PEACHES 'N CREAM PIE
A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!
Provided by Annette Richardson
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
- Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
- Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.6 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 9.3 g, Sodium 214.2 mg, Sugar 37.6 g
BOUGATSA (GREEK CREAM-FILLED PHYLLO PASTRIES)
You can buy these at every corner bakery in Greece and there are other, smaller shops that specialize in this pastry as well, so we don't actually have to make our own. This recipe is from when I lived in Canada and HAD to have one! This looks like a long recipe, but it really isn't. I just gave very detailed instructions on how to fold the pastry up properly to enclose the custard filling.
Provided by evelynathens
Categories Pie
Time 43m
Yield 8-10 custard pastries (bougatsa)
Number Of Ingredients 13
Steps:
- Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.
- Heat milk in medium pot until hot but not boiling.
- Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up - never stop whisking.
- Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.
- Gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.
- Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard.
- Remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.
- When cool, stir in juice, lemon zest and vanilla.
- Preheat oven to 350°F.
- Unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.
- Place on a work surface, with narrow end facing you.
- Brush lightly with melted butter.
- Place 3 tbsp of custard on lower 1/3 of phyllo.
- Using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo.
- Fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.
- Fold lower third up and brush with butter.
- Fold upper third down and brush with butter.
- It should now look like an envelope.
- Place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).
- Brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.
- Let cool 20 minutes before serving.
- Serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
APPLES IN PHYLLO
This is the BEST (non-chocolate) dessert I have ever made. I must credit the idea for the recipe to my boss's husband, Harold. When I made these for the family at Christmas time, I had a hard time convincing everyone that I actually made them and didn't buy them from a pastry shop (and I'm known for my desserts)! Please try them...they are EXCELLENT!
Provided by MMers
Categories Dessert
Time 48m
Yield 18 bundles
Number Of Ingredients 11
Steps:
- Mix apples with lemon juice to prevent browning.
- Mix in remaining ingredients below apples.
- Follow directions on phyllo package to keep sheets from drying out.
- Cut phyllo sheets in half lengthwise (not crosswise).
- Working quickly, place one cut sheet of phyllo on damp towel (short end towards you) and brush sparingly with melted butter.
- Sprinkle with 2 teaspoons walnut crumbs.
- Place another half sheet over the first, brush with melted butter.
- Place 1/2 cup of filling on short end of phyllo approximately 2 inches from edge.
- Add some of the juice from the filling as you make each bundle (don't worry if it leaks a little as you roll).
- Fold end over filling, roll once then fold in both sides by one half inch.
- Roll to other end.
- Press side seams and place on a baking sheet which has been sprayed with Pam.
- Cover with damp towel.
- Repeat with remaining phyllo dough and filling.
- One large baking sheet should hold 9 bundles.
- Once tray is full, brush each bundle with melted butter and bake in preheated 400 degree oven for about 24 minutes.
- Make second tray while first one is baking.
- As soon as bundles are done, remove from oven and tilt baking sheet.
- Brush the run-off juice over each bundle while still warm.
HONEY CUSTARD IN PHYLLO PASTRY
Categories Mixer Dessert Bake Cream Cheese Pistachio Honey Bon Appétit
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Using electric mixer, beat cream cheese, 3 tablespoons honey and 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla and orange peel. Spoon mixture into 9-inch glass pie dish. Bake until mixture is set, about 20 minutes. Transfer to rack and cool custard completely.
- Combine 3 tablespoons water, 2 tablespoon honey and 1 tablespoon sugar in small saucepan. Boil until syrup thickens slightly, about 5 minutes.
- Preheat oven to 375°F. Brush large baking sheet with 1 tablespoon melted butter. Combine 1/2 cup pistachios and 1 tablespoon sugar in small bowl. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic). Brush lower half of phyllo lengthwise with melted butter. Fold phyllo lengthwise in half. Brush phyllo with melted butter; sprinkle with about 1 tablespoon pistachio mixture. Divide custard into 8 equal portions. Spoon 1 portion custard onto phyllo near 1 short edge. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, pistachio mixture and custard.
- Transfer pastries to prepared baking sheet. Brush with butter. Bake until golden, about 18 minutes. Brush with syrup. Sprinkle with additional chopped nuts. Serve warm or at room temperature.
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