Results 1 - 10 of 49 for pastry filling
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Sift flour and ... center of each pastry, put 1 teaspoon filling in center. Fry ... Pour off excess fat. Season to taste. Salt and pepper. Makes about 30.
Sift flour into ... in middle of pastry circles. Fold each ... shape, then pinch edges together to seal mixture in. Glaze with egg white and bake 30 minutes.
Mix to make ... lightly browned, about 10 minutes. May be frozen until ready for use. Makes 3 dozen. Let stand at room temperature 1 hour before filling.
Thaw pastry sheets. Brown artichokes ... pour on 1/2 mushroom mixture, fold over pastry and seal. Repeat. Bake at 300 degrees for 1 hour. Makes 2 puffs.
Stir together flour ... 1 heaping teaspoon filling in center of ... 4 minutes or until golden brown, turning once. Drain on paper towel. Makes about 32.
Cut butter into ... Use dab (teaspoon) filling. For nut ... 15 minutes or until lightly browned. Dust with 4X sugar when well cooled. Use ungreased pan.
Mix flour, butter, ... Cool completely before filling. Fill shells just before ... filling may be kept, tightly covered and refrigerated, for up to 3 days.
Sift together flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Scald milk; cool to warm; add yeast and let soften. Add ...
Cream butter and ... a spoon of filling on each or ... at 350 degrees for 35 minutes. When done and still hot sprinkle powdered sugar and cut in squares.
Preheat the oven to 400 degrees. In a large bowl beat together the eggs and sugar until they are thoroughly combined. Stir in the flour, a little at ...
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