Ravioli Roller Recipes

SPICY SPECULAAS COOKIES (Gevulde Speculaas)

Speculaas spice is a flavoring from the Netherlands. Made by combining ground spices in the following proportions: 3 1/2 tablespoons [52 ml.] of cinnamon, 1 tablespoon [15 ml.] each of nutmeg and cloves, 2 teaspoons [10 ml.] of ginger and 1 teaspoon [5 ml.] each of cardamom and white pepper.

Makes about 165 cookies

9 cups flour 1 tbsp. baking powder 1 1/2 tsp. salt 1 1/4 lb. butter, cut into pieces 2 cups sugar 2 tsp. grated lemon peel 1 tbsp. Speculaas spice 3 eggs, beaten 2 lb.    almond paste 1 egg, beaten 1 egg yolk, beaten with 1 tbsp. water     almonds, blanched and halved

Sift the flour, baking powder and salt into a bowl, then rub in the butter until the mixture resembles bread crumbs. Mix in the sugar, lemon peel and Speculaas spice. Add the beaten eggs and mix with a fork or knife until the dough is smooth and elastic (knead dough and add water 1 tbsp. [15 ml.] at a time, enough to make dough pliable). Let it rest in a cool place for at least one hour.

Divide the dough in three. Working with one-third at a time. Roll out to about 1/8 inch [3 mm.] thick to 24-by-15 inch [60-by-38-cm.]. Roll out the almond paste to about 1/16 inch [1 1/2 mm.] thick to 12-by-15 inch [30-by-38-cm.]. Fold dough in half to mark your center. Open dough and brush beaten egg over half the surface of dough then place almond paste on top of the egg-washed half. Continue to egg-wash the other half of the dough and fold over to cover the almond paste. Using the cookie cutter roller, cut the dough lining up the folded edge to the inside edge of the roller. Brush the top of each cookie with egg yolk wash, place the halved almonds on each cookie and brush with the rest of the egg yolk wash. Place on buttered baking sheets, and bake in a preheated 350° F. [180° C.] oven for about 20 minutes, or until light golden brown.

M. VAN DE VEN
Toronto, Canada

LEMON-CHEESE PILLOWS (Filled Pastries)

Yields: 72 pastries

CRUST:
1 cup   Butter, softened
2 (3-oz.)   packages Cream Cheese, softened
1/4 cup Confectioners' Sugar
2 1/4 cups  All Purpose Flour
1 tsp.  grated Lemon Peel
1 tsp.  Lemon Juice
1   Egg, beaten
    Confectioners' Sugar to sprinkle

FILLING:
3 cups  (1 lb.) Dry Cottage Cheese
2   Eggs
1 cup   Sugar
1/2 cup All Purpose Flour
1/4 cup Lemon Juice
1 Tbsp. grated Lemon Peel

Preheat oven to 350°F

In a large bowl combine all ingredients for crust. Blend with mixer until dough forms. Cover; chill 30 minutes.

In large saucepan, combine ingredients; blend well. Cook over medium heat, stirring constantly, until thick.

Roll out the dough to 1/8-inch thickness on floured surface. Mark your center by folding the dough in half. Open flat and fill one half of the dough with the Lemon-Cheese filling, approximately 1/8-inch thick, leaving a 1/4-inch edge on three edges. Brush the other half of the dough with a beaten egg. Then fold the dough over the filled half of the dough. Be sure to remove any air pockets before sealing the edges. Flour the dough top and bottom of dough as well as your ArncoŽ Ravioli Roller and Cookie Cutter surface. Line up the inside of the first wheel of the cutter to the outside folded edge. Roll over your dough with steady even pressure. Seal off any smaller pieces with a pastry wheel, as these are all edible. Line your cookie sheets with baking parchment (Wetting them first helps placing the parchment as well as prevents it from burning.) Place cookies on parchment lined cookie sheets two inches apart. Bake at 350°F for 15 to 20 minutes. Cool. Dust with icing sugar just before serving, if desired.

STEADY DATERS (Date-Peanut Butter Filled Pastry)

Yields: 72 pastries

PASTRY DOUGH:
2 1/2 cups   All Purpose Flour
1 tsp. Salt
1 cup   Butter, softened
6 to 8 Tbsp.  Cold Water
1  Egg, beaten
    *Granulated Sugar to sprinkle
    Confectioners' Sugar to sprinkle

DATE-PEANUT BUTTER FILLING:
1 (12 oz.)can Date Cake and Pastry Filling
2 Tbsp.   Peanut Butter

Preheat oven to 400°F

In a large bowl combine flour, salt and butter. Blend with mixer until it crumbs fine. Sprinkle cold water over mixture while tossing and stirring lightly with a fork until the dough is just moist enough to hold together. (You may wish to refrigerate the dough for 20 minutes at this point if it is too soft to roll.)

Roll out the dough to 1/8-inch thickness on floured surface. Mark your center by folding the dough in half. Open flat and fill one half of the dough with the Date-Peanut Butter filling, approximately 1/8-inch thick, leaving a 1/4-inch edge on three edges. Brush the other half of the dough with a beaten egg. Then fold the dough over the filled half of the dough. Be sure to remove any air pockets before sealing the edges. Flour the dough top and bottom of dough as well as your ArncoŽ Ravioli Roller and Cookie Cutter surface. Line up the inside of the first wheel of the cutter to the outside folded edge. Roll over your dough with steady even pressure. Seal off any smaller pieces with a pastry wheel, as these are all edible. Line your cookie sheets with baking parchment (Wetting them first helps placing the parchment as well as prevents it from burning.) Place cookies on parchment lined cookie sheets two inches apart. Bake at 400°F for 10 to 12 minutes. Cool. Dust with icing sugar just before serving, if desired. *You may also sprinkle cookies with granulated sugar before baking instead of dusting them with the icing sugar.
DATE FILLING:
1 lb.  Pitted Dates, chopped
3/4 cup  Hot Water
1/4 cup  Brown Sugar
1 tsp.  Lemon Juice

Combine dates, hot water and brown sugar together in saucepan. Cook over medium heat until dates are soft and water is absorbed. Add lemon juice and let cool.
ORANGE DATE FILLING:
Prepare as the Date Filling calls for, reducing the Hot Water to 1/2 cup and adding 1/4 cup Orange Juice and the grated rind of 1/2 an orange.

TRADITIONAL SHORTBREAD

Yields: 72 cookies

COOKIE DOUGH:
1/2 cup (125 mL) Corn Starch
1/2 cup (125 mL) icing sugar
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) butter, softened

Preheat oven to 300°F (150°C)

Sift together corn starch, icing sugar and flour. With wooden spoon, blend in butter until soft, smooth dough forms. If dough is too soft to handle, cover and chill 1 hour. Roll dough between wax paper to 1/4 inch (6 mm) cut into shapes with cookie cutter. Flour top of dough and cutter well. Bake on parchment paper; place l/2 inches (4 cm) apart on parchment covered cookie sheet. Decorate with candied cherries, coloured sprinkles or nuts if desired. Bake in 300°F (150°C) oven 15-20 minutes or until edges are lightly browned. Cool on wire rack.
Crescents: Add l/2 cup (125 mL) ground almonds or hazelnuts to flour mixture. Shape into logs about l/2 inch (1 cm) thick and 3 inches (7 cm) long. Twist into crescent shapes. When baked and cool, dip ends in melted chocolate.

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R E C I P E
C E N T R E

SPICY SPECULAAS COOKIES (Gevulde Speculaas)
Speculaas spice is a flavoring from the Netherlands. Made by combining ground spices in the following proportions: 3 1/2 tablespoons [52 ml.] of cinnamon, 1 tablespoon [15 ml.] each of nutmeg and cloves, 2 teaspoons [10 ml.] of ginger and 1 teaspoon [5 ml.] each of cardamom and white pepper. Makes about 165 cookies 9 cups flour 1 tbsp. baking powder 1 1/2 tsp. salt 1 1/4 lb. butter, cut into pieces 2 cups sugar 2 tsp. grated lemon peel 1 tbsp. Speculaas spice 3 eggs, beaten 2 lb. almond paste 1 egg, beaten 1 egg yolk, beaten with 1 tbsp. water almonds, blanched and halved Sift the flour, baking powder and salt into a bowl, then rub in the butter until the mixture resembles bread crumbs. Mix in the sugar, lemon peel and Speculaas spice. Add the beaten eggs and mix with a fork or knife until the dough is smooth and elastic (knead dough and add water 1 tbsp. [15 ml.] at a time, enough to make dough pliable). Let it rest in a cool place for at least one hour. Divide the dough in three. Working with one-third at a time. Roll out to about 1/8 inch [3 mm.] thick to 24-by-15 inch [60-by-38-cm.]. Roll out the almond paste to about 1/16 inch [1 1/2 mm.] thick to 12-by-15 inch [30-by-38-cm.]. Fold dough in half to mark your center. Open dough and brush beaten egg over half the surface of dough then place almond paste on top of the egg-washed half. Continue to egg-wash the other half of the dough and fold over to cover the almond paste. Using the cookie cutter roller, cut the dough lining up the folded edge to the inside edge of the roller. Brush the top of each cookie with egg yolk wash, place the halved almonds on each cookie and brush with the rest of the egg yolk wash. Place on buttered baking sheets, and bake in a preheated 350° F. [180° C.] oven for about 20 minutes, or until light golden brown. M. VAN DE VEN Toronto, Canada
LEMON-CHEESE PILLOWS (Filled Pastries)
Yields: 72 pastries CRUST: 1 cup Butter, softened 2 (3-oz.) packages Cream Cheese, softened 1/4 cup Confectioners' Sugar 2 1/4 cups All Purpose Flour 1 tsp. grated Lemon Peel 1 tsp. Lemon Juice 1 Egg, beaten Confectioners' Sugar to sprinkle FILLING: 3 cups (1 lb.) Dry Cottage Cheese 2 Eggs 1 cup Sugar 1/2 cup All Purpose Flour 1/4 cup Lemon Juice 1 Tbsp. grated Lemon Peel Preheat oven to 350°F In a large bowl combine all ingredients for crust. Blend with mixer until dough forms. Cover; chill 30 minutes. In large saucepan, combine ingredients; blend well. Cook over medium heat, stirring constantly, until thick. Roll out the dough to 1/8-inch thickness on floured surface. Mark your center by folding the dough in half. Open flat and fill one half of the dough with the Lemon-Cheese filling, approximately 1/8-inch thick, leaving a 1/4-inch edge on three edges. Brush the other half of the dough with a beaten egg. Then fold the dough over the filled half of the dough. Be sure to remove any air pockets before sealing the edges. Flour the dough top and bottom of dough as well as your ArncoŽ Ravioli Roller and Cookie Cutter surface. Line up the inside of the first wheel of the cutter to the outside folded edge. Roll over your dough with steady even pressure. Seal off any smaller pieces with a pastry wheel, as these are all edible. Line your cookie sheets with baking parchment (Wetting them first helps placing the parchment as well as prevents it from burning.) Place cookies on parchment lined cookie sheets two inches apart. Bake at 350°F for 15 to 20 minutes. Cool. Dust with icing sugar just before serving, if desired.
STEADY DATERS (Date-Peanut Butter Filled Pastry)
Yields: 72 pastries PASTRY DOUGH: 2 1/2 cups All Purpose Flour 1 tsp. Salt 1 cup Butter, softened 6 to 8 Tbsp. Cold Water 1 Egg, beaten Granulated Sugar to sprinkle Confectioners' Sugar to sprinkle DATE-PEANUT BUTTER FILLING: 1 (12 oz.)can Date Cake and Pastry Filling 2 Tbsp. Peanut Butter Preheat oven to 400°F In a large bowl combine flour, salt and butter. Blend with mixer until it crumbs fine. Sprinkle cold water over mixture while tossing and stirring lightly with a fork until the dough is just moist enough to hold together. (You may wish to refrigerate the dough for 20 minutes at this point if it is too soft to roll.) Roll out the dough to 1/8-inch thickness on floured surface. Mark your center by folding the dough in half. Open flat and fill one half of the dough with the Date-Peanut Butter filling, approximately 1/8-inch thick, leaving a 1/4-inch edge on three edges. Brush the other half of the dough with a beaten egg. Then fold the dough over the filled half of the dough. Be sure to remove any air pockets before sealing the edges. Flour the dough top and bottom of dough as well as your ArncoŽ Ravioli Roller and Cookie Cutter surface. Line up the inside of the first wheel of the cutter to the outside folded edge. Roll over your dough with steady even pressure. Seal off any smaller pieces with a pastry wheel, as these are all edible. Line your cookie sheets with baking parchment (Wetting them first helps placing the parchment as well as prevents it from burning.) Place cookies on parchment lined cookie sheets two inches apart. Bake at 400°F for 10 to 12 minutes. Cool. Dust with icing sugar just before serving, if desired. You may also sprinkle cookies with granulated sugar before baking instead of dusting them with the icing sugar. DATE FILLING: 1 lb. Pitted Dates, chopped 3/4 cup Hot Water 1/4 cup Brown Sugar 1 tsp. Lemon Juice Combine dates, hot water and brown sugar together in saucepan. Cook over medium heat until dates are soft and water is absorbed. Add lemon juice and let cool. ORANGE DATE FILLING: Prepare as the Date Filling calls for, reducing the Hot Water to 1/2 cup and adding 1/4 cup Orange Juice and the grated rind of 1/2 an orange.
TRADITIONAL SHORTBREAD
Yields: 72 cookies COOKIE DOUGH: 1/2 cup (125 mL) Corn Starch 1/2 cup (125 mL) icing sugar 1 cup (250 mL) all-purpose flour 3/4 cup (175 mL) butter, softened Preheat oven to 300°F (150°C) Sift together corn starch, icing sugar and flour. With wooden spoon, blend in butter until soft, smooth dough forms. If dough is too soft to handle, cover and chill 1 hour. Roll dough between wax paper to 1/4 inch (6 mm) cut into shapes with cookie cutter. Flour top of dough and cutter well. Bake on parchment paper; place l/2 inches (4 cm) apart on parchment covered cookie sheet. Decorate with candied cherries, coloured sprinkles or nuts if desired. Bake in 300°F (150°C) oven 15-20 minutes or until edges are lightly browned. Cool on wire rack. Crescents: Add l/2 cup (125 mL) ground almonds or hazelnuts to flour mixture. Shape into logs about l/2 inch (1 cm) thick and 3 inches (7 cm) long. Twist into crescent shapes. When baked and cool, dip ends in melted chocolate.