puff pastry , cross by shireen

                           Mutton patties

Ingredients for filling
Fried mince meat 1 cup
Method
1. Roll out the dough 1/8 inch thick, cut into 3 inch square pieces, brush the sides with beaten eggs and fill with the fried mince meat in the centre
2. Shape into a triangle or length wise
3. Place on tray, brush with beaten egg, bake on 225 degree C for 20 minutes.
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French heart
Ingredients
Granulated sugar as required
Method
1. Roll the dough to a thin rectangle and brush with beaten eggs
2. Sprinkle sugar lavishly, roll along the sides from both sides equally.
3. Lastly overlap both on top of each other, cut slices with a sharp knife, put on a greased baking tray and bake on 225 degree C for 10 minutes.
4. Take out, turn the French heart, re-bake for 10 minutes.
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Cream Roll
Ingredients for butter icing
Butter 4 ounce
Sugar 8 ounce
Method
Beat 4 ounce butter and 8 ounce sugar till creamy and light.
Roll the cross in rectangular shape and cut the 1 inch or 1 ½ inches stripe in width. Top with cream and make into Swiss roll. Bake in ungreased tray for 35 to 40 minutes in 250 c in oven.
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Cross
Ingredients
Flour ½ Kg
Oil 4 tbsp
Salt 2 tsp
Sugar 2 tbsp
Unipuff 375 gm
Egg 1
Method:
Add 2 tsp salt in ½ Kg flour and sift together. Then in sifted flour add 2 tbsp sugar and 4 tbsp oil. Knead it well with normal water and set aside for 15 minutes. Then in this dough add the 375 gm unipuff (soften the unipuff before adding) and roll this in round shape. Keep aside and fold it from all four corners. Roll the dough in rectangular shape and set aside for 20 minutes. Then again roll this dough in rectangular shape and set aside for 15-20 minutes. Just folding it 2 times and the cross is ready.
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