lumicero/recipes-ing2inst huggingface dataset:
Title: Dark Chocolate Frosting
Ingredients:
- 14 bittersweet chocolate
- 1 1/2
Instructions:
1. Roughly chop the chocolate and put into a food processor.
2. Pulse briefly to chop fine.
3. Heat the cream in a saucepan just to the boiling point.
4. With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.
5. Transfer the frosting to a bowl.
6. If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.
7. It must be cool, not cold, to be spreadable.
8. Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.
9. Refrigerate the cake after applying the frosting.
10. Makes enough to frost a 2 layer cake, about 2-1/2 cups.
Title: Gingersnaps
Ingredients:
- 1 sugar
- 1 shortening
- 1 egg
- 1 molasses
- 3 1/2 flour
- 1 baking soda
- 1 ginger
- 1/4 salt
Instructions:
1. Mix sugar, shortening, egg, and molasses. Add in remaining ingredients and mix.
2. Roll into balls, then roll balls into sugar.
3. Bake 10-12 minutes at 350 degrees.
Title: Dark Chocolate Sauce
Ingredients:
- 8 Grand Marnier
- 1/4 heavy cream
- 3
Instructions:
1. Place chocolate in a double boiler or stainless steel bowl set over a pot of simmering water.
2. Add coffee, Grand Marnier, and cream.
3. Heat, whisking occasionally, until chocolate melts and the mixture is smooth.
4. Hold the sauce over warm water until you are ready to serve.
5. Or, refrigerate and gently rewarm it before serving.
6. Makes 1 1/2 cups.
Title: Cherries Jubilee
Ingredients:
- 1/4 red currant jelly
- 3 brandy
- 1 kirsch
- 1/4 fresh cherries
- 3 crystallized ginger
- vanilla ice cream
Instructions:
1. In a saucepan over low heat, stir together the jelly and 2 tablespoons of the brandy until smooth.
2. Add the cherries and the ginger and gently heat the mixture over low heat until the cherries are warm.
3. Add the remaining brandy and carefully flambé by touching mixture with a lit match.
4. Pour, while warm over four bowls of ice cream. Delicious!
Title: Madeleine Cookies
Ingredients:
- 200 sugar
- 3 fresh lemon
- 50 eggs
- 200 milk
- 6 cake-and-pastry flour
- 1 baking powder
- 200 butter
Instructions:
1. Mix the sugar and grated lemon peel together in a large bowl, and set the mixture aside for about an hour.
2. Pour the eggs into the mixture, and mix them together.
3. Add milk, and mix until blended.
4. Mix in flour, baking powder and vanilla sugar.
5. Add the softened butter, and mix until blended.
6. Cover the bowl and put it in the fridge for about an hour. (Personally, I don’t think this step is necessary.)
7. You’d better get a non-stick Madeleine mold, and you need to butter and flour the pan before pouring the batter into it. Preheat oven to 375°F.
8. Spoon the batter into the pan. Fill about 2/3 of the pan. Bake until puffed and brown (13-15 min).
9. Remove the cookies from the pan when they are still hot. Let them cool on a cooling rack.
10. You can slightly butter and flour the pan again for the next batch.
11. Dust the cookies with icing sugar before serving.
Title: Groom’s Cake
Ingredients:
- 16 butter
- 2 confectioners' sugar
- 5 eggs
- 1/4 lemon juice
- 1/2 all-purpose flour
- 1 1/2 cinnamon
- 2 ground allspice
- 1 nutmeg
- 1 ground cloves
- 1/2 raisins
- 1 1/2 citron
- 1 1/2 lemon zest
- 1
- 1 1/2
Instructions:
1. Grease a round 8-inch pan, 3 inches deep. If you don’t have one, use any straight sided round mold at least 3 inches deep. Whatever you use, it must fit into the steamer pot.
2. For the steamer, use a Dutch oven or a large pot with a cover; fill with approximately 2 1/2 inches of water. On the bottom of the pan put a small wire rack or Mason jar ring, which will lift the cake pan just enough to allow the water to circulate freely. Place over medium heat and let the water heat while you prepare the cake batter.
3. In a large mixing bowl, beat the butter until it is smooth and creamy. Gradually add the sugar and continue beating until the mixture is smooth and blended. Add the eggs one at a time, beating after each addition until light and fluffy.
4. Stir the lemon juice and grape juice together in a small bowl.
5. Combine the flour, cinnamon, allspice, nutmeg, and cloves, and stir them together with a fork or whisk.
6. Add the flour mixture to the butter sugar mixture alternately with the combined juices in three parts, beating until smooth and blended after each addition. Stir in the lemon zest, raisins, citron, and almonds, and mix well.
7. Pour the batter into the prepared pan. Cover with a double thickness of foil, pressing it snugly all around the edges to seal. Set the pan on the rack or ring in the steamer, cover tightly, and let the cake steam for about 2 hours, checking occasionally to make sure the water hasn’t boiled away in the steamer and replenishing if necessary. After 1 1/2 hours insert a wooden skewer or broom straw in the center of the cake; if it comes out clean, the cake is done.
8. Remove the cake from the steamer and let it rest uncovered for 10 minutes, then turn out onto a rack to cool completely. Well wrapped, the cake will keep for about a week at room temperature. Freeze it if you are making it more than a week ahead of time.
9. The Fannie Farmer Baking Book.
Title: Vanilla Souffle
Ingredients:
- 2 unsalted butter
- 1/3 granulated sugar
- 2 vanilla bean
- 1/2 flour
- 3/4 all-purpose flour
- 2 salt
- 1/4 eggs
- 4 pure vanilla extract
- 1 sugar
- 1 cream of tartar
- 1/4 confectioners' sugar
- 1/4 vanilla ice cream
Instructions:
1. Butter and sugar eight 6-ounce soufflé dishes, including the rim of each dish.
2. In a medium saucepan over high heat, combine milk and vanilla bean with scrapings.
3. Bring to a boil, and remove from heat.
4. Cover, and let steep for 1 hour.
5. Remove bean from milk, and reserve for another use.
6. In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt.
7. Add 1/2 cup steeped milk, whisking to combine and form a paste.
8. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes.
9. If the mixture begins to get lumpy, remove from heat, and whisk until smooth.
10. Remove saucepan from heat.
11. Prepare an ice-water bath: Fill a large bowl with cold water and ice.
12. Add egg yolks and vanilla extract to milk mixture, and whisk to combine.
13. Transfer soufflé base mixture to a shallow 1-quart container.
14. Cover surface directly with plastic wrap to prevent a skin from forming.
15. Set saucepan in the ice-water bath to cool completely.
16. Refrigerate until ready to use.
17. Remove soufflé base from refrigerator, and bring to room temperature, about 1 hour.
18. Preheat the oven to 375° with rack in center.
19. In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy.
20. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high.
21. Whip until egg whites are stiff and shiny.
22. Gently fold egg whites into the soufflé base in three additions.
23. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet.
24. Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes.
25. Remove from oven, and dust with confectioners’ sugar.
26. Serve immediately with vanilla bean ice cream.
Title: Low Fat Pumpkin Angel Food Cake
Ingredients:
- 1 pumpkin puree
- 1 vanilla
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 1/8 ginger
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
3. Prepare cake according to the package directions.
4. Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
5. Gently spoon the batter into a 10" tube pan.
6. Cut through the batter with a knife to remove any air pockets.
7. Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
8. Invert on a wire rack immediately.
9. Cool for one hour until completely cool. Run knife around the sides and invert on plate.
Title: Chocolate Ice-Cream Cake
Ingredients:
- 370 cookies & cream ice cream
- 2 eggs
- 2
Instructions:
1. Preheat oven to 180.C or 160.C fan-forced.
2. Grease & line a deep 20cm round cake pan.
3. Using an electric mixer beat together cake mix, ice-cream & eggs for 1 min, scraping down the bowl.
4. Beat on med for 3 mins, pour into pan & bake for 35-40 mins or until cooked through.
Title: Zozworki - Ginger Polish Cookies
Ingredients:
- 3 eggs
- 300 sugar
- 300 flour
- 2 ginger powder
- 1 vanilla bean
Instructions:
1. Blend eggs with sugar.
2. Slowly put ginger and flour.
3. Mix all ingredients.
4. Roll up dough (sometimes it could be difficult, because dough can be
5. sticky). Usually I am taking part of dough by tablespoon and I am putting at sprinkle by flour table.
6. Then I am covering all cookies by tea towel and leaving for 3 - 4 hours.
7. Next step is putting dough to oven (180 C degree) until cookies will be gold.
8. After baking cookies are little bit hard, u need to put it to metal or glass box/jar for few days.
9. Bon apetite :).
Title: Heart-Shaped Red Velvet Cupcakes With Cream Cheese Frosting
Ingredients:
- 2 eggs
- 4 water
- 2 cream cheese
- 2 powdered sugar
- 1 milk
- 1
- 1/2
- 1
Instructions:
1. Pre heat oven to the temputure on the box.Add the boxed mixes and the ingredients. Mix all the ingredients together.
2. Pour into pans and bake for the time on the box for 12 cupcakes. Take out of oven and cool for an hour or more. Remove cupcakes from pans. Frost half of the cakes. Stack the remaining half on top. Frost all over. If you would like pink icing add one drop of red food coloring. add sprinkles if desired.
Title: Devil's Food Cake
Ingredients:
- 1/2 cocoa powder
- 1/2 dark brown sugar
- 1 boiling water
- 9 unsalted butter
- 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 vanilla extract
- 2 eggs
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.
2. Put the cocoa and 1/2 cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
3. Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn't kill you.
4. While this is going on - or as soon as you stop if you're mixing by hand - stir the flour, baking powder and baking soda together in another bowl, and set aside for a moment.
5. Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.
6. Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula. Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
7. Make Ahead Note: The cake layers can be baked 1 day ahead and assembled before serving: wrap tightly in plastic wrap and store in airtight container. Iced cake will keep for 2 to 3 days in airtight container in a cool place.
8. Freeze Note: Un-iced cake layers can be frozen on day of baking, each wrapped in double layer of plastic wrap and a layer of aluminium foil, for up to 3 months. Thaw for 3 to 4 hours on wire rack at room temperature.
Title: Pineapple Cream Cake
Ingredients:
- 18 1/2 eggs
- 2 mandarin oranges
- 1 crushed pineapple
- 1 mayonnaise
- 1/2 Cool Whip
- 12 instant vanilla pudding
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix, eggs, oranges, crushed pineapple and mayonnaise.
3. Beat for 5 minutes or until blended.
4. Pour into a 9x13 pan that has been greased and floured.
5. Bake 25 minutes or until golden.
6. Combine whipped topping, pineapple juice and pudding mixes.
7. Spread over cooled cake.
Title: Bread Pudding With Vanilla Sauce
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 2 light brown sugar
- 1/2 nutmeg
- 1/4 butter
- 2 3/4 raisins
- 4 sugar
- 1 light brown sugar
- 1/2 flour
- 3 nutmeg
- 1 egg
- 1 butter
- 1 vanilla
- 2
- 1 1/4
- 1
Instructions:
1. Set oven to 375 degrees.
2. Butter a deep 2 or 3-quart baking dish.
3. For the pudding; in a bowl combine the eggs, white sugar, brown sugar and nutmeg; stir in the melted butter and whipping cream; mix until well combined.
4. Add in the bread cubes and raisins; toss to combine with the cream mixture.
5. Transfer to the prepared baking dish.
6. Bake for about 50-55 minutes.
7. Cover with foil the last 30 minutes of baking to prevent excess browning.
8. Let stand for 10 minutes (or more) before serving with vanilla sauce.
9. For the vanilla sauce; in a heavy saucepan whisk all ingredients together (except vanilla) cook over medium heat whisking continuously for about 10 minutes or until thickened.
10. Remove from heat and stir in vanilla.
11. Serve warm or at almost room temperature with the pudding.
12. Delicious!
Title: Cool & Easy Strawberry Pie
Ingredients:
- 2 fresh strawberries
- 2/3 boiling water
- 1 gelatin
- 1/2 cold water
- 1 Cool Whip Lite
- 1 graham cracker crumb crust
Instructions:
1. SLICE 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 minute until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
2. WHISK in COOL WHIP. Stir in chopped berries. Refrigerate 20 to 30 minute or until mixture is very thick and will mound. Spoon into crust.
3. REFRIGERATE 6 hours or until firm. Top with sliced berries.
Title: Light Blueberry Dessert
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 butter
- 2 skim milk
- 1 vanilla
- 30 fat-free sugar-free instant vanilla pudding mix
- 4 frozen blueberries
- 4 Splenda granular
- 3 cornstarch
- 3/4 water
- 1 1/2 cinnamon
Instructions:
1. Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan.
2. Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries.
3. Bring blueberries and 1/2 cup water to a boil. Mix cornstarch and 1/4 cup water to a thin paste (add more water if necessary) and add to the boiling blueberries, stirring to thicken. Add splenda and cinnamon and mix well.
4. Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving.
Title: Cereal Apple Crisp
Ingredients:
- 2 brown sugar
- 1 flour
- 1/3 cinnamon
- 1 butter
- 1/4 margarine
- 4 granny smith apples
- 1/2 raisins
- 1/2
Instructions:
1. Combine first 4 ingredients and stir well.
2. Add butter and stir until combined.
3. Toss 1 1/2 cups of mixture with apples and put in a greased 9-inch square baking dish.
4. Drizzle the juice over the mixture.
5. Bake at 350 for 30 minutes.
6. Add nuts or raisons to remaining cereal and sprinkle over apples.
7. Bake uncovered for 20 more minutes or until apples are tender and the top is browned.
8. Serve warm- goes great with ice cream.
Title: Rudolph the Red Nosed Reindeer Cookies
Ingredients:
- 4
- 96
- 1
- 64
- 32
Instructions:
1. Microwave the chocolate in a small glass dish on high for 3 minutes, stirring once.
2. For each Rudolph dip 2 pretzel sticks in chocolate and stick to top of each sandwich cookie, forming large antlers.
3. Break one pretzel in half, dip in chocolate and place pretzel half next to longer pretzel sticks, forming antlers.
4. Dip one side of blue, green, or brown mini M&M's in melted candy coating and place, coated side down, on cookies for the eyes.
5. Dip one side of the cinnamon red hot, or red M&M in candy coating, and place on cookies, coated side down, for the nose.
Title: Apple Crisp in a Mug
Ingredients:
- 1 brown sugar
- 1 flour
- 1 cinnamon
- 1 apple
- 1 -2 oats
- 1 butter
Instructions:
1. Combine the brown sugar, flour and cinnamon in a small bowl. Thinly slice the apple and toss in sugar mixture to coat.
2. In a separate small bowl, combine the oats and butter. (I prefer old fashioned oats, even though the original recipe called for instant. I add enough oats to absorb all the butter, which was more than the 1 Tbls. called for in the original recipe.).
3. Place the apples in a microwave safe mug and top with the oat mixture. Microwave 2-3 minutes or until the apples are tender.
4. Top with a small scoop of ice cream, or whipped cream and a drizzle of caramel sauce, or sprinkle with shredded cheddar cheese before serving, if desired.
Title: Peach and Cream Cheese Parcels
Ingredients:
- 2 cream cheese
- 2 vanilla essence
- 1/4 phyllo pastry
- 3 icing sugar
- 100
Instructions:
1. Drain peaches and pat dry with paper towel and thinly slice.
2. Preheat oven to 180C fan forced.
3. Line a baking tray with baking paper.
4. Put cream cheese, almond meal and vanilla essence in a small bowl and mix until well combined, set aside.
5. Put 1 pastry sheet on a clean surface and spray with cooking spray and then top with another pastry sheet and spray with cooking spray and then top with third pastry sheet and spray with cooking spray.
6. Cut the pastry stack in half crossways.
7. Spread half of the cream cheese mix along one long side of one of the pastry stacks, leaving about 5cm at each end and top with half of the peach slices and fold int he sides and roll up to enclose the filling and then repeat with remaining pastry stack, cream cheese mix and peach slices.
8. Place pastry parcels on the baking tray and bake for 15-20 minutes or until the pastry is light golden.
9. Dust with icing sugar, if you like, to serve.
10. VARIATION - replace almond meal with hazelnut meal and the peach slices with 125 grams of fresh strawberries, hulled and quartered.
Title: 1858 English Spiced Cake
Ingredients:
- 3 flour
- 1 currants
- 1 raisins
- 1 sugar
- 1 shortening
- 3 nutmeg
- 1 cinnamon
- 1 clove
- 1 mace
- 1/2 molasses
- 1/2 eggs
- 4 milk
- 2 baking soda
- 1 cream of tartar
- 2 baking powder
- 2 salt
- 1/2
Instructions:
1. Preheat oven to 250*.
2. Cream shortening with sugar and eggs.
3. Sift flour, cream of tartar and baking powder together in a deep bowl.
4. Add fruits, spices and salt.
5. Add shortening mixture to dry mixture.
6. Add milk and molasses mixed with baking soda and stir all around.
7. Pour into greased loaf pans and bake for 3 hours.
Title: Muesli Cookies
Ingredients:
- 185 butter
- 1 muesli
- 1 sesame seeds
- 1 quick oats
- 1 self-raising flour
- 150 caster sugar
- 120 honey
- 1 egg
- 1 wheat germ
- 1
- 1/4
Instructions:
1. Preheat oven to 170°C.
2. Line cookie sheets with baking paper or spray it.
3. In a large bowl mix all dry ingredients.
4. Add melted butter, honey, beaten egg. Mix well.
5. Mixture will be quiet dry and crumbly. That is OK.
6. Make a small balls and flatten slightly.
7. Bake for 15-20 minutes.
Title: Chocolate Chip, Oatmeal and Bean Cookies!
Ingredients:
- 2 oats
- 1 flour
- 1 baking powder
- 1/4 salt
- 1 great northern beans
- 4 butter
- 2 eggs
- 1 vanilla
- 1 1/4 brown sugar
- 1 1/2 chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Blend oats until finely ground, but not powdered.
3. Put oats in separate bowl and add flour, salt, and baking powder.
4. Put drained, rinsed beans into blender with butter, eggs, and vanilla.
5. Blend until pureed completely (there should be absolutely no chunks).
6. In a large bowl, cream the bean puree and brown sugar.
7. Add oat mixture and mix well.
8. Add chocolate chips and mix.
9. Using a a leveled off small cookie-scoop, scoop cookie dough onto greased jelly roll pans.
10. Wet hands and press each cookie down flat ( to a little thicker than the chocolate chips).
11. Bake each pan for 10-12 minutes, remove from oven and let cool for a bit before transferring to a cooling rack.
Title: Blueberry Pound Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 3 sugar
- 1 eggs
- 3 milk
- 1 flour
- 1 salt
- 1 baking powder
- 2 1/2 vanilla
- blueberries
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9x13 pan.
3. Cream butter, sugar and eggs. Stir in the milk.
4. Add flour, salt, and baking powder. Mix well. Add Vanilla, mix well.
5. Fold in Blueberries. Pour into pan and bake at 350 degrees.
6. for about 50-60 minutes.
Title: Amore-The Italiano Love Cake
Ingredients:
- 1 1/4 powdered sugar
- 1 cake flour
- 15 cream of tartar
- 1 1/2 vanilla extract
- 1 1/2 salt
- 1/4 granulated sugar
- 1/4 Amaretto
- 1 pistachio ice cream
- 1/2 chocolate ice cream
- 1 heavy cream
- 1
- 2
- 1
Instructions:
1. Position a rack in the center of the oven and preheat the oven to 375 F degrees.
2. To make the cake, combine the powdered sugar and cake flour.
3. In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form.
4. Beat in the sugar, a little at a time, and beat until stiff but not dry.
5. With a rubber spatula, fold in the dry ingredients until the flour is just incorporated.
6. Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
7. Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown.
8. Invert the pan onto a bottle or funnel and cool completely.
9. To assemble, using a serrated knife, cut the cake into three layers.
10. Sprinkle each layer with some of the amaretto.
11. Place one layer on a serving plate.
12. Spread the pistachio ice cream on the bottom layer and top with the second layer.
13. Spread the chocolate ice cream on the second layer and top with the third layer.
14. Freeze the cake for 20 to 30 minutes, or until set.
15. Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks.
16. Spread on the top and sides of the cake.
17. Return to the freezer.
18. Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.
19. Line a baking sheet with aluminum foil.
20. Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick.
21. Let chocolate set for 15 minutes.
22. Using an oiled heart shaped cookie cutter, cut out hearts.
23. Place them on top of the cake.
24. Keep cake in the freezer until ready to serve.
Title: Sneaky Chef's Fix for Yellow Cake Mix
Ingredients:
- 3 eggs
- 1/2 applesauce
- 1/3 water
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees and spray a cake pan (then lightly flour) or line muffin tin with muffin cups).
2. In the bowl of an electric mixer, combine eggs, Orange or White Bean Puree, applesauce, water, and dry ingredients. Mix on low speed for 30 seconds, then medium speed for another 2 minutes.
3. Pour batter into cake pan or muffin tins. Bake cake for 33 to 36 minutes, cupcakes for 18 to 21 minutes.
Title: Raspberry Flaky Puff
Ingredients:
- 2 puff pastry sheets
- 1/2 mascarpone cheese
- 2 confectioners' sugar
- 9 egg
- 1 water
- 1 granulated sugar
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease or line baking sheets with parchment paper.
3. Spread out each sheet of puff pastry on a floured work surface.
4. Cut each sheet into 9 squares.
5. Mix together the Mascarpone cheese and confectioners’ sugar. Spread a generous tablespoons of Mascarpone mixture over 9 squares.
6. Top Mascarpone with 1 generous teaspoons Red Raspberry Jam. With your finger wet the edges of each square with water.
7. Lay another puff pastry square on top. Crimp edges with a fork or by pressing with your finger to seal edges. Prick with fork on top several times.
8. Whisk the egg and water and brush on each square. Sprinkle with sugar. Place on prepared baking sheet and bake 15 minutes or until golden brown and flaky. Serve warm or at room temperature.