Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, california farm tompouce dessert. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

California Farm Tompouce Dessert is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. California Farm Tompouce Dessert is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have california farm tompouce dessert using 19 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make California Farm Tompouce Dessert:

1. Take For the philo dough sheet to make 8 crusts of 3” x 4 1/2” rectangles:
2. Get 300 grams all purpose flour
3. Get Stick molten butter
4. Get 5 Tbs olive oil
5. Make ready 1 Tbs red vinegar
6. Get Tsp salt
7. Get 130 ml water, + extra Tbs water if needed
8. Prepare For the top glaze on four tompouce desserts:
9. Take 4 Tbs powdered sugar
10. Prepare Tbs Zest of 1 orange or lemon or pink icing
11. Prepare For the cream filling:
12. Make ready 4 Tsp blueberry, orange or lemon butter marmelade on bottom crust
13. Take 2 Tbs orange marmelade dissolved in warm milk
14. Take 2 Tbs corn starch dissolved in 2 Tbs cold water
15. Make ready 4 fresh farm egg yokes
16. Get 3 cups milk
17. Prepare Halfcup all purpose flour
18. Get 2 Tbs rose water, orange liqueur, or orange blossom water, or tsp vanilla extract
19. Take Cost. Four farm eggs, $1.60. Milk, $1.20. Marmelade, 40 cents. Philo dough, 80 cents. Other ingredients, $1.00. $1.25 per dessert, $1.50 with whipped cream

Instructions to make California Farm Tompouce Dessert:

1. Make the crust. Put salt and flour in bread mixer, indent in center, add olive oil, mix till sticky. drizzle 130 ml of warm water into dough with beater running, till elastic. Cut in eight pieces, make round balls. Wrap in shrinkwrap, let rest one hour.
2. Bake the crust. Preheat oven to 400F degrees. In baking pan, lay eight layers of paperthin dough on top of each other, brush with molten butter as you lay them down. Bake till golden, about 20 minutes. Cool, cut in eight squares with pizza cutter. Spread blueberry marmelade on 4 bottom crusts. Melt 4 Tbs powder sugar and Tbs pink icing in Tbs water and brush on top crust.
3. Make the filling. Whip egg yokes. Bring milk to slow boil, stirring while adding flour, sugar, rose water, 2 Tbs orange marmelade, beaten eggs yolks, 2 Tbs cornstarch in 2 Tbs coldwater, stir, stir, stir till thick. Ladle in breadpan, let cool and harden in fridge overnight.
4. Make Tompouce. Cut filling in four thick slices, lay slice on bottom crust with blueberry marmelade, top with other crust, glazed side up. Serve cold with whipped cream on the side. Enjoy.
5. Ready to serve and ENJOY!

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