Are you a fan of turnovers? Well, if you’ve never had one, it’s time to start today. These Strawberry Puff Pastry Turnovers come together quickly using frozen puff pastry and a homemade strawberry filling. Then finished off with an easy sugar glaze for extra sweetness. They are baked to golden perfection and you’ll love them straight out of the oven. They are a great breakfast option like my Strawberry Almond Muffins.

Why You’ll Love These Turnovers

• Difficulty – These are easy to make using store bought puff pastry, a home made strawberry compote and a simple sugar glaze.
• Taste – A delicious flaky pastry with a sweet strawberry filling and a sweetened sugar glaze.
• Serving – This recipe makes 9 turnovers, although there are only 8 pictured here. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Strawberry compote – I made a homemade strawberry compote using fresh strawberries, sugar and lemon juice.
• Sugar glaze – I topped the turnovers with a sugar glaze using powdered sugar and milk.
• Puff pastry – I used ready to roll puff pastry from the suparmarket.
• Egg – A whisked egg is used to brush the tops of the turnovers before baking. This gives them a golden touch.

REMEMBER, The full recipe and instructions is located at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C and line a large baking tray with parchment paper.
2. Make compote – In a medium saucepan set over a medium heat, add the strawberries, sugar and lemon juice. Stir well and leave to cook until strawberries are soft, about 15 minutes. Remove from heat and strain off excess liquid. Leave the compote to cool.
3. Make glaze – In a small bowl combine the powdered sugar and milk. Whisk to combine and set aside.
4. Cut and fill pastry – Cut the pastry into 9 equal squares. Place the squares on top of the baking tray. Place a tablespoon of the strawberry compote in the centre of each pastry square. Be careful not to overfill too much.
5. Fold pastry – Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
6. Bake – Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork. Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
7. Add glaze and serve – Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

Recipe Notes

• Use cold puff pastry – Important. If your kitchen is warm, place the pastry squares on the baking tray back in the fridge for about 10 minutes before filling. Warm puff pastry is really difficult to work with and will quickly lose it’s shape when filling and folding.
• Don’t overfill the pastry – Don’t because they will be very hard to close and most likely will burst open when baking. I put a heaping teaspoon into the centre of each pastry square.
• Making the glaze – I like to make a thicker glaze so it holds it’s shape like you see here. I like to add a little milk at a time when making glaze until I reach the desired consistency.
• Use a bag to drizzle glaze – I used a small sandwich bag with a tiny hole cut in the corner to drizzle the glaze. It makes perfect lines.
• Make ahead – these can be prepared ahead of time and place on a baking tray, covered and kept in the fridge until baking time. You can do this up to one day before you bake them.

Substitutions

• Puff pastry – this kind of freezer pastry honestly works fantastic for this recipe. But you can use crescent roll dough, premade shortcrust pastry or even make your own if you feel up to it.
• Strawberry compote – You can use frozen strawberries. As well you can change the flavour by using blueberries or raspberries.
• Sugar glaze – Alternatively, you can leave them plain or use toppings like cream cheese glaze, chocolate glaze or any other topping that you like.

Serving and Storage

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them, but it’s best to freeze them ungl azed. Place them in freezer proof bag or container. Seal properly and store up to about two months.

Frequently Asked Questions

Lemon Cream Cheese Turnovers

Make these deliciously flaky and sweet Lemon Cream Cheese Turnovers for your next Brunch! These use a Homemade Lemon Curd, a simple cream cheese filling and store bought puff pastry. A sweet treat that will have you going back for seconds!

Check out this recipe

Strawberry Cream Cheese Pastries

Make these Strawberry Cream Cheese Pastries this Valentine's Day. A simple puff pastry base, topped with cream cheese and fresh strawberries.

Check out this recipe

Strawberry Cake Squares

These Strawberry Cake Squares are light and fluffy and topped with a cream cheese layer and fresh strawberries. And easy to make dessert that can be served just as they are or with vanilla ice cream!

Check out this recipe

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Strawberry Puff Pastry Turnovers

These Strawberry Puff Pastry Turnovers are great to make ahead, freeze and enjoy for when the craving hits. Light and flaky puff pastry filled with a homemade strawberry compote and topped with a sugar glaze. A real easy and delicious treat that you can even have for breakfast.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Keyword: pie, strawberries

Servings: 8 turnovers

Calories: 264kcal

Author: Julia Pinney

Ingredients

For the strawberry compote

• 3 cups strawberries stems removed and roughly chopped
• 3 tablespoons sugar
• 1 tablspoon lemon juice

For the sugar glaze

• 1/3 cup powdered sugar
• 2 tablespoons milk

Other

• 1 sheet puff pastry
• 1 egg beaten

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C and line a large baking tray with parchment paper.
• In a medium saucepan set over a medium heat, add the strawberries, sugar and lemon juice. Stir well and leave to cook until strawberries are soft, about 15 minutes. Remove from heat and strain off excess liquid. Leave the compote to cool.
• In a small bowl combine the powdered sugar and milk. Whisk to combine and set aside.
• Cut the pastry into 9 equal squares. Place the squares on top of the baking tray. Place a tablespoon of the strawberry compote in the centre of each pastry square. Be careful not to overfill too much.
• Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
• Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork. Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
• Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Strawberry Puff Pastry Turnovers

Amount Per Serving (1 turnover)

Calories 264 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Sodium 110mg5%

Potassium 94mg3%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 8g9%

Protein 4g8%

Vitamin C 24mg29%

Calcium 10mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Strawberry Puff Pastry Turnovers appeared first on Julia's Cuisine.

Coming at you today, these light and airy scones topped with fresh whipped cream and strawberries. For this recipe I used my basic Light and Fluffy Scones recipe and just filled them with whipped cream and strawberries. They are truly delightful!

What Are These Scones Like

• Difficulty – These are pretty easy to make. But you do have to pay close attention to the recipe to make sure you get them right. They only take about 30 minutes from start to finish.
• Taste – These scones are light with a crusted top. They are not sweet which makes the whipped cream and strawberry filling even better.
• Serving – This recipe will make between 8 – 10 scones. In the recipe card you can easily adjust the serving size to scale the recipe up or down.

Ingredients

• All purpose flour – This is the most common type of flour used in baked good and is sometimes referred to as plain flour. You can buy it in all supermarkets.
• Sugar – Granulated white sugar is added to the scone dough to add a little bit of sweetness.
• Baking powder – Quite a lot of baking powder is added to these scones to give them a really good rise.
• Salt – I used regular table salt. Salt helps enhance the taste of the scone.
• Butter – Cold butter is cut into the scones. This helps give them a light and airy texture.
• Milk – I used full fat milk in these scones. It adds to the light an fluffy texture.
• Egg – I used one whisked egg to brush the tops of the scones before baking.
• Whipping cream – I whipped fresh cream to fill the scones.
• Fresh strawberries – Try to get really good fresh strawberries for these scones for optimal taste and texture.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat your oven to 425F. Grease a large baking tray and set aside.
2. Combine dry ingredients – In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.
3. Finish dough – Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly. Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
4. Knead the dough – Place the dough on a lightly floured surface and lightly dust the top of the dough with flour. Lightly knead the dough about 2 to 3 times. Gently press or roll the dough out to 1inch thick.
5. Cut and bake scones – Using a floured 2 inch cookie cutter, cut the dough into 10 circles. Place the dough circles on your baking tray. Whisk the egg and brush the top of the unbaked scones. Bake between 15 – 18 minutes or until golden and risen. Remove from oven and allow to cool.
6. Mix whipping cream – In a medium mixing bowl, add the whipping cream and whip until stiff peaks form.
7. Assemble scones – Using a sharp knife, slice open the scones, Add whipped cream and top with strawberries. Top with the other half of the scone. Serve when they have been assembled.

Recipe Tips

• Always use cold butter – This help create air pockets as the butter melts as the scones bake. This helps create a lighter texture associated with scones.
• Don’t over mix the batter – Over mixing may result in dry and crumbly scones.
• Whipping cream – Always use a cold bowl and cold beaters. For sweetened cream, add a tablespoon of sugar and allow it to dissolve for 5 minutes before whipping.
• Serving – For optimal freshness, don’t assemble until you are about to serve these scones.

Substitutions

• Scones – I don’t recommend any changes to these scones to achieve the same results. This recipe has been tried and tested for a long time and it’s great as is…lol.
• Whipping cream – You could fill them with creme fraiche, vanilla Greek yogurt or even cool whip.
• Fresh strawberries – You could opt for any berries like raspberries, blueberries or blackberries.

Serving and Storage

• Serving – These would be great at an Easter brunch, for Mother’s day or to have as an afternoon treat.
• Storage – These scones will keep for about two days in an airtight container at room temperature. You can freeze them in a freezer safe container for up to two months.

Frequently Asked Questions

Light & Fluffy Scones

Make these Light & Fluffy Scones for your next afternoon treat. Using minimal ingredients with easy prep and baking time! Great served with butter and jam.

Check out this recipe

Lemon Curd Filled Scones

What better way to head into May than with these Lemon Curd Filled Scones. Light and airy scones with a sweet lemon filling.

Check out this recipe

Blueberry Drop Scones

These Blueberry Drop Scones use seasonal blueberries, there is no shaping required and they are absolutely delicious. Make a batch soon for an upcoming brunch or afternoon tea!

Check out this recipe

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Strawberry Cream Scones

Spring calls for these light and fluffy Strawberry Cream Scones. A perfect scone with fresh whipped cream and topped with fresh seasonal strawberries. Great or brunches, snacks, picnics and afternoon tea at home.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Bread, Breakfast, Brunch

Cuisine: British, North American

Keyword: scones, strawberries

Servings: 10 scones

Calories: 324kcal

Author: Julia Pinney

Ingredients

• 2 cups all purpose flour
• 3 tablespoons granulated white sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1/3 cup butter cold
• 2/3 cup full fat milk
• 1 Egg lightly whisked for brushing
• 1 cup whipping cream
• 1 pint strawberries roughly chopped

US Customary – Metric

Instructions

• Preheat your oven to 425F. Grease a large baking tray and set aside.
• In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.
• Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly.
• Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
• Place the dough on a lightly floured surface and lightly dust the top of the dough with flour.
• Lightly knead the dough about 2 to 3 times. Gently press or roll the dough out to 1inch thick.
• Using a floured 2 inch cookie cutter, cut the dough into 10 circles.
• Place the dough circles on your baking tray.
• Whisk the egg and brush the top of the unbaked scones.
• Bake between 15 – 18 minutes or until golden and risen.
• Remove from oven and allow to cool.
• In a medium mixing bowl, add the whipping cream and whip until stiff peaks form.
• Using a sharp knife, slice open the scones, Add whipped cream and top with strawberries. Top with the other half of the scone. Serve when they have been assembled.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Strawberry Cream Scones

Amount Per Serving (1 scone with whipped cream and strawberries)

Calories 324 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 84mg28%

Sodium 454mg20%

Potassium 183mg5%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 4g4%

Protein 6g12%

Vitamin A 743IU15%

Vitamin C 35mg42%

Calcium 179mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Valentine’s Day is just around the corner and these Strawberry Cream Cheese Pastries would be just perfect. By using store bought puff pastry, these are easy to make and don’t take a whole lot of time. Express your love this holiday season with a simple special treat. And you won’t want to miss out on the Sweetheart Brownies or the Very Pink Sweetheart Cookies for Valentine’s Day as well.

What’s This Recipe Like

• Difficulty – This is a very easy recipe just using a few ingredients and it takes only about 30 minutes!
• Taste – For such a simple dessert or brunch, this delivers so much flavour and is pretty as well.
• Serving – I used a three inch heart cutter and got 12 puff pastry hearts for this recipe.

Ingredients

• Puff pastry – I used a sheet of frozen, ready to roll puff pastry. You can use your favourite brand.
• Cream cheese – I used full fat cream cheese for my pastries.
• Sugar – Granulated white sugar is used to add to the cream cheese mixture as well as a little to top the strawberries just before baking.
• Vanilla extract – A small amount of vanilla extract adds a great flavour to the cream cheese mixture.
• Strawberries – I used fresh strawberries that were diced small.
• Egg – A whisked egg is used to brush the pastry edges before baking.
• Powdered sugar – Powdered sugar makes a nice touch for dusting the pastries before serving if desired.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper and set aside.
2. Make cream cheese mixture – In a large mixing bowl, combine the cream cheese,1/3 cup of granulated white sugar and the vanilla extract. Mix on high speed for about one minute until smooth.
3. Cut out pastry hearts – Roll out the puff pastry and using a 3-inch heart circle cutter, cut out 12 hearts. Place all the hearts on the baking tray. Using a slightly smaller heart circle cutter, gently press inside the hearts to store a boarder.
4. Top the pastry hearts – Spoon a spoonful of the cream cheese mixture on top of the puff pastry hearts. Smooth out until it reaches the boarder. Top with diced strawberries.
5. Brush egg wash – Brush the edges of the pastry with the beaten egg. Sprinkle the remaining sugar over the strawberries.
6. Bake – Bake between 18 – 20 minutes until puffed up and golden. Dust with powdered sugar if desired.

Recipe Tips

• Prep ahead of time – This can be prepared up to 8 hours before baking. Don’t brush with the egg wash until just before baking.
• Use cold puff pastry – Cold puff pastry is much easier to work with, so be sure to keep it in the fridge until you are ready to use it.
• Don’t over fill the hearts – Overfilling will cause the cream cheese to spread out too much and run down the sides of the pastry.

Substitutions and Flavour Changes

• Use a different pastry – Puff pastry works best for this recipe, but you can use filo or shortcrust. Just remember, the results will be different and may require different baking times.
• Try different berries – You could use fresh raspberries or blueberries.
• Make a glaze for the top – By combining about 1/2 cup of powdered sugar with 2 tablespoons of milk, you can make a basic sugar glaze. Just drizzle over the top after baking.
• Make a different shape – You don’t have to be limited to heart shapes for this recipe. You could make turnovers, cut into triangles, scrolls, pinwheels, swirls, sticks or squares. You can put your own twist on it easily.

Serving

• As part of a brunch – These little pastry hearts would be great to serve as part of a Valentine’s themed brunch.
• Dessert – Great as a small dessert after a bigger dinner on Valentine’s Day.
• Serve at parties – A great Valentine’s Day treat to serve at parties. Kids and adults alike will love them.

Frequently Asked Questions

Nutella Puff Pastry Hearts

These Nutella Puff Pastry Hearts are easy to make and they use just a few simple ingredients. This recipe uses frozen Puff Pastry, Nutella, an egg and just a sprinkling of sugar. Delicious served straight from the oven and perfect for Valentine's Day.

Check out this recipe

Strawberry Cake Squares

These Strawberry Cake Squares are light and fluffy and topped with a cream cheese layer and fresh strawberries. And easy to make dessert that can be served just as they are or with vanilla ice cream!

Check out this recipe

Strawberry Snacking Cake

With strawberries plentiful around here the moment, I always have them on hand. The other day I whipped up this super easy and tasty Strawberry Snacking Cake. A great one to keep in mind when time is not on your side and you're looking for something fresh and seasonal.

Check out this recipe

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Strawberry Cream Cheese Pastries

Make these Strawberry Cream Cheese Pastries this Valentine's Day. A simple puff pastry base, topped with cream cheese and fresh strawberries.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Brunch, Dessert, Snack

Cuisine: North American

Keyword: puff pastry, strawberries, valentines day desserts

Servings: 12 pastry hearts

Calories: 90kcal

Author: Julia Pinney

Ingredients

• 6 oz cream cheese
• 1/3 cup granulated white sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups strawberries diced small
• 1 egg beaten
• 2 tablespoons granulated white sugar
• Powdered sugar optional for dusting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Have a large baking tray ready and set aside.
• In a large mixing bowl, combine the cream cheese,1/3 cup of granulated white sugar and the vanilla extract. Mix on high speed for about one minute until smooth.
• Roll out the puff pastry and using a 3-inch heart circle cutter, cut out 12 hearts. Place all the hearts on the baking tray. Using a slightly smaller heart circle cutter, gently press inside the hearts to store a boarder.
• Spoon a spoonful of the cream cheese mixture on top of the puff pastry hearts. Smooth out until it reaches the boarder. Top with diced strawberries.
• Brush the edges of the pastry with the beaten egg. Sprinkle the remaining sugar over the strawberries.
• Bake between 18 – 20 minutes until puffed up and golden. Dust with powdered sugar if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Strawberry Cream Cheese Pastries

Amount Per Serving (1 puff pastry heart)

Calories 90 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.002g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 28mg9%

Sodium 50mg2%

Potassium 52mg1%

Carbohydrates 10g3%

Fiber 0.4g2%

Sugar 9g10%

Protein 1g2%

Vitamin A 212IU4%

Vitamin C 11mg13%

Calcium 19mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Valentine’s Day is just around the corner, and this Easy Chocolate Mousse could be the dessert for you this year! This is not a traditional mousse using eggs or complicated cooking methods, so you are going to love it for an easy dessert.

What Is This Chocolate Mousse Like

• Difficulty – This is a very easy dessert to make and there is no cook time at all. This is a refrigerated mousse that requires only four ingredients and takes two hours to chill.
• Taste – If you love intense chocolate flavours, you will love this mousse. It’s light and fluffy, not overly sweet and has a rich chocolate flavour.
• Serving – This recipe makes four servings. In the recipe card at the end of the post you can easily adjust the servings to make more.

Ingredients

• Semi sweet chocolate – Use a good quality chocolate for this recipe with a flavour that you like. The chocolate you choose will determine the overall flavour of the mousse.
• Heavy cream – Heavy cream or whipping cream is used in two parts of this recipe. For making the chocolate ganache and for making the fluffy whipping cream.
• Confectioners’ Sugar –  This is also known as powdered sugar and is important for making whipped cream.
• Vanilla extract – A small amount of whipped cream is added to the whipped cream to enhance the flavours.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make chocolate ganache – In a small saucepan set over medium heat, combine 1/2 cup of the heavy cream with the chocolate chips. Stir well and allow it to completely melt, about 2 – 3 minutes. Remove from heat and set aside.
2. Whip cream – In a large mixing bowl, add the remaining chilled whipping cream, powdered sugar and vanilla extract. Using you electric mixer on high speed until light and fluffy, about 2 minutes.
3. Combine chocolate and whipped cream – Pour the chocolate mixture into a large clean mixing bowl. With a rubber spatula, spoon a small amount of the whipped cream into the chocolate mixture. Gently stir in to lighten the chocolate. Then fold remaining whipped cream into the chocolate. Be careful not to deflate the whipped cream.
4. Chill – Spoon the chocolate mousse into 4 individual dessert cups. Cover and refrigerate for at least two hours.
5. Serve – Serve chilled with extra whipped cream and/or fresh berries.

Recipe Tips

• Melting chocolate – Melt the chocolate and cream over low heat. If the heat is too high, the chocolate might split. This will result in a grainy chocolate mousse.
• Folding whipped cream – Folding in whipped cream means to lift and scoop until the whipped cream is folded into the chocolate mixture. You are aiming to keep the consistency light and fluffy.
• Chill for best results – To ensure the mousse sets properly, make sure to chill it for at least two hours. If you would like your mousse a little softer, take it out of the fridge about 30 minutes before serving.

Substitutions

• Semi sweet chocolate chips – You can use a semi sweet chocolate bar cut up into small pieces. Alternatively, you can use dark chocolate chips for a more intense flavour.
• Vanilla extract – You can omit the vanilla extract if you don’t have it or don’t love the flavour.

Serving

• Serve it with a few of these toppings – Fresh whipped cream, chocolate shavings, fresh berries, blood oranges, pomegranates or cherries.
• Use it as a filling – Fill decadent Chocolate Cupcakes, a Chocolate Torte or Simple French Crepes.

Frequently Asked Questions

Chocolate Self Saucing Pudding

Decadent but easy Chocolate Self Saucing Pudding is a must make winter dessert. A smooth and velvety layer of chocolate sauce topped with a rich chocolate sponge cake layer. Great served with vanilla ice cream.

Check out this recipe

Classic Vanilla Creme Brulee

Impress yourself by making this decadent and Classic Vanilla Creme Brulee. This recipe uses just four ingredients and can be prepped hours before serving. A wonderful dessert for a special occassion like Valentine's Day!

Check out this recipe

Warm lemon Pudding Cake

This Warm lemon Pudding Cake will take you back in time. An all time classic baked sponge cake with a warm custard like bottom. Perfect served just as it is or with vanilla ice cream.

Check out this recipe

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Easy Chocolate Mousse Recipe

Make this Easy Chocolate Mousse Recipe the next time you're looking for an easy but fancy dessert. This recipe has no cook time and uses only four ingredients. A winner for all chocolate lovers!

Prep Time15 minutes mins

Chill time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cold desserts, mousse, no bake desserts, valentines day desserts

Servings: 4 servings

Calories: 515kcal

Author: Julia Pinney

Ingredients

• 1 1/4 cup heavy whipping cream chilled and divided
• 1 cup semisweet chocolate chips
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

• In a small saucepan set over medium heat, combine 1/2 cup of the heavy cream with the chocolate chips. Stir well and allow it to completely melt, about 2 – 3 minutes. Remove from heat and set aside.
• In a large mixing bowl, add the remaining chilled whipping cream, powdered sugar and vanilla extract. Using you electric mixer on high speed until light and fluffy, about 2 minutes.
• Pour the chocolate mixture into a large clean mixing bowl. With a rubber spatula, spoon a small amount of the whipped cream into the chocolate mixture. Gently stir in to lighten the chocolate. Then fold remaining whipped cream into the chocolate. Be careful not to deflate the whipped cream.
• Spoon the chocolate mousse into 4 individual dessert cups. Cover and refrigerate for at least two hours.
• Serve chilled with extra whipped cream and/or fresh berries.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Easy Chocolate Mousse Recipe

Amount Per Serving (1 serving)

Calories 515 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 27g169%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 87mg29%

Sodium 25mg1%

Potassium 327mg9%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 19g21%

Protein 5g10%

Vitamin A 1116IU22%

Vitamin C 0.4mg0%

Calcium 77mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Easy Chocolate Mousse Recipe appeared first on Julia's Cuisine.

This bread pudding is absolutely decadent and delicious! It’s made by soaking cubed brioche bread with a combination of eggs, cream, sugar, milk, and cinnamon. The mixture makes a sweet custard and bakes into the bread which makes a delicious dessert!

What is This Dessert Like

• Difficulty – This is such an easy dessert! The prep time is under 10 minutes, and you can prepare it up to the night before baking!
• Taste – If you love the texture of French Toast, you will love this dessert. It has a creamy decadent texture with pops of fresh blueberries.
• Serving – This dessert will easily make six servings. You can adjust the serving size in the recipe card at the end of the post.

Ingredients

• Bread – I used store bought sliced brioche bread. I used about 10 slices diced up into about 1-inch pieces.
• Milk – I used whole milk for this bread pudding dessert.
• Heavy cream – A small amount of heavy cream or whipping cream added to the mixture gives it a more decadent and rich flavour.
• Eggs – Use large eggs for this recipe. Eggs are added to the mixture to create a french toast style batter.
• Sugar – A combination of brown sugar and white sugar is added to the mixture to add a little sweetness.
• Vanilla extract – Vanilla extract adds additional flavour to the dessert.
• Ground cinnamon – A small amount of ground cinnamon adds a great flavour to this bread pudding.
• Powdered sugar (optional) – Powdered sugar is optional for dusting the baked dessert.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make egg and milk mixture – In a medium sized mixing bowl, combine the milk, heavy cream, eggs, brown sugar, white sugar, vanilla extract and ground cinnamon. Whisk to combine and set aside.
2. Put together the dessert – Grease a deep sided 8 x 8 inch (or equivalent size), casserole dish. Add the diced bread cubes and blueberries. Stir to combine and evenly distribute the blueberries. Evenly pour over the mixture. Cover and refrigerate for 30 minutes up to overnight.
3. Bake and serve – Preheat oven to 350 degrees F/180 degrees C. Bake the dessert for about 45 minutes. Remove from oven and dust with powdered sugar if desired. Serve warm on it’s own or with some of your favourite toppings.

Recipe Tips

• Soaking time – It’s really important to allow the pudding to soak for about 30 minutes before baking. This gives it time to absorb the egg mixture so that it’s not dry when it’s baked.
• Cover if browning too quickly – Check the bread pudding at about the half way mark, if it’s browning too quickly, cover with foil to finish baking.

Substitutions and Flavour Changes

• Brioche bread – If you don’t have brioche bread, you can use any kind of white sandwich loaf bread. It can be stale and that’s totally find for bread pudding.
• Fresh blueberries – You can use frozen blueberries or any other fresh berries like raspberries, strawberries or blackberries for this dessert.

Serving & Storage

• Serving – You can serve this at Breakfast/Brunch or for Dessert. Serve it with fresh whipped cream, maple syrup, Homemade Caramel Sauce or Lemon Curd.
• Storage – Keep this in the fridge covered up to three days. Reheat in a preheated 350 degrees F/180 degrees C oven for about 10 minutes.

Frequently Asked Questions

Blueberry Cream Cheese Cake Squares

Make these Blueberry Cream Cheese Cake Squares the next time you have fresh blueberries on hand. A light cake square filled with fresh blueberries and and a moist cream cheese layer. Perfect with a cup of coffee or tea!

Check out this recipe

Lemon Blueberry Loaf Cake

This Lemon Blueberry Loaf Cake is the perfect snacking cake for Spring. An easy to make loaf using frozen blueberries and lemon zest for a great flavour. The loaf is topped off with a sweet glaze for a great finishing touch.

Check out this recipe

Blueberry Drop Scones

These Blueberry Drop Scones use seasonal blueberries, there is no shaping required and they are absolutely delicious. Make a batch soon for an upcoming brunch or afternoon tea!

Check out this recipe

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US CustomaryMetric

Blueberry Brioche Bread Pudding

Make this Blueberry Brioche Bread Pudding for a weekend brunch soon! Diced up brioche bread coated in a milk and egg mixture with a generous addition of fresh blueberries. Fantastic served warm from the oven with a dusting of powdered sugar.

Prep Time10 minutes mins

Cook Time45 minutes mins

Chill time30 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: North American

Keyword: baked desserts, blueberries, pudding

Servings: 6 servings

Calories: 293kcal

Author: Julia Pinney

Ingredients

• 1 cup milk
• 1/4 cup heavy cream
• 4 large eggs
• 1/4 cup brown sugar
• 3 tablespoons white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 10 slices brioche bread cut into cubes
• 1 cup blueberries
• Powdered sugar optional for dusting

US Customary – Metric

Instructions

• In a medium sized mixing bowl, combine the milk, heavy cream, eggs, brown sugar, white sugar, vanilla extract and ground cinnamon. Whisk to combine and set aside.
• Grease a deep sided 8 x 8 inch (or equivalent size), casserole dish. Add the diced bread cubes and blueberries. Stir to combine and evenly distribute the blueberries. Evenly pour over the mixture. Cover and refrigerate for 30 minutes up to overnight.
• Preheat oven to 350 degrees F/180 degrees C. Bake the dessert for about 45 minutes. Remove from oven and dust with powdered sugar if desired. Serve warm on it's own or with some of your favourite toppings.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Blueberry Brioche Bread Pudding

Amount Per Serving (1 serving)

Calories 293 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 140mg47%

Sodium 267mg12%

Potassium 199mg6%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 22g24%

Protein 10g20%

Vitamin A 406IU8%

Vitamin C 2mg2%

Calcium 176mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Blueberry Brioche Bread Pudding appeared first on Julia's Cuisine.

I first wrote this recipe way back in 2011, a few years before I started this recipe website. In 2015 I added it to the Blog, but then removed it because the photos were so awful! So, now in 2025 (a mere 14 years later…lol), this Classic Creme Brulee is making it’s debut once again.

What is This Dessert Like

• Difficulty – Although this recipe uses just four ingredients and there are few steps, it’s about medium difficulty to make. To ensure you get it just right, follow all the instruction steps and read the recipe tips written below.
• Taste – This is a decadent and creamy dessert. It’s rich and satisfying as an after dinner dessert.
• Serving – This recipe makes four individual ramekin desserts. You can easily adjust the serving size in the recipe card at the end of the post to serve more people.

Ingredients

• Cream – Heavy whipping cream works best for this dessert to achieve the correct consistency after it sets.
• Vanilla extract – I used vanilla extract to add a vanilla flavour to the creme brulee.
• Egg yolks – Use large egg yolks at room temperature.
• Sugar – This recipe uses granulated white sugar for both the cream dessert and the topping.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 325 degrees F/160 degrees C. Have ready a deep rimmed baking tray and 4 ramekins. Set aside.
2. Heat cream – Add the cream and vanilla extract to a saucepan set over medium heat and bring to a gentle simmer. Remove from heat and strain through a fine mesh strainer.
3. Whisk eggs and sugar – In a large mixing bowl, mix the egg yolks and 1/2 cup of sugar on high until pale and fluffy, about 3 minutes.
4. Combine egg mixture with cream – Slowly start pouring the cream into the egg mixture. Mixing as you pour so the eggs don’t cook. Continue to pour and mix until all the cream has been incorporated.
5. Bake – Evenly pour the mixture into the prepared remekins. Pour water into the baking pan about way up the sides. Bake for about 30 minutes.
6. Cool – Remove from oven and leave to cool on the counter for about 15 minutes. Cover and refrigerate to set for about three hours.
7. Brulee and serve – Remove from fridge and sprinkle over sugar. Use a kitchen torch to caramelized the sugar on top. Serve immediately with fresh berries if desired.

Recipe Tips

• Use room temperature egg yolks – It’s important to use room temperature egg yolks to achieve full volume when you whisk them.
• Add cream slowly – Make sure to slowly pour the cream into the whisked eggs and sugar so the eggs don’t end up cooking as you pour the cream.
• Bake in a water bath – Creme brulee is a delicate dessert and has to be baked in a water bath so it doesn’t over bake or burn while baking.

Substitutions

To ensure you get this recipe just right, I don’t recommend making any changes. I served mine with fresh raspberries which is completely optional. You could serve with any fresh berries of your choice.

Serving and Storage

Creme Brulee is a classic dessert that is great served just as it is and there is no need for any kind of additions. However, any fresh berries like raspberries, strawberries, blackberries or blueberries make a great touch.

You can store creme brulee in the fridge up to 24 hours before serving. Just don’t add the sugar and torch the topping until just before serving.

Frequently Asked Questions

Molten Chocolate Lava Cakes

Impress yourself and make this dessert! Using so few ingredients and put together quite quickly, you will see how easy these decadent and impressive Molten Chocolate Lava Cakes come together.

Check out this recipe

Chocolate Self Saucing Pudding

Decadent but easy Chocolate Self Saucing Pudding is a must make winter dessert. A smooth and velvety layer of chocolate sauce topped with a rich chocolate sponge cake layer. Great served with vanilla ice cream.

Check out this recipe

Warm lemon Pudding Cake

This Warm lemon Pudding Cake will take you back in time. An all time classic baked sponge cake with a warm custard like bottom. Perfect served just as it is or with vanilla ice cream.

Check out this recipe

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US CustomaryMetric

Classic Vanilla Creme Brulee

Impress yourself by making this decadent and Classic Vanilla Creme Brulee. This recipe uses just four ingredients and can be prepped hours before serving. A wonderful dessert for a special occassion like Valentine's Day!

Prep Time15 minutes mins

Cook Time30 minutes mins

Chill time3 hours hrs

Total Time3 hours hrs 45 minutes mins

Course: Dessert

Cuisine: French

Keyword: classic desserts, cream desserts

Servings: 4 servings

Calories: 531kcal

Author: Julia Pinney

Ingredients

• 1 3/4 cups heavy cream
• 1 teaspoon vanilla extract
• 4 large egg yolks at room temperature
• 1/2 cup sugar
• 2 tablespoons sugar

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F/160 degrees C. Have ready a deep rimmed baking tray and 4 ramekins. Set aside.
• Add the cream and vanilla extract to a saucepan set over medium heat and bring to a gentle simmer. Remove from heat and strain through a fine mesh strainer.
• In a large mixing bowl, mix the egg yolks and 1/2 cup of sugar on high until pale and fluffy, about 3 minutes.
• Slowly start pouring the cream into the egg mixture. Mixing as you pour so the eggs don't cook. Continue to pour and mix until all the cream has been incorporated.
• Evenly pour the mixture into the prepared remekins. Pour water into the baking pan about way up the sides. Bake for about 30 minutes.
• Remove from oven and leave to cool on the counter for about 15 minutes. Cover and refrigerate to set for about three hours.
• Remove from fridge and sprinkle over sugar. Use a kitchen torch to caramelized the sugar on top. Serve immediately with fresh berries if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Classic Vanilla Creme Brulee

Amount Per Serving (1 serving)

Calories 531 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 26g163%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 301mg100%

Sodium 37mg2%

Potassium 120mg3%

Carbohydrates 35g12%

Sugar 34g38%

Protein 6g12%

Vitamin A 1776IU36%

Vitamin C 1mg1%

Calcium 91mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Classic Vanilla Creme Brulee appeared first on Julia's Cuisine.

We are well into October and I think it’s a great time to start sharing a few easy Halloween recipes! I don’t have a lot of Halloween related content on the blog, but there are a few recipes of interest like the Witches Broomsticks. the Halloween Guacamole, Mummy Sausage Rolls and a fun Halloween Macaroni & Cheese. Oh, I almost forgot the Double Chocolate Cupcakes. Those are worth making! So, over the next few weeks I plan to share a few more Halloween inspired recipes. Stay tuned friends!

What is this Halloween Pastry Like

• Difficulty – This is a very easy recipe just using a few ingredients and it takes only about 30 minutes!
• Taste – For such a simple dessert or brunch this Halloween season, this delivers so much flavour and is pretty as well. Much like the Easy Nutella Pastries.
• Serving – I used various Halloween shaped cookie cutters and used two sheets of puff pastry. I got 18 puff pastry shapes.
• Versatile – You can choose to add your own spin on flavours by adding hazelnuts, sliced almonds, pecans, frosting and so much more.

Ingredients

• Puff pastry – I used two frozen ready to roll pastry sheets for this recipe.
• Nutella – Store bought Nutella (chocolate spread) was my choice.
• Topping – I used an egg wash and a sprinkle of sugar for the topping.
• Cookie cutters – I used a variety of Halloween cookie cutter shapes.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray lined with parchment paper.
2. Lay out pastry – Lay the cold pastry sheet on a sheet of parchment paper. Evenly spread over the Nutella and then top with the other puff pastry sheet.
3. Cut out pastry – Using your Halloween cookie cutters, cut out as many shapes as you can. I got 18 in total with my cookie cutters.
4. Bake – Brush the tops of the pastry with the beaten egg. Bake for 15 – 18 minutes or until the pastry is golden and puffed up.
5. Serve – Remove from oven and dust with powdered sugar. Serve warm or at room temperature.

Recipe Tips

• Prep ahead of time – This can be prepared up to 8 hours before baking. Just cover it and refrigerate it until baking. Don’t brush with the egg wash until just before baking.
• Use cold puff pastry – Cold puff pastry is much easier to work with, so be sure to keep it in the fridge until you are ready to use it.
• Don’t over fill the pastry – Overfilling will cause the Nutella to spread out too much and run down the sides of the pastry.

Substitutions and Flavour Changes

• Use a different pastry – Puff pastry works best for this recipe, but you can use filo or shortcrust. Just remember, the results will be different and may require different baking times.
• Add fruit filling – You could use any flavoured jam like marmalade (orange), peach, raspberry, strawberry or other flavours you might like.
• Try a different chocolate – Instead of nutella, you can use chocolate chips inside. They will melt as it baked.
• Make a glaze for the top – By combining about 1/2 cup of powdered sugar with 2 tablespoons of milk, you can make a basic sugar glaze. Just drizzle over the top.
• Make a different shape – You don’t have to be limited to Halloween shapes for this recipe. You could make turnovers, cut into triangles, scrolls, pinwheels, swirls, sticks or squares. You can put your own twist on it easily.

Serving

• Kid’s Halloween parties These puff pastry treats would look great on a table at a Halloween themed party.
• Add them to a cookie platter – Serve them alongside other Halloween treats on a cookie plate.
• Gifts for friends – these would make a great Halloween gift idea for kids’ friends.
• As part of a brunch – These little pastry shapes would be great to serve as part of a Halloween themed brunch.

Frequently Asked Questions

Halloween Mummy Rice Krispie Treats

These Halloween Mummy Rice Krispie Treats are a fun cookie to make with the kids. A rice krispie cookie topped with melted white chocolate and a few candy decorations for a spooktacular treat!

Check out this recipe

Easy Halloween Snack Board

Putting together an Easy Halloween Snack Board has never been easier! By simply using some store bought treats, adding a few fruits, olives, cheese and crackers, your board will be ready in no time at all. A fun way to celebrate Halloween for kids and even for the adults.

Check out this recipe

Witches Broomstick Pretzel & Cheese Snacks

What a cute little Halloween snack idea. These Witches Broomstick Pretzel and Cheese Snacks will sure to be a hit at your party. A pretzel stick wrapped with a cheese slice and tied with a fresh chive. These only use three basic ingredients and are super easy to make!

Check out this recipe

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US CustomaryMetric

Halloween Nutella Puff Pastry

Make these easy Halloween Nutella Puff Pastry shapes to add to your celebrations this year. Using just four ingredients and put together pretty quickly. A spooktacular treat that kids and adults will love.

Prep Time20 minutes mins

Cook Time18 minutes mins

Total Time38 minutes mins

Course: Dessert

Cuisine: North American

Keyword: halloween recipes, nutella, puff pastry

Servings: 18 pastries

Calories: 243kcal

Author: Julia Pinney

Ingredients

• 2 sheets puff pastry
• 1 cup Nutella
• 1 egg beaten
• 1/3 cup powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray lined with parchment paper.
• Lay the cold pastry sheet on a sheet of parchment paper. Evenly spread over the Nutella and then top with the other puff pastry sheet.
• Using your Halloween cookie cutters, cut out as many shapes as you can. I got 18 in total with my cookie cutters.
• Brush the tops of the pastry with the beaten egg. Bake for 15 – 18 minutes or until the pastry is golden and puffed up.
• Remove from oven and dust with powdered sugar. Serve warm or at room temperature.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Halloween Nutella Puff Pastry

Amount Per Serving (1 pastry)

Calories 243 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 9mg3%

Sodium 78mg3%

Potassium 88mg3%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 9g10%

Protein 3g6%

Vitamin A 14IU0%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon

The post Halloween Nutella Puff Pastry appeared first on Julia's Cuisine.

Looking for a great new muffin recipe this fall? Why not take a look at these Pecan Chocolate Chip Muffins. You can never ever go wrong with a great muffin. And that’s just what I have for your today. Much like my Chocolate Chip Zucchini Muffins or the Double Chocolate Zucchini Muffins, these are a keeper.

What Are These Muffins Like

• Difficulty – These are really easy muffins to make and you don’t even need a mixer. You can put them together in about 10 minutes and baking time is about 15 – 20 minutes. Just make sure not to over bake them or they will turn out dry.
• Taste – A great chocolate flavour with lots of chocolate chips and chopped pecans.
• Serving – This recipe makes 14 medium muffins.

Ingredients

• Chocolate – I used a mix of semi sweet chocolate and chocolate sweet chocolate chips.
• Flour – All purpose flour.
• Rising agents – Baking powder and baking soda.
• Salt – Regular table salt.
• Sugar – Packed brown sugar.
• Butter– Unsalted butter at room temperature.
• Eggs – Large eggs at room temperature.
• Milk – Whole dairy milk.
• Vanilla – Vanilla extract.
• Nuts – I used chopped pecans in these muffins.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line or grease 14 muffin tins. Set aside.
2. Melt chocolate – In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
3. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, baking soda and salt.
4. Combine milk and vanilla – In a separate bowl, whisk the vanilla into the milk.
5. Mix wet ingredients – In a medium mixing bowl, mix on high speed the butter and the brown sugar until light and fluffy, about 3 minutes. Add in eggs one at a time until combined well. Mix in the chocolate.
6. Finish muffin batter – In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips and chopped pecans.
7. Bake muffins – Pour batter into prepared muffin pans. Bake for about 15- 20 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.

Recipe Tips

• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Baking time – Baking time will vary for these muffins. Check them at about 15 minutes but they may take up to 20 minutes to bake. Muffins will be done when a toothpick inserted into the centre comes out with a few crumbs.
• Muffin size – These are medium sized muffins, not big bakery type muffins. The muffin pans I used were medium.

Substitutions

• Semi sweet chocolate chips – You can opt for milk or white chocolate chips for a different flavour. But don’t omit the chocolate chips as they add moistness to the muffins.
• Pecans – I added chopped pecans to the batter. Alternatively, you could add chopped walnuts or pistachios. Or you could leave them out all together.

Serving & Storage

I think these are great just as they are. Nothing else needed to make these chocolate muffins any better. They are a great weekend treat for breakfast, why not! You can add to to a brunch table, use them for afternoons snacks or even stock your freezer with them. However you choose to serve them, they are delish!

• Storage – You can store these at room temperature, in the fridge or the freezer
  • In a container on the counter, this is how I usually keep them and they will keep up to three days
  • Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
  • Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.

Frequently Asked Questions

Orange Pecan Streusel Muffins

Bring some sunshine into your kitchen table with these Orange Pecan Streusel Muffins. A muffin loaded with pecans, cinnamon, and orange zest for a fresh pop of flavour. Make them for your next weekend brunch.

Check out this recipe

Walnut Topped Double Chcolate Muffins

These Walnut Topped Double Chocolate Muffins are the perfect way to start any day! A moist chocolate muffin filled with dark chocolate chips and topped with chewy walnuts. A perfect treat for breakfast, brunch or after school snacks. Make a batch today!

Check out this recipe

Double Chocolate Buttermilk Muffins

What better way to indulge than with these delicious Double Chocolate Buttermilk Muffins. An ultra chocolate muffin filled with chocolate chips for an intense flavour. Easy to make and they are guaranteed to be a crowd pleaser.

Check out this recipe

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Pecan Chocolate Chip Muffins

Add these Pecan Chocolate Chip Muffins to your fall baking soon. An easy to make muffins loaded with semi sweet chocolate chips and chopped pecans for a fantastic flavour.

Prep Time15 minutes mins

Cook Time18 minutes mins

Total Time33 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: chocolate chips, fall baking, pecans

Servings: 14 muffins

Calories: 301kcal

Author: Julia Pinney

Ingredients

• 5 Oz semi sweet chocolate
• 1/2 cup semi sweet chocolate chips
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1/2 cup butter unsalted and at room temperature
• 2 large eggs at room temperature
• 2/3 cup milk
• 1 teaspoon vanilla
• 3/4 cup pecans roughly chopped

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line or grease 14 muffin tins. Set aside.
• In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
• In a medium bowl, combine the flour, baking powder, baking soda and salt.
• In a separate bowl, whisk the vanilla into the milk.
• In a medium mixing bowl, mix on high speed the butter and the brown sugar until light and fluffy, about 3 minutes. Add in eggs one at a time until combined well. Mix in the chocolate.
• In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips and chopped pecans.
• Pour batter into prepared muffin pans. Bake for about 15- 20 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Pecan Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 301 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 46mg15%

Sodium 225mg10%

Potassium 176mg5%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 22g24%

Protein 4g8%

Vitamin A 271IU5%

Vitamin C 0.1mg0%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Pecan Chocolate Chip Muffins appeared first on Julia's Cuisine.

It’s September! Who’s ready to start taking a look at Fall treats? It’s my favourite season and I’m ready for desserts like Caramelized Pears or my delicious Pear and Cardamon Cake. Those are two recipes you’ll love to try for fall. Just the other week, I took a peek into fall with the Caramelized Apples and now I’m sharing these wonderful fall inspired Pear Turnovers. Let’s take a look below.

What are These Turnovers Like

• Difficulty – Although these are very easy to make, read over the recipes notes section to make sure you get yours just right.
• Taste – These have decadent and rich caramelized pear filling wrapped in a flaky puff pastry crust.
• Serving – This recipe makes 8 turnovers. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Puff pastry – I used ready to roll puff pastry. This can usually be found in the freezer or chiller section of you local supermarket.
• Pears – You can use any kind of pears for this recipe. I used Bartlett pears as this was what my supermarket had. I used about 1 1/2 pounds of pears for this recipe. That was 6 pears.
• Butter – Unsalted butter is used to cook the pears in on the stovetop.
• Brown sugar – I added brown sugar to the butter to create a caramel like syrup to add the pears. It gives an overall amazing flavour to the pears.
• Cinnamon – A little ground cinnamon brings out the fall flavours in these turnovers.
• Egg – A whisked egg is used to brush the tops of the pastry before baking. This will give them a golden colour.
• White sugar – Granulated white sugar is used to sprinkle on top of the the turnovers just before baking. This gives them a little sweet exterior as well as caramelizing the tops of the turnovers.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C and grease or line with parchment paper a large baking tray. Cut the pastry into 8 squares and arrange them on your baking tray. Keep in the refrigerator until ready to use.
2. Heat butter and brown sugar – In a medium skillet set over medium to high heat, add the butter and brown sugar Stir until it starts to bubble and toss in the diced pears and cinnamon. Stir to coat all the pears.
3. Cook pears – Reduce heat to low-medium, cover and leave to cook for 15-20 minutes, stirring occasionally. Pears should be soft and a nice golden brown colour.
4. Fill turnovers – Remove from heat. Place a tablespoon of the pear mixture in the centre of each pastry square. Fold each pastry square over into a triangle and use your fingers to press the sides together. Brush the pastry with the egg, make slits in the top of the pastry and sprinkle with a little bit of sugar.
5. Bake – Bake for about 15 – 20 minutes or until puffed and golden. Delicious straight out of the oven.

Recipe Tips

• Use cold puff pastry – This is really important, so make sure you use puff pastry that you have either just defrosted or taken out of the fridge. If your kitchen is warm, place the pastry squares on the baking tray back in the fridge for about 10 minutes before filling. Warm puff pastry is really difficult to work with and will quickly lose it’s shape when filling and folding.
• Cool filling – Allow the filling to cool before filling the pastry. The pastry will tear if the filling is too hot
• Don’t overfill the pastry – It’s easy to want to put too much jam in the middle of these. Don’t because they will be very hard to close and most likely will burst open when baking. I put a heaping teaspoon into the centre of each pastry square.
• Make ahead – These can be prepared ahead of time and place on a baking tray, covered and kept in the fridge until baking time. You can do this up to one day before you bake them.

Substitutions

• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
• Pears – Alternatively, you could use apples, plums, peaches or nectarines.
• Topping – These can be left plain, dusted with powdered sugar or you can add an easy Sugar Glaze.

Serving and Storage

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them. Place them in freezer proof bag or container. Seal properly and store up to about two months.

Frequently Asked Questions

Caramelized Pears

Yes for Caramelized Pears! If you have never tired pears this way, you have to give them a try. So delicious that you will be making them all fall long.

Check out this recipe

Pear & Cardamom Cake

Ending September with this impressive, yet simple enough Pear and Cardamom Cake. This flavoursome spice cake with a caramelized pear topping is a great dessert for fall.

Check out this recipe

Easy Apple Cinnamon Turnovers

These Easy Apple and Cinnamon Turnovers are better than the box brand. Using minimal ingredients and put together, why not give them a try.

Check out this recipe

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US CustomaryMetric

Pear Turnovers

Let's head into the "Ber" months with these lightly spiced and comforting Pear Turnovers. Caramelized pears wrapped in freezer puff pastry and dusted with powdered sugar for the perfect fall treat!

Prep Time20 minutes mins

Cook Time40 minutes mins

Chill time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: fall baking, fall dessert, pears, puff pastry

Servings: 8 turnovers

Calories: 296kcal

Author: Julia Pinney

Ingredients

• 1 sheet puff pastry
• 6 pears peeled cored and diced small
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1-2 tablespoons granulated white sugar for sprinkling
• 1 egg for brushing the pastry

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C and grease or line with parchment paper a large baking tray. Cut the pastry into 8 squares and arrange them on your baking tray. Keep in the refrigerator until ready to use.
• In a medium skillet set over medium to high heat, add the butter and brown sugar Stir until it starts to bubble and toss in the diced pears and cinnamon. Stir to coat all the pears.
• Reduce heat to low-medium, cover and leave to cook for 15-20 minutes, stirring occasionally. Pears should be soft and a nice golden brown colour.
• Remove from heat. Place a tablespoon of the pear mixture in the centre of each pastry square. Fold each pastry square over into a triangle and use your fingers to press the sides together. Brush the pastry with the egg, make slits in the top of the pastry and sprinkle with a little bit of sugar.
• Bake for about 15 – 20 minutes or until puffed and golden. Delicious straight out of the oven.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Pear Turnovers

Amount Per Serving (1 turnover)

Calories 296 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 28mg9%

Sodium 109mg5%

Potassium 187mg5%

Carbohydrates 39g13%

Fiber 5g21%

Sugar 18g20%

Protein 3g6%

Vitamin A 152IU3%

Vitamin C 6mg7%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Bringing you another fall inspired recipe today with these decadent Caramelized Apples. I’ve been making varieties of these apples for about 10 years now and they never ever disappoint. My favourite fall breakfast by far is the French Toast with the Browned Butter Apples. And a close runner up would have to be the delicious Apple Cinnamon Oats. So, if you love apples as well, take a look at these decadent apples!

Check out more Delicious Apple Desserts For Fall!

What Are These Apples Like

• Difficulty – This recipe only uses four ingredients and is pretty straight forward to make. The most time consuming part is preparing the apples.
• Taste – These apples have an amazing caramelized flavour. They are soft with a buttery caramel flavour.
• Serving – This is a large batch recipe. I used 2 pounds of apples and this will serve easily eight people. In the recipe card at the end of the post, you can easily scale the recipe up or down to suit your needs.

Ingredients

• Apples – You can use any kind of apples for this recipe. Figi, Granny Smith, Golden Delicious and Pink Lady are all great varieties.
• Butter – Unsalted butter is used to cook the apples in. It delivered the best flavour to the apples and creates a caramel with the brown sugar.
• Brown sugar – Brown sugar combined with the butter, creates a caramel for the apples.
• Cinnamon – I used ground cinnamon to add extra flavour to the caramelized apples.
• Water – A small amount of water may be needed if the apples start to go dry when you start to cook them.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Prepare apples – Peel, core and cut the apples into about 1/4 inch thick slices. Set aside.
2. Melt butter – In a large skillet set over high heat, add the butter and bring it to a sizzle for about one minute.
3. Add apples to skillet – Add the apples to the butter and stir really well to coat all the apples in the melted butter. Reduce heat to medium, cover and leave to cook for about 5 minutes. Check on the apples to make sure they don’t stick. If they go dry, add the water. if they are not dry, don’t add the water.
4. Finish cooking apples – Remove the lid from the skillet. Add the brown sugar and cinnamon. Give a really good stir and leave to cook down and caramelize for about 10 to 15 minutes. The apples will be completely soft and golden in colour.
5. Serve – Remove apples from the heat and serve warm.

Recipe Tips

• Prep ahead – The apples can be prepared up to one day before hand. Just store them in a ziplock bag in the fridge. To prevent them from turning brown, squeeze over about 2 tablespoons of lemon juice and coat the apples.
• Evenly cut the apples – To ensure even cooking, make sure to cut the apples to about the same thickness in the slices. I cut mine to about 1/4 inch thickness.

Substitutions

• Apples – If you choose to use another fruit for this recipe, pears would be the best option. Alternatively, this recipe would work with peaches or plums.
• Spices – I only added cinnamon to this recipe. You could add a little nutmeg and even cloves for a very earthy and rich flavour.

Serving and Storage

• Serving – You can serve these to top Pancakes, Waffles or French Toast. They are also great served with ice cream, yogurt or whipped cream. You can even use them as pie filling or for Mini Apple Cheesecakes.
• Storage – Store these apples in an airtight glass jar in the fridge for up to a week. To reheat, simply add to a small saucepan over low heat for a few minutes.

Frequently Asked Questions

Caramelized Pears

Yes for Caramelized Pears! If you have never tired pears this way, you have to give them a try. So delicious that you will be making them all fall long.

Check out this recipe

How To Make Caramel Sauce

Caramel Sauce is a must make fall treat. Using just a few ingredients you can make it at home in just 15 minutes. See How To Make Caramel Sauce at home and you won't buy the stuff from the store anymore!

Check out this recipe

French Toast with Brown Butter Apples

Melt in your mouth French Toast with Brown Butter Apples. Make this soon! Perfectly cooked french toast topped with brown butter apples, bacon and even a few pecans!

Check out this recipe

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US CustomaryMetric

Caramelized Apples

Caramelized Apples are the perfect fall treat. Made with apples, butter, brown sugar and cinnamon and cooked in under 30 minutes. They make the perfect topping for pancakes, waffles or to serve all on their own.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: apples, fall dessert, thanksgiving recipes

Servings: 8 servings

Calories: 145kcal

Author: Julia Pinney

Ingredients

• 2 lbs apples
• 1/3 cup butter unsalted
• 3 tablespoons brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons water* if needed (explained in instructions)

US Customary – Metric

Instructions

• Peel, core and cut the apples into about 1/4 inch thick slices. Set aside.
• In a large skillet set over high heat, add the butter and bring it to a sizzle for about one minute.
• Add the apples to the butter and stir really well to coat all the apples in the melted butter. Reduce heat to medium, cover and leave to cook for about 5 minutes. Check on the apples to make sure they don't stick. If they go dry, add the water. if they are not dry, don't add the water.
• Remove the lid from the skillet. Add the brown sugar and cinnamon. Give a really good stir and leave to cook down and caramelize for about 10 to 15 minutes. The apples will be completely soft and golden in colour.
• Remove apples from the heat and serve warm.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Caramelized Apples

Amount Per Serving (1 serving)

Calories 145 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 20mg7%

Sodium 63mg3%

Potassium 131mg4%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 16g18%

Protein 0.4g1%

Vitamin A 298IU6%

Vitamin C 5mg6%

Calcium 15mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Caramelized Apples appeared first on Julia's Cuisine.