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Top Rated Pastry Recipes
Enjoy a puff pastry with an egg on top, garnished with prosciutto, asparagus and fontina cheese.This recipe is courtesy of Christine Hadden, Foody Schmoody Blog.
If you want a quick, easy and fresh appetizer, look no further than these mini salmon and dill pastries.This recipe is courtesy of Pillsbury.
This dessert looks so impressive, but really couldn’t be simpler to put together.This recipe is courtesy of She Wears Many Hats.
Perfect for breakfast or brunch during the holidays. This recipe takes frozen puffy pastry to create this flaky pumpkin cream cheese-filled danish.Recipe courtesy of McCormick
This recipe is from The Fundamental Techniques of Classic Cuisine and is the classic French recipe for puff pastry dough.A quick guide to classic French terms used in this recipe to help you throughout the process:détrampe - a simple dough composed of flour, salt, water, and melted butterbeurrage - a block of butterpâton - a package which results from folding the détrampe around the beurrageDon't be intimidated by all the steps and French words! Though laborious to make, the end result is well worth it and far outshines store-bought varities in texture and mouth-feel. Once you learn to make this dough, you're poised to make a number of other French classics such as napoleans, palmiers, or tarts, not to mention a bevy of delicious appetizers, pastry items, and quiches!Click here to view our Best Puff Pastry Recipes to get inspiration for all your puff pastry creations!
There is nothing more comforting than wrapping dough around your favorite vegetable. This asparagus in a blanket recipe is a vegetarian twist on the classic appetizer pigs in a blanket.
This sweet, Nutella-filled, Christmas tree-shaped puff pastry dessert is the perfect festive treat for the holidays. Nutella and puff pastry — what's not to love?
This simple French-style pastry cream is perfect for making cream-filled doughnuts, eclairs, and other cream filled pastries.
Fill your kids’ lunchboxes with these pizza scrolls and you’ll have some happy little people begging to have these simple pastry rolls for lunch every day.This recipe is courtesy of Food.com.
Used as the filling for the Bûche de Noël.Adapted from Jacques Torres’ “A Year in Chocolate."
To make this elaborate French dessert, you have to bake sheets of docked puff pastry in between sheet pans to suppress the rise. The result is a crisp wafer-like layer that you then alternate with pastry cream, whipped cream, or jam.
This crispy strudel is loaded with vegetables and shaped like a rabbit, making it a perfect addition to any Easter or springtime table.This recipe is courtesy of Lora Wiley, Diary of a Mad Hausfrau.
Perfect Pastry Crust Recipe
Skip the premade grocery store pie pastry crust. You&rsquore only 25 minutes of hands-on time away from a pastry crust that will elevate your baked goods like no frozen crust dough can. We promise.In this Perfect Pie Pastry Cust recipe, you can choose to work with a food processor to cut fat into the mixture faster or opt to work it out by hand. Once you&rsquove preheated the oven and floured you pie plate, the fun begins. Add your own personal touch to this homemade treat by shaping and pricking the dough as you please.Once you&rsquove tasted the difference between our best pie crust and that frozen version you used to rely on, you just might find yourself signing up to bring homemade pies to more potlucks than ever before. Especially when you use it with some of our old-fashioned, Southern pie favorites, like our Classic Southern Buttermilk Pie. Your friends and family will thank you by slicing a second piece.
Brushing the turnovers with beaten egg gives them a golden-brown hue.
What's better than a cream puff? A dozen of them! Prepared puff pastry is used as the base in this epic dessert.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Purim is coming: Send Food!
One of the most important customs of Purim, the Jewish holiday that begins at sundown Thursday and lasts through sundown Friday, is the giving of food. The practice, called mishloach manot in Hebrew, entails sending at least two ready-to-eat foods to the elderly and the poor, friends and family. Whatever else is in the package, hamantaschen, the Eastern European symbolic, triangle-shaped, filled Purim pastries are a must.
Traditionally, hamantaschen are filled with poppy seeds or preserves made from dried fruits such as prunes or apricots. The pastry can be a short dough or a yeasted one. The prepared dough is rolled and cut into circles and the edges are folded up to form a triangular “crust,” which holds the filling. In Middle Eastern countries, a cookie called ma’amoul, filled with cinnamon-flavored ground walnuts, is favored. Nowadays, we see inventive, even savory hamantaschen fillings such as dates, cheese with red peppers and spinach, cranberries and sage, chocolate and even Nutella.
While hamantaschen are essential, variations are popular. Layered poppy seed pastries stack layers of a poppy seed filling and a cinnamon-walnut filling between sheets of pastry. The result is traditional Purim flavors with a lot less work than shaping individual pastries. Nut and seed treats are another less labor-intensive option they omit the pastry step altogether. Easiest of all, no-bake nut balls have the flavor of Purim and you can make them while the hamantaschen are baking.
In this pandemic year, there won’t be customary gatherings to read the Purim story from its source, the Book of Esther. However, hamantaschen have always been delivered “from a distance” and will be a welcome taste of tradition in this non-traditional year.
23 Mouthwatering Burger Recipes for National Burger Day
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This nutty patisserie is delicious served with a salted caramel sauce.
600g ready-made puff pastry
1 egg, whisked with a pinch of salt, for glazing
For the filling
115g whole hazelnuts
100g caster sugar
85g unsalted butter, softened
1 tbsp dark rum
1 tsp vanilla extract
A large pinch of cinnamon
3 egg yolks
45g plain flour
1 Make the filling first. Pulse the hazelnuts and sugar in a food processor until finely ground. Add the butter, rum, vanilla, cinnamon and egg yolks, then pulse again to combine. Add the flour, pulse again, then transfer into a bowl. Cover loosely and set aside.
2 Next, on a floured surface, roll out the pastry to form a 20cm x 30cm rectangle. Cut in half. Roll one half to 20cm x 30cm and the other half to 24cm x 36cm.
3 Cut the smaller sheet of pastry into 10cm squares. Put on a baking tray lined with parchment and divide the filling equally among them, making a 5cm-diameter mound in the centre of each.
4 Cut the remaining piece of pastry into 12cm squares. Carefully brush egg wash around the edge of each filling and put a square of pastry on top. Cup your hand over the centre and press the pastry around the filling, leaving no air pockets, then line up the sides of the pastry.
5 Put a 5cm-diameter round biscuit cutter over the filling and press lightly to seal the layers of dough together, but make sure you don’t actually cut the pastry. Use a 10cm round cutter to cut out each of the sealed pastry parcels.
6 Indent the edges of the pastries using the back of a paring knife. Make several arc-shaped slashes in the top of each pastry, only cutting about halfway through the pastry. Cover and chill for at least 4 hours or overnight, if possible.
7 Preheat the oven to 200C/400F/gas mark 6. Brush the pastries with egg wash and bake for 45–55 minutes until well-risen and deeply golden. Serve warm.
Adapted from Nick Malgieri, Pastry Perfection (Kyle Books)
- 5 cups all-purpose flour
- 1 tablespoon kosher salt
- 4 sticks (1 pound) unsalted butter, cut into tablespoons
- 3/4 cup ice water
- 1 large egg
- 1 tablespoon cider vinegar
In a food processor, pulse the flour with the salt. Add the butter and pulse until it is the size of large peas. Transfer the mixture to a large bowl and make a well in the center.
In a small bowl, lightly beat the ice water with the egg and vinegar. Add the liquid to the well and stir it into the butter-flour mixture. Using your hands, gather the dough and knead it in the bowl several times, until it is evenly moistened. Divide the pastry in half and flatten it into 2 disks. Wrap them with plastic and chill until firm.
Did you ever wonder how artisan bakers make those super-buttery, flaky, light-as-air Danish? Here's how. Warning: this isn't a quick-and-easy recipe there are numerous steps, including a suggested overnight rest for the dough. But if you follow the directions and take it one step at a time, you'll be able to claim a delicious new pastry for your baking repertoire.
- 32 tablespoons (454g) unsalted butter, at cool room temperature, 65°F to 68°F
- 5 1/2 cups (659g) King Arthur Unbleached All-Purpose Flour
- 1/3 cup (67g) granulated sugar
- 4 teaspoons instant yeast
- 2 1/2 teaspoons (15g) salt, if you use salted butter, reduce this to 1 1/2 (9g) teaspoons salt
- 1/2 to 1 teaspoon cardamom, optional for traditional flavor
- 1 teaspoon vanilla
- 1 cup (227g) milk, cold
- 1/3 to 1/2 cup (76g to 113g) lukewarm water*
- 2 large eggs
- half an 8-ounce package (113g) cream cheese
- 1/2 cup (113g) cottage cheese or ricotta cheese
- 3 tablespoons (35g) granulated sugar
- 1 large egg
- 1/4 teaspoon salt
- 1 1/2 cups (170g) confectioners' sugar or glazing sugar
- 2 to 2 1/2 tablespoons (28g to 35g) water or milk, enough to make a "drizzle-able" glaze
- pinch of salt
- crushed nuts, optional to garnish
Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound you'll have about 2 tablespoons butter. Set them (and the remaining butter) aside. You'll be using the 2 tablespoons butter immediately, but won't need the remaining butter until after you've made the dough.
In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. This step coats the flour a bit with fat, making the pastry a tiny bit more tender.
Add the vanilla, milk, water, and eggs. Mix and knead to make a cohesive, but quite sticky dough. This is easily done in a bread machine set on the dough cycle or in a mixer. If you use a mixer, the dough won't completely clean the bowl it'll probably leave a narrow ring around the side, and stick at the bottom.
Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
Perfect your technique
Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap.
Gently pound and roll the butter until it's about 6" x 9". The pieces may or may not meld together. If they do, great, they'll be easier to work with. If not, though, that's OK don't stress about it.
Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6" x 9" each.
Roll the dough into a rectangle about 12" wide and 24" long. Don't worry about being ultra-precise this is just a guide, though you should try to get fairly close.
Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it. You now have a rectangular "packet" of dough-enclosed butter. Pinch the open ends and side closed as best you can.
Turn the dough 90°, so a 12" side is closest to you. Roll the dough into a 10" x 24" rectangle (approximately). Fold each side into the center then fold one side over the other to make a rectangular packet about 6" x 10".
Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes.
Remove the dough from the fridge, and again roll it into a rectangle about 10" x 24". Fold it into a packet as you did in step #10 it'll be about 7" x 12". Roll one final time, fold into a packet, and flour the dough lightly. Wrap loosely (but completely) in plastic, and chill it for 2 hours, or up to 16 hours we prefer the longer refrigeration, as it gives the dough a chance to relax and rise.
Before shaping the pastries, select your filling(s). We like to use a variety. Either of the filling suggestions in this recipe make enough to fill all the pastries so if you want to mix and match, make a half-recipe of the cheese filling, and use only half the amount of fruit filling called for.
To make the cheese filling, combine all of the ingredients, stirring until smooth. For the smoothest filling, process in a food processor.
When you're ready to make pastries, remove the dough from the refrigerator, unwrap it, and cut off one-third. You'll work with this piece first return the remainder to the fridge.
Divide the dough into 12 pieces. Roll each into a smooth ball, then flatten the balls into 3" to 3 1/2" rounds, making the center thinner than the edges. You want to build up a slight wall of dough all around the circumference this will help hold the filling. Place the rounds on a parchment-lined or lightly greased baking sheet.
Working with one-half of the remaining dough at a time, repeat the process you'll finish with three baking sheets, each with 12 dough rounds.
Cover the Danish lightly with greased plastic wrap, and let them rise for about 1 hour they'll become slightly puffy. Towards the end of the rising time, preheat the oven to 400°F.
Use your fingers to press the centers of the dough rounds as flat as possible, leaving the "sidewalls" puffed. Spoon a slightly heaping measuring teaspoon of filling into the well of each round.
Brush the exposed edges of pastry with the egg/water topping this will create a satiny, golden crust.
Bake the pastries for 15 to 18 minutes, until they're golden brown. Remove them from the oven, and transfer to a rack. Glaze and serve immediately or wait until they cool, then glaze.
To make the glaze, whisk the confectioners' sugar and salt with enough water or milk to make a "drizzle-able" glaze.
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- ASIN : B0197ECDUO
- Publisher : 1001 Best Baking Recipes of All Time Cookbook (December 9, 2015)
- Publication date : December 9, 2015
- Language : English
- File size : 2331 KB
- Simultaneous device usage : Unlimited
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 440 pages
- Lending : Not Enabled
½ cup sugar, plus extra for sprinkling
½ teaspoon ground cinnamon pinch of freshly grated nutmeg
4 large, tart cooking apples, about 3 pounds in total
4 tablespoons (½ stick) unsalted butter
1 pound, or 1 recipe, sweet tart pastry (recipe below)
1 extra-large egg yolk, beaten with 2 teaspoons water, for egg wash
Start by preparing the caramelized apple filling. Mix the sugar, cinnamon, and nutmeg together. Peel, quarter, and core the apples, then cut into thick chunks. Place in a bowl and sprinkle with the spiced sugar to coat. Fry the apples in two batches: Melt half the butter in a wide, nonstick frying pan, add half the apple chunks, and fry over high heat until golden and caramelized around the edges, about 5 minutes. Transfer to a large bowl. Repeat with the remaining apples and butter. Let cool completely.
Preheat the oven to 375°F. Roll out about half of the pastry on a lightly floured surface to about ⅛-inch thickness. Overturn an 8-inch pie pan on top of the pastry and cut out a rough circle slightly bigger than the pan. Line the pan with the pastry, lightly pressing down to remove any air pockets, then trim off the excess pastry. Roll out the remaining pastry into another circle, again slightly larger than the pan, for the top crust.
Spoon the cooled apples evenly into the pie shell. Brush the rim of the bottom crust with a little water, then drape the top crust over the pie. Press down lightly to seal and trim off the excess pastry. Crimp the edges and brush the top with the egg wash to glaze. Use the tip of a knife to cut a small cross in the center so that steam can escape during cooking. Sprinkle with a little sugar.
Bake until the crust is golden brown and crisp, 35 - 40 minutes. Let stand for 15 - 20 minutes before serving.