 g) mixed spice
1/2 package puff pastry dough, about 8 oz. or 250 g
1 large (60 g) egg white, beaten

Method
2. Sprinkle some water on a baking sheet. Set aside.
3. Melt the butter over medium heat. Stir in the dried currants, brown
sugar, and mixed spice. Add the sugar and stir until dissolved, and
currants are well-coated with the mixture. Remove from heat.
4. On a floured work area, roll out the pre-made puff pastry dough to
a 1/4 inch thickness. Cut to make 8 even circles.
5. Divide the fruit mixture between each of the circles. Moisten the
edges of each circle, and pull them together at the center. Pinch to
seal.
6. Invert the dough, and roll out gently, making it wider and flatter.
7. Brush each one with beaten egg white and place them in the baking
sheet.
8. Bake for 15-20 minutes or until it becomes golden.
9. Serve and enjoy.

Energy: 234 kcal
Fat: 13.7 g
Protein: 2.8 g
Sodium: 103 mg
Homemade Religieuse

Preparation Time: 1 hour
Yield: 8 servings

Ingredients
For the pastry:
1/2 cup and 2 tablespoons of flour, about 75 g

For the cream filling:
2 cups (500 ml) milk
1/3 cup and 2 teaspoons of powdered sugar, about 35 g
2 tablespoons and 1 teaspoon of cornstarch, about 17 g
2 tablespoons and 2 teaspoons of flour, about 20 g

For the ganache:
2/3 cup (165 g) heavy cream
8 oz. (250 g) dark or bittersweet chocolate, chopped

For the "collar":
2/3 cup (165 g) whipping cream
1/3 cup (35 g) icing sugar

Method
1. For the choux buns or shell: Preheat and set your oven to 420 F
(210 C). Take a baking pan and put parchment paper on it. Mix the
butter with water in a saucepan, and heat over medium heat. Once
the butter melts, bring the mixture to a boil. Once it boils,
immediately remove from the heat source.

Add the flour to the mixture and stir until the mixture forms a ball.
Return to the heat source, and cook over low heat for about 3 to 5
minutes. Stir continuously. Turn off the heat. Set aside to cool.

Then, add in eggs one by one, beating after each addition. Once
done, put the mixture in a piping bag fitted with a half-inch nozzle.
At the top of the baking pan, pipe 2-inch circles, while at the
bottom, pipe 1-inch circles. Make sure they match in number. With
a wet finger, smooth the tops of the circles.

Bake in the oven for about 10 minutes. Reduce the temperature to
380 F (190 C) and cook for 10 to 15 minutes more. Remove the
pastries from the oven and poke them with a fork or knife to allow
the steam to flow. Put back in the oven to cook for another 5-7
minutes. Once done, take out from the oven to cool.

2. For the cream filling: Whisk the milk and vanilla together in a
saucepan. Bring to a boil over medium flame. Remove from heat
and allow to cool for about 30 seconds.

In another mixing bowl, whisk the sugar and the yolks. Add the
cornstarch and flour. Slowly, pour the vanilla mixture onto the
eggs, making sure to whisk constantly. Then, pour back into the
pan when done. Bring to a boil again over medium flame, whisking
constantly. Cook for about a minute, then pour the cream into a
bowl. Set aside to cool. Cover with cling wrap and refrigerate.

3. For the ganache: Bring the heavy cream to a boil in a saucepan.
Remove from heat then add the chocolate. Melt the chocolate until
it becomes smooth and shiny. Cool at room temperature for a while
then transfer to a bowl, and refrigerate until the ganache has
thickened.

4. To assemble: Scoop some of the cream filling into a piping bag.
Make sure that the bag is fitted with a thin nozzle. Fill the pastry
with the filling. Brush the pastries with the chocolate ganache, but
be careful to only coat, about half-way up the sides. Put the smaller
pastries on top of the bigger ones.

5. Now, it's time to make the "collar." Whip the cream and icing sugar
in a mixing bowl until stiff peaks form. Put the mixture in a piping
bag fitted with a star nozzle and pipe the cream around the part
where the smaller pastry joins the bigger pastry.

6. Serve and enjoy.

Energy: 330 kcal
Fat: 20.1 g
Protein: 6.3 g
Sodium: 108 mg

Homemade Almond Bear Claws

Preparation Time: 2 hours
Yield: 24 servings

Ingredients
1/3 cup (85 g) almond paste
2 cups (250 g) almonds, ground
a pinch of salt
2 tablespoons (30 ml) amaretto liqueur
1/2 teaspoon (2.5 ml) almond extract
2 large egg whites, about 40 g each
3 pounds (1.35 kg) puff pastry dough
1 tablespoon (15 ml) water
1 whole egg, about 60 g
vanilla frosting, to serve (optional)

Method
1. With an electric mixer, break the almond paste apart. Add the
almonds, salt, and sugar, continue to mix until blended well. Add in
the butter, amaretto, almond extract, and egg whites on high-speed.
Make it super fluffy. Set aside.
2. Roll half the dough on a lightly floured work area. Form it to make
a rectangle about 8 inches wide and 1/4-inch thick. Cut the dough
in half on the long side, and make two 4-inch wide strips. Repeat
with the other half.
3. Preheat and set your oven to 400 F (200 C), and line 3 baking
sheets with parchment paper.
4. Then grab a piping bag and fill it about halfway with the almond
filling. Put strips of filling down the center of the dough.
5. Make an egg wash by combining water and egg, spread this
mixture over one edge of the dough strips. Fold each one of them
over the filling and pinch to seal. Brush each of the uncooked
pastry with the egg wash, and sprinkle the sliced almonds on top.
6. Cut into about 3 to 4 inches each. Cut half an inch slits into the
sealed edge. This will make the pastry to look like bear claws.
7. Evenly space them out on the baking sheets and refrigerate for 1
hour.
8. Bake in the oven for about 25 to 30 minutes. Once done, allow to
cool. Drizzle with vanilla frosting, if desired.

Energy: 320 kcal
Fat: 21.7 g
Protein: 5.5 g
Sodium: 221 mg

Basic Chouquettes Recipe

Yield: 40 servings

Ingredients
6 tablespoons (90 g) butter, unsalted
2 tablespoons (30 g) sugar
1 cup (125 g) flour
sugar candies or candy sprinkles, for toppings

Method
1. Add the butter, 1 cup of water, salt, and sugar in a saucepan.
Simmer over medium flame, then remove from heat. Add the flour
and mix well. Set the heat to medium-low, and cook while mixing
until the mixture forms a ball.
2. Allow to cool for 3 minutes, then add the eggs one at a time,
stirring well after addition. Transfer mixture into a bowl. Cover and
keep refrigerated for 30-35 minutes.
3. Preheat and set your oven to 400 F (200 C). Put parchment paper
on a baking sheet. Scoop small balls of the batter. Sprinkle with
sugar candies.
4. Bake for about 15-20 minutes. The choux pastry should puff up and
turn golden brown. Turn off the oven, open the door a little bit, and
allow the chouquettes to sit for another 7-10 minutes. This will stop
them from deflating. Cool on a wire rack.
5. Serve and enjoy.

Energy: 48 kcal
Fat: 2.9 g
Protein: 1.0 g
Sodium: 35 mg

Asian-Style Egg Tarts

Yield: 24 servings

Ingredients
Crust:
1 cup (240 g) butter
1 large beaten egg, about 60 g

Custard filling:
8 large eggs, beaten
1 cup (250 ml) evaporated milk

Method
1. In a medium bowl, combine the powdered sugar and all-purpose
flour. Using a fork, add in butter and mix until it forms small
crumbs. Add the egg and vanilla, then continue mixing until it
forms a dough. The texture should be slightly moist. You can add
more butter if it is too dry or more flour if it is too greasy. Form
dough into 1 ½-inch balls. Press the balls into 24 tart molds or
muffin tins so that it covers the bottom, and extends up to the sides.
Use your 2 fingers to press the edges.
3. Mix together the sugar and water in a medium saucepan and bring
to a boil. Cook until the sugar is dissolved. Turn off the heat source
and cool at room temperature.
4. Using a fine sieve, strain the eggs and pour into the sugar mixture.
Stir in the evaporated milk and vanilla. Mix well.
5. Fill the tart shells with the custard mixture.
6. Place in the oven, and bake for 15-20 minutes, or until the top is
golden brown. Cool slightly.
7. Serve and enjoy.

Energy: 196 kcal
Fat: 10.5 g
Protein: 4.8 g
Sodium: 92 mg

Homemade Thousand Leaves

Yield: 12 servings

Ingredients
2 cups (500 ml) milk
1 vanilla pod
3/4 cup (75 g) confectioner’s sugar
1/2 cup (60 g) flour
6 large egg yolks, about 20 g each
a pinch of salt
1 ½ packages of puff pastry

Method
1. Heat milk in a saucepan, and once it has small bubbles, add in the
vanilla pod. Remove from heat, and cool slightly. Discard the
vanilla pod.
2. In another saucepan, mix the sugar, flour, egg yolks, and salt
together. Gradually, add the warm milk, then simmer over medium-
low heat. Make sure to stir constantly; the mixture should thicken.
Once the custard reaches the consistency that you want, transfer it
to a bowl and allow to cool.
4. Take the puff pastry out of its packaging, and roll it into one sheet
about half an inch thick. It should fit a 17 x 14-inch baking pan.
Place the pastry on the baking pan, and poke it all over with a fork.
5. Bake for like 20-25 minutes, then take out from the oven. Cool the
pastry.
6. To assemble: Transfer the pastry from the baking sheet to your
work area, cut lengthwise to make 3 strips, about 4 to 5 inches
wide.
7. Take one strip and spread the custard on it. Place a second strip on
top, add another layer of custard filling then put the last strip on
top. Cut into 12 portions and dust with confectioner's sugar if
desired.
8. Serve and enjoy.

Energy: 243 kcal
Fat: 12.1 g
Protein: 4.9 g
Sodium: 94 mg

Easy Raspberry Eclairs

Yield: 12 servings

Ingredients
For the pastry:
1 cup (125 g) flour
1 cup (125 g) fresh raspberries

For the filling:
1 cup (125 g) fresh raspberries
1 cup (240 g) whipping cream
1 cup (240 ml) milk
red food coloring

For the frosting:
1/4 cup (25 g) icing sugar
2 tablespoon (30 ml) milk

Method
1. For the filling: Process the raspberries in a food processor until it
becomes a puree.

Add the sugar and cornstarch in a saucepan and mix well. Stir in
the raspberry puree, milk, and whipping cream. Cook over medium
flame, stirring constantly until the mixture is thickened.

Take about half of the mixture, and pour it into the egg yolks. Put
the mixture back into to saucepan and boil. Reduce the heat a little.
Cook while stirring for 2 minutes. Add the vanilla extract, and pour
a few drops of the food coloring, just enough to make it bright red.

Place the bowl of the filling inside a bowl of ice water to cool it,
making sure to stir it occasionally. Cover with lid, and keep in your
fridge until ready to use.

2. For the pastry: Preheat and set your oven to 400 F (200 C), and put
a parchment paper on a large baking pan.

Combine the water, salt, and butter in a medium saucepan; bring to
a boil. Add the flour and stir. Cook while stirring until the pastry
mixture forms a ball. Once it has, remove from heat, and let it cool
for about 10 minutes. Then add the eggs one by one, beating
thoroughly after adding each one. Scoop some dough into a pastry
bag fitted with a plain tip.

Pipe 12 strips of dough about 3-inches apart onto the baking pan.
Make the strips around 4-inches long and 1-inch wide and about
3/4-inch high. Bake for 17-20 minutes, or until the pastry is puffed
and golden brown. Cool completely after baking.

3. Once they have cooled enough, take a knife and split the éclairs in
half at the middle. Spoon some of the filling, and spread into the
bottom halves, add some fresh raspberries, and put the top halves
back.

4. Whisk together icing sugar and milk in a small bowl. Drizzle over
raspberry éclairs.

5. Serve and enjoy.

Energy: 262 kcal
Fat: 15.0 g
Protein: 5.5 g
Sodium: 118 mg

Homemade Spanish Churros with

Cinnamon

Yield: 8 servings

Ingredients
2 ½ tablespoons (38 g) sugar
2 tablespoons (30 ml) vegetable oil
1 cup (125 g) flour
1/2 cup (110 g) granulated sugar
1 teaspoon (2 g) cinnamon, ground
vegetable oil, for deep frying

Method
1. Combine water, sugar, salt, and 2 tablespoons of vegetable oil in a
saucepan over medium heat. Let it boil and then remove from the
heat source. Add in the flour, and mix until it forms a ball.
2. Heat some oil in a deep-fryer to around 380 F (190 C).
3. Get a piping bag, and scoop the mixture you made earlier into it.
Pipe some strips of dough into the hot oil and fry until golden.
Drain the Churros in some paper towels to get rid of excess oil.
4. Combine half a cup of sugar and cinnamon in a shallow baking
dish. Roll the cooked Churros in the mixture and place in a serving
dish.
5. Best served with thick hot chocolate.

Energy: 225 kcal
Fat: 13.8 g
Protein: 1.6 g
Sodium: 148 mg

Berry Cream Danish

Yield: 18 servings

Ingredients
1 package puff pastry, about 17.5 oz. or 525 g
1 cup (220 g) cottage cheese
1 cup (250 g) cream cheese
3 medium apples, peeled, sliced, and cored
1 teaspoon (5 ml) lemon juice
3 tablespoons (20 g) powdered sugar
whipped cream, to serve
mixed berries, to serve

Method
1. In a strainer with cheesecloth, pat dry the cottage cheese with paper
towels. Put aside for like 5-10 minutes.
2. Using an electric mixer, combine the cottage cheese, cream cheese,
white sugar, vanilla extract, and eggs until smooth.
3. Preheat and set your oven to 400 F (200 C) and line a couple of
baking sheets with parchment paper.
4. Cut each puff pastry sheet into 9 pieces (to make a total of 18).
5. One at a time, roll them out to make 5 x 5-inch squares.
6. Take a square and place it like a diamond in your work area. Scoop
some of the cheese filling, and place at the center of each square,
making sure to leave out 1/4-inch of room at the top and bottom.
Bring the left and right flaps together toward the center. Pinch to
seal.
7. Transfer the pastries onto the baking sheet. Sprinkle with powdered
sugar and bake in the oven for 15-20 minutes, or until golden
brown. Take it out of the oven, then cool on a wire rack.
8. Place a tablespoonful of whipped cream at the center and top with
mixed berries.
9. Serve and enjoy.

Energy: 296 kcal
Fat: 17.2 g
Protein: 6.5 g
Sodium: 169 mg

Blueberry Turnovers

Yield: 8 servings

Ingredients
1 package of crescent roll dough, about 8 oz. or 250 g
1 ½ cups (375 g) canned blueberry filling
1/2 cup (125 g) vanilla cream frosting

Method
2. Roll the dough out onto a baking sheet.
3. Scoop 2 tablespoons of blueberry filling on the biggest end of each
pastry.
4. Start at the base of the triangle, cover the pastry with blueberry
filling, and seal by pinching both sides.
5. Bake in the oven for just 12-15 minutes. Allow to cool on a wire
rack.
6. Drizzle with vanilla cream frosting before serving. Cut into small
triangles.
7. Enjoy.

Energy: 221 kcal
Fat: 12.5 g
Protein: 2.1 g
Sodium: 83 mg

Creamy Pineapple Tart

Yield: 16 servings

Ingredients
For the crust:
1 1/2 cups (185 g) all-purpose flour
3/4 cup (185 g) butter, cut into cubes
cooking oil spray

For the filling:
6 ounces (185 g) cream

For the topping:
1 cup (250 g) canned pineapple tidbits, drained

Method
1. Preheat and set your oven to 350 F (175 C). Lightly grease 16 mini
tart molds with cooking oil spray.
2. Put the butter, flour, and powdered sugar into a food processor.
Process until it makes a ball.
3. Scoop about 2 tablespoons of dough into each mold. Press into the
bottom, and extend up to the sides.
4. Bake tart shell in the oven for about 8-10 minutes. It should be
slightly brown. Once done, let it cool completely. Using a knife,
pop each tart out of its mold.
5. Beat the cream cheese, sugar, and vanilla together with an electric
mixer in a large bowl.
6. Spoon about 2 or 3 teaspoons of cream cheese filling into each
cooled tart shell.
7. Top each tart with pineapple tidbits. Chill before serving.
8. Serve and enjoy.

Energy: 174 kcal
Fat: 11.1 g
Protein: 1.7 g
Sodium: 76 mg

PIE FILLING RECIPES

Classic Cherry Pie Filling with
Cinnamon

Yield: 8 servings

Ingredients
4 cups (600 g) tart red cherries, pitted
1 cup (220 g) brown sugar, packed
1/4 cup (25 g) cornstarch

Method

1. Cook cherries in a saucepan covered with a lid over medium heat
until they release their juice for about 10 to 15 minutes, stirring
often.
2. In a small bowl, mix together sugar, cornstarch, and water until
smooth. Pour into the saucepan with cherries. Stir to combine.
Reduce to low heat and cook until the filling has thickened, about 2
minutes. Remove from heat. Allow to cool.
3. The pie filling is ready to use!

Energy: 123 kcal
Fat: 0.3 g
Protein: 0.8 g
Sodium: 5 mg

Luscious Strawberry Pie Filling

Yield: 8 servings

Ingredients
4 cups (800 g) fresh strawberries, hulled and sliced
1 cup (220 g) white sugar, packed
1/4 cup (25 g) cornstarch

Method
1. Cook strawberries in a saucepan covered with a lid over medium
heat until they release their juice for about 10 to 15 minutes,
stirring often.
2. In a small bowl, combine together the sugar, cornstarch, and water
until smooth. Pour into the saucepan with strawberries, stirring
constantly. Reduce to low heat. Add lemon juice and simmer until
the filling has thickened, about 2 minutes. Remove from heat.
Allow to cool.
3. The pie filling is ready to use!

Energy: 133 kcal
Fat: 0.3 g
Protein: 0.5 g
Sodium: 2 mg

SAVORY PASTRY RECIPES

Asparagus and Cherry Tomato Tart

Yield: 4 servings

Ingredients
1 pre-made shortcrust pastry dough, about 10 oz. or 300 g
3/4 cup (165 g) fresh ricotta cheese
1/4 cup (60 ml) whole milk
1 medium egg, about 50 g
2 tablespoons (7 g) fresh basil, chopped
2 tablespoons (15 g) parmesan, finely grated
1 cup (150 g) cherry tomatoes, halved
1 cup (130 g) asparagus tips, trimmed

Method
2. Line four 4-inch (base measurement) tart molds with pastry and
trim off the excess. Bake the crust for 8-10 minutes.
3. Combine ricotta, milk, egg, basil, and parmesan in a bowl. Divide
among tart shells, and top with asparagus tips and cherry tomatoes.
Bake for about 15-20 minutes or until it becomes golden brown.
Cool on a wire rack.
4. Serve and enjoy.

Energy: 268 kcal
Fat: 16.7 g
Protein: 10.3 g
Sodium: 222 mg

Mini Turkey Ham and Cheese Tart with

Chives

Yield: 4 servings

Ingredients
3/4 cup (165 g) cottage cheese
4 oz. (125 g) turkey ham, chopped
1/4 cup (15 g) fresh chives, chopped
freshly ground white pepper

Method
trim off the excess. Bake the crust for 10-12 minutes or until it
becomes golden brown.
3. Fill each tart shell with turkey ham and cottage cheese. Season with
pepper, then sprinkle with chives.
4. Serve and enjoy.

Energy: 259 kcal
Fat: 15.2 g
Protein: 12.0 g
Sodium: 353 mg

Zucchini Cheese and Leek Tart

Yield: 4 servings

Ingredients
1/2 cup (120 g) cream cheese
1 medium (50 g) egg
1 medium (200 g) zucchini, thinly sliced
1 leek, thinly sliced
2 tablespoons (15 g) Parmesan cheese, finely grated

Method
trim off the excess. Bake for 10-12 minutes, or until slightly
golden.
3. Mix together cream cheese, milk, egg, and parmesan in a bowl.
Divide among tart shells and top with zucchini and leek.
4. Bake the tarts for about 15-20 minutes or until it becomes golden
brown. Cool on a wire rack.
5. Serve and enjoy.

Energy: 313 kcal
Fat: 23.2 g
Protein: 8.2 g
Sodium: 221 mg

Cheesy Turkey and Cauliflower Quiche

Yield: 8 servings

Ingredients
1 (9-inch) baked pie pastry crust
1 cup (160 g) onion, chopped
2 (3 g) cloves garlic, minced
12 oz. (360 g) cooked turkey breast fillet, shredded
1 head (300 g) cauliflower, cut into small florets
1 cup (125 g) cheddar cheese, grated
1/2 cup (30 g) fresh basil, coarsely chopped
salt and freshly ground black pepper

Method
2. Place the crust in a 9-inch pie pan or round baking dish.
3. Sauté the onions and garlic in butter for 3 minutes over medium
heat.
4. Add the turkey, cauliflower, and basil. Cook, stirring for 5 minutes.
Remove from heat and set aside.
5. Take about half of the cheese, and put it into the pie crust. Add the
sautéed mixture, then cover it with more cheese.
6. Whisk the eggs with the milk, and pour over the filling, letting the
eggs seep through the turkey mixture.
7. Bake the quiche for 35 to 40 minutes or until cooked through. Cool
slightly before slicing.
8. Serve and enjoy.

Energy: 302 kcal
Fat: 22.0 g
Protein: 9.5 g
Sodium: 338 mg

Chicken Sausage and Tomato Pie

Yield: 8 servings

Ingredients
1 (9-inch) baked pastry pie shell
2 tablespoons (30 ml) olive oil
1/2 cup (80 g) onion, chopped
6 oz. (180 g) chicken sausage, chopped
1 cup (150 g) cherry tomatoes, halved
1/4 cup (15 g) fresh parsley, chopped
3/4 cup (95 g) cheddar cheese, grated
1/2 cup (125 g) mayonnaise
1 tablespoon (15 g) Dijon mustard
1 teaspoon (5 ml) hot sauce
freshly ground black pepper

Method
2. Place the pastry shell in a 9-inch pie pan or round baking dish.
3. Sauté the onions in oil for 2-3 minutes over medium-high flame.
4. Add the sausage. Cook, stirring for 3-5 minutes. Remove from heat
and set aside. Transfer mixture into the pie crust, then top with
cherry tomato halves and fresh parsley.
5. Mix the cheese, mayonnaise, mustard, and hot sauce in a medium
bowl. Pour over the sausage mixture.
6. Bake for 30-35 minutes. Cool slightly before slicing.
7. Serve and enjoy.

Energy: 364 kcal
Fat: 26.4 g
Protein: 9.0 g
Sodium: 314 mg

Thank You!

I hope you enjoyed making the recipes here.
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Tips for Creating the Best Pastry

Basic Puff Pastry Dough

Mini Tart Shells

Apple and Walnut Strudel

Homemade Apple Custard Pie

Pumpkin and Caramel Pie

Easy Berry Cheese Pie

Lemon Meringue Pie

Homemade Raspberry Pie

Orange Pie with Cream Cheese Filling

Homemade Plum Pie

Luscious Key Lime Pie

Southern-Style Pecan Pie

Lemon Berry Pie

Easy Pear Pie

Peach Cobbler Cups

Cinnamon Apple Pie

Lemon Coconut Pie

Rustic Strawberry Galette

Classic Apricot Galette

Homemade Blueberry Cream Pie

Chocolate-filled Rolls Recipe

Fruit and Nut Rolls

Easy Homemade Cinnamon Rolls

Homemade Apple Danish

Mini Berry Tarts

Sugar Raised Donuts

Homemade Blueberry Scones

Apricot and Oat Bars

Homemade Cream Puffs

Homemade Lemon Squares

Cottage Cheese Pie

Easy Fruit Pies

Homemade Mango Kolache

Homemade Classic Croissants

Eccles with Dried Currants

Homemade Almond Bear Claws

Basic Chouquettes Recipe

Asian-Style Egg Tarts

Homemade Thousand Leaves

Easy Raspberry Eclairs

Homemade Spanish Churros with

Berry Cream Danish

Creamy Pineapple Tart

PIE FILLING RECIPES

Luscious Strawberry Pie Filling

SAVORY PASTRY RECIPES

Mini Turkey Ham and Cheese Tart with

Zucchini Cheese and Leek Tart

Cheesy Turkey and Cauliflower Quiche

Chicken Sausage and Tomato Pie

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