Sunday, April 28, 2013

Strawberry Chocolate Chip Scones

Adapted from Pastry Affair

2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/3 cup butter, cold
1/2 cup chopped strawberries
1/2 cup chocolate chips
1 egg
1 teaspoon vanilla
2/3 cup milk

1. Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl mix together flour, baking powder, salt, and sugar. Cut in butter until the size of small peas. Stir in fruit and chocolate.
2. In a small bowl whisk together egg, vanilla, and milk. Add to dry ingredients and stir with a fork until dough comes together. Turn out onto a floured surface and pat into an 8" circle.
3. Cut circle in 8 sections and place onto prepared baking sheet. Brush tops with eggwash and sprinkle with sugar. Bake scones 20-30 minutes or until browned on the top and bottom. Serve & enjoy!

Makes 8.

Thursday, April 25, 2013

Cinnamon Pinwheels

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/3 cup cold butter
3/4 cup milk
2 tablespoons butter, softened
1/2 cup packed brown sugar mixed with 1 1/2 teaspoons cinnamon
1 tablespoon cream
2 tablespoons pearl sugar

1. Preheat oven to 375°F and line a baking sheet with parchment paper. In a large bowl mix together flour, baking powder, salt, and sugar. Cut in butter until the size of small peas. Using a fork, stir in milk until dough forms.
2. Turn out dough onto a lightly floured surface. Roll dough out into a 5x12" rectangle. Spread surface with softened butter and then sprinkle over cinnamon sugar, pressing down to help the filling stick to the dough.
3. Starting from the long side closest to you, roll up dough tightly until you get a log. Cut log into 12 pieces and place cut side down onto the prepared baking sheet.
4. Brush tops of pinwheels with cream and then sprinkle each with some pearl sugar. Bake 18-20 minutes or until golden brown on top and browned on the bottom. Let cool then serve & enjoy!

Makes 1 dozen.

Thursday, April 11, 2013

Nazook (Armenian Pastry)

Adapted from Gastromony

Pastry Dough:
3 cups flour
2 1/2 teaspoons quick rise dry yeast
1 cup sour cream (I used 14% MF)
1 cup butter, softened
1 1/2 cups flour
1 1/2 cups sugar
3/4 cup butter, softened
2 teaspoons vanilla
2 egg yolks

1. In a large bowl of a stand mixer, fitted with the paddle attachment, stir together flour and yeast. Add sour cream and butter and mix until clumpy.
2. Switch to dough hook and knead for about 5 minutes until dough forms one ball and no longer sticks to the sides. Place dough into an airtight container and chill 3-5 hours or overnight.
3. Preheat oven to 350°F and line baking sheets with parchment paper. For the filling, mix together flour and sugar. Cut in butter until mixture is crumbly and sand like. Mix in vanilla and divide filling into 4 portions.
4. Divide pastry dough into 4 equal portions. On a lightly floured surface, roll 1 dough portion into a rectangle, about 5x10". Dough should be thin but not transparent.
5. Take 1 portion of filling and scatter evenly over the dough and use a rolling pin to flatten the filling into the dough. Starting at a long end, tightly roll up into a log and flatten slightly. Brush log with eggwash.
6. Divide the log into 10 pieces and place onto the prepared baking sheet. Bake until deep brown on top and golden brown all over, about 30 minutes. Let cool until warm and serve with tea! Enjoy!

Makes 40. For best keeping, store Nazook in an airtight container.

Wednesday, April 10, 2013

Lemon Delight

Adapted from Crouton Cracker Jacks

1 cup flour
1/2 cup chopped pecans
1/2 cup butter, softened
Cream Cheese Layer:
8 oz cream cheese, softened
1 cup icing sugar
1 cup cool whip
Lemon Layer:
2 packages (3.4oz each) lemon instant pudding
2 2/3 cups milk
cool whip

1. Preheat oven to 375°F. In a large bowl mix together flour, pecans, and butter until crumbly. Press into the bottom of an 8x11" dish. I used a to-go foil container with a lid, to make for easy chilling.
2. Bake crust for 15 minutes or until just browned around the edges. Let cool completely. In a large bowl cream together cream cheese and icing sugar. Stir in cool whip until combined.
3. Spread cream cheese mixture over the cooled crust. In a large bowl whisk together pudding mix and milk until smooth and pour over cheese layer. Cover and chill until set, about an hour.
4. Top bars with cool whip and sprinkle chopped pecans over top. Cover and chill overnight. Slice & serve!

Makes 15 bars.