Easter-Friendly Recipes

Zoomer | March 28th, 2013

Looking for a sweet treat to complete your Easter feast? Try one of these three recipes and get the kids or grandkids to help!

Tenderflake Strawberries and Cream Pie Pops (pictured above)

Serves: 6

Ingredients:
2 TENDERFLAKE® Frozen Deep Dish Pie Shells
4 tbsp (60 mL) Seedless strawberry jam
1 tbsp (15 mL) Strawberry cream cheese
6 Lollipop sticks 4 inch/10 cm long
1 Egg, beaten

Directions:
PREHEAT oven to 400°F (200°C).

REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.

REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out six shapes from each pie shell using a cookie cutter no larger than 3 inches (8 cm) in diameter.

PRESS a lollipop stick gently against 6 pastry cut outs. Approximately 1 ¼ – 1 ½ inches (3 – 4 cm) of stick should overlap the pastry.

MIX jam and cream cheese together and divide evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border.

BRUSH edges of pastry around the filling with beaten egg. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

BAKE for 12-15 minutes, or until pastry is golden. Allow to cool completely before decorating or serving.

Tips:
Dust with icing sugar or decorate with coloured icing when cool.
Next page: Tenderflake Chocolate Toffee Pie Pops

Tenderflake Chocolate Toffee Pie Pops

Serves: 6
Ingredients:
2 TENDERFLAKE® Frozen Deep Dish Pie Shells
1/4 cup (50 mL) Semi sweet chocolate chips
2 tbsp (30 mL) Whipping cream
3 tbsp (45 mL) Finely chopped baking toffee bits
6 Lollipop sticks 4 inch/10 cm long
1 Egg, beaten
Directions:
PREHEAT oven to 400°F (200°C).
REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.
MEANWHILE melt chocolate in microwaveable bowl in 30 second intervals at MEDIUM-LOW power, until chocolate is almost melted, stirring occasionally. Remove from microwave and stir until completely melted. Pour in whipping cream and stir vigorously to combine.
REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
CUT out six shapes from each pie shell using a cookie cutter no larger than 3 inches (8 cm) in diameter.
PRESS a lollipop stick gently against 6 pastry cut outs. Approximately 1 ¼ – 1 ½ inches (3 – 4 cm) of stick should overlap the pastry.
DIVIDE chocolate mixture evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border. Top each with toffee bits.
BRUSH edges of pastry around the filling with beaten egg. Top with remaining cut outs. Gently press edges together, and crimp with a fork.
BAKE for 12-15 minutes, or until pastry is golden. Allow to cool completely before decorating or serving.
Tips: Dip one edge of cooled pie pops in melted chocolate, sprinkle with finely chopped toffee bits and chill until set.

Next page: Tenderflake Blueberry Galette

Tenderflake Blueberry Galette

Serves: 6
Ingredients:
1 TENDERFLAKE® Frozen Deep Dish Pie Shell, thawed
1-3/4 cups (425 mL) Fresh blueberries
1 tsp (5 mL) Lemon zest
1 tsp (5 mL) Vanilla extract
1 tsp (5 mL) Lemon juice
1 tsp (5 mL) Cinnamon
1 tbsp (15 mL) All purpose flour
1/4 cup (50 mL) Granulated sugar
Pinch of salt
1 Egg, lightly beaten, optional
2 tsp (10 mL) Coarse or demerara sugar, optional
Directions:
PREHEAT oven to 375°F (190°C).
REMOVE pie shell from freezer and allow to thaw at room temperature for 10 – 15 minutes.
COMBINE blueberries, zest, juice and vanilla in a bowl. Add cinnamon, flour and granulated sugar and toss lightly to combine. Set aside.
REMOVE pie shell from foil plate and place on large sheet of parchment paper. Roll out pie shell to approximately 10-10-1/2 inches (25-26 cm) in diameter. Edge can be uneven. Slide pie shell and paper onto a large flat baking sheet; pastry may hang over edge of sheet.
SPOON blueberry mixture into centre of pastry, leaving a 3-inch (8 cm) pastry edge. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.
BRUSH pastry with beaten egg and sprinkle pastry and fruit filling with coarse sugar, if using.
BAKE on lowest shelf of preheated oven for 30 minutes or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made.
Tips: Bake pie without egg wash and coarse sugar. Dust, cooled pie with icing sugar and serve with ice cream or whipped cream.
Make individual galette tarts: Use 2 pie shells to make 6 tarts. After rolling out pie shells cut 3 circles, from each shell, using a 4-1/2 inch (11 cm) round cutter. Divide the blueberry mixture equally between the 6 pastry rounds. Assemble and bake the tarts according to the large galette directions.