Related Searches: Puff Pastry Custard Tarts, Apple And Pear Crumble
A moist and sweet tarte dessert with a crisp and crunchy texture. Ingredients: 6 medium pears peeled, cored and thickly sliced, 400 g puff pastry store bought, 100 g caster sugar, 0.5 tsp cinnamon powder, 0.5 tsp ginger ...
... and custard in a bowl. Spoon evenly over pastry inside the border. Top with pear, fanning them out. Brush with remaining syrup. Bake for 18 minutes or until pastry is puffed and golden brown. Serve topped with whipped ...
... are just tender. Remove pan from heat. Place pastry over pear, tucking in edges to enclose pear. Bake for 30 minutes or until pastry is golden and puffed. Stand for 10 minutes before carefully inverting onto a large ...
... and fry until tender and golden. Arrange pear slices and walnuts on the pastry squares and drizzle with honey. Bake for 20-25 minutes until pastry is puffed and golden. Serve with a dollop of thickened cream. Categories ...
... unsalted butter cubed, 2 tsp white vinegar, 2 Packham pears halved, cored, sliced into thin wedges, 125 g strawberries ... Roll out to a 15 x 30cm rectangle. Letter-fold pastry, turn 90 degrees, then roll out again to a ...
... remaining crumble. Fold in long sides, then short sides, pressing down on pastry slightly to secure. Bake for 20 minutes or until pastry is puffed, golden and cooked through. To serve, dust with icing sugar and top with ...
... . Method: Preheat oven to 190°C. Lay out one sheet of Pampas™ Puff Pastry on a strip of baking paper. Cut a Christmas Tree shape into the sheet of puff pastry. Cut short branches into the tree, using the trunk as a guide ...
... Christmas time in eastern Europe. Ingredients: 4 small green apples peeled, 75 g walnuts, 4 medium eggs beaten, 250 g puff pastry, 4 tbs honey, 15 g icing sugar. Method: Pre-heat the oven to 170°C. Using a corer, remove ...
... is quicker and easier to make than traditional puff pastry, and can be used in any recipe calling for puff pastry; Ingredients: 115 g butter wrapped in foil and frozen for 1 hour, until hard, 185 g gluten-free plain ...
... , 1 large egg, 1 egg yolk, 50 g Golden caster sugar, 25 g plain flour, 1.2 cup milk, 375 g puff pastry, 1 egg yolk beaten, to glaze, 4 ripe peaches halved and stoned, 4 ripe nectarines halved and stoned, 1 handful icing ...
... 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 and vanilla ...
... Double Brie, 1 apple, 1 brown onion, 2 sprigs fresh thyme, 1 egg, 1 tsp olive oil, 2 sheets puff pastry. Method: Preheat oven to 180C. Dice onion and caramelise until soft and brown. Peel and dice apple. Dicard core ...
... cream cheese, 2 tbs sifted icing sugar mixture and 1/2 tsp vanilla bean paste. Halve 6 sheets frozen puff pastry, thawed, and spread each half with 1 tbs cream cheese mixture. Strain strawberry mixture and spread 3 tsp ...
... , 0.5 tsp vanilla essence, 1 tsp cornstarch, 20 g butter, 1 egg, 1 tbs coconut flake. Method: Allow the puff pastry sheet to thaw before dividing it into 4 squares. Wash the blueberries, allow to dry. Once dry, mix with ...
... with chocolate-hazelnut spread, this simple dessert is a fun and festive addition to any Christmas spread. Ingredients: 2 puff pastry sheets, 1 nutella, 100 g cashews ground, 0.33 tsp cinnamon, 1 egg beaten. Method: Cut ...
... and sugar. Bake for 20 minutes or until golden and puffed. Categories: High fibre; High protein; Peanut free; Seafood free; Sesame free; European; Pastry; Fathers day; Stone fruit; Low ingredient; Desserts. Complexity: 3 ...
Ingredients: 4 sheet frozen puff pastry just thawed, 0.75 cup cream, 205 g unsalted butter soft, 6 red apples, 2 tsp ground cinnamon, 1 lemon juiced, 1 egg, 1 cup brown sugar, 0.33 cup caster sugar, 0.75 cup almonds ...
Using ingredients from the pantry, when supplies are hard to source and the family want dessert. Ingredients: 3 sheets puff pastry, 800 g pie apples, 2 tbs brown sugar, 1 tsp ground cinnamon, 0.25 cup sultanas, 1 egg, 2 ...
... easy-to-make morning or afternoon-tea treat. These upside-down apricot and honey pastries will hit the spot. Ingredients: 1 sheet puff pastry slightly defrosted, 0.33 cup honey, 18 tinned apricot halves, 2 tbs picked ...
... 230 g almond flakes, 1 pinch salt, 2 william bartlett pears. Method: Preheat oven to 200C. Place the flour, sugar, ... Press gently to fit tart tin. Trim any excess pastry. Refrigerate for a further 30 minutes. Once chilled ...
... for 5 minutes or until light golden. Cool. Combine pear, raspberries, caster sugar and flour in a bowl. Divide between pastry cases. Place a sheet of filo pastry onto a flat surface. Brush with melted butter. Cut into ...
... , 0.25 tsp ground cinnamon, 8 sheet sheets filo pastry thawed, 1 cup fresh ricotta, 3 tbs caster sugar, 0.5 cup sultanas, 0.25 cup ground hazelnut meal, 820 g pear slices in fruit juice drained. Method: Preheat oven to ...
... base of the prepared tin in a single layer. Roll out the pastry on a lightly floured work surface to a circle slightly larger than the tin and place over the pears, folding any surplus up the side of the tin. Place in a ...
... 0.25 cup brown sugar, 220 g frozen shortcrust pastry case. Method: Preheat oven to 200°C. Place pastry case onto an oven tray and refrigerate. Combine pear, strawberry, cornflour, sugar, zest, lemon juice and vanilla in ...
... cinnamon in a small bowl, then sprinkle over pear. Bake for 20 minutes or until pastry is golden and cooked through. Cool for 5 minutes. Serve. Categories: Pear; Seafood free; Pescatarian; Wheat free; Peanut free; Halal ...
Ingredients: 50 g unsalted butter, 50 g soft light brown sugar, 6 ripe pears peeled, halved and cored, 25 g marzipan, 250 g ready-made shortcrust pastry. Method: Place the butter and sugar in a 22 cm fixed-bottomed cake ...
... base of cake pan, on top of caramel, overlapping slightly. Lay pastry over pears, folding excess in towards centre. Bake for 20-25 minutes or until pastry is browned and crisp. Stand for 5 minutes before inverting onto a ...
... , 1 handful raisins, 1 tbs golden caster sugar, 15 sheets filo pastry, 1 knob butter melted. Method: Line a baking sheet with baking parchment. Place the pear, cinnamon, raisins, and sugar in a bowl, mix well, then put ...
... in a bowl. Add the quinoa and sugar and stir to combine. Peel, quarter and core pears. Finely chop 1 pear and slice remaining pear. Lightly whisk egg, oil and milk in a separate bowl. Stir into flour mixture along with ...
... blueberries in an ovenproof dish, layering with cinnamon as you go. Pour a little of the liquid over the pears. Next top with your crumble mix, and place back into the oven for 10 minutes (or until golden brown). Serve ...
... in 2 batches, through batter using a large metal spoon. Spoon batter into pan and smooth surface. Arrange pear stacks in batter, fanning slightly. Scatter over hazelnuts. Bake for 45-50 minutes or until a skewer inserted ...
... cinnamon, 0.25 tsp bicarbonate of soda, 0.5 cup maple syrup, 75 g pecan halves lightly toasted, 410 g can pear slices in juice drained, chopped, 2 tbs brown sugar firmly packed. Method: Preheat oven to 200°C. Grease a 12 ...
... , 75 g blanched almond meal, 1.5 tsp baking powder, 1.5 tsp ground cinnamon, 0.75 tsp fine salt, 2 pears pureed, 1 cup soy milk, 0.25 cup grapeseed oil, 2 tsp apple cider vinegar, 1 cups loosely packed Whole Earth icing ...
... . Top this with the next piece of cake, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the ...
... a layer of foil and grease it.Dot the foil with 50g of butter and scatter with light brown sugar. Arrange the pears cut side down on the foil. Beat the rest of the butter and caster sugar until pale and fluffy in a stand ...
... heat the oven to 170°C/150°C fan-forced and lightly grease 4 ramekins with a little butter. Place the pears, lemon juice and zest, a tablespoon of honey and the cinnamon in a bowl and mix well. Divide the mixture between ...
... 0.5 cup self-raising flour, 80 g butter melted, cooled, 0.33 cup chocolate-coated honeycomb crushed, 4 corella pears, 3 orange 1 cup juiced, 2 cup buttermilk, 2 eggs, 1 cup caster sugar, 1 cup toffee honeycomb yoghurt, 0 ...
... 0.5 tsp vanilla essence, 0.75 cup milk warm, 2 tbs icing sugar sifted, 40 g butter melted, 1 cup beurre bosc pear finely chopped, 1 tsp nutmeg, 0.66 cup pecans chopped, 0.33 cup maple syrup, 2 eggs, 0.5 cup caster sugar ...
... g dark chocolate over 60% cocoa solids, 1 cup cream. Method: Pre-heat the oven to 180°C. Drain the pears and slice lengthways. Prepare the sauce by melting the chocolate with the cream on a low heat for 5 minutes while ...
... to 160°C. Prepare a baking tray with parchment paper or butter. In the bottom of the tray, place the pear slices and lemon juice. In a mixing bowl, combine the butter with the sugar and eggs and ensure to combine fully ...
... , 100 g soft light brown sugar, 25 g flaked almonds, 25 g blanched hazelnuts roughly chopped. Method: Put the pears and apples in a large saucepan with the sugar, cinnamon and apple juice. Cover and cook gently, stirring ...
... cup water, 200 g light brown muscovado sugar, 1 tbs cocoa powder sifted, 1 tsp vanilla extract. Method: Arrange the pear slices in the bottom of a greased 1.5 litre ovenproof dish. Sift the flour, cocoa powder and baking ...
... . Add both seeds and pod to saucepan and bring to a simmer over medium heat. Peel and halve pears, leaving stems attached. Add pears to liquid and add more water, if needed, to cover. Cover surface with a round of baking ...
... frying pan over medium heat. Cook for 2 minutes or until melted and combined. Bring to a simmer. Add cooked pears, stirring pears into the sauce for 2 to 3 minutes. then reduce heat and simmer sauce for a further 3 to 4 ...
A change from the traditional apple, this dessert delivers sweetness with the familiar crumbly crunchy top. Ingredients: 8 medium pears peeled, cored and quartered, 0.4 cup water, 1 tsp cinnamon, 1 cup plain flour, 1 cup ...
... Leave meringue in oven, with door closed, for 2 hours or overnight to cool completely. To make the poached pears, combine sugar, syrup and water in a frying pan over medium heat, stirring, until sugar has dissolved. Add ...
... : Melt the butter in a small saucepan. Remove the pan from the heat and stir in the honey. Sprinkle the pear slices with a little lemon juice as soon as they are cut to prevent them from discolouring. Line a baking sheet ...
... : Preheat oven to 200°C/180°C fan-forced. Peel 1 wide strip of rind from lemon, then juice lemon. Place pear in a baking dish with vanilla, maple syrup, plant-based spread, rind and lemon juice, then stir to coat. Cover ...
... and cut each slice into 2 triangles. Layer the bread into an 8-cup ovenproof dish. Cut the nashi pear into quarters and remove the core. Slice into thin wedges. Tuck slices in amongst the bread. Sprinkle with sultanas ...
... great after dinner palate cleanser with its crisp sweet flavour. Ingredients: 1 tbs lemon juice, 50 g sugar, 4 medium pears peeled, cored and chopped, 0.6 cup apple juice. Method: Add all ingredients to a pot on a medium ...
... melted butter and orange zest together. Add to flour mixture and stir until smooth. Set aside. Cut apple and pear crossways into 8 slices each (don't use the rounded end pieces; slices should be flat and the peel should ...
... of the liquid as much as you can. Cover with the lid and cook on low for 3-4 hours or until the pears are tender and pale yellow. When ready to serve, put all the ingredients for the sauce into a small saucepan and warm ...
... butter diced, 125 g marzipan coarsely grated, 1 tbs flaked almonds, 0.25 cup custard. Method: Put the rhubarb and pear into a 1.2 L ovenproof pie dish with half the sugar. Put the remaining sugar in a food processor, add ...
... , and with a small, sharp knife cut out core in a circular fashion and also remove the little bottom end of the pear. Slice each half into a 2 cm slice length ways (don't discard the little cheeks, I eat those fresh) . ...
... ml thickened cream, 3 cups milk, 1 tbs vanilla bean paste, 0.5 cup caster sugar, 2 tbs gelatine powder, 6 pears peeled leaving stem intact, cored, 750 ml alcohol-removed shiraz, 2 cups apple juice, 0.33 cup honey, 2 tsp ...
... , 1 tbs custard powder, 2 tbs cocoa powder, 1 tbs caster sugar, 1.2 cup milk. Method: Roughly chop the pears and place in a bowl, add the muscovado sugar and toss well to coat. Transfer to a large gratin dish. Place the ...
... custard, 0.25 cup caster sugar. Method: Preheat oven to 200°C. Line a baking tray with baking paper. Place pears, cut-side up, on the tray. Combine flour, sugar and cinnamon in a large bowl. Add butter and, using your ...
... and remove cores. Bring juice and cinnamon to the boil in a medium saucepan. Add pear quarters and reduce heat. Cover and cook gently for 10 minutes until tender. Transfer fruit to serving bowls. Boil the syrup until ...
... Marsala, 2 cup red wine, 200 g caster sugar, 2 tbs lemon juice, 1 cinnamon stick, 2 star anise, 6 pears, 1 tsp clotted cream. Method: Put the Marsala, red wine, sugar, lemon juice, the cinnamon stick and star anise in ...
... a side of ice-cream and pistachios on top. Ingredients: 1 cinnamon stick split in half, 6 medium Packham pears, 2 cm piece ginger peeled, 6 cardamom pods bruised, 2 English breakfast teabags, 1 cup caster sugar, 2 tbs ...
... or until golden brown. Pour toffee over pistachios and set aside to cool and set. Break into shards. Transfer pears to a plate and increase heat to medium high. Simmer syrup for 15 minutes or until reduced by two-thirds ...
... eggs whisked, 0.5 cup brown sugar, 1 cup brown sugar firmly packed, 2 tbs dark rum, 3 beurre bosc pears peeled, 1 cup gingernut biscuits crushed. Method: Preheat oven to 180°C. Grease a 22cm springform pan and line base ...
... 25 minutes. While these are poaching, mix the crushed pecans with the granola and leave to one side. Remove the pears from the pot and let drain and cool so that they are safe to handle. Once cooled, slice into quarters ...
... the syrup is bubbling. Pour the syrup into the slow cooker, add the cinnamon stick, clove and vanilla pod, place the pears in the syrup and cook on high for 5 hours with the lid on. Whip the cream with a vanilla extract ...
Ingredients: 0.25 cup plain flour, 20 g butter melted and cooled, 1 tsp vanilla extract, 4 Beurre Bosc pears, 0.25 cup chocolate bits roughly chopped, 0.5 cup honey, 1 egg white, 0.25 cup caster sugar, 0.25 cup slivered ...
... and mixture comes to the boil. Reduce heat and simmer for 5 minutes until slightly reduced. Meanwhile, peel pears and remove the core of each pear from the bottom so the stem is kept intact (as per image shown). Lower ...
... bowl, and melted chocolate in a third bowl. Thread puffs onto skewers while hot and coat with cinnamon sugar, honey ... ; Halal; Desserts; Seafood free; European; Pastry; Pescatarian; Vegetarian; Sesame free. Complexity: 3 ...
... paper. Refrigerate for 20-30 minutes or until firm enough to roll out. Variation: To make chocolate shortcrust pastry, process 2 tbs premium cocoa powder with flour, sugar and butter, then add 1 egg and chilled water ...
... , 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 ...
... top of the apple still protrudes over. Starting from the left, roll each strip of pastry and put straight in a muffin patty pan. Put each of the pastries in their patty pans into a muffin tray and bake in the oven on the ...
... and lightly knead until smooth. Wrap in cling film and chill in the fridge for 10 minutes. Roll out the pastry on a lightly floured surface until it is about 5mm thick and large enough to fill the tin. Carefully wrap ...
... 25 g caster sugar, 0.5 lemon grated rind, 0.5 tsp ground cinnamon, 1 tbs thick double cream. Method: Cut the pastry sheets in half crossways. Lay one sheet flat on a baking sheet and brush with melted butter, top with a ...
Ingredients: 2 cup plain flour, 2 tbs cocoa. Method: Make as for plain pastry, but replace 2 tbs of the flour with cocoa. Categories: Dairy free; Soy free; Egg free; Vegan; Vegetarian; Low salt; Low sugar; Low fat; ...
... before rolling. Categories: Soy free; Vegetarian; Low salt; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; European; Pastry; Quick and easy dessert; Low ingredient; Desserts. Complexity: 2.
A tower of pillowy pastry filled with cream, chocolate and nuts. Ingredients: 240 g profiteroles, 80 g dark sugar, 30 g golden syrup, 70 g dark chocolate, 4 tbs hazelnuts chopped, 2 tbs caster sugar, 20 g cocoa powder. ...
... 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 ...
... Bring a pot of water half full to the boil and add all ingredients to the pot add more water if the pears are not covered fully. Stir until the sugar has melted and then lower the heat, cover the pot and allow to simmer ...
... a wet fingertip. Flick a little water onto the tray to create steam during cooking. Bake for 30 minutes or until well puffed. Remove from oven and, using the tip of a small knife, make a hole in the side of each to allow ...
Ingredients: 1 cup self-raising flour, 2 tbs icing sugar to serve, 1 tsp vanilla bean paste, 1 cup smooth ricotta, 2 free range eggs, 0.25 cup caster sugar, 3 cup vegetable oil. Method: Whisk eggs, sugar and vanilla ...
... a 12-hole, ⅓-cup-capacity muffin pan. Combine sugar and cinnamon in a small bowl. Place one sheet on puff pastry on a chopping board. Brush with melted butter. Sprinkle with a thin layer of sugar mixture, leaving a 2cm ...
A delicious apple pie with a hint of tartness. Ingredients: 2 granny smith apples, 1 egg, 1 sheet puff pastry, 1 tsp cinnamon ground, 5 tsp brown sugar, 2 tsp raw sugar, 2 tbs butter. Method: Remove skin, cut the granny ...
... 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 ...
... thickened 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 ...
... 1cm pieces, 0.5 tsp ground cinnamon, 2 tbs brown sugar, 0.25 cup Woolworths sultanas, 3 sheets frozen puff pastry partially thawed, 1 free range egg lightly beaten, 300 ml thickened cream, 0.25 cup icing sugar mixture, 1 ...
... satisfy any sweet tooth and this scrumptious recipe only takes 20 minutes to make. Ingredients: 2 sheets puff pastry slightly defrosted, 0.25 cup chocolate-hazelnut spread, 1 free range egg lightly beaten, 1 tbs icing ...
... to make delicious, quick sticky buns at home. Ingredients: 2 tbs cinnamon divided, 3 tbs light brown sugar, 320 g puff pastry ready rolled, 2 tbs plain flour, 1 egg beaten, 50 g icing sugar. Method: Pre-heat the oven to ...
... a personal preference really; Ingredients: 2 Caramello Koalas, 1 sheet puff pastry, 1 tbs melted butter. Method: Defrost pastry sheet. Place Caramello Koala on pastry. Fold pastry over and seal with fork, put a couple of ...
... slices in a circle in the fry pan. Let the apple slices fry for approx. 2 minutes before turning. Cover the Kanzi slices with puff pastry and place the fry pan in a preheated oven (180°C). After approx. 10 minutes, the ...
... . 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 ...
... for maximum decadence. Plus, they take less than 30 minutes to make!; Ingredients: 6 sheets Woolworths frozen puff pastry partially thawed, 1 free range egg lightly beaten, 0.5 cup caster sugar, 2 tbs ground cinnamon ...
... 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 tart ...
... until all sections are twisted. Brush with beaten egg and bake for 25 minutes or until pastry is puffed and golden. Whilst the pastry is cooling, make the icing for the spiderweb. Combine 3/4 soft icing mixture with 1 ...
... 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 ...
... ingredients. Ingredients: 1 tsp ground cinnamon, 0.25 cup caster sugar, 2 sheets Woolworths frozen puff pastry partially thawed, 1 Woolworths free range egg lightly beaten, 100 g dark chocolate melted. Method: Combine ...
Ingredients: 2 sheet frozen puff pastry just thawed, 300 ml thickened cream, 200 ml milk, 0.50 cup icing sugar sifted, 0.5 tsp vanilla extract, 200 g cherries pitted, 100 g instant vanilla pudding mix, 1 tbs lemon juice, ...
... with sweet nectarines and tangy beetroot relish. Ingredients: 1 free range egg lightly beaten, 2 sheets frozen puff pastry partially thawed, 1.5 tbs Woolworths pure honey, 1 tbs red wine vinegar, 2 yellow nectarines ...
... baking tray. Brush with egg and sprinkle with sugar. Bake for 20 minutes or until golden and puffed. Serve warm. Categories: Desserts; Seafood free; European; Pastry; Peanut free; Orange; Sesame free. Complexity: 3.
Ingredients: 0.5 tsp mixed spice, 2 tbs brandy, 2 tsp icing sugar, 3 sheet puff pastry thawed, 1 small granny smith apple grated, 0.33 cup whole-fruit cranberry sauce, 1.5 tbs honey, 1 orange rind grated, juiced, 0.66 ...
... bases) and bake in a preheated oven, 200°C for 20-25 minutes until the pastry is puffed and browned and the apricots are slightly caramelized around the edges. While still hot, brush the tops with apricot jam to glaze ...
... a spoon. Make a few steam holes in the top. Transfer to oven and bake for 25 minutes or until pastry has puffed and turned golden. Remove tarte from oven and loosen edges with a knife. Cool for 2 minutes. Invert a large ...
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