Fruit And Nut Filled Pastry Vegan Food

VEGAN SHORTCRUST PASTRY (PIE CRUST)

Steps:

• Measure flour by gently spooning a heaping amount into the measuring cup then use the flat edge of a knife to scrape off excess.
• Add flour and salt to a large bowl and whisk together.
• Add half the butter (¼ cup) in small pieces to the flour. Use your hands to cut this butter into the flour until the pieces are about pea-sized. To cut the butter in, press on the pieces with your fingers to make the butter smaller and ensure each of these smaller pieces are coated in flour. Work as efficiently as possible to help keep the butter cold.
• Add the remaining vegan butter to the flour and cut this butter in, using the same technique as above; this time, keep these butter pieces larger, about the size of a nickel or penny. At this point there should be flour-coated pieces of butter throughout, but the mixture will still look grainy and there will be loose flour (it won't look like dough yet).
• Create a well in the center of the flour-butter mixture and add ice cold water (literally water with ice cubes in it to make sure it's very cold).
• Use a fork to mix water into the flour until everything is just mixed (as soon as there are no more dry pieces of flour, stop mixing). At this point the dough should form. If you press the dough together it will stick to itself and not just crumble away. It shouldn't be so sticky that it's sticking to your hands. If the mixture is too dry (not holding together) slowly add more water, ½ tbsp at a time. If it's too sticky, add some additional flour 1-2 tbsp at a time.
• Shape the dough into a round, flat disk and wrap in plastic wrap. Allow to rest in the fridge for at least 20 minutes, up to overnight. If you want to freeze the dough, this is the time to do that.
• When ready to roll the dough, preheat the oven using the temperature indicated in the recipe you're using to fill the pastry with. If blind-baking, set the oven to 400 °F.
• Sprinkle flour over your rolling surface and place the dough in the center of this. Sprinkle more flour over the top of the pastry dough.
• Gently roll using light pressure from the center of the dough to the edges. If the edges begin to crack, lightly press them together, avoiding getting extra flour in between the cracks (it shouldn't crack too much; if it is, not enough water was added to the dough).
• Continue rolling, adding extra flour to the top and bottom of the dough as needed (you can peel the dough up to add extra flour to the bottom). Roll to ¼ inch/ ½ cm thick.
• Transfer the dough to your baking dish. It's easiest to roll the dough onto the rolling pin then lift to transfer, unrolling loosely over the baking dish.
• Shape the pastry as needed, cutting excess dough from the edges.
• If blind baking, poke holes with a fork across the bottom (see pictures for indication of how many holes to poke). Bake for 15-20 minutes, until the top edges have browned and the crust is lightly crisped all over.
• If adding filling before baking, refer to the other recipe for baking directions.
• Enjoy your delicious, buttery and flaky vegan pastry!

FRUIT AND NUT FILLED PASTRY (VEGAN)

Steps:

• For the dough, put the flour, sugar and salt into a medium bowl.
• Add the margarine and oil, and cut in until the mixture resembles coarse crumbs.
• While tossing the mixture with a fork, gradually sprinkle the water on top.
• Gather the dough into a disk, wrap in plastic, and chill for about 1 hour so it is easier to roll out.
• A food processor may be used to make the dough.
• After the water is added, process only about 10 seconds or until the dough begins to come together; do not over-process or the pastry will be tough.
• For the filling, combine all the ingredients in a medium bowl.
• Note: If the raisins, figs, and prunes seem very dry and tough, soften them for about 20 minutes in hot water before chopping; then drain, pat dry and chop.
• Preheat the oven to 375 degrees.
• Roll out the pastry on a lightly floured surface to a 22-inch-long by 6-inch-wide rectangle.
• Spoon the filling down the center, leaving a 2-inch border on both long edges and a 1/2-inch border at the ends.
• Bring the long edges up over the filling and pinch them tightly together.
• Then pinch the ends closed to form a long"snake" that encompasses the filling.
• Gently bend the snake into a"U"- or"S"-shape (so it will fit in your pan) and carefully transfer it to a greased or nonstick-spray coated or parchment-lined baking sheet.
• Bake in the preheated 375-degree oven for about 35 minutes, or until golden.
• Cool the pastry for 10 minutes on the baking sheet; then carefully transfer it to a rack to cool more completely.
• It may be served warm at this point.
• Just before serving, sprinkle the pastry with sieved confectioners sugar.
• Cut it into wide slices to serve.

ITALIAN NUT FILLED STICKS

Steps:

• 1. To make the pastry: Combine the flour, sugar, and salt. Cut in the butter to resemble coarse crumbs. Sprinkle a little wine over a section of the flour, then mix with a fork to moisten. Push the moistened dough aside and continue adding enough wine until the dough just holds together. Divide in half. Using your fingertips, lightly press and knead into balls. Flatten into discs, wrap, and refrigerate for at least 1 hour or up to 3 days. Let stand at room temperature until malleable but not soft.
• 2. To make the filling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. Be careful, it may foam up. Add the remaining filling ingredients and cook, stirring constantly, for another 5 minutes. Remove from the heat and let stand, stirring occasionally, until the mixture is cool enough to handle but not set. Pour onto a floured surface, divide into 6 equal portions, and shape the portions into 14-inch-long sticks.
• 3. Preheat the oven to 350°F Line a large baking sheet with parchment paper or grease.
• 4. On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll each piece of dough into a 14-by-12-inch rectangle, then cut each rectangle lengthwise into three 14-by-14-inch rectangles. Place a nut strip near a long side of each rectangle and roll up from the filling side. Cut into 2-inch sticks. Place seam side down on the prepared baking sheet, leaving 1 inch between the cookies, and brush with the egg wash.
• 5. Bake until golden, about 20 minutes. Transfer to a rack and let cool. Wrap in aluminum foil until ready to serve. Store in an airtight container at room temperature for up to 2 weeks.
• VARIATIONS.
• Oil Pastry: Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.

NUTS & DRIED FRUIT MOONCAKE

Steps:

• Fillings: (A) Red Bean Filling 450g red bean paste (B) Dried Fruit & Nuts Filling: 100g pitted black dates 200 cc water 2 Tbsp white grape wine 2 Tbsp wine 2 Tbsp Sugar Syrup* 1 Tbsp flour 1 Tbsp glutinous flour 50g almond 50g sugar 60g toasted sesame 80g walnut 30g pine nuts 30g raisins 20g oil Light Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine , 1/2 tsp milk Dark Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine 1 sugar syrup, heated (like caramel sort ) Make filling.
• Cook the dates with the 200 cc water on low heat until all the water is absorbed.
• Add wines, syrup and flours.
• Cook to thicken.
• Remove the dates and mash .
• Cut raisins and other fruit and nuts into thin stripes or little pieces .
• Mix with the mashed dates .
• Shape into dough with hands.
• Let cool.
• Divide into 30 g balls.
• Make Pastry crust. Mix both type of flour and baking powder then sift and place it into a large bowl.
• Dig a hole in the middle of dough .
• Mix the sugar-water and oil and pour it into the hole. Slowly mix well.
• Then knead till the dough no longer sticky to hand and is shiny.
• Don't use too much force to knead.
• Divide dough into 12 portion .
• Each portion should weight 25g.
• On each piece of dough place the filling--either the red bean paste or the dried fruit/nuts filling.
• Sprinkle flour in mooncake mold.
• Place the mooncake into the mold and press into shape. Get rid of the extra flour on the mold.
• Then brush the top with the shine oil.
• Bake at 190C degree for 15 minutes.
• ** For red bean paste mooncake the crust is same as the above one. ** If no mold shape in round with hand Cantonese Style Mooncake ( Red Bean Paste with egg yolk ) Pastry : (A)2C cake flour , 1T milk powder , 2/5C fine sugar , 1/8t baking powder (B ) 1/3C oil , 1/2t salt , 1/3C honey , 1 egg yolk Filling: 900g Red bean paste , 20 Salted Egg Yolks Sieve ingredient (A) on the flour, dig a hole in the middle , add the (B) ingredients.
• Stir them and knead into a very soft dough.
• Cut into 10 portions.
• Divide the red bean paste into 10 portions , wrap 2 egg yolks into each of the portion.(before this the yolk may be dip with wine and bake in oven for 5 minutes). Wrap each of the (2) into each of the (1). Press into the mooncake mold , tip it out of the mold, apply beaten egg on the surface. Bake in oven bake for 20 minutes at 180C degree.

FRUIT AND NUT BAKLAVA

Steps:

• In a small bowl, combine apricots, raisins and white wine and allow the fruit to soak for at least 2 hours
• Preheat over to 300 degrees
• Mix cashews, sugar and spices in a separate bowl
• Place a layer of phyllo into a 13x9 pan and brush with melted butter
• Repeat to make 5 layers
• As you work, keep the dough coveed with a damp towel
• Spread 1/4 of the fruit and nuts over the phyllo
• Repeat layers of phyllo and fruit/nuts ending with a layer of phyllo
• With a very sharp knife, slice through the top few layers in a diamond pattern
• Bake at 300 degrees for 1 hour
• Warm honey in saucepan or in microwave
• Pour warmed honey over pastry and allow to soak inches
• Allow to cool and serve