Text 25085, 70 rader
Skriven 2012-05-20 18:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Marmalade 2
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Marmalade-Mascarpone Pop-Tarts pt 2
 Categories: Pastry, Pies, Copycat
      Yield: 16 servings
 
           For the Pop-Tarts

  Preheat the oven to 375 F. Line two rimmed
  baking sheets with parchment paper. In a small bowl, whisk
  together the egg and water. Lightly flour a clean work surface.
  Remove half of the dough from the refrigerator, unwrap it, place
  it on the floured work surface, and flour the top lightly. Roll
  out the dough into a rectangle that measures roughly 9 by 12
  inches. It should be about 1/8 inch thick.
  
  Using a plain or fluted pastry wheel, trim off the ragged edges.
  Then cut the dough into neat 3-by-2-inch rectangles, saving the
  trimmings. (If you're like me, your pieces won't be identical, so
  when you go to fill the tarts, you'll want to eyeball the
  rectangles and match up those closest to the same size.)
  
  Transfer half of the rectangles to a prepared baking sheet,
  spacing them about 1 inch apart. These are the “bottoms.ö Gently
  brush each rectangle with 1 tablespoon of the mascarpone, starting
  from the center and stopping within 1/4 inch of the edge on all
  sides. Top the cheese with 2 teaspoons of the marmalade. Using a
  brush or your finger, dampen the edge of the rectangle with the
  egg wash. Carefully place a second rectangle on top of the first,
  and press to seal the edges together. Repeat with remaining
  rectangles, then crimp the edges with the tines of a fork. Using
  the fork tines, puncture the top layer of the pastry a few times.
  Refrigerate, uncovered, for at least 15 minutes or up to 2 hours.
  Repeat the rolling, cutting, filling, and crimping with the second
  half of the dough. Gather the dough scraps from both halves, form
  into a ball, and roll out to make a few more pastries. (Reroll the
  dough only once or it will bake up tough.) You should have about
  16 Pop-Tarts total.
  
  When the second baking sheet of Pop-Tarts is ready, place the
  first pan in the oven and the second in the refrigerator, and then
  place a baking rack over a sheet of parchment on your table or
  counter. (This saves the surface from sticky drips!) Bake the
  pastries until they are golden brown on top (the sides will brown
  first), about 20 minutes.
  
  Remove from the oven and immediately (and carefully) move the
  pastries onto the baking rack, then slip the second baking sheet
  into the oven. Let the pastries cool for at least 30 minutes
  before serving.
  
  The fully cooled baked pies can be kept in an airtight container
  at room temperature for up to 24 hours or frozen for up to 3
  months. Reheat in a 375 F oven for about 12 minutes.
  
  From: Handheld Pies by Sarah Billingsley and Rachel Wharton
  Posted by: Caroline Russock To: Serious Eats
 
MMMMM

Cheers

YK Jim


... Flavoured yogurt is highly processed milk with jam in it.

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