Polish Lowland Sheepdog - pons - pon information

 

 

DraqueBien (Flinkbein Zupelny Sukces Milou)

http://www.draquebien.fi
christina.drake@draquebien.fi

 

 

 

 

International Recipe Exchange

 

 

 

 

We are featuring Finnish desert recipes

 

 

 

Finnish Berry Dessert

 
 
 

Ingredients

  • 1-1/2 cups blueberries
  • 1-1/2 cups fresh strawberries, quartered
  • 1 cup unsweetened raspberries
  • 3 tablespoons sugar, divided
  • 2 tablespoons cornstarch
  • 1-1/2 cups apple-raspberry juice cocktail
  • Low-fat vanilla frozen yogurt, optional

Directions

  • In a large heat-proof bowl, combine fruit and 2 tablespoons sugar. In
  • a saucepan, combine cornstarch and juice until smooth. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Remove from
  • the heat; cool for 10 minutes. Pour over fruit; toss to coat.
  • Sprinkle with remaining sugar. Cover and refrigerate until chilled.
  • Serve in individual dessert dishes; top with frozen yogurt if
  • desired. Yield: 8 servings.

 

Finnish apple pie with cream crust

* Ingredients *

Pastry:
2 cups plain flour
teaspoon baking powder
teaspoon salt
cup butter
1 cup heavy cream

Filling:
4 tart apples, pared, cored and sliced
cup sugar
1 tablespoon flour
teaspoon cinnamon

Glaze:
1 egg
2 tablespoons milk

* Directions *

In a bowl, combine the flour, baking powder and salt.  Cut in the butter until the mixture resembles coarse crumbs.  Add the cream and mix to make a soft dough. Chill 30 minutes.

Preheat oven to 425F or 220C.  Grease and dust a baking sheet lightly with flour.  Turn dough out onto the centre of the sheet and roll out to make a 12 inch / 30 cm square.

Combine the apples, sugar, flour, salt and cinnamon.  Arrange the apples in rows over the crust, leaving about 1 inches or 4 cm empty at the edges.  Turn edges up over the filling and seal the corners.  Beat egg with milk to make a glaze and brush edge.

Bake for 30 35 minutes or until golden.

 

 

Rice Pasties

* Ingredients *

Pastry:
1 cup water
1 teaspoon salt
1 cup rye flour
1 cup all purpose flour

Filling:
1 cup water
3 cups milk
cup rice

Glaze:
1 cup milk, heated to boiling
cup butter

* Directions *

Mix together the water, salt, rye flour and all purpose flour to make a smooth dough.  If necessary, add more water.  Shape the dough into a r0pe about the thickness of your wrist.  Cut into 16 equal portions.  Shape the pieces into flat round cakes and roll out to make a very thin circle about 6 to 8 inches / 15 to 20 cm in diameter.  Set aside.  To prepare the rice filling, combine the water, milk and rice in a heavy saucepan.  Simmer for 1 hour or until rice has absorbed all the liquid.  Taste and add salt and butter.  Cover baking sheets with parchment paper or lightly grease them.  Preheat oven to 550F or 290C.  Fill the centre of each circle with the cooked rice and fold over about inches or 2cm of the edges, pinching to crimp the edges, and shape an oval or round pie.  Place pies on prepared baking sheets.  Mix the boiling milk and butter to make a glaze.  Brush the pieces with the mixture.  Bake for 7 to 10 minutes.  Brush again with the butter-milk mixture.  Baked until tinged with gold.  Remove from the oven and brush again with the butter-milk mixture.  Serve cooled.  Pasties will soften as they cool.

 

 

Blueberry Filled Buns

* Ingredients *

Pastry:
1 package active dry yeast
cup warm water, 105-115F or 40-45C
cup milk, scalded and cooled to lukewarm
1/3 cup sugar
1 egg
teaspoon ground cardamom
cup raisins
teaspoon salt
cup softened butter
2 cups all-purpose flour

Filling:
1 pint or 450g fresh blueberries
1 tablespoon cornstarch / cornflour
2 tablespoons sugar

Glaze:
1 slightly beaten egg
2 tablespoons milk

* Directions *

In a large mixing bowl, dissolve the yeast in the water; add the milk.  Let stand 5 minutes.  Add the sugar, egg, cardamom, raisins, and salt.  Add the softened butter and 1 cup of the flour; beat until smooth and satiny.  Gradually add the remaining flour, mixing until dough is smooth and satiny, not quite stiff enough to knead.  Cover and let rise for 1 to 2 hours until doubled.  Meanwhile, combine the blueberries, cornstarch and sugar.  Preheat oven to 400F or 200C.  Dust the risen flour.  Shape into a ball, dusting with flour lightly, if necessary, to prevent stickiness.  Lightly oil a work surface.  Turn dough out onto the work surface and divide into 12 parts.  Cover a baking sheet with parchment or lightly grease it. Roll dough into smooth balls and place on the baking sheet with the smooth side up.  Let rise until puffy, 45 minutes to 1 hour.  With a floured glass, press an indentation into the centre of each round of dough, and a rounded edge on each ball.  Spoon filling into the centre of each bun.  Beat the egg and milk to make a glaze and brush edges of the pastries with the mixtures.  Bake for 10-15 minutes or until golden brown.

Makes 12 buns.