This basic, customizable confectioner's sugar glaze is an essential for any baker's recipe collection!
An easy way to elevate cakes, cookies, muffins, and countless other baked goods! This simple 2 ingredient recipe will instantly step up any dessert. Read below for how to make this same recipe into either an icing or a glaze.
These delightful chamomile cookies are crafted from soft sugar cookie dough that is infused with freshly prepared chamomile lemon sugar. They are then topped with a bright and zesty lemon icing, which perfectly complements chamomile's soothing and sweet flavor. These cookies are a true delight for anyone who loves the perfect blend of flavors and texture of a dreamy, soft sugar cookie.
This simple Greek Bougatsa recipe is so easy to make with store-bought filo dough! Crispy filo layers, a creamy custard filling, a generous dusting of icing sugar and cinnamon make this a delicious breakfast or dessert.
This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!
An easy way to elevate cakes, cookies, muffins, and countless other baked goods! This simple 2 ingredient recipe will instantly step up any dessert. Read below for how to make this same recipe into either an icing or a glaze.
An easy way to elevate cakes, cookies, muffins, and countless other baked goods! This simple 2 ingredient recipe will instantly step up any dessert. Read below for how to make this same recipe into either an icing or a glaze.
This simple Greek Bougatsa recipe is so easy to make with store-bought filo dough! Crispy filo layers, a creamy custard filling, a generous dusting of icing sugar and cinnamon make this a delicious breakfast or dessert.
This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!
Bougatsa, cream-filled phyllo wrapped parcels sprinkled with icing sugar and cinnamon.
Subtly spiced with a hint of ground cinnamon and orange zest, it needs nothing more than to be topped with fresh blueberries and dusted with icing sugar.
Ingredient for skin: A: (sieved together) 80g commercial koh fun 30g cooked cornflour 30g icing sugar B: 30g shortening 30g liquid glucose 125-150ml water C: 1 tbsp mango filling (from bakery marts) 1 tsp mango essence D: 1 tbsp strawberry filling (from bakery marts) Dragon fruit lotus paste filling: E: 100g white lotus paste (refer to pg. 23) 20g dragon fruit pulp (mashed, strained out juice) Savoury green bean paste filling: F: 150g split skinless green beans (soaked) 1 tbsp plain flour 1 tbsp cornflour G: 50ml-75ml oil 4 shallots (sliced) H: 20g white sugar 1 tsp salt Utensil needed: Mooncake mould Method: 1. For skin: Combine ingredient (A) and ingredient (B) together. Knead into a dough, divide into two parts. 2. To the first part of no. (1), add in ingredient (C), knead well. To the second part of no. (1), add in ingredient (D), knead well. Cover and rest both dough for one hour or keep chilled overnight. 3. Dragon fruit lotus paste filling: Stir ingredient (E) in a wok over low heat till paste leaves the side of the wok. Remove paste, cool well. Scale at 25 grams portions, shape into rounds, set aside. 4. Savoury green bean paste filling: Place drained beans of ingredient (F) into a pot. Add in some water to cook till beans have softened. Cool well, add in remaining ingredient (F), blend together, pass paste through a sieve. 5. Heat wok with oil from ingredient (G). Saute sliced shallots till fragrant. Remove fried shallots but keep remaining oil in the wok. Add in no. (4) and ingredient (H). Fry over low heat till paste leaves the side of the wok. Add in the fried shallots. Remove paste to cool. 6. Scale no. (5) at 45 grams portions, shape into rounds, flatten and wrap in no. (3). 7. Roll out both dough of no. (2). Place flattened mango dough on top of flattened strawberry dough. Next roll out flat once more, make into a Swiss roll. Slice at 80 grams each. 8. Take a piece of no. (7), flatten the top part (to give it a design), wrap in no. (6), dust with koh fun. Place into mould, press and dislodge imprinted mooncake. Repeat process. Note: This recipe is for mooncake mould that can hold 150 grams. Always work on the ratio of 50% skin weight, 50% filling weight. More recipes in "Pingpi Mooncakes" (Available in August 2010!! Click to view contents).
Sweet, yeasted Polish pancakes. Makes 12 to 14 small pancakes. Serves 4.
This Crème Pâtissière Tart features a buttery pastry with plain flour, icing sugar, butter, and a beaten egg. With a total time of 90 minutes, it serves six and highlights a creamy filling of milk, vanilla, sugar, flour, eggs, and double cream, topped with raspberry jam and fresh raspberries.
This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!
An absolute deliciousness! A light and delectably smooth custard sandwiched in between flaky layers of puff pastry. To add a little flare, puff pastry has been cut into squares to give that pillowy look. Each slice is decorated with icing sugar and chilled before serving.
This Nigella Mozart Cake recipe is made with egg whites, caster sugar, almond meal, water, brown sugar, milk, instant coffee, unsalted butter, flaked almonds, icing sugar, and optional raspberries. It takes 90 minutes to prepare and serves 8 people.
Learn how to make a crinkle filo pie by following our instructional video with step by step instructions. This delicious cherry and coconut version of the original filo crinkle cake is quick and easy to make. It is a great filo pastry dessert to make with fresh cherries or jarred cherries. The conce
A pudding that deserves a grand entrance. The caramelised oranges, vanilla filling and mascarpone icing make this cheesecake very worthy of its spun sugar crown. Browse more showstopper Christmas desserts.
Easy to make dishes and recipes from Middle Eastern, North African and Western kitchens
