PASTELILOS de MANGOS

Since from tomorrow is Easter Weekend, I thought I would give you a delicious Caribbean snack or appetizer that you can make for your family or if you have kids you can make them together. Holidays just bring those comfy, warm feelings that you just want to bake! Ever since I discovered Puff Pastry I have wanted to make as many desserts with it as possible. Pastelillos de Mangos are simply easy Mango puff pastry turnovers. I made these turnovers my own by substituting the Cashew nuts with Peanuts and the mango preserves with cubed mangoes. Delicious is an understatement with this dessert. The pastry is flaky and completely complements the mango stuffing on the inside. If you are allergic to peanuts you can totally leave them out or add any other crunchy element in the turnovers. I loved using my own homemade puff pastry but you can readily get it in most shops especially those that specifically sell baking stuff. Mangoes are still in season so there is not really an excuse as to why you should not take advantage of this delicious fruit. 

QUICK EASY PUFF PASTRY DOUGH

One of my ver favorite pastry treats to eat are Pies! Meat pie, vegetable pie, chicken pie, pretty much every kind of pie I can get. So I always wondered how they go those yummy flaky layers that you bute and you can hear the crunch! So I decided to find out how to make the puff pasty, the original puff pastry is usually a long process and so I though why not find an easir way of making puff pastyr so that I can make a pastry dessert. I was inspired by this recipe that is quick yet effective in getting pressty similar results like the original puff pastry recipe. Puff pastry, also known as pâte feuilletée, is a flaky light pastry containing several layers of butter which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe, and a "butter packet" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe. An "inverse puff" pastry envelope places the détrempe inside the beurrage. The resulting paton is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. Some recipes that you can make from puff pastry include: Beef Wellington, Cheese straws, Croline, Miguelitos, Mille-feuille, Palmier, Pastel de nata, Pithivier, Sausage rolls, Steak and kidney pie and other types of pie, Strudel, Tarte conversation, Tarte Tatin, Torpedo dessert and Turnovers among others

NUTMEG APPLE CAGES

These scrumptious desserts are crunchy on the outside and chewy on the inside. I'm always on the hunt to find delicious desserts that use little ingredients and do not need too much labor. Apple Cages Make For An Impressive But Very Easy Dessert. Want something simple and will impress your family and friend and make them think you spent hours creating such an awesome dessert? This recipe will do just that. Let's face it, who doesn't want to show off their cooking skills and learn something new at the same time? I love apples, I love the aroma that Nutmeg has, put them together and you have a dessert that you will probably be making every week if not every day!