Cream Cheese Spirls

Classic Peanut Butter Cookies

Source: Martha Steward Living Magazine
Yield: 4 dozen

Ingridents:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 cup smooth peanut butter

Procedures:

1. Preheat oven to 350F. Whisk flour, baking soda, and salt in a medium bowl.
2. Put butter and sugars into the bowl of an electric mixer fitted with the padding attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
3. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
4. Using a 1 1/2-inch ice-cream scroop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on the sheets for 5 minutes. Transfer cookies to wire racks to cool completely. The cookies can be stored in airtight containers at room temperature up to 3 days.

Notes:

• For the best texture, use regular, not natural, peanut butter.
• 
  

Lemon-Apricot Sandwiches

Source: Martha Stwward Living Magazine
Yield: 20

Ingridents:

• 1/2 cup almond flour
• 1/2 all-purpose flour
• 1/4 corn starch
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup confectioner's sugar, plus more for dusting
• 2 tablespoons granulated sugar
• Finaly grated zest of 2 lemons, plus 2 tablspoons fresh lemon juice
• 1/2 cup apricot jam

Procedures:

1. Preheat oven to 350F, Whisk flours, corn starch, and slat in a medium bowl.
2. Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of electric mixer fillted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixte in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
3. Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
4. Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scrapes, and cut out. Bake until pale golden, 10 to 11 minutes. Let cool slightly on the sheets on wire racks. Transfer cookies to racjs to cool completely.
5. Using a rubber spatula, press the jam through a fine sieve into a small bowl,. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.

Notes:

• You can substitute other varieties of jam for the apricot.
• Unfilled cookies can be stored in an airtight container up to three days. ejoy filled ones the day you assemble them.

杏仁塔（Almond Tartlet）

杏仁塔做了很多次了，很简单，也很好看。如果上面放水果就是水果塔了，带去聚会很漂亮。

这个季节的水果不多，就简单些，表面烤得稍微焦一些，很香！





















做法只有英文的。（摘自The Food of France）

用料：

• 1 batch sweet pastry (see below)
  
• 1 batch frangipane (see below)
• 3 1/4 cup mixed berries
• 3 tablespoons apricot preserves

做法：

1. Preheat the oven to 350F.
2. Rollout the pastry about 1/8 inch thich and use to line teo 3-inch-wide tartlet pans, put the frangipane in a pastry bag and pipe into the tartlet pan.
3. Put the pans on a baking sheet and bake for 10-12 minutes, or until golden.
4. Cool slightly on a wire rack, then arrange the berries on top.
5. Melt the preserves with 1 teaspoon of water, strain to remove any lumps and brush over the berries to make them shine.
   

制作心得：

• Various shaped tartlet pans can be used in this recipe.
• When put frangipane into the pan, you can use a spoon if you don't want to use pastry bag. you don't need to even out the frangipane inside the pan, frangipane will be melted and evened out after it is baked.
• The last step makes the finished tartlets look really shiny, don't skip this step if you takes them to the parties.
  

Sweet Pastry

用料：

• 2 3/4 cups all-purpose flour
• small pinch of salt
• 2/3 cup unsalted butter
• 3/4 cup confectioners' sugar
• 2 eggs, beaten
  

做法：

1. Sift the flour and salt onto a work surface and make a well in the center. Put the butter into the well and work, using a pecking action with your fingertips and thumb, until this is very soft.
2. Add the sugar to the butter and mix together.
   
3. Add eggs into the butter and mix together.
4. Gradually incorporate the flour, flicking it onto the mixture and then chopping through it until you have a rough dough. Bring together with your hands and then knead a few times to make a smooth dough.
   
5. Roll into a ball, wrap in plastic wrap and put in the regrigerator for at least 1 hour.
6. Rollout the pastry into a circle on a lightly floured surface and use to line a tart/tartlet pan, as directed in the recipe.
   

制作心得：

• This is basic tart pastry recipe which can be used in all kinds of tarts/tartlets
  
• The dough can be made in food processor.
• Keep the butter cold before use it in the recipe
• Don't over-work the dough, it gets quite tough quickly, loses its flakiness.

Frangipane:

用料：

• 1 cup unsalted butter, softened
• 2 cup confectioners' sugar
• 1 1/3 cups ground almonds
• 1/3 cup all-purpose flour
• 5 eggs, lightly beaten
  

做法：

1. Beat the butter until very soft.
2. Add confectioners' sugar, ground almonds and flour and beat well.
3. Add eggs gradually, beating until fully incorperated.
4. Transfer to a clean bowl, cover with plastic wrap and refrigerated for up t
   

制作心得：

• If you can't buy ground almond or almond flour directly, you can ground almond in the food processor. Add some flour with the whole almond in the food processor, so that flour will absort the oil when ground almond, make it easier to achieve finer texture.
• If you can't get bleached almond(almond w/o skin) directly, you can make your own bleached almond by put almond into boiling water for 3-5 minutes, the skin can be peeled off easily.
• Frangipane can be made in food mixter, as I always do.
  

Almond Fingers

A very simple Middle Eastern sweet that is especially popular in Arab countries.

Ingredients:

• 1 3/4 cups ground almonds
• 1/2 cup ground pistachios
• 1/4 cup granulated sugar
• 1 tbsp rose water
• 1/2 tsp ground cinnamon
• 12 sheets of filo pastry, defrosted
• 1/2 cup butter, melted
• confectioner's sugar for dusting

Instructions:

1. Preheat the oven to 325F. Butter a baking sheet. Mix together the almonds, pistachios, sugar, rose water and cinnamon.
2. Cut each sheet of filo pastry into four rectangles. Work with one at a time, and cover the remaining rectangles with a damp dish towel.
3. Brush one rectangle with melted butter, and place a teaspoon of the nut filling in the center.
4. Fold the sides and roll into a finger shape. Continue until all the fillings has been used.
5. Place the "fingers" on the baking sheet and bake for 30 minutes. Transfer to a wire rack to cool, then dust with confectioners' sugar.

Chocolate Bundt Cake

Source: Cook's Illustrated

Ingridents:

Cake Release:

• 1 tbsp butter, melted
• 1 tbsp cocoa

Cake:

• 3/4 cup (2 1/4 oz) natural cocoa
• 6 oz bittersweet chocolate, chopped
• 1 tsp instance espresso powder (optional)
• 3/4 c up boiling water
• 1 cup sour cream, room temperature
• 1 3/4 cup (8 3/4 oz) unbleached all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
• 2 cup (14 oz) packed light brown suger
• 1 tbsp vanilla extract
• 5 large eggs, room temperature
• Confectioners' sugar for dusting

Instructions:

1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard Bundt pan. If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. FOR THE CAKE: Combine cocoa, chocolate, and expresso powder in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flout, salt and baking soda in second bowl to combine.
3. In standing mixer fitted with flat beater, beat butter, sugar and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed; add about one third of flour mixture and half of choclate/sour cream mixture and mix until just incorporated, about 30 seconds. Scrape bowl and repeat using half of remaining four mixture and all remaining chocolate mixture; add remaing flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
   
4. Pour batter into prepared Bundt pan, Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes.
   
5. Cool in pan for 10 minutes, then insert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioner's sugar, transfer to serving platter, and cut into wedges.
   

Notes:

Classic Brownies

Source: Cook's Illustrated
Yield: 24 2-inch-square brownies

Ingredients:

• 1 cup pecans or walnuts, chopped medium(optional)
• 1 1/4 cup cake flour
• 1/2 tsp salt
• 3/4 tsp baking powder
• 6 oz unsweetened chocolate, chopped fine
• 12 tbsp unsalted butter, cut into 6 i-inch pieces
• 2 1/4 cup sugar
• 4 large eggs
• 1 tbsp vanilla extract

Instructions:

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil. fold lengthwise to 12-inch width; fit into width of baking pan in the same manner, prependicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in the oven until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melting chocolate and butter in large heatproof bowl set over saucepan of almost simming water, stirring occasionally, until smooth. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; suing spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts evely over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang, Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature up to 3 days.
   

Chocolate Caramel Walnut Tart

Source: Cook Illustrated

Ingredients:

Walnut Crust
1 large egg, separated
1/4 tsp vanilla extract
1/2 c tasted walnuts (2 1/2 oz)
1/2 c (2oz) confectioner's sugar
1/8 tsp salt
5 tbsp cold unsalted butter, cut into 1/2 inch cubes

Caramerl-Walnut Filling and Garnish
1/4 c water
1 c (7 oz) granulated sugar
2/3 c heavy cream
3 tbsp unsalted butter, cut into 3 pieces
1/2 tsp vanilla extract
1/2 tsp juice from 1 lemon
1/8 tsp table salt
16-18 toasted walnut half
1 c (5 oz) tasted walnuts. coarsely chopped

Chocolate Filling
2 large egg yolks
1 tbsp plus 1/2 c heavy cream
1/3 c whole milk
5 oz semisweet chocolate, chopped fine
2 tbsp unsalted butter, cut into 4 pieces

Instructions:

Walnut Crust

1. Beat egg white in bowl with fork until frothy, remove 1 tbsp egg white to second bowl and whisk in yolk and vanilla. Process nuts and suger in food processor until finely ground, 8 to 10 seonds. Add flour and salt and pulse to combine. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resmeble coarse meal, about fifteen 1-second pulses. With machine running, add egg yolk mixture and process until dough forms ball, about 20 seconds. Transfer dough to large sheet plastic wraps and press into 6-inch disk; wrap dough in plastic and refrigate until firm but mallable, about 30 minutes.
2. Roll out dough between 2 large sheets lightly floured plastic wrap to 13-in round, about 1/8-inch thick (if at any point dough becomes too soft abd sticky to work with, slip dough onto baking sheet and freeze or refrigerate until workable). Place dough round on baking sheet and freeze until stiff and cold, about 15 minutes (or refrigerate about 30 minutes). Meanwhile, evenly spray 9 inch tart pan with removable bottom with non-stick cooking spray.
3. Remove dough from freeze; discard top sheet plastic wrap but keep dough on baking sheet. line tart pan with dough. Freeze dough-lined tart pan until firm, about 30 minutes (can be wrapped tightly with plastic wrap and frozen up to 1 month.)
4. Meanwhile, adjust oven rack to middle position; heat oven t0 375 degrees. Set dough-lined tart pan on baking sheet. Spray 12-inch square foil with nonstick cooking spray and press foil inside chilled tart shell; fill with pie weights. Bae until light goilden brown, about 30 minutes, rotating halfway through baking time. Carefully remove foil and weights and continue to bake until golden brown, about 5 minutes longer. Cool on baking sheet on wire rack about 5 mintues, then brush hot crust with served egg white. Reduce oven temperature to 300 degrees.

Caramel-Walnut Filling and Garnish:

1. While crust is cooling, pour water into medium heavy-bottomed saucepan; add sugar to center of the pot to keep granules from adgering to sides of pot. Bring to boil over medium-high heat, covered, swirling pan once or twice to dissolve sugar. Uncover pot and continue to boil, without stirring, until sugar is deep amber, begins to smoke, and registers about 375 degrees on instance read or candy thermometer, 5 to 10 minutes. Remove pan from heat. Carefully add about half of cream, mixture will sputter and steam. Add remaining cream and let bubbling subside. Return pan to low heat and stir with heatprool rubber spatula until caramel is smooth. Add butter and stir until melted. Remove pan from heat; stir in vanilla, lemon juice, and salt.
2. Add walnut halves to caramel and stir to coat; let stand until caramel is slightly thickened, about 8 minutes. Using slotted spoon and allowing excess caramel to drain back into saucepan, transfer walnuts to wire rack set over baking sheet; set aside. Stir chopped walnuts into caramel, then pour mixture evenly into tart shell. Refrigerate, uncovered on baking sheet until caramel is firm and does not slip when pan is tilted, about 20 minutes.

Chocolate Filling:

1. Whisk yolks and 1 tablespoon cream in small bowl. Bring milk and remaining 1/3 cup cream to simmer in small saucepan; off heat, add chocolate and butter, Cover pan and let stand until chocolate is mostly melted, about 2 minutes. Using spatula, stir mixture until smooth; stir in yolk mixture. (Chocolate should be thin and pourable; if too thick to pour evenly, set saucepan over low heat to warm mixture.) Pour filling into caramel-filled tart shell, tilting tart pan as necessary to evenly distribute chocolate to edges of tart. Bake on baking sheet in 300-degree oven until tiny bubbles are visible on surface and chocolate layer is just set (if pan is gently shaken, filling will appear very wobbly because caramel layer is warm), about 25 minutes. Set baking sheet with tart on wire rack; arrange caramel-coated walnut halves on surface of tart, around perimeter. Cool tart until just warm, about 30 minutes, then refrigerate, uncovered, until chocolate is firm, at least 3 hours.

Cheese Cake

Yield: one 6-inch cake

Ingredients:

Crust

• Graham cracker 120 g
• Melting butter 40 g
• Cinnamon 1/4 tsp (optional)
  

Filling

• Cream cheese 1 box (8oz 227 g)
• Sugar 95 g
• Sour cream 230 g
• Lemon zest
  
• Vanilla 1 tsp
  
• Egg 2

Directions:

1. Preheat over to 325F.
2. Mix graham cracker, cionnamon and melting butter in food processor.
   
3. Cover the bottom of the spring form cake pan with aluminum foil(inside), line the side with parchment paper (inside)
4. Lay graham cracker mixture on the bottom of the pan, level it with the bottom of glass, push to the height about of 3cm even on the side.
5. Mix all ingredients for filling in the mixer until smooth. pour into prepared cake pan.
   
6. Bake the pan in water bath for about 70 mintues until the center begins to set.
7. Let the cake cools in the oven.
8. After cool, dress the cake with fruit of your choice or anything you like.
   

Black and White Chocolate Petit Fours

Source: Food Network
Yield: Approximately 2 dozen
Prep Time: 45 minutes
Cook Time: 15 minutes
Difficulty: Easy

Ingredients:

• 1/2 pound (2 sticks) plus 1 1/2 tablespoons butter
• 3/4 cup plus 2 tablespoons powdered sugar
• Pinch salt
• Dash vanilla
• 1 extra-large egg white
• 2 cups cake flour, sifted
• 1/4 cup cocoa powder
• 2 tablespoons plus 1 teaspoon cornstarch

Directions:

1. Preheat the oven to 375 degrees F.
2. Place the butter, sugar, salt, and vanilla into the bowl of a stand mixer with the paddle attachment. Mix at low speed. When combined, add egg white then barely incorporate the flour.
3. Divide the mixture in half. Add the cocoa powder to one half and the cornstarch to the other half. Place each batter a separate pastry bag, then place both bags inside a larger pastry bag fitted with a 3/4-inch star tip.
4. Pipe rosettes or drops onto a parchment paper lined baking sheet. Bake for 12 to 15 minutes.

Decorative Shortbread cookies

There are some labor involved in making this one, but the result is really pretty, well worth it.

I just love Jacques Torres’s work and his style, first got to know him from his show on Food Network. His work is always like a piece of art.

Source: Jacques Torres

Ingredients

Plain Dough

• 1/2 ea. Vanilla Bean
• 3/4 c. Unsalted Butter, cubed
• 1 c. Powdered Sugar
• 4 ea. Large Egg Yolks
• 1/2 ea. Orange, zested
• 1 pinch Baking Powder
• 1 pinch Salt
• 2 c. All-purpose Flour

Chocolate Dough

• 1/2 ea. Vanilla Bean
• 3/4 c. Unsalted Butter, cubed
• 1 c. Powdered Sugar
• 4 ea. Large Egg Yolks
• 1/2 ea. Orange, zested
• 1 pinch Baking Powder
• 1 pinch Salt
• 1 2/3 c. All-Purpose Flour
• 1/2 c. Dutch-Processed Cocoa Powder

Instructions

Plain Dough

1. Using a sharp knife, slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean.
2. Place the vanilla bean seeds, butter, sugar, egg yolks, and orange zest in a medium-sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
3. Combine the baking powder, salt, and flour and add to the butter mixture all at once. Beat on low speed just until combined, about 1 minute. Do not overmix the dough or it will become tough.
4. Do not overmix the dough or it will become tough. Remove the dough from the bowl. Form it into a 4 by-9-inch rectangle, wrap in plastic, and place in the refrigerator.

Chocolatge Dough

1. Repeat the exact same procedure as for the plain dough, combining the cocoa powder with the flour and adding it to the butter mixture.
2. Let each dough rest in the refrigerator for at least 1 hour. (I prefer to make the dough a day in advance and let it rest overnight.) Overnight, all of the flavors (orange, vanilla, chocolate, butter) mature and the flour and butter absorb the flavor of the cocoa. The next day, the chocolate dough will be darker in color.

Spiral Cookie

1. Preheat the oven to 400 degrees F.
2. Remove the dough from the refrigerator and divide each piece in half. Place one piece of each color on a work surface and put the other two back in the refrigerateor. The dough will be hard, so give it a few quick raps with a rolling pin to make it easier to roll.
3. Lightly flour both sides of each dough. Roll both doughs into a 7 by 6-inch rectangle about 1/8-inch thick. Place one rectangle on top of the other and roll it out to an 8 by 20-inch rectangle.
4. Brush the rectangle with a thin coat of water to help the dough stick to itself. Roll the dough into a cylinder that is 20 inches long and 1 1/2 to 1 3/4-inches in diameter. Cut the cylinder into 1/2-inch thick round slices.
5. Lay the cookies, cut side down, on a parchment paper-covered baking sheet about 1/2-inch apart. Bake until lightly browned, about 15 minutes and cool on a wire rack.
6. Store the cookies in an airtight container at room temperature for up to 5 days.

Checkboard Cookie

1. Preheat the oven to 400 degrees F.
2. Remove the dough from the refrigerator. It will be hard, so give it a few quick raps with a rolling pin to make it easier to roll.
3. Lightly flour both sides of each dough. Roll both doughs into a 5 by 10-inch rectangle about 1/4-inch thick. If either dough breaks, just push it back togher. Lightly brush the surface of one rectangle with water. Lay the other rectangle on top of it.
4. Cut four strips from the stack dough. Set the scrapes of the dough aside. lay two stripes of alterating colors next to eachother. Add second layer, place a plain strip on top of the chocolate stripe and chocolate strip on top of a plain stripe. Repeat with the remaining stripes. Work fast so the dough doesn’t get too soft.
5. Mix the dough scrapes together to obtain a marbled effect and roll them into a 7×10square. Cut the square in half, brush each half with a thin coat of water(this will help it stick to the checkboard). Place one checkboard lengthwise in the center of each of marbled rectangle halves and wrap the dough around each checkboard to form a roll. Cut the rolls into 1/2 inch thich slices.
6. Lay the cookies, cut side down, on a parchment paper-covered baking sheet about 1/2-inch apart. Bake until lightly browned, about 15 minutes and cool on a wire rack.
7. Store the cookies in an airtight container at room temperature for up to 5 days.

Notes

• When the dough gets too soft, return it to the refrigerator/freezer for 5 minutes.
  

Chocolate Dipped Shortbread Hearts

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 3/4 cup sifted confectioners' sugar
• 1 teaspoon pure vanilla extract
• 2 cups sifted all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 3 ounces semisweet or bittersweet chocolate, finely chopped
• 1 teaspoon canola oilor pure vegetable shortening

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until firm, at least 2 hours, or overnight.
2. On a lightly floured surface, roll out the dough until 1/16-to-1/8 inch thick. Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes.
3. Heat oven to 300 with a rack in the center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature for about 5 days.)
4. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt the chocolate, stirring occasionally. Stir in the oil. Dip half or one third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on a piece of parchment paper in the freezer for 10 minutes. Serve.

Pithivier

Source: Jacques Torres
Yield: 6 Servings

Preparation Time: 30 minutes
CookTime: 40 minutes

Ingredients

• 1/2 recipe Almond Cream
• Puff pastry, store bought

Egg wash:

• 2 large egg yolks
• 1 large egg
• 1/4 cup whole milk

Glaze:

• 1/4 cup light corn syrup
• 1 1/2 tablespoons water

Instructions

1. Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.
2. Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.
3. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.
4. This dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)
5. Preheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.
6. Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.
   

Fig Tart

Fruit Tartlet

Savannah Bow Ties

Source: Food Network
Yield: 28 Bow Tie Cookies

Ingredients

• 1/2 a (17 1/4-ounce) package frozen puff pastry (1 sheet)
• 1/2 cup almond paste
• 1 egg yolk, white reserved
• 1/4 cup packed brown sugar
• 2 teaspoons milk
• 1 egg white
• Sugar, for sprinkling
• Chocolate Dipping Sauce

Instructions

1. Let pastry stand at room temperature for 20 minutes or until easy to roll.
2. Unfold pastry on a lightly floured surface. Roll into a 14-inch square. Cut square in half with a fluted pastry wheel.
3. Preheat the oven to 400 degrees F.
4. For filling: crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar, and milk. Beat with an electric mixer on medium speed until well mixed.
5. Spread filling over 1 pastry half. Place remaining pastry half on top of filling.
6. Using the fluted pastry wheel, cut dough crosswise into fourteen 1-inch-wide strips. Then cut each strip in half crosswise to make 28 pieces.
7. Twist each piece twice. Place twists about 2 inches apart on cookie sheets lined with foil or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar (coarse sugar if available).
8. Bake for 12 to 15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce.

Notes

• Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough. Spray waxed paper as often as necessary to prevent filling from sticking.
• I substitute grounded almond with almond paste, but you can by almond paste from supermarket if you want. it can be found in the baking section, look like this.
• if you don’t have fluted pastry cutter like this, cut straight line with knife. fluted lines look better.
  

Almond Tartlet

Chocolate Mousse Napoleons

Source: www.puffpastry.com

Thaw Time : 30 min.
Prep Time : 25 min.
Bake Time : 15 min.

Ingredients:

• 1/2 pkg. Pepperidge Farm� Frozen Puff Pastry Sheets (1 sheet)
• 1 cup heavy cream *
• 1/4 tsp. ground cinnamon
• 1 pkg. (6 oz.) semi-sweet chocolate pieces, melted and cooled
• 1 square (1 oz.) semi-sweet chocolate, melted
• Confectioners' sugar

Directions:

1. THAW pastry sheet at room temperature 30 min. Preheat oven to 400�F.
2. UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
3. BAKE 15 min. or until golden. Remove from baking sheet and cool on wire rack.
4. PLACE cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hr.
5. DRIZZLE with melted chocolate and sprinkle with confectioners' sugar just before serving. Makes 18 Napoleons.

*You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.

Fudgy Brownie Cups

Source: www.puffpastry.com

Thaw Time : 30 min.
Prep Time : 25 min.
Bake Time : 18 min.

Ingredients:

• 1/2 pkg. Pepperidge Farm� Frozen Puff Pastry Sheets (1 sheet)
• 4 squares (1 oz. each) unsweetened chocolate
• 4 tbsp. butter OR margarine
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 2 tbsp. all-purpose flour
• Confectioners' sugar (optional)

Directions:

• THAW pastry sheet at room temperature 30 min. Preheat oven to 400�F.
• PLACE chocolate and butter in large microwave-safe bowl. Microwave on HIGH 1 min. or until butter is melted. Stir until smooth.
• STIR sugar into chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour.
• UNFOLD pastry on lightly floured surface. Roll into 15"x12" rectangle. Cut into 20 (3") squares. Press squares into 3" muffin-pan cups. Spoon about 1 tbsp. chocolate mixture into each cup.
• BAKE 18 min. or until golden. Remove from muffin-pans and cool on wire rack. Sprinkle with confectioners' sugar, if desired. Makes 20.

Cinnamon Madeleines

Yield: 24

Ingredients:

• 3 large eggs
• 3/4 cup plus 3 tbs sugar
• 1 3/4 cups all purpose flour, plus more for dusting
• 2 1/2 tsp baking powder
• 1 1/4 tsp ground cinnamon
• 5 tbs milk
• 9 tbs unsalted butter, melted and cool to room temperature
• Cooking oil spray (like Pam)

Directions:

1. Preheat oven to 375 degrees.
   
2. Spray cooking oil on and flour molds. Tap out excess flour.
   
3. In a medium bowl, sift together flour, baking powder, and cinnamon; set aside.
   
4. Beat eggs and sugar until creamy. Add flour mixture and milk; mix until smooth. Add butter (melted), and beat until creamy.
   
5. Cover with plastic, chill for 20 minutes.
6. Spoon or pipe mixture into the prepared molds.
   
7. Transfer to oven, and bake until golden brown, about 9 minutes.
   
8. Remove from molds immediately to cool.