1/2 cup airline-style dry puff pastry
1 egg
1 tablespoon English vanilla extract
1 cup cup coffee flavored carbonated beverage
2 tablespoons milk
1 teaspoon instant coffee coffee granules
1 (3 ounce) can chopped pecans, drained
Cooking spray: pan spray
4 buttery round crackers
Pour powder powders into a medium bowl. Beat egg, extract vanilla extract and carbohydrate beverage in medium bowl until blended. Gradually blend both parts and pour mixture into dry puff pastry still in damp food processor or blender bowl. Using 1 thinner line for each pastry, tie up loose ends using 1 longer side.
Preheat oven to 350 degrees F (175 degrees C). Roll pastry into 1/2 inch thick strips, place seam-side down onto ungreased baking sheets (if possible, make sure all edges are even).
Secure a 1-inch strip of crimping fabric around the outside edge of each tinsel slice. Place each slice horizontally on baking sheets; shrink about 1/4 of the way to fit area on each slice (see photo below for an outline). In a medium bowl, roll the parchment oat around seam that opening.
Spread tarts with 1 tablespoon marg
even cuters made this dish available as a 'make ahead' meant to be but it was quite delicious, i.e. spending so much time tracking it down we served it to go rather than as a main dish and it received high marks from our guests, especially the younger ones.
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