... , 1 tbs honey, 0.5 lemon juiced, 2 eggs, 1 tbs caster sugar, 0.75 cup almond meal. Method: To make the pastry, place half the flour, 1 tbs caster sugar and 1/2 tsp salt in a food processor and process until combined. Add ...

Layers of flaky filo pastry soaked in delicate sugar syrup. This easy dessert is crunchy and soft in all the right places. Ingredients: 375 g filo pastry, 200 g salted butter melted, 1.5 cups caster sugar, 1.5 cups milk, ...

Golden Pear Frangipane Tart With Quick Pastry

... over a 23cm fluted tart tin with a removeable base. Press gently to fit tart tin. Trim any excess pastry. Refrigerate for a further 30 minutes. Once chilled bake in preheated oven for 15 minutes or until slightly golden ...

... knead gently until smooth. Wrap in plastic wrap and chill for 30 minutes. When ready to use, allow pastry to soften for 10 minutes before rolling. Categories: Soy free; Vegetarian; Peanut free; Seafood free; Sesame free ...

... , halved, sliced, 1 lemon juiced, 0.33 cup honey, 1 tsp vanilla extract, 1 tbs cornflour, 15 sheets filo pastry, 5 ml extra virgin olive oil cooking spray, 2 tbs panko breadcrumbs, 1 cup smooth ricotta. Method: Reserve 1 ...

Tobie Puttock's Silky Chocolate & Star Anise Tart

... . Add the egg yolks and sugar. Process or mix the ingredients until they combine to form a smooth ball of pastry. Divide the pastry into 2 balls and wrap each ball in plastic film. Place in the fridge for at least 1 hour ...

Giant Fruit Mince Pie

... family gatherings where you need to serve mince pies in abundance. Juicy spiced fruit paired with a buttery sweet pastry makes this dessert a real winner. Ingredients: 1 granny smith apple, 0.5 cup red glace cherries, 0 ...

Banoffee Mille-feuille

... cream, 0.25 cup caster sugar, 395 g caramel Top 'n' Fill, 2 sheets Woolworths frozen puff pastry partially thawed, halved, 4 bananas thinly sliced diagonally, 100 g dark chocolate shaved. Method: Preheat oven to ...

Apple Pie with Caramel

... discs for up to 2 weeks. Tip 2: You can make individual pies using a muffin pan. Tip 3: Any left-over pastry or off cuts can be re-rolled and cut out, sprinkled with sugar and baked as biscuits. You can swap the caramel ...

Mini Fruit-Mince Tarts

... the oven to 200°C/180°C fan-forced. Lightly grease two 12-hole (2 tbs capacity) mini muffin trays. Roll pastry between 2 sheets of baking paper until about 3mm thick. Using a 6cm round cookie cutter, cut 24 discs from ...

... beaten egg. Brush centre circle with egg and sprinkle with pistachios. Bake for 25 minutes or until pastry is puffed and golden. Stand for 10 minutes before serving. Categories: Seafood free; French; Chocolate pie and ...

Strawberry & Almond Tart

... pattern over top of tart. Press edges to seal and trim excess. Beat remaining egg in a small bowl. Brush pastry with beaten egg. Bake for 35 minutes or until golden and cooked through. Set aside to cool for 10 minutes ...

Latticed Rhubarb & Apple Pie

... until dough forms into a smooth ball. Remove and wrap in plastic. Refrigerate for 30 minutes to chill. You can store pastry in the freezer for up to 3 months. Fillings:. Preheat oven to 180°C. Melt the butter in a frying ...

... cut into 6cm lengths, 125 g fresh blueberries, 1 egg lightly beaten, 0.33 cup caster sugar, 2 sweet shortcrust pastry. Method: Preheat oven to 200°C. Line a 24 x 30cm Swiss roll pan with baking paper. Roll out half ...

Salted Caramel Apple Pie

... create the ultimate decadent dessert. Top it all off with some sweet vanilla ice cream. Ingredients: 2 sheets frozen puff pastry, 0.5 cup plain flour, 0.5 cup thickened cream, 120 g butter, 2 small Granny Smith apples, 0 ...

... ml vanilla ice cream. Method: Preheat oven to 220°C/200°C fan-forced. Place 2 sheets of pastry, overlapping slightly, in a 22x32cm loose-based rectangular fluted tart tin to cover base and sides. (Refrigerate remaining ...

... if dry. Wrap in cling film. Chill for 1 hour. Preheat the oven to 180°C. Roll out the pastry to a thickness of 3mm. If the pastry starts to crumble, bring it together with your hands and gently knead. Use the rolled-out ...

Licensed by Woolworths | ©️ Dorling Kindersley Ltd

Freezer Fruit Mince Pies

... unsalted butter cold, coarsely grated. Method: To make the pastry, combine flour and sugar in a large bowl. Add ... Preheat oven to 200°C/180°C fan-forced. Roll pastry out on a lightly floured surface until 5mm thick. Using ...

... 0.5 tsp ground cinnamon, 1 tbs orange zest, 600 g fresh ricotta, 2 eggs, 0.5 cup caster sugar, 1.5 sweet shortcrust pastry. Method: Lightly grease a round 23 x 3cm fluted tart tin with removable base. Roll two-thirds of ...

Macro Christmas Mince Pies

... vanilla and 90ml ice-cold water and pulse until the dough starts to combine. On lightly floured surface gently form pastry into a ball. Wrap in cling wrap. Refrigerate for 20 mins. Preheat oven to 180°C. Heavily grease a ...

Pear & Strawberry Galette

... dough forms. Turn dough out onto a lightly floured surface. Roll out to a 15 x 30cm rectangle. Letter-fold pastry, turn 90 degrees, then roll out again to a rectangle. Letter-fold once more. Tightly wrap in baking paper ...

Easy Fruit Mince Pies

... oven to 200°C/180°C fan-forced. Grease a 12-hole, 1/3-cup capacity muffin pan. Cut 12 x 9cm rounds from pastry. Press into pan holes and spoon 2 1/2 tbs fruit mince into each hole. Cut 6 x 8cm rounds from remaining ...

... .5cm x 34cm (2.5cm deep) fluted tart pan with a removable base with pastry sheets, slightly overlapping, pressing to seal. Trim excess pastry. Freeze pastry for 20 minutes or until frozen. Preheat oven to 200°C/180°C fan ...

Salted Caramel Chocolate Torte

This chocolate nut dessert is brought alive by the addition of the salted caramel; Ingredients: 300 g shortcrust pastry, 40 g almonds chopped, 40 g white chocolate shards, 0.75 cup double cream 100ml for chocolate, 30ml ...

Produced for Woolworths

Latticed Apple Pie

... into base and sides. Trim edges. Fill with apple and drizzle over 1/3 cup of caramel. Roll out remaining pastry and cut into 2cm-wide strips. Cover filling with the strips, leaving a 5mm space between each. Fold back ...

Raspberry & Pear Individual Pies

... surface. Brush with melted butter. Cut into 4 long strips. Scrunch and place onto pie. Repeat with remaining pastry sheets. Bake for 20 minutes or until golden and crisp. Remove from pie pans. Serve. Categories: High ...

... into wedges. Method: Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place 1 pastry sheet on workbench. Spray with oil. Top with a second sheet. Fold in half crossways. Fold over 4 edges to ...

... 11 strips, each 1cm wide, and arrange them in a lattice pattern on top of the pie. Trim the edges of the pastry. Beat the egg and use this to glaze the lattice and to secure the strips to the edge of the pie. Bake for ...

Licensed by Woolworths | ©️ Dorling Kindersley Ltd

Apple & Strawberry Pies

... , 1 1/2-tablespoon capacity patty pan. Using a 7cm round cutter, cut 12 rounds from 1 1/2 pastry sheets. Line pan holes with pastry discs. Spoon 1 tbs strawberry mixture onto each disc. Using a 6.5cm round cutter, cut 12 ...

Passionfruit Meringue Pie

... and chill for 30 mins. Preheat oven to 190°C (fan forced). Grease a 24cm fluted tart tin with butter. Roll pastry out to 5mm thick, place into tart tin, patching any tears. Placing a piece of baking paper inside the tart ...

... for a further 5 minutes or until mixture is bubbling and thickened. Set aside to cool. Meanwhile, to make the pastry, Preheat oven to 160°C and grease a 12-cup capacity muffin tin with extra nut butter. Add flour, sugar ...

Grape & Ricotta Crostata

... , 1 egg, 2 tbs caster sugar, 2 tbs slivered almonds, 300 g seedless grapes. Method: To make the pastry, place flours and sugar into a food processor and process until combined. Add butter blend spread and process until ...

... bake for 30 minutes. Reduce temperature to 160°C and bake for a further 40-45 minutes or until the pastry is golden and apple is tender. Remove from oven and stand for 5 minutes. Serve warm, with cream. Categories: Apple ...

... wrap. Refrigerate for 30 minutes or until firm. Preheat oven to 180°C. Grease 18 x 2 tbs tartlet moulds. Roll pastry between 2 sheets of baking paper to 5mm thick. Using a 7cm fluted biscuit cutter, cut 18 rounds from ...

... . Meanwhile, combine 1 tbs honey and vinegar in a medium bowl. Add nectarine and toss to coat. Spread pastry with 1/2 cup relish and top with cheeses and nectarine, reserving vinegar mixture. Dollop over small spoonfuls ...

... thicken. Preheat oven to 200°C/180°C fan-forced. Using an 8cm round cookie cutter, cut 6 rounds from each pastry sheet. Gently prick centre of each round with a fork. Lightly grease 2 x 12-hole, 1/3-cup capacity muffin ...

... 1 tbsp at a time. Add the vanilla with the last of the sugar, whisking until thick and glossy. Place the pastry case on a baking tray, pour in the lemon filling, then top with the meringue, spreading it to cover the ...

Licensed by Woolworths | ©️ Dorling Kindersley Ltd

Blueberry & White Chocolate Tartlets

... the pan from the heat and allow the mixture to cool. Drain off excess liquid, as this can damage the pastry cases. Set aside. For the ganache, place the white chocolate into a heatproof bowl. Warm the cream in a saucepan ...

Licensed by Woolworths | ©️ Dorling Kindersley Ltd

Classic Treacle Tart

... a fork until well combined. Add the syrup and stir until the mixture is smooth but quite stiff. Spoon into the pastry base and level the top. Bake in the oven for 10-15 minutes, or until golden and set. Do not overcook ...

Licensed by Woolworths | ©️ Dorling Kindersley Ltd

Mixed Berry Freeform Pie

... egg and sprinkle with extra sugar. Chill for 10 minutes. Bake for 25 minutes or until pastry is golden and juices are bubbling. Serve with whipped cream. Categories: Berry pie and tart; Desserts; Low salt; Pescatarian ...

Raspberry & Apple Tarts

... and smooth surface. Cover with a teaspoon of jam. Use a 5cm-fluted cutter to cut 12 rounds from the remaining pastry and then stamp out 12 small hearts from the centres and set aside. Place the rounds on the tarts. Cut ...

Apple & Blueberry Pie

... Wrap in plastic wrap and chill for 30 minutes. When ready to use, allow pastry to soften for 10 minutes before rolling. Roll out 1 quantity of pastry until 4mm thick. Use to line pie dish. Trim excess. Peel, quarter and ...

... 180°C fan-forced. Line a 24cm (3.5cm deep) fluted tart pan with baking paper. Use 1 1/2 pastry sheets to line base and side of pan. Meanwhile, combine caster sugar, cornflour and cinnamon in a large bowl. Add blueberries ...

Rhubarb and Strawberry Tarts

... . Ingredients: 150 g rhubarb, 75 g caster sugar, 3 tbs water, 1 vanilla bean, 100 g strawberries, 2 sheets puff pastry, 5 ml spray oil, 1 tsp cinnamon sugar. Method: Turn on oven to 160 degrees. Chop up rhubarb into 1 cm ...

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Chocolate & Pear Pie

... , 0.33 cup brown sugar firmly packed, 1.25 cup brown sugar, 0.75 cup almond meal, 1 chocolate shortcrust pastry, 3 beurre bosc pears peeled. Method: Place 1 litre of water in a small saucepan. Add 1 cup caster sugar ...

... : Preheat oven to 200°C. Line with baking paper. Cut 4x12cm rounds from each sheet of pastry and place onto baking paper. Prick pastry with a fork. Bake for about 10 minutes or until well risen and golden. Set aside to ...

... a fork to seal. Place tarts on trays. Refrigerate for 10 minutes to chill. Bake for 25 minutes or until pastry is golden and cooked through. Stand on trays for 2 minutes, then transfer to a wire rack to cool. Meanwhile ...

... mix with fork. Mixture should not be too wet, if you find that it is add a little more flour. Set pastry aside, open apples and pour into bowl. If too much liquid strain apples, add sugar if you like the apples sweeter ...

... , 2 tbs icing sugar, 0.5 cup smooth peanut butter, 1.75 cup walnuts, 3 sheet ready-rolled frozen shortcrust pastry thawed. Method: Preheat oven 200°C. Lightly grease a 12 hole mini muffin tray. Using a 6.5cm round cutter ...

Gluten Free Custard Tart

... with a fork. Freeze for 15 minutes. Preheat oven to 200°C. Place a baking tray in the oven to heat. Line pastry base with baking paper and fill with pie weights or dried beans. Bake for 15 minutes. Reduce heat to 160°C ...

Mini Lemon Tarts With Meringue Caps

... and cream of tartar until soft peaks form. Gradually add remaining sugar, beating until stiff peaks. Fill cooled pastry cases with lemon curd. Spoon meringue on top and brown using a kitchen blow torch. Serve. Categories ...

White Chocolate & Balsamic Strawberry Tart

... smooth. Cool for 5 minutes. Add egg and stir until combined. Arrange roasted strawberries over base of pastry shell, reserving some for serving. Carefully pour cream mixture over berries. Transfer to the oven and bake ...

Nectarine & Cherry Galette

... and dinner parties, try this luscious galette featuring nectarines and cherries. Ingredients: 2 sheets frozen puff pastry partially thawed, 0.5 cup apricot jam, 1 tbs cornflour, 3 ripe white nectarines halved, destoned ...

... sheets, brush beaten egg wash on the edges of the sheets. Cut 4 slits on the other 3 pastry sheets, then put on top of the 3 pastry sheets with the apples. Press down on the edges to seal, may use a fork around the edges ...

Chocolate Raspberry Tart

... until smooth. Add butter and once again, whisk until smooth. Tear raspberries in half and scatter over pastry base. Pour chocolate over raspberries and set aside until filling is cold. Refrigerate for 2 hours. To serve ...

... chocolate. Whisk until smooth. Add butter and whisk until smooth. Tear raspberries in half and scatter over pastry base. Pour chocolate over raspberries. Set aside until filling is cold. Refrigerate for 2 hours. To serve ...

Fresh Fig & Apricot Free-Form Tart

... wrap in plastic. Refrigerate for 30 minutes. Preheat oven to 200°C. Place a baking tray into the oven to heat. Roll out pastry between 2 sheets of baking paper to a 30cm round. Combine jam and marzipan and spread over ...

Blueberry & Sour Cream Pie With Oat Crumble

... plastic wrap and chill for 30 minutes. When ready to use, allow pastry to soften for 10 minutes before rolling. Reserve 1/2 cup pastry. Roll out remaining pastry to 4mm thick and use to line a 22cm fluted tart tin. Trim ...

Ingredients: 125 g unsalted butter chopped, 4 limes, 3 eggs, 1 cup caster sugar, 2 sheet frozen shortcrust pastry partially thawed. Method: Finely grate rind from limes and then juice (you'll need 1/2 cup). Place lime ...

... for 45-50 minutes until the filling is quite set, but before it begins to bubble up at the edges. Trim the pastry edge with a small, sharp knife while still warm, then leave the pie to cool in its tin for at least 15 ...

... brandy, 2 dessert apples, 2 tbs apricot jam sieved, for glazing, 1 tbs plain flour for dusting. Method: Roll the pastry out on a floured surface to 3mm thick and use it to line a 23cm loose-bottomed tart tin, leaving an ...

... beans. Bake for 20 minutes, then remove the parchment and beans and return to the oven for 5 minutes to dry the pastry out. Set to one side while you make the filling. Turn the oven down to 150°C. Put the egg yolks and ...

Maltese Ricotta Pie with Chocolate & Orange

... C fan-forced. Line a small 6-8 inch cake tin with some butter. Place the puff pastry at the bottom and the edges, keeping some pastry for the top. In a bowl, crack the eggs and combine with the ricotta, chocolate, orange ...

Produced for Woolworths

Pampas Fruit Bowl Crumble Tart

... . Method: Preheat oven to 220˚C (200˚C fan-forced). Line a large oven tray with baking paper. Place pastry sheets on prepared tray, overlapping by 2cm to form a long rectangle. Crumble biscuits into a bowl (chop if firm ...

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