Strawberry Amaretto Patries Recipes

Steps:

• 1. Preheat oven to 400 F. Unfold pastry dough onto large bar pan. Finely chop half of the almonds. Combine chopped almonds and sugar and sprinkle evenly over surface of dough. Lightly press almond mixture into dough.
• 2. Cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Separate squares evenly over surface of pan. Bake 16-18 minutes or until puffed and golden brown. Remove from pan to cooling rack to cool completely.
• 3. Meanwhile, place remaining alonds in saute' pan. Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat and cool completely. Coarsley chop almonds and set aside.
• 4. Whisk sour cream, powdered sugar and almond extract in batter bowl. Fold in whipped tipping. Slice strawberries.
• 5. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries. Zest orange over strawberries. Place tops of pastry shells over filling. Serve immediately.
• 6. Hint: If you're using the Large Bar Pan stoneware piece, place it in the bottom third of your oven for more even cooking.

Steps:

• Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners' sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally., Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set., In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners' sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans. Place almonds in food processor or blender. Cover; process until almonds are finely ground.
• In large bowl, beat almonds and remaining cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• In chilled large bowl, beat amaretto cream ingredients with electric mixer on high speed until soft peaks form.
• Place 1 cake layer, rounded side down, on serving plate. Spread with 1/2 cup amaretto cream; arrange sliced strawberries evenly on top. Top with second cake layer, rounded side up. Frost side and top of cake with remaining amaretto cream. Just before serving, garnish with strawberry halves. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 400°F.
• Unfold pastry dough onto a large cooking stone.
• Coarsely grate half of the almonds.
• Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough.
• Lightly press almond mixture into dough.
• Cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares.
• Separate squares evenly over surface of baking stone.
• Bake 16-18 minutes or until puffed and golden brown.
• Remove from baking stone; cool completely.
• Lightly toasted the almonds, then coarsely chop the almonds and set aside.
• Zest entire orange.
• Combine zest and remaining 1 tablespoon sugar; set aside.
• Whisk sour cream, powdered sugar and almond extract.
• Fold in whipped topping.
• Slice strawberries.
• Split open each pastry square; arrange half of the strawberries into bottom of each shell.
• Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds.
• Top with remaining sliced strawberries and sprinkle with sugared orange zest.
• Place tops of pastry shells over filling.
• Serve immediately.

Steps:

• Combine the strawberries with the amaretto in a serving container and stir together. Crush about 1/4 cup of the strawberries with a fork, and mix again.
• Let the mixture stand for about 30 minutes before serving (if you are planning to let it stand any longer than that, cover and refrigerate). Serve over yogurt or frozen yogurt in dessert bowls.
• strawberries
• The season for good, locally grown strawberries is fleeting, unless you live in California. Though it's possible to buy them nearly all year, mass-produced strawberries are the equivalent of flavorless hothouse tomatoes. There's nothing like the real thing, freshly picked.
• I'm fortunate to live in the Hudson Valley region of New York state, where both cosmopolitan and rural pleasures abound. Thriving small farms yield lush seasonal produce, with many outlets for picking your own. I love to take my sons to pick our own produce-it's a great way to appreciate the connection between the land and the kitchen. We especially like to pick berries. The first time we picked strawberries, one of my boys kept putting his head in the bucket to take a deep breath, saying, "It smells so relaxing!" As he grows older, I'm sure that the scent of strawberries will spur pleasant memories.
• nutrition information
• Calories: 55
• Total Fat: 0g
• Protein: 0g
• Carbohydrate: 8g
• Cholesterol: 0mg
• Sodium: 1mg

Steps:

• Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight. Serve over ice cream and sprinkle with slivered almonds.

Steps:

• 1. In a small mixing bowl, combine the crumbs, sugar and butter.
• 2. Blend well with fingers, fork or pastry blender.
• 3. Press onto the bottom of a well-buttered springform pan.
• 4. Chill for 30 minutes.
• 5. FILLING: In a large bowl, beat the cream cheese, sugar and cream until smooth.
• 6. Add the eggs, one at a time, making sure that the mixture is smooth and creamy.
• 7. Fold in the strawberries.
• 8. Pour mixture into the chilled pan and bake in a pre-heated 425 degree oven for 15 minutes, then reduce the temperature to 275 and continue to bake for 1 hour.
• 9. Transfer to a wire rack and allow to cool for 3 hours.