Posts Tagged ‘pastry’

Danish Braid

Tuesday, October 15th, 2013
Danish Braid with Blueberry and Almond Filling

Danish Braid with Blueberry and Almond Filling

TWD – Tuesdays with Dorie


Danish Braid

I was quite impressed by this recipe.  It went together extremely easily for me.  Maybe it’s because I did it in steps over a number of days, but that is what is so awesome about this recipe.  It was also quite tasty.  I even preferred it better the next day, over fresh and warm from the oven.
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Doughs by Hand

Tuesday, August 14th, 2012
Bacon Date Scones with Rosemary

Bacon Date Scones with Rosemary

Tuesday Tip

Dough by Hand

Recently I’ve been making all pie, biscuit, scone, and now galette dough by hand with a fork, pastry blender and my fingers. This is the only way to go. Once you do it a few times and know the look, feel, and texture of the dough you won’t go back to a processor or mixer. I’ve found this is the best way to ensure a light, tender, flaky crust or baked good. Plus, in the end it takes no longer than pulling out a machine and cleaning it after use. It’s also more fun to get your hands messy.
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Rugelach

Tuesday, March 6th, 2012

 

More Rugelach

More Rugelach

TWD – Tuesdays with Dorie

Rugelach

This was my first time making the delicious Rugelach.  As I was gathering all the ingredients for the Rugelach I realized this would be an excellent holiday cookie.  With all the dried fruits, nuts, and cinnamon it was also smelling like the winter holiday season.  Later, when I researched the pronunciation and history I learned Rugelach a Jewish pastry of Eastern European origin.
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Jam Twists

Thursday, February 2nd, 2012
Jam Twists

Jam Twists

Jam Twists

Using thawed puff pastry dough, these little sweet treats are a snap to make.  Use any jam flavor you have in your refrigerator.  Or, do a couple different flavors.
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Blue Cheese Cheddar Palmiers

Friday, January 6th, 2012
Blackstick Blue Cheese Palmiers

Blackstick Blue Cheese Palmiers

Football Food Friday

Blue Cheese Cheddar Palmiers

Using thawed puff pastry dough, these little savory treats are a snap to make.  Most any medium to hard cheese would work, but I like the stronger flavored cheeses, like the Blackstick Blue Cheddar Cheese used in this recipe.
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