Sliding in to Thursday on a Sweet Note you Good Folks of the InterWeb! I tried and tried to carve out time to make these yummies with my three golden grandchildren…alas, I was so lazily enjoying their hugs and conversation the last couple of times that we were together that I ended up making them on my own last week. But check out that cute little car that Liam left here 7 1/2 years ago; it still lives in my kitchen window sill. So that’s my garnish and nod to my grands, and the children in all of us who love a hand held pie memory from our youth! Yum.
Filling: 3 cups blueberries 1/2 cup granulated sugar 3 Tbs cornstarch Zest of 1 lemon Juice of 1/2 lemon 1 t vanilla extract Pastry 3 sheets frozen puff pastry (from two packages, such as Pepperidge Farm), thawed 1 large egg beaten with 2 Tbs water Glaze: 2 cups powdered sugar 1/2 teaspoon vanilla extract
For the filling: Combine blueberries and granulated sugar in medium saucepan over medium heat. Bring to boil, reduce heat, and cook, stirring, until sugar is melted, and berries start to burst. Stir together cornstarch and lemon juice in small bowl until combined. Add to the blueberry mixture. Add lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
For the pastry: Preheat the oven to 400°. Line 2 baking sheets with parchment. To make the pies: Unfold the thawed pastry and roll out to 10-inch squares. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 Tbs of cooled filling onto one corner of each square.
Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of pies with egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet. For the glaze: Mix powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle glaze over pies and let set until dry.
This is the best simple breakfast that you will EVER serve your overnight guests, or just your adult children and grandchildren. I promise!!! The vanilla yogurt makes it just a little sweet for the little ones, and the rest is just yummy right down to that tummy. First thing in the morning…it’s a lot better to wait a few minutes before consuming the slight acid in our favorite coffee. Get revved up with that caffeine after you coat that little tum tum. Happy Day My People!
You’ll be so darn happy!
4 slices multigrain bread, toasted
2 avocados, halved, seeded, peeled, and sliced
1 cup low fat vanilla yogurt
Zest of 1 lemon
1/4 cup honey
1/4 cup pomegranate arils
1/2 t salt
Arrange avocado slices in single layer on toast.
Spoon yogurt over avocado, spreading slightly.
Sprinkle zest over yogurt.
Drizzle with honey.
Sprinkle with pomegranate arils.
Sprinkle with salt.
I had a special pajama clad helper in the kitchen one Sunday morning recently. No makeup, hair unbrushed…but it was magically delicious! I always thought these “elephant ears” were a short cut from a French pastry. Contrarily, my research revealed that it’s adapted from the Native Americans’ “sweet fry bread”…Either way, it’s quick, delicious, and this little three year old did most of it on his own!
A job opportunity awaits!
1 cup sugar, divided
Pinch kosher salt
1/4 t cinnamon
1 sheet puff pastry, defrosted
Preheat the oven to 450°.
Combine 1/2 cup of sugar and salt.
Pour it over a flat surface such as a wooden board.
Unfold the sheet of puff pastry onto the sugar mixture.
Combine 1/2 cup of sugar and the cinnamon.
Spread it evenly on the puff pastry.
(This is not about sprinkling, it’s about an even covering of sugar.)
With a rolling pin, lightly roll the dough until it’s a 13-inch square and the sugar is pressed into the puff pastry on top and bottom.
Fold the sides of the square toward the center so they go halfway to the middle.
Fold them again so the two folds meet in the middle.
Then fold one half over the other half as though closing a book.
You will have 6 layers.
Slice the dough into 3/8-inch slices.
Place the slices, cut side up, on baking sheets lined with parchment paper.
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom.
Then turn over with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side.
Transfer to a baking rack to cool.
Fairy Bread has been a popular children’s birthday treat for generations in Australia. Simple as can be. So as you prepare for the Memorial Day weekend and the onslaught of family members, you may want to try this special and yummy treat!
Simply spread softened, room temperature butter on fresh bread (That acts as the glue). Top with any sprinkles or colored sugar desired…or let the children decorate their own! That’s what we did in the RockDamKitchen a couple of weekends ago. My grands LOVED making it and eating it! “Art doesn’t always fit in a frame”…nor do sprinkles! PS It was a sugary mess on the kitchen counter! Enjoy.