Posts from the ‘Italian recipes’ Category

Roasted Tomato and Onion Pastry


Flaky puff pastry topped with roasted tomatoes and onion, and lots of shredded mozzarella cheese. This amazing Roasted Tomato & Onion Pastry will make you saying goodbye to delivery pizza!!! :D

Roasted-Tomato-and-Onion-Pastry2013Ingredients :

  • 1 large Spanish or Vidalia onion, thinly sliced (about 2 cups)
  • 2 tablespoons olive oil
  • 8 plum tomatoes, cut in half lengthwise
  • 1/2 of a 17.3-ounce package  Puff Pastry Sheets (1 sheet), thawed
  • 2 tablespoons Dijon-style mustard
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • 1 tablespoon chopped fresh oregano leaves

 

How to make :

  1. Heat the oven to 400°F.
  2. Place the onion into a medium bowl.  Add > click me read more

-Pasticiotti-


imagesItalian pastry filled with a creamy pudding, you’ll like it :)

INGREDIENTS

8 cups all-purpose flour                                        2 cup margarine

4 teaspoons baking powder                                  4 eggs

2 pinch salt                                                            1 cup milk

2 cup white sugar                                                  4 teaspoons vanilla extract

12 tablespoons cornstarch                                     1,5 cup white sugar

egg yolks, divided                                              2 tablespoon butter or margarine

2 quart milk, room temperature                            2 teaspoon vanilla extract

4 tablespoons confectioners’ sugar for dusting

how to make :

  • In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
  • Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
  • In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
  • Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
  • Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners’ sugar before serving.

Serving 40

enjoy cooking chef… :D