recipe – Page 77 – Zoom Yummy – Crochet, Food, Photography

Apple Turnovers

October 7, 2009 by zoomyummy

What kind of fall would it be without delicious apple turnovers.

These are juicy, full of walnuts and have that great christmasy taste of cinnamon.

When I tasted them they left me completely and utterly speechless.

And the same happened to my boyfriend.

So it has been a pretty quiet household today.

~~~

Ingredients:

3 frozen puff pastry sheets, thawed

3 larger apples, peeled, cored

6 tablespoons chopped walnuts

3/4 cup (150 grams) sugar

1 teaspoon cinnamon

1 teaspoon corn starch

2 teaspoons vanilla extract

1 large egg, lightly beaten

~~~

1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.

3. Cut apples into tiny little dices (about 1/4 inch – 0,6 cm).

4. In a bowl, mix together the apples, walnuts, sugar, cinnamon, vanilla extract and corn starch.

5. Unfold the thawed pastry sheets on a floured surface.

Cut them into 5-inch-by-5-inch (13cm) squares.

Place about 3 teaspoons of filling on each square leaving about 1 inch (2,5 cm) border.

6. Use a pastry brush to brush the lightly beaten egg on the border of the pastry.

7. Fold each pastry into a triangle.

Try to give the filling no chance to leak. (But still it will, that’s the rule.)

8. Crimp edges with a fork.

Brush the tops with the egg.

Cut 3 small steam vents in the top of each turnover. (Do it after you’ve applied the egg, otherwise you would seal the vents shut again.)

9. Bake for 20 minutes or until puffed and golden.

Enjoy!

Total261
0
28
0
232
1

Coconut Balls

September 9, 2009November 8, 2013 by zoomyummy

While these lovely little cookies are very easy to make they can be a quick fix before somebody is coming to visit.

Offering their delicious silky texture, coconut flavor nicely balanced with a bit of rum, I can’t imagine a person, young or old, who wouldn’t adore them.

~~~

To prepare them you need:

7 cups (350 grams) sponge fingers, broken into small pieces
3/4 cup (180 mililiters) milk
3/4 cup (70 grams) desiccated coconut
1/2 cup (110 grams) butter
2 tablespoons all-purpose flour
rum/rum essence/rum extract (extract without alcohol is also available)

~~~

1. Pour milk into a pot and warm up over medium heat. Stir in flour while mixing constantly. Bring to boil and cook for about 3 minutes until the mixture is dense in texture. When finished, add coconut and let cool.

2. Beat butter together with sugar until creamy and fluffy. Mix together with the cooled coconut mixture. Add finely ground sponge fingers and as much rum/rum essence as you wish. This is the phase where there’s no other way but using your hands. So keep kneading until you form a huge ball without cracks (If cracks appear that means that the mixture is too dry. So keep adding milk little by little until the surface is nicely smooth).

3. And the best thing is that you don’t bake these balls, so just take a bit of the mixture, form a small ball with your hands (you can place a roasted nut in the center, but then you better inform those who will eat it), roll it in coconut, place in a tiny cupcake case and that’s it.

Enjoy!

Total1
0
0
0
0
1