For Maria D and any other Halloween fans - ideas for cupcake decorations/toppings

The Wicked Witch one is sooo cute. 'Looks relatively eay to make, too. Thanks!

I like the candy corn one too!

 
Love the pumpkins and wheat. brings out the midwest in me. how would you all sweeten

the shredded wheat? thinking a bit of butter and brown sugar melted and poured over the shreds, then baked for 15 minutes or so would sugar them a bit. not much, but would make the eating a bit tastier. maybe shredded toasted coconut would give a similar effect, just not as long of shreds.

 
I thought about that Ang - how about using the frosted miniwheat type?

I wondered if it is only frost on tone side, or the outside, and if broken open you could hide that part on the bottom.

 
was thinking the miniwheats would be too short of threads. maybe not and more pleasant to eat on a

sweet confection.

 
On the slim chance that you have access to kataifi (shreded Greek pastry), maybe that would work?

Sometimes I see it in the frozen section here...but maybe there's a tiny Greek community in AK that would know? smileys/smile.gif

 
excellent suggestion. we do have quite a large Greek/Orthodox community with an awesome

festival every August. I might be able to find the shreds. maybe.

 
I was thinking of this too but still, how do you sweeten? Honey would be usual. I find

boxes of frozen kataifa next to the phyllo dough. And you may have lots left over so here is my favourite use of it. This is always my dessert after a Moroccan meal.

Konafa

1. Make a syrup by boiling 1 c. sugar, ½ c. water, 1 t. lemon juice and 1 T. Orange flower water.

2. Melt 1 c. butter.

3. Unroll the 1 lb. box of defrosted konafa or kataifa (depending on its origin) and pull it apart so that there are no heavy clumps. Place it into a large bowl and pour about half of the butter over it. Pull and tear the dough, mixing the butter in so that it is well incorporated. Continue doing this, gradually adding all the butter until the dough is soft all over and appears butter-coloured throughout. (Takes about 3 minutes)

4. Line an ovenproof dish (I use a souffle bowl) with half the kataifa.

5. Add 1 beaten egg and 1 ½ t. vanilla to a 500 ml. tub of mascarpone. If you wish, add about 1 T. sugar. Pour the mascarpone over the dough. Cover the filling with remaining dough. If you have any remaining butter, pour it over the surface of the dough.

6. Bake at 350̊ for 40 minutes. Increase the oven temperature to 400-425̊ and continue to bake for another 15 minutes or until the surface is golden brown.

7. Pour the syrup over the konafa. Sprinkle with chopped pistachio nuts and leave to cool before serving.


Comments:
I make this in a springform pan but take care that the butter may leak.
This can be frozen after baking and before adding the syrup. After thawing, just reheat briefly to recrisp the dough.

 
wonderful sounding recipe! I think separating the buttered dough strands, then sprinkling on some

sugar and baking on a sheet pan till crisp would work for sugary strands. worth a try. if I can find the kataifi. maybe this is way too much trouble for some hay!

 
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