Okay, easy italian PASTRY recipes.?

Question

i need small pastry samples for the school culture fair

they have to be small like brownies or even smaller any out there know any small italian pastrys

sorry if i didnt spell good

Answer 1

Italian Pastry Twists


40 cookies 1½ hours 1½ hours prep

2 1/4 cups flour
1 egg
1 pinch salt
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
2 tablespoons melted butter
3-4 tablespoons sherry wine or marsala, if you prefer the flavor
oil (for deep frying)
powdered sugar, for dusting


Sift flour into large mixing bowl.
Add egg, salt, sugar, vanilla and melted butter.
Mix with your hands until the mixture starts to come together.
When the dough becomes stiff, add enough sherry to make it soft and pliable.
Knead until smooth.
Warp in plastic wrap and chill for 1 hour.
Roll out pastry thin on lightly floured surface.
Cut into 40 strips 7 by ½ inches.
Tie each loosely into a knot.
Heat oil in pan to 375 degrees.
Deep fry the knots in batches for 2-3 minutes, until puffed up and golden.
Drain knots on paper towels.
Dust generously with powdered sugar.
Serve hot or cold.

Answer 2

Crostata al Cioccolato (chocolate tort)

Ingredients:
1 sheet frozen puff pastry (from a 17 1/4 - ounce package), thawed
250 g (8 1/2 oz) plain chocolate (dark chocolate)
250 ml (8 fl oz - 1C) whipping cream
50 g (1 3/4 oz) sugar
White flour
Unsalted butter

Easy recipe:
Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prep:
Melt the chocolate in a bain-marie. Switch off the gas and add the sugar and cream. Stir very well.
Preheat oven to 180°C (350°F). Roll out the pastry in a lightly floured surface with a lightly floured rolling pin. Transfer it on a buttered cake tin; cut the pastry in excess and put apart. Prick the dough with a fork and pour in the chocolate mixture. Decorate the surface with the remaining pastry according to your fancy and bake for 25- 30 minutes or until pastry is golden brown.

Let the tart cool before take it away from the tin.

Answer 3

You will need a box of Pepperidge Farm Frozen Puff Pastry, let it thaw on the counter while you make the filling.

Pastry Creme
2 1/4 c. milk
5 lg. egg yolks
2/3 c. sugar
1/4 c. flour
1/4 c. corn starch
2 tsp. vanilla

Heat 2 cups milk until almost boiling. While milk is heating beat yolks, sugar and remaining 1/4 cup milk until yolks lighten in color. Whisk in cornstartch and flour until smooth. Temper the egg mixture by slowly adding about 1/3 of the hot milk to the bowl with the yolks, then whisk in the remaining milk. Return to the saucepan over medium high heat until thickens. Cool to room temperature by beating with electric mixers (it might get a little lumpy but it will smooth out after beating). Chill then add one 8 oz. container Cool Whip.

For the puff pastry you can either cut each sheet into 18 rectangles or use a round cookie cutter to make circles. Sprinkle with a little water and bake at 350 until puffed and golden. Remove from oven and let cool.

Make a chocolate ganache by mixing 1 cup chocolate chips with 1/2 cup heavy cream in a saucepan until melted and combined stirring constantly. Remove from heat once smooth and stir in 1 tbsp. butter.

Cut pastries in have so you have a top and bottom, dip top in warm ganache and set aside to cool. Use a piping bag with a star tip (or you can spoon it one) pipe the pastry cream onto each bottom half. Put tops back on and chill until serving. You can also skip the ganach and just sprinkle powdered sugar on the tops.

Answer 4

This is the recipe of traditional "AMARETTO MANGIA-MANGIA' (Amaretto eat-eat)

1 (6 ounce) package semi-sweet chocolate chips
3 tablespoons light corn syrup
1/4 cup sugar
2 teaspoons instant coffee
1 teaspoon hot water
1/4 cup Amaretto
1 cup crushed almond cookies (amaretti)
1/2 cup chopped walnuts
unsweetened cocoa powder
Combine chocolate chips, corn syrup, sugar, instant coffee and water in a heavy saucepan.
Heat over low flame until chocolate is melted, stirring constantly. Remove from heat.
Stir in Amaretto, cookie crumbs and walnuts. Cover and chill for 30 minutes.
Shape chilled mixture into 1-inch balls; roll in cocoa.
Store tightly covered in the refrigerator

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as an alternative "BISCOTTI ITALIANI" - (Italian cookies)

2 eggs
2 egg whites
1 teaspoon almond extract
1/2 teaspoon anise extract (optional)
1 cup sugar
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4-1 cup whole almonds

In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
Add the sugar, flour, soda, and salt; beat until a dough forms.
Add the nuts.
Turn the sticky dough onto a lightly floured board; knead several times.
Divide the dough in half.
With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
Bake at 325 degrees for 40 minutes.
Remove and cool for 10 minutes.
Reduce oven to 275 degrees.
On a cutting board, cut the logs diagonally into 3/4" thick slices.
Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
Remove and cool completely.

Answer 5

Here's what I do for chicken pot pie: 1/2# cut up chicken, a frozen bag of mixed vegetables, a can of cream of chicken soup and already made pie shells. Put it all together and cook it for one hour at 400 degrees. My kids love it. If you want to add some spices, add allspice, paprika, salt or pepper. And in the crock pot, you can try just about anything that has liquid. One of my favorites is pork or chicken with a jar of salsa, a drained and rinsed can of corn, and a drained and rinsed can of black beans.