DIRECTIONS: ARRANGE THE GIVEN PROCEDURE IN MAKING DIFFERENT PASTRIES.
CREAM PUFF PASTE
_____ Add all-purpose flour.
_____ Top with powder sugar or with ganache.
_____ Remove from heat if desired consistency is attained.
_____ Bake at 400ºF for 20 min or until paste is puff then lower the temp, to 300ºF;
continue baking for 20 min. Or until brown. Set aside.
_____ When paste is already cooled, add the egg one at a time and mix thoroughly.
_____ Bring to boil the first four ingredients (milk, water, butter and sugar).
_____ Assemble filling for cream puff
_____ Spoon the paste in the cookie sheet lined with wax paper (Cream puff size and
shape).
DIRECTIONS: ARRANGE THE GIVEN PROCEDURE IN MAKING DIFFERENT PASTRIES.
BUKO PIE CRUST AND FILLING
A. CRUST
_____ Prick and set aside.
_____ Use Double Crust Pie.
_____ Roll out the half of the dough for lower crust and fit snugly into the pie plate.
B. FILLING
_____ Top with another half of the pie dough.
_____ Cook over slow fire stirring continuously until thick.
_____ Blend ingredients for filling.
_____ Bake as directed for double crust pies.
_____ Pour into prepared pie shell.
DIRECTIONS: ARRANGE THE GIVEN PROCEDURE IN MAKING DIFFERENT PASTRIES.
MANGO PIE FILLING
_____ Add butter and blend until smooth. Remove from fire.
_____ Prepared mangoes. Arrange on top of the prepared cream.
_____ Suspend starch in water.
_____ Stir into milk mix over medium heat, stirring continuously until thickened.
_____ Pour into prebaked shell. Set aside.
_____ Blend and bring to a boil milk and sugar.
_____ Suspend gelatin in cold water. Add sugar. Heat until gelatin is dissolved and
pours over pie.
_____ Chill until gelatin is set.
DIRECTIONS: ARRANGE THE GIVEN PROCEDURE IN MAKING DIFFERENT PASTRIES.
BOAT TARTS
_____ Cut with cutter and fit into boat tart shells.
_____ Add the margarine and cut with a pastry blender until margarine is broken into
fine particles.
_____ Roll out about 1/8 thick.
_____ Sprinkle water, stir and gather mixture to form dough. Chill.
_____ Fill with cashew nut filling. Bake at 350°F for 10 minutes or until golden brown.
Makes 24 boat tarts.
_____ Sift flour, salt and sugar into a bowl.
DIRECTIONS: ARRANGE THE GIVEN PROCEDURE IN MAKING DIFFERENT PASTRIES.
PINEAPPLE PIE FILLING
_____ In a medium saucepan, combine sugar, cornstarch, pineapple with juice and
lemon juice.
_____ Cool slightly and pour mixture into pastry-lined pie pan.
_____ Cover with top crust and seal.
_____ Cook over medium heat, stirring constantly until thickened, then allow to boil for
1 minute.
_____ Place in preheated oven and bake for 35 minutes. Serve chilled or at room
temperature.
_____ Make a few steam vents in crust, then brush with milk and sprinkle with sugar.
_____ Preheat oven to 425°F (220°C).
DIRECTIONS: ARRANGE THE GIVEN PROCEDURE IN MAKING DIFFERENT PASTRIES.
EGG PIE CRUST
_____ Gradually add cold water. Start forming the dough into balls. A few drops of
water may be added if dough will not hold together. Do not knead.
_____ Roll dough over the rolling pin then unroll over the pie plate.
_____ Sprinkle flour lightly on board and rolling pin. Place the dough on the board and
shape into ball with your hands.
_____ Prepare the Filling
_____ Roll the dough form the center to edges, releasing pressure near the edge to
keep thickness of the dough even
_____ Fit snugly on the pan. Prick liberally with tines of a fork.
_____ Cut in fat and flour using pastry blender until ingredients resemble a coarse
meal.
