Pasteleria

Pastry
Banana-Nutella Wontons

Mark Russell
Yields: 16 wontons
Total Time: 30 min
Prep Time: 20 min
Prep Time: 10 min
Ingredients
* 2 tablespoon(s) sugar
* 2 teaspoon(s) cinnamon
* 16  wonton wrappers, defrosted if frozen
* 5 tablespoon(s) Nutella chocolate-hazelnut spread
* 1 medium ripe banana
* 2 tablespoon(s) unsalted butter, melted

Directions
1. Preheatthe oven to 350°F. Line a baking sheet with parchment paper. Have a small glass of water ready. In a small bowl, mix the sugar and cinnamon with a fork until combined well.
2. Lay 4 wonton wrappers out on a clean countertop. Place 1 teaspoon Nutella in the center of each wrapper. Cut the banana into very thin slices with a paring knife and place 2 slices on top of the Nutella on each wrapper.Dip your finger into the glass of water and run it along the edges of a wonton wrapper. Fold the wrapper in half diagonally, forming a triangle. Press on the edges well with your fingers to seal. Repeat with the remaining 3 wontons. Place the 4 on the baking sheet (you can place them close together; they won’t spread).
3. Repeat with the remaining wonton wrappers, Nutella, and bananas,working in batches of 4 wontons at a time. When all the wontons have been made, lightly brush the sides facing up with the melted butter and sprinkle with the cinnamon-sugar. Place the baking sheet in the oven and bake the wontons for 8 to 10 minutes, until crisp and lightly browned. Let cool for 1 minute before serving.

Jumbo Brownies

Stephanie Foley
Yields: 12 jumbo brownies
Total Time: 1 minPrep Time: 1 min
Oven Temp: 350
* 1 pound(s) unsalted butter
* 1 1/2 pound(s) semisweet chocolate, chopped
* 1 cup(s) all-purpose flour
* 1 tablespoon(s) baking powder
* 1 teaspoon(s) salt
* 6 large eggs
* 2 1/2 cup(s) sugar
* 2 tablespoon(s) pure vanilla extract
* 2 tablespoon(s) strong-brewed espresso
* 6 ounce(s) (1 cup) semisweet chocolate chips
*1 cup(s) walnut halves, lightly toasted and coarsely chopped optional

Directions
1. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.
2. In a large bowl, using a handheld mixer, beat theeggs with the sugar at medium-high speed until pale and thick, 4 minutes. Beat in the vanilla and espresso. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and walnuts.
3. Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1 hour, until the top is shiny andlightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. Cut the brownie into 12 large rectangles and serve.

Chocolate-Frosted Golden Cupcakes with Coconut

Kana Okada
Yields: 12 cupcakes
Total Time: 1 min
Prep Time: 35 min
Oven Temp: 350
* 1 cup(s) all-purpose flour
* 2 tablespoon(s) all-purpose flour, combined withabove flour
* 2 tablespoon(s) cornstarch
* 1 1/4 teaspoon(s) baking powder
* 1/8 teaspoon(s) salt
* 3/4 cup(s) granulated sugar
* 2 large eggs, at room temperature
* 1 1/4 teaspoon(s) pure vanilla extract
* 4 tablespoon(s) unsalted butter, melted
* 1/4 cup(s) vegetable oil
* 1/2 cup(s) milk, at room temperature
* 4 ounce(s) bittersweet chocolate, finelychopped
* 1/2 cup(s) heavy cream
* 3 tablespoon(s) unsalted butter
* 1 tablespoon(s) light corn syrup
* Sweetened shredded coconut, for topping
* Mini nonpareil candies, for topping

Directions
1. Make the cake: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, whisk the flour with the cornstarch, baking powder,...