Some Of Our Favorite Indulgent Pastry Recipes

For all those that love to bake we have got a few pastry recipes that might tempt your tastebuds. Perfect for parties, bake sales or just to surprise your family, there is nothing as putting a smile a someone’s face as you offer them some freshly prepared pastry dishes.

Muffin Madness

Sizzle up your everyday muffins with these great mix of flavors.

Ingredients:

470 gm Wheat flour
450 gm Sugar
1 and 1/2 tsp Baking powder
250 gm Water
130 gm Sunflower oil
1 tsp Vanilla essence
2 Zest of limes

[Raspberry Butter cream]

500 gm Icing sugar
220 gm Margarine
3 tsp Raspberry pulp
3 Almonds (sliced)
9 Raspberries (whole)

Instructions to follow:

For the cake add wheat, baking powder and sugar in a bowl. Mix the ingredients thoroughly to make a mixture of all the dry ingredients. In another bowl, mix sunflower oil, vanilla essence, zest of limes and water to make a solution of all the liquid ingredients. Next, pour the dry mixture slowly into the liquid mixture while beating continuously until a smooth and even texture is reached.

Next, take a muffin tray and grease it with butter. Divide the muffin batter into equal parts onto the tray and insert it into a pre-heated oven at 180 degree. Let the muffins bake for 10 to 15 minutes if you are using a mini muffin tray or 20 to 40 minutes if you’re using a jumbo muffin tray. Once done, insert a toothpick into the center of the muffins. If the toothpick comes out clean the muffins are done, otherwise, bake them for 5 more minutes. Let the muffins cool before applying the icing on top.

Raspberry Butter Cream

In a blender, take the margarine and pour in sugar slowly while beating at medium speed. Then add in pulp of raspberries gradually while beating continuously until the mixture is smooth. With the help of a pasty bag decorate the muffins and top it off with sliced almonds and whole raspberries.

Mini Cheesecake

Very easy recipe to make before guests arrive.

Ingredients:

Crust

1/3 cup Graham cracker crumbs
1 tbs sugar
1 tbs Margarine (melted)

Filling

8 ounce Cream cheese (softened)
1 Egg
1/4 cup Sugar
1 and 1/2 tsp Lemon juice
1/4 tsp Vanilla extract
1/2 Lemon zest (grated)

Instructions to follow:

In a bowl, mix the crackers, margarine and sugar until properly mixed. Grease a muffin tray with butter and put one heaping tablespoon of the resulting mixture into each cup of the muffin tray (press firmly on the mixture so that it goes completely flat). Insert the tray into a pre-heated oven at 325 degrees and let it bake for 5 minutes.

While the crust cools, mix the cream cheese, sugar, lemon zest, lemon juice and vanilla essence until the mixture gets fluffy. When that’s done, mix in the egg slowly. Pour this mixture into the muffin tray (fill it up to 3/4th of the cups on the tray). Bake it for 25 minutes at 325 degrees. Let it cool while it’s still in the tray. Once cooled, remove from tray and refrigerate until ready to serve.

Blueberry Cheese Danish Pastry

It can be a bit of a hassle to make but the results are worth the effort.
Ingredients:

5 tsp Active dry yeast
2/3 cup Sugar
1 tsp Salt
3 Egg yolks
2 tsp Vanilla essence
2/3 cup Milk
3 and 3/4 cups Flour
1 and 1/2 cup Butter (unsalted)

Filling

8 ounces Cream cheese
1/4 cup Sugar
1 Egg yolk
1 tsp Vanilla essence
1/4 tsp Salt
2 tsp Orange zest (grated)
1 tsp Lemon zest (grated)
2 tbs Flour

Glaze

1 and 1/4 cup Confectioner’s sugar
3 tbs Lemon juice

Instructions to follow:

Dough

In a large bowl pour 1/4 cup of warm water and add sugar and yeast to it. Let it sit for 5 minutes. When it gets foamy, stir in salt, yolks, vanilla, and milk. Next, add flour to the mixture until it turns into a soft and sticky dough. Cover this dough for an hour. Make sure to keep it somewhere cool.

Butter mixture

Take the butter on a cool surface, roll it with a rolling pin until it softens. At this point add 1/2 cup of flour while blending the mixture until it’s fully combined. Take this butter mixture and cut into 6 inch squares; wrap it in a plastic wrap and refrigerate for 30 minutes.

Proceed to take the dough and roll it into 12 inch squares. Put the butter mixture diagonally in the middle. Enclose the butter mixture using the dough like an envelope. Seal it by pinching the edges of the dough. Roll it from the center and do it in such a way that is forms an 18 by 8 inch rectangle. Fold the dough like a book and refrigerate it by wrapping it in a plastic wrapper for 1 hour before rolling it out again. Repeat this procedure twice or more to make the pastries crispier.

In a bowl mix in all the filling ingredients until it smooths and refrigerate it for an hour or more. Take the refrigerated 18 by 8 inch rolled out dough and cut it into 4 inch squares. Stretch two corners of the square (that are opposite to each other) to form flaps.

Take one heaping tablespoon of the filling and put it in the middle of the square. Top it with blueberries. Brush the flaps with egg wash and seal the filling carefully within the square by overlapping the flaps. Brush the entire pastry with egg wash.

Put the pastries on a baking sheet (3 inches apart) and bake in a pre-heated oven at 180 degrees for 30 to 35 minutes or until the pastries turn golden.

For the glaze, whisk in sifted confectioner’s sugar and lemon juice until thickened. Serve the danish pastry with drizzled glaze on top.

Buttercrust Dough Recipe

Want to see how to make the perfect buttercrust pastry dough? We found this video below that gives easy to follow directions and provides a great illustration of the steps involved.