Best Blueberry Pastry Pocket With Lemon Poppy Seed Glaze And Candied Cashews Recipes

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BLUEBERRY-POPPY SEED LOAVES



Blueberry-Poppy Seed Loaves image

Provided by Food Network

Time 1h30m

Yield 4 mini loaves

Number Of Ingredients 11

1 1/3 cups vegetable oil, plus more for brushing
3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 cups sugar
Pinch of salt
1 1/2 cups whole milk
3 large eggs
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 cup blueberries

Steps:

  • Preheat the oven to 350 degrees F. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.
  • Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.

BLUEBERRY-LEMON POPPY SEED BUNDT CAKE



Blueberry-Lemon Poppy Seed Bundt Cake image

This perfect springtime celebration cake is as pretty as it is easy. Lemon poppy seed cake bursting with fresh blueberries gets a lemony powdered sugar glaze. Whether for Mother's Day, Easter or any spring celebration, it's a perfect addition to the table.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 10

1 cup fresh blueberries
1 box Betty Crocker™ Super Moist™ yellow cake mix
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons finely grated lemon peel (from 2 lemons)
1 tablespoon poppy seed
3/4 cup water
1/4 cup lemon juice
2 eggs
1 1/2 cups powdered sugar
2 to 3 tablespoons lemon juice

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. In small bowl, place blueberries. Remove 1 tablespoon dry cake mix; sprinkle over berries, and toss to coat. Set aside.
  • In large bowl, place remaining cake mix, cream cheese, lemon peel, poppy seed, water, 1/4 cup lemon juice and eggs. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in coated blueberries and any remaining dry cake mix. Pour into pan.
  • Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Transfer cake to serving platter. In small bowl, beat powdered sugar and 2 tablespoons lemon juice with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Spread over cake. Store loosely covered at room temperature.

Nutrition Facts : Calories 190, Carbohydrate 36 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 24 g, TransFat 0 g

POCKET PASTRIES WITH RASPBERRY JAM



Pocket Pastries with Raspberry Jam image

Provided by Molly Yeh

Time 1h15m

Yield 10 pocket pastries

Number Of Ingredients 12

Two 15-ounce packages refrigerated pie crusts, such as Pillsbury
1/4 cup White Chocolate Pistachio Butter, recipe follows
3 to 4 tablespoons raspberry jam, plus 1/4 cup for the glaze
1 large egg
1 cup confectioners' sugar
Sprinkles, for decorating
1 cup roasted unsalted pistachios
1/2 cup white chocolate chips
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Spread one package of pie crusts out flat and cut out ten 3-inch squares. (If you're short a square or two, roll out the scraps and cut out more squares.) Spread each square with a healthy blob of White Chocolate Pistachio Butter. Using a spoon, make a divot in the center of the pistachio butter, then fill each divot with about a teaspoon of raspberry jam. Beat the egg with a splash of water and brush the edges of the crusts with egg wash.
  • Spread out the second package of pie crusts and cut out another ten 3-inch squares. Place these squares on top of the first and crimp the edges with a fork (seal them well!).
  • Poke the tops of the pocket pastries a few times with a fork and bake until slightly browned, 20 to 25 minutes. Let cool.
  • Press the remaining 1/4 cup jam through a strainer to remove the seeds. Gradually whisk the confectioners' sugar into the strained jam until you reach the desired consistency.
  • Spread the glaze on the cooled tarts, top with sprinkles and enjoy!
  • In a food processor, combine the pistachios, white chocolate chips, granulated sugar, salt, almond extract and vanilla. Process until very creamy and spreadable, stopping occasionally to scrape the sides of the bowl, about 10 minutes.

PEACH AND BLUEBERRY PASTRY POCKET WITH VANILLA GLAZE AND CANDIED ALMONDS



Peach and Blueberry Pastry Pocket with Vanilla Glaze and Candied Almonds image

Provided by Anne Burrell

Categories     dessert

Time 1h30m

Yield 8 pastry pockets

Number Of Ingredients 22

8 ounces cold cream cheese, cut into cubes
1 1/2 cups all-purpose flour, plus more for dusting
1 stick (8 tablespoons) cold unsalted butter, grated on a box grater
Kosher salt
1/2 cup plus 1 tablespoon granulated sugar
1 large egg plus 1 yolk
1 pint blueberries (about 10 ounces)
3 peaches, peeled and small diced
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
6 sprigs thyme, tied together with kitchen twine
Zest and juice of 1 lemon
1 1/4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Juice of 1/2 lemon
Candied Almonds, recipe follows, for garnish
Flaky sea salt, for garnish
1/2 large egg white
1/3 cup granulated sugar
Pinch kosher salt
1 cup sliced almonds

Steps:

  • For the pastry pocket: To the bowl of a food processor, add the cream cheese, flour, butter, 1/2 teaspoon kosher salt and 1 tablespoon of the granulated sugar. Pulse to combine until it's the consistency of grated Parmesan cheese. Add the egg yolk and 1 tablespoon of water. Pulse until the dough just comes together. Turn out the dough onto a floured work surface and gently knead into a large disc. Roll the dough into a circle about 1/4 inch thick. Transfer the dough to a sheet tray and cover with plastic wrap, then place in the refrigerator to chill for at least 20 minutes.
  • Preheat the oven to 425 degrees F.
  • Set up an ice bath and generously season with kosher salt (it keeps the water cold!). Add the blueberries, peaches and cornstarch to a medium saucepan. Stir to combine, making sure all of the fruit is coated with the cornstarch. Add the cinnamon, thyme bundle, lemon zest and juice, remaining 1/2 cup granulated sugar and 2 tablespoons of water. Bring to a boil, then reduce to a simmer and cook until thickened, about 10 minutes. Remove the thyme bundle and discard. Transfer the peach and blueberry mixture to a bowl, place over the ice bath and stir to cool down.
  • Whisk the whole egg with 1 teaspoon of water to create an egg wash. Place the dough on a floured work surface. Roll out the dough to 1/8 inch thick. Using a 5-inch ring cutter, punch out 8 circles and place on a parchment-lined sheet tray. Brush the edges of one half of each circle with the egg wash. Add 2 tablespoons of filling into the center of each circle, then fold the dough over to create a half moon. Press the edges with your fingers to secure the seam tightly. Crimp the edges using a fork. Make 3 small slits in the top of each pastry pocket with a paring knife.
  • Bake, turning the tray halfway through cooking, until golden brown, 15 to 17 minutes. Set the pastry pockets on a sheet tray lined with a rack to cool.
  • For the glaze: Sift the powdered sugar using a hand strainer into a large bowl. Add the milk, vanilla extract and lemon juice and whisk to combine. The consistency should be on the thinner side, but still have a slow flow when drizzled with a spoon.
  • Spoon the glaze over both sides of the pastry pockets. Garnish with chopped Candied Almonds and flaky sea salt.
  • Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper.
  • Place the egg white into a large bowl with 1 teaspoon of water. Whisk vigorously until it's foamy, frothy and white. Add the granulated sugar and kosher salt and whisk to combine. Fold in the sliced almonds. Spread the almond mixture onto the sheet tray. Bake, giving it a toss halfway through, until golden, about 15 minutes.

CANDIED CASHEWS



Candied Cashews image

Provided by Food Network Kitchen

Number Of Ingredients 3

2 cups cashews
1 cup sugar
1/2 cup water

Steps:

  • Preheat the oven to 350 degrees F. Place the cashews on a baking sheet and place in the oven. Toast the cashews for 10 minutes, or until golden brown. Be sure to watch the cashews carefully so they don't burn! Remove the cashews from the oven and cool. In a saucepan (copper works best), add the sugar and the water. Bring the mixture to a boil. Once the mixture is boiling and the sugar has dissolved, add the cashews. Continue cooking the mixture, stirring constantly. The sugar will thicken, and then become granular again, continue stirring. The sugar will then begin to turn back into a clear liquid. When all of the sugar has turned into a clear liquid, remove the pan from the heat, stirring constantly. Once the sugar begins to turn a golden color, spoon the nuts onto a parchment paper lined sheet pan. Allow to cool.;

GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE



Glazed Lemon-Blueberry Poppy Seed Bundt Cake image

Make and share this Glazed Lemon-Blueberry Poppy Seed Bundt Cake recipe from Food.com.

Provided by Abby Girl

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 18

cooking spray
1 1/2 tablespoons dry breadcrumbs
1 3/4 cups sugar
3/4 cup butter, softened
4 large eggs
3 cups flour
1 tablespoon baking powder
1 tablespoon poppy seed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries (fresh or frozen)
3/4 cup buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup powdered sugar
1 tablespoon buttermilk
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350°.
  • To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
  • Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
  • Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
  • To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

Nutrition Facts : Calories 315.2, Fat 10.5, SaturatedFat 6, Cholesterol 76.2, Sodium 277.3, Carbohydrate 51.2, Fiber 1.1, Sugar 31.6, Protein 4.8

LEMON POPPYSEED GLAZE



Lemon Poppyseed Glaze image

Shortbread is rarely iced, but the holidays are reason enough to dress them up with glaze. Use this glaze with our Lemon Poppyseed Glazed Balls.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 4

1 cup confectioners’ sugar
1/4 cup heavy cream
1 tablespoon lemon juice
1 teaspoon poppyseeds

Steps:

  • Whisk together the sugar, cream, and lemon juice until well combined and no lumps remain. Stir in the poppyseeds, and use immediately, or refrigerate up to 2 days.

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