Apple & walnut pie - Placinta cu mere si nuci - Pasta sfoglia con mele e noci

How to make :
Ingredients : 10 sheets filo pastry,250 gr sugar,1 kg peeled and grated apple,100 gr ground walnut,100 gr sultanas,cinnamon,100 gr melted butter,icing sugar.
Preheat the oven to 200 C.
Grease with butter a tray 30 cm x 40 cm.
Grease with melted butter 4 sheets of filo pastry and lay in the tray. Add 500 gr of grated apple,50 gr walnut,50 gr sultanas,100 gr sugar,cinnamon.Lay another 4 greased sheets of filo pastry add the rest of the ingredients,then lay over another 2 greased sheets of filo pastry.
Bake in the oven for 25 - 30 mins,at 200 C.
Allow to cool ,dust with icing sugar and serve.

Mini fruits tartlets - Minitarte cu fructe - Minitarte con frutta

 Tartlets dough

 Creme Patissiere

How to make:

Decoration: 100 gr strawberries,100 gr blackcurrants,50 gr pineapple, 1-2 tbs apricot jam.

Dough : 250 gr flour,150 gr butter,100 gr icing sugar,2 eggs,a pinch of salt.Mix all ingredients and let the dough to rest in fridge for 1 hour.
Butter and flour a tray tarts and preheat the oven to 160 C.
Roll out a sheet 1/4 cm thick ,put over tray and cut like is shows in photo.
Bake for 10 min in the oven at 160 C.Allow to cool,fill each tart with creme patissiere,decorate and brush the fruits with melted apricot jam.

Creme Patissiere: 6 egg yolks,½ cup plus 2 Tbsp(125 gr) superfine sugar,¼ cup (40 gr)all-purpose flour,2 cups (500 ml) milk,1 vanilla bean, split lengthwise,a little confectioners’ sugar or butter.Makes about 750 gr.

Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Add the flour and whisk it in thoroughly.In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan.Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.To prevent a skin forming, dust the surface with a veil of confectioners’ sugar or dot all over with little flakes of butter. Once cold, the pastry cream can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using. 

Strudel with sour cherry - Strudel cu cirese/visine - Strudel con cilliege

How to make :
Ingredients: 4 sheets of filo pastry, 2 tins red cherry filling,4 tbs semolina,1 yolk,2 tbs double cream,2 tbs oil.
Mix the yolk with double cream and set aside.
Brush one sheet with oil then put over another sheet,brush with oil,add 1 tin of red cherry filling and 2 tbs semolina and roll; do so with the rest of the ingredients.
Preheat the oven to 180 C.
Line with baking paper a baking tray ,put the strudel, pour over the mixture of double cream and bake at 180 C,for 25 - 35 mins.
Allow to cool and sprinkle over icing sugar.

Tart Tatin - Tarta Tatin - Torta Tatin

How to make:
Ingredients:
Pastry : 175 gr plain flour,100 gr butter cut into small cubes,4 tbs icing sugar,1 egg yolk.
Filling : 8 apples peeled cored and cut  into 8 - 10 slices,100 gr sugar,100 gr butter,1/4 lemon.
To serve : double cream or vanila ice cream or creme frache.
First, make the pastry. Mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and mix until it comes together in a dough.Wrap it in clingfilm and put in the freezer to chill for at least an hour.
Preheat the oven to 250 C.
For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.Sprinkle 85g of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm thick. Do not press down. Return to the oven, turn the heat down to 220 C and bake until the pastry is golden brown ,about 15 - 20 minutes. Remove from the oven and leave to rest for a minute or two.Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.Serve warm with double cream, crème fraîche or vanilla ice cream.

Banoffee pie -Prajitura caramel,banane si frisca - Crostata con caramel,banana e panna

How to make: 
Ingredients : 300 gr oats biscuits,60 gr melted butter,3 tbs Irish cream(optional),3 bananas,1 tin of 395 Nestle carnation caramel,300 ml double cream,30 gr dark chocolate.
Preheat the oven to 180 C/fan 160 C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24 cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.Optional you can add 3 tbs of Irish cream.Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream to form soft peaks and spread over the bananas. Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.
If you want to make home made toffee this is the recipe
Toffee : 100 gr butter,100 gr brown sugar,395 gr condensed milk.Melt the butter and sugar into a non-stick pan over a low heat,stirring all the time until the sugar has dissolved,add the condensed milk and bring to a rapid boil for about a minute,stirring all the time for a thick golden caramel.

Pavlova with Baileys,cream,kiwi and mandarins - Pavlova cu Baileys,frisca,kiwi si mandarine - Pavlova con Baileys,panna,kiwi e mandarini

How to make : 8 egg whites,350 gr sugar,1 tbs lemon juice,1 tbs cornflour,1/2 tsp vanilla extract.
For topping : 300 gr slices of mandarins and kiwi,50 ml Baileys,400 ml double cream.
Preheat the oven at 140 C for 20 mins.
Beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks.  Beat in the vanilla extract. Sprinkle the lemon juice and cornflour over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle(diam 25 cm) drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.  Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven.
Just before serving gently place the meringue onto a serving plate. Whip the cream add Baileys then mound the cream in center of meringue .Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately.

Lemon meringue pie - Prajitura cu lamaie si bezea - Torta al limone e meringa

How to make:
Pastry : 175 gr plain flour,100 gr cold butter cut in small pieces,1 tbs icing sugar,1 egg yolk.
Filling : 2 level tbsp cornflour or plain flour,100 gr caster sugar,finely grated zest 2 large lemons,125 ml fresh lemon juice(from 2-3 lemons),200 ml juice from 2 oranges,85 gr butter cut into pieces,3 egg yolks and 1 whole egg.
Meringue : 4 egg whites at room temperature,200 gr caster sugar,2 level tsp cornflour(optional).
Pastry : put the flour,butter,icing sugar,egg yolk and 1 tbs cold water in to a bowl and mix well.
Tip the pastry onto a lightly floured surface,gather together until smooth,then roll out and line 23 x 2,5 cm flat tin.Trim the edges,press pastry into flutes,prick the base with a fork and chill for at least 30 min,or over night.
Bake for 15 mins in preheated oven at 180 C.
Filling: mix cornflour,sugar,lemon zest in a saucepan,stir in lemon and orange juice and cook over a medium heat stirring constantly until thickened and smooth.Remove from the heat and beat in the butter,stir in the egg yolks and whole egg and return to a medium heat.Keep stirring for a few minutes until the mix thickens.Take off the heat and set aside.
Meringue : whisk the egg whites to soft peaks,add the sugar a spoonful at a time,whisk in the cornflour.
Pour the filling into the pastry case,put spoonfuls of meringue around the edge of the filling case,then spread so it just touches the pastry.
Return to oven preheated to 150 C,for 15 - 20 mins until the meringue crisp.
Let the pie sit in the tin for 30 mins,then remove and leave in the fridge,for at least 1/2-1 hour before serving.