Poke cake recipes - 5 recipes
Chef Tips and Tricks
VIDEO: Duck Breast Pastry Pockets
Who will you make these elegant duck pastry pockets for?
Ingredients
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
Method
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!
Top rated Poke cake recipes
Coconut Poke Cake
By sarahsinagel
make white cake mix according to package directions
- 1 (18.25 ounce) package white cake mix
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (8 ounce) package flaked coconut
Lemon Pudding Poke Cake
By Annie13
1. Prepare cake mix as directed on box and pour into a 9×13-inch Pyrex dish
- One box yellow cake mix (prepared as directed on box)
- 2 boxes lemon pudding (prepared as directed on box)
- 1 container whipped topping (Cool Whip)
Strawberry Lemonade Poke Cake
By Annie13
1. Prepare the cake mix according to the box directions
- 1 box lemon cake mix (and required ingredients)
- 1 small box strawberry flavored Jell-O
- 1 cup water
- 1 cup lemonade, prepared
- 1 container Cool Whip Frosting (vanilla flavored)
- Strawberries, sliced, for topping (optional)
Triple Orange Poke Cake
By Annie13
1. Prepare cake mix according to directions the box
- 1 box orange flavored cake mix
- 1 (4-ounce) package of orange flavored gelatin
- For the Orange Buttercream:
- 6 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon orange extract
- 5 cups powdered sugar, sifted
- 1/4 teaspoon orange paste food coloring
Coconut Cream Poke Cake
By Amber2126
Great!!
- Coconut Cream Pie Bars
- FOR THE CRUST:
- 1 3/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 cup vegetable oil
- 2 tbsp. water
- FOR THE FILLING:
- 1/2 cup sugar
- 1/4 cup corn starch
- 2 cups half and half
- 4 egg yolks
- 3 tbsp. butter
- 1 cup sweetened flaked coconut
- 1 1/2 tsp. coconut extract
- FOR THE TOPPING:
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1 1/2 tsp. vanilla extract
- sweetened coconut, toasted
- Mexico Avocados Make Dessert More Delicious
- Directions:
- Preheat oven to 400F degrees
- Combine crust ingredients and spread into a 9x13 baking dish
- (note: for more detailed directions on making this crust, click HERE)
- Poke dough all over with a fork.
- This keeps the dough from puffing up too much while baking.
- Bake at 400F degrees for about 10-15 minutes.
- Crust should be a light golden brown and not "doughy".
- Let the crust cool.
- Then prepare the filling.
- In a bowl, whisk together half and half and egg yolks.
- In a medium saucepan over medium heat, combine sugar and cornstarch.
- Then slowly stir in half and half mixture while continuing to whisk.
- Bring heat up to high and continue to whisk. Do not leave your pot.
- Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened. Take the saucepan off the heat and stir in 3 tbsp. butter, 1 cup coconut and coconut extract. Stir well.
- Then spread pudding mixture over crust. Allow to cool for a few minutes.
- Then cover with plastic wrap. And pop it in your fridge to cool for about an hour.
- Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer.
- Now for the toasted coconut topping (if you prefer it toasted).
- Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool.
- Sprinkle bars with toasted coconut then slice
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