STRAWBERRY CREAM PUFFS
Lots of people think cream puffs are difficult to make-but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 cream puffs.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.
Nutrition Facts : Calories 377 calories, Fat 29g fat (17g saturated fat), Cholesterol 175mg cholesterol, Sodium 196mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY-JAM HAND PIES
The perfect picnic dessert, hand pies are simplified when made with puff pastry. These strawberry-jam-filled versions have a tangy glaze on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Yield Makes 8
Number Of Ingredients 6
Steps:
- On a lightly floured work surface, roll out pastry sheets to 1/8 inch thick. Cut each sheet into quarters and place on a parchment-lined rimmed baking sheet. Spoon 1 heaping tablespoon jam in center of each piece, brush edges with egg yolk, fold into triangles, and press tightly to seal. Freeze pies until firm, 30 minutes.
- Preheat oven to 375 degrees. Bake pies until golden and puffed, 20 to 25 minutes. Let cool completely on sheet on a wire rack. Whisk lemon juice and confectioners' sugar until smooth. Drizzle glaze over cooled pies and let set 20 minutes.
Nutrition Facts : Calories 136 g, Fat 3 g, Protein 1 g, SaturatedFat 1 g
AMY'S STRAWBERRY JAM PUFFS
I made a huge batch of strawberry jam this weekend as we're inundated with strawbs at the moment and it's always a sin to let them go to waste. My other half isn't really a fan of jam so asked if I'd make some jam tarts (like you get in Tesco!) but as I couldn't find the right kind of recipe I made this instead! This is something a friend of mine made (Amy) made for me one morning when I lived in Brisbane, Australia. They are so simple to make and are a lovely sweet dessert. Because strawberries are in season I served the puffs with a few fresh strawberries and a white chocolate sauce as well (just melted white chocolate and cream mixed together) and we both gobbled them up! My other half even said they were much, much better than shop brought jam tarts - praise indeed, bless him! You can make these with whatever jam/marmelade you like really, but do note that this is a big serving of a very sweet pudding so you may want to half it down.
Provided by Wendy-Bob
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat oven to 200c (or whatever the pastry packet recommends).
- Cut the puff pastry into 8 equal-sized pieces (keep them rectangular).
- put a teaspoonful or so of jam in the middle of each pastry rectange.
- fold up two opposite corners of the pastry and join in the middle (like a danish). You'll also need to curl up the other two corners of the pastry because otherwise when the pastry puffs up the jam will get pushed off onto the baking tray.
- Place on a baking tray (I like to grease with some 1-cal cooking spray) and brush the top of each pastry with milk/egg.
- Bake for approximately 10-15 mins or until the pastry is puffed and golden.
- Cool for a few minutes before serving (because the jam gets HOT).
Nutrition Facts : Calories 623.9, Fat 36.2, SaturatedFat 9.2, Sodium 248.1, Carbohydrate 67.7, Fiber 1.8, Sugar 18.2, Protein 7.1
CREAM CHEESE AND STRAWBERRY JAM PASTRIES
Quick and simple, perfect for a brunch or morning tea. This is a variation of a recipe that appeared in Sunday Life magazine, in Sydney's Sun Herald, a few years ago. The original used blackbery jam, I prefer strawberry - you could probably use any flavour you like.
Provided by Baked by Belle
Categories Dessert
Time 25m
Yield 4 pastries, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220°C.
- Cut pastry into 4 squares and place on a baking sheet lined with non-stick baking paper.
- Place a quarter of jam and quarter of cream cheese into centre of each piece of pastry. Don't overfill or it will leak out during cooking.
- Carefully bring the four points together to form a parcel and twist - don't worry too much about small gaps.
- Bake for approx 20 mins or until golden.
- When cool dust with icing sugar.
EASY MINI STRAWBERRY CREAM PUFFS
A perfect Valentine's Day treat! You'll need to put a bit of muscle into beating the dough, but just think of it as pre-burning calories. Once you taste these, it's really hard to stop at one. Delicious! Also great filled with ice cream and dipped in chocolate. These freeze well.
Provided by Nicole
Categories Pastries
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
- Combine water, butter, and salt in a saucepan; bring to a boil.
- Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
- Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
- Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
- Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
- Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
- Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 6.7 g, Cholesterol 54.8 mg, Fat 8.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 29.5 mg, Sugar 1.9 g
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