11 custard s pastry Recipes
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- custard
- pastry
- bougatsa tis tebelas lazy woman
- galaktoboureko greek
- ekmek kadaifi topped with and whipped cream
- kadaifi
- kadaifi krema greek shredded wheat
- greek
- greek with phyllo
- light choux with sweet filling and fresh strawber
- portugese puff
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sugar, butter and9 Moresugar, butter, vanilla ( sugar is nice, use 1 package, by dr. oetker), egg, flour, baking powder, milk, prepared custard (or prepared vanilla pudding or pastry cream), fresh fruit such as strawberries (or a fruit assortment such as peaches or apricots, cherries, kiwis, and strawberries), fruit jam mixed with a little water, to glaze (red currant, strawberry, apple jelly or apricot jam), fresh whipped cream, to serve35 min, 11 ingredients
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Aunt Marian's Summer Squash Custard Piepastry for a 9-inch single-crust pie, such as barry maide... and10 Morepastry for a 9-inch single-crust pie, such as barry maiden s butter/shortening piecrust, zucchini or yellow squash (about 1 1/2 lb), sugar, cornstarch, ground nutmeg, salt, heavy cream, eggs, beaten well, butter, melted, vanilla extract, white vinegar11 ingredients
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Bougatsa Tis Tebelas (Lazy Woman's Custard Pastry)phyllo pastry, thawed and9 Morephyllo pastry, thawed, butter (you can get away with 8 oz if you absolutely have to), condensed milk, water (enough to measure out 2 1/2 times the volume of the can of condensed milk), milk, vanilla extract, lemon , zest of, extra-large eggs (4 regular), icing sugar, cinnamon1 hour 15 min, 10 ingredients
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Mrs. Doc's Egg Custard Pieeggs, beaten, sugar, all-purpose flour, cornstarch and5 Moreeggs, beaten, sugar, all-purpose flour, cornstarch, vanilla extract, milk, unbaked (9-inch) pastry shell, butter or margarine, ground nutmeg9 ingredients
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Marion Flexner's Apple Custard Piesugar, water, butter or margarine, ground cinnamon and6 Moresugar, water, butter or margarine, ground cinnamon, ground nutmeg, baking apples, peeled, cored, and sliced, unbaked (9-inch) pastry shell, egg, beaten, all-purpose flour, whipping cream10 ingredients
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