Pineapple-Yam Turnovers (Empa?adas de Camote con Pi?a)
Filling
1 cup cooked sweet potato, mashed
1/2 cup crushed pineapple, drained
1 tablespoon Mexican lime juice
1/4 teaspoon salt
1 egg, beaten
1/2 cup light brown sugar
1/2 cup blanched almonds, chopped
1/2 teaspoon cinnamon
Combine mashed sweet potato with remaining ingredients. Set aside.
Pastry
2 cups sifted all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup vegetable shortening
5 or 6 tablespoons ice water
Preheat oven to 375 degrees F.
Sift together the dry ingredients. Cut in shortening with a pastry blender until mixture looks mealy. Add water, just enough to hold the pastry together when kneaded lightly. Roll as thin as pie pastry on a lightly floured board and cut into 3- to 4-inch diameter circles. Spoon filling on one half of the circle, wet edge of the pastry with a little water, then fold the other half of the pastry over; press edges together with fork times. Prick pastry tops. Bake for 15 to 20 minutes or until delicately browned. Serve at room temperature.
Makes 15.
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Raspberry Napoleons
4 sheets phyllo dough
1/2 cup clarified butter, melted
1 teaspoon cinnamon combined with
1 cup granulated sugar
1/4 cup ground almonds
4 cups fresh raspberries
1 cup whipped cream
Preheat oven to 450 degrees F.
Place one sheet of phyllo dough on a large flat work surface and brush lightly with clarified butter. Sprinkle evenly with three or four tablespoons of cinnamon sugar and one tablespoon of ground almonds. Repeat with three more sheets of phyllo dough ending with just butter on the top layer. Cut into three to four inch rounds (or any shape you choose) using a cookie cutter. Transfer the phyllo dough to a parchment lined cookie pan and bake until lightly browned, about two to three minutes (to keep the phyllo dough from curling as it bakes, place another sheet of parchment paper on top of the phyllo and then put a baking pan upside down over the parchment).
Assemble the pastries by placing one circle of phyllo on a serving plate. Cover with raspberries and top with a dollop of whipped cream. Repeat two more times. Dust the final layer of phyllo with confectioners sugar before topping the napoleon. Garnish with a trio of raspberries and sprig of fresh mint.
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Pineapple Cheese Baklava
This won a $25,000 prize in the National Pineapple Cooking Contest a number of years ago.
1 (1 pound 4 ounce) can crushed pineapple
1 teaspoon vanilla extract
8 ounces cream cheese
8 sheets filo dough
1 cup ricotta cheese
1/2 cup butter, melted
1 cup granulated sugar
1 teaspoon lemon juice
2 large egg yolks
1 teaspoon grated lemon rind
Preheat oven to 350 degrees F.
Drain pineapple, reserving syrup. Combine the cheeses, 1/2 cup sugar, egg yolks, lemon rind and vanilla extract in a bowl and beat with mixer until smooth. Stir in drained pineapple.
Butter a 12 x 9-inch baking pan and place one sheet filo in it. Butter the filo. Repeat with three more sheets filo, buttering each. Spoon pineapple-cheese mix over and spread until level. Cover with remaining four sheets of filo, buttering each. Mark pastry into diamonds and bake for 50 minutes, or until golden.
Combine 1/2 cup reserved pineapple juice with remaining sugar and lemon juice and cook to a thick syrup. When baklava is baked, spoon hot syrup evenly over the top. Cool.
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Cherry Cream Puffs
Cream Puffs
1 cup water
1/2 cup butter or margarine
1 cup flour
4 eggs
Filling
1 cup milk
3/4 cup sour cream
1 small box vanilla instant pudding
1/4 teaspoon almond extract
1 can cherry pie filling
Preheat oven to 400 degrees F. Grease a cookie sheet.
Heat water and butter to boiling in 1-quart saucepan. Stir in flour. Stir vigorously until mixture forms a ball. Remove from heat. Add eggs. Beat until smooth. Drop dough by tablespoonsful onto prepared cookie sheet. Bake until puffed and golden for 50 to 60 minutes. Allow to cool.
Cut tops off puffs and pull out any soft dough.
Beat milk, sour cream, pudding and almond extract in a bowl until blended. Fill puffs with pudding mixture. Spoon 1 teaspoon cherry pie filling onto pudding mixture. Replace top of puff and spoon cherry filling on top. Refrigerate.
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Easter Lilies
This recipe comes from the ghost town of Jerome, Arizona, which clings to the side of Cleopatra Hill on Mingus Mountain. This is where the Douglas Mining Museum is located.
2 eggs, well beaten
1 cup granulated sugar
1 cup flour
2 teaspoons baking powder
1/3 cup boiling water
1 teaspoon vanilla extract
Fresh or canned peaches
You will need six old saucers, baking 3 cookies at a time. After each baking, wash saucers and grease again for the next three you will bake. Take one lily out of the oven at a time and pinch it up into a lily shape. Leave the oven door ajar so the remaining lilies will not overbake.
Beat eggs until light. Add sugar and vanilla extract. Add dry ingredients and boiling water. Mix well. Drop 1 tablespoon each on well-greased saucers, 3 at a time. Bake 10 minutes in a preheated 375 degrees F oven or until golden. Do not overbake or edges will get crisp and will not stick together when pinched. With a spatula, slip lily off saucer and pinch half way up. Cool.
Fill lily with whipped cream and add a peach slice into top of whipped cream.
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Marshmallow Puffs
2 (8 1/2 ounce) refrigerated crescent-style rolls (8 per tube)
1 tablespoon butter), melted
3 tablespoons finely chopped pecans or walnuts
16 large marshmallows
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees F. Separate crescent rolls into 16 triangles.
Put butter and pecans into 2 small dishes. Dip 1 end of each marshmallow into butter, then into pecans. Place each marshmallow on a triangle of dough.
Combine sugar and cinnamon in small cup. Sprinkle 1/4 teaspoon mixture over each marshmallow. Pinch dough around marshmallow to seal. Gently roll each into a ball. Set in greased muffin cup. Bake for 10 to 15 minutes until golden.
Makes 16 marshmallow puffs.
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