Carefully arrange your sliced
fruit over the pastry.
Not exact matches
I admit that my favorite way to eat this caramel flavored spread is from a spoon, but it is also great when poured
over ice cream, used as a dip for
fruit, spread on bread or even pancakes, poured
over popcorn, used as a flavoring in homemade ice cream or yogurt, as a frosting, to sandwich two cookies together (especially in Alfajores), as a layer in Millionaire's Shortbread Bars, or in a Banoffee Pie (takes a
pastry shell and fills it with Dulce de Leche, sliced bananas, and whipped cream).
As you can see, some of the strips may be a little wider or longer than the other — simply just bring the strips
over the top of the apples, closing the
fruit into the center of the
pastry.
Lay the puff
pastry over the cooked
fruit, making sure that the
pastry completely covers the apples.
The caramel pairs well with fresh
fruit and can (and should) be drizzled
over pastries and bowls of ice cream.
If you agree that it's yummy, use a
pastry brush to just lightly spread a bit of apricot
pastry filling
over the fresh
fruit.
To this, add the BUTTER pieces and thoroughly blend with a
pastry mixer (or your hands) to form crumbly topping; sprinkle
over prepared
fruit.
When the syrup has colored, remove the skillet from the heat and lay the
pastry over the
fruit (work quickly because it will begin to melt from the heat of the pan).
The famous Hilton Breakfast Buffet offers
over 100 hot and cold dishes, from cold meats, cheeses and yogurt to fresh
fruit, salad, bacon, and eggs plus a wide assortment of
pastries.
Place the
pastry directly
over the
fruit so that pears are completely covered.
Brush the
pastry edges with water, fold the lid
over the
fruit and press closed.