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Easy Small Pastries

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paprkutr Jan 31, 2009 07:33 PM

Help, I need some really easy recipes for mini pastries, cookies, to serve about 100 people. I'm going to make small chocolate chip cookies, brownies, cinnamon glazed pecans, chocolate dipped apricots. Tomorrow I am going to try a recipe for cheesecake balls dipped in carmel and graham cracker crumbs, lemon ricotta cookies, and chinese almond cookies. I would like some recipes that can be made ahead, or made ahead and baked that day. Something easy would be nice, with a variety. TIA

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  1. kchurchill5 RE: paprkutr Jan 31, 2009 07:39 PM

    I just replied on chow a easy pastry. It does use jarred fruit and store bought crescent rolls but they are yummy and easy. Cut in 1/2 or 1/3 and serve on a tray. You can sprinkle powdered sugar on top as well. It is easy quick and yummy. Bake ahead and then cool slice and serve. Room temp is fine.

    http://www.chow.com/recipes/14388

    1. j
      jenhen2 RE: paprkutr Jan 31, 2009 07:43 PM

      Lemon bars might be a good idea. Another option would be little cakes. You can make a sheet cake and then cut it in half horizontally. Soak each half with a simple syrup or sweet liquor syrup then spread the bottom half with jam or frosting and top with other half. Then cut into 1-inch squares and cover each piece with colored fondant. I think these can be made as much as a week in advance because the fondant will keep them from drying out.

      1. maplesugar RE: paprkutr Jan 31, 2009 09:39 PM

        Perhaps shortcrust pastry mini tarts or phyllo tartlets? I've read that other hounds have picked up phyllo shells at Costco. Mini shells can be filled with whatever you like, fruit jam, curd, chocolate ganache even.

        http://www.epicurious.com/recipes/foo...

        1. k
          kayEx RE: paprkutr Jan 31, 2009 10:51 PM

          can you post the recipe for the cheescake balls they sound divine.

          1 Reply
          1. re: kayEx
            kchurchill5 RE: kayEx Feb 1, 2009 05:48 AM

            I don't know about paprkutr's recipe but I make mine as a regular cheesecake recipe then chill till slightly firm. Remove and then into balls. I dip in either chocolate, strawberry or cherry preserves, carmel too would work. Then I roll in coconut, nuts or graham crackers .Depending on your taste.

          2. Emme RE: paprkutr Feb 1, 2009 12:02 AM

            instead of whole caramel apples, do mini (lemon sprinkled to prevent browning) apple slices dipped in caramel, graham crumbs, white chocolate, etc like miniature mrs prindable's

            1. n
              nemo RE: paprkutr Feb 1, 2009 07:09 AM

              Did anyone mention tassies? Pecan are especially good, but any pie filling works. I've also done a single whole strawberry (not in season though right now) in a puff pastry cup with a strawberry glaze.

              1 Reply
              1. re: nemo
                kchurchill5 RE: nemo Feb 1, 2009 09:55 AM

                I mix pecans with caramel and some dried fruits and cut out squares of dough. Put a teaspoon of the mix in the center, fold up the four corners and bake, top with powdered sugar. Easy quick. You can also make in small baking cups. I make my own dough or buy depending on my schedule.

              2. greygarious RE: paprkutr Feb 1, 2009 08:32 AM

                People are often scared of phyllo dough but it is not hard to manage and looks impressive. Don't rush the defrosting. Keep the stack of unused sheets covered with a damp towel because if they dry out, which happens easily, they become brittle. Instead of brushing melted butter on each sheet - which tastes best but requires care so as not to wrinkle or tear the sheets - you can use butter-flavored cooking spray (Pam). Make 4 layers, then cut either lengthwise or crosswise into strips about 2" wide. At one end, place a small dollop of jam, thickened fruit compote, sweetened cheese/nut filling, whatever appeals to you. Bring one corner over in a diagonal fold, so that the short, top end of the strip aligns with the long side, then just keep foldingthe strip over itself, the way a flag is folded. You'll end up with a triangle. Spray the outside (or use melted butter for this last part), sprinkle with sugar if desired, and bake on parchment at 350-375 until golden and crispy. You can get a little fancier by adding finely ground nuts or cookie crumbs between each layer of phyllo in addition to the spray.

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