Here’s how to prepare “Fruit Pastries”

Ingredients:

2 cups White King all purpose flour
1 tsp salt
2/3 cup Butterfresh margarine
6-8 tbsps cold water

Cream filling:

1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1 (250ml) Selecta Moo fresh milk
4 eggyolks, slightly beaten
1 tsp vanilla

Directions:

Sift together flour and salt in a bowl. Cut in Butterfresh margarine until particles are pea-sized. Add water little by little while tossing the mixture with a fork. Form dough into a ball. Roll out pastry into 1/8″-thick. Fit dough into greased pastry molds.

Fill each pastry shell with cream filling. Top with assorted fruits (kiwi,peach,mango, blueberry and strawberry).

Procedure for Cream filling:

Mix sugar, cornstarch and salt on top of a double boiler. Add milk gradually and stir to blend, then heat to boiling over medium heat, stirring constantly.

Add the slightly beaten eggyolks into the hot mixture and beat thoroughly. Cook for 15 minutes. Remove from heat and stir in vanilla. Cool thoroughly.

Here’s how to make a “Club Submarino”

Ingredients:

1 loaf french bread/baguette
1/4 cup mayonnaise
15 gms. mozzarella cheese
15 gms. provolone cheese
2 slices sweet ham, shaved (optional)

2 slices turkey ham
2 slices bacon
60 gms. lettuce, shredded
2 slices tomatoes (firm, ripe)

Directions:

Slice the french/bagauette lengthwise. Spread evenly mayonnaise on each half of bread. Layer two strips of bacon on top half of bread.

Sprinkle evenly mozzarella cheese and provolone cheese on top of bacon. Place sweet ham and turkey slices on bottom half of the bread. (Meat must be evenly distributed.)

Bake at 375°F for 3-1/2 minutes or until cheese melts enough and the cold cuts sizzle. Do not over bake as your bread crust will be burned.

Top bottom half with lettuce and place slices of tomato. Serve hot.

Note:
Pre-heat oven for 30 minutes.