Frozen Pastry Recipes

Frozen Pastry Recipes

Sweet

Pear and Macadamia Nut Crumble

Ingredients

Glaze

• Golden Syrup(100gm)
• Unsalted Butter(50gm)
• Corn flour(38gm)
• Fine Lemon Zest (from 1 lemon)

Crumble

• Plain Flour(175gm)
• Brown Sugar(120gm)
• Crushed Macadamia Nuts(75gm)
• Ground Cinnamon and Mixed Spice(1 pinch of each)
• Tin of Pear Halves in Natural Juice(425gm)
• Apricot Jam

Method

Glaze

1. Weigh all ingredients accurately.
2. Mix all ingredients in a pan, warm slightly and mix to a smooth paste.

Crumble

1. Pre heat the oven to 200 degrees Celsius.
2. Brush the bottom of the Cindy's flan with apricot jam.
3. Place in sliced pears and brush well with the glaze.
4. Sprinkle the crumble to cover the pears.
5. Bake at 200 degrees Celsius.
6. Serve warm.

Viennese Apple Tart

Ingredients

• Unsalted Butter(125gm)
• Sugar(125gm)
• Eggs(75gm - 2 small)
• Flour(160gm)
• Vanilla Essence(2-3 Drops)
• Diced Fresh Green Apples(175gm)
• Icing Sugar
• Apricot Jam
• Flaked Almonds
• Lemon Zest(From ¼ Lemon)
• Milk (65ml)

Method

1. Weigh and measure all ingredients accurately.
2. Pre heat oven to 200 Degrees Celsius.
3. Sieve the flour and baking powder.
4. Cream the butter and sugar together using a MIXER.
5. Alternatively add egg then milk then a little flour to the creamed butter and sugar.
6. Add the lemon and vanilla and beat until light and fluffy. Add the chopped apples.
7. Spread some warmed apricot jam ont he bottom of the Cindy's Flan.
8. Spoon in the apple mix and spread evenly over the pastry.
9. Bake at 200 degrees Celsius for about 25 minutes.
10. Remove from the oven and brush with more apricot jam.
11. Sprinkle the top with toasted flaked almonds and dust with icing sugar.
12. Serve warm with ice cream, cream or custard.

Bake Custard Tart with Butter Shortbread

Ingredients

• ½ Cup(80g) Castor Sugar
• 4 lge (200ml) eggs
• 600ml thickened Cream
• Nutmeg

Method

1. Place Castor Sugar, Eggs and Thickened cream into a bowl and whisk by hand for 2 minutes.
2. Pour the whisked ingredients into unbaked shell and sprinkle the top with nutmeg.
3. Place into preheated oven at 125 degrees celsius for approx 1 hour 15 mins(75 min).

Mock Lemon Cheesecake

Ingredients

• 1 x 365ml Tin Condense Milk
• 2 lge Ripe Lemons

Method

1. Place unbaked shell into oven at 210 degrees celsius and bake off until golden brown.
2. Open tin of condensed milk and pour contents into a clean dry bowl.
3. Cut 2 ripe lemons in half
4. Juice and strain into the bowl with condense milk.
5. Whish both lemon juice and condense milk together for about 1 min until well combined.
6. Pour mixture into cooled baked shell.
7. Place finished product into fridge for about 2-3 hours before serving

Apple Crumble Tart

Ingredients

Filling

• 1x Tin (600g) Bakers Apples
• Cinnamon

Topping

• ½ (50g) Cup Coconut
• ½ Cup (80g) Sugar

Method

1. Place unbaked shell in oven at 210 degrees celsius and bake off until golden brown.
2. Remove from oven and place filling inside.
3. Place the entire can of apples into baked shell and level top with spoon.
4. Place all contents into a bowl and lightly fold together by hand to a Crumble texture and spread evenly over apple.
5. Place in pre heated oven for approx 7mins or until golden brown.

1. Whip eggs & Thickened Cream by hand for 1 minute.
2. Pour total contents over filling & place in oven.
3. Preheat Oven to 150 degrees Celsius and cook for approx 45mins.