✅ If you're travelling to Greece, you have to try some of the traditional dishes. Here are ten great Greek dishes to try during your visit!
This is the second post in a series of three – click to read Part I and Part III. As promised, here’s the follow-up to my last post on Danish pastries: how to shape and fill the Danishe…
Individual size, creamy and delicious egg-quiche, all wrapped up in filo pastry cases. You'll love these mini filo pastry quiche cups!
Marion Grasby infuses custard with tea and spices for tarts with a chai twist.
This version of the classic Czech pastry livens up the dough with lemon flavoring.
This Light and Creamy Polish Papal Cream Cake Recipe is Fantastic. This recipe was called Carpathian Mountain Cream Cake Recipe until it was discovered that Pope John Paul II loved it. It was then renamed Polish Papal Cream Cake. Ingredients for Polish Papal Cream Cake Recipe 2 sheets (1.1-pound package) frozen puff pastry dough, thawed
Popular across many Mediterranean counties, revani is a semolina-based sponge typically drenched with a scented syrup. Here, the syrup is bursting with citrus juices for a lovely zingy finish
It's so fancy yet so easy.
Bougatsa, dolce tipico per la colazione greca
This version of the classic Czech pastry livens up the dough with lemon flavoring.
I wish I had more photos of these cream puffs, but when you bake something and people are at the door, its too late for that. You are happy with the one that you have. These are Pierre Herme's cream puffs. It was my birthday in December, and I received two of his cookbooks as a gift. To be honest with you, I religiously looked at page after page wondering how his recipes really are. Are they that good? Are his cream puffs better then ones I make using my mom's recipe? They are good, but they are different from what I am used to. My cream is firmer. This one is really soft, but that has its own advantages. It very light and creamy. I wish it was just a little bit ticker, but that could be easily done. So if you decide to make them, here is the recipe. For Pate a Choux: 125 ml cup still mineral water ( I used tap water) 125 ml whole milk 1 teaspoon sugar 1 teaspoon salt (I used one pinch) 110 gr butter 140 gr flour 250 gr eggs (5 eggs) Preheat oven to 400F/200C In a saucepan bring water, milk, sugar, salt and butter to a boil. Add the flour all at once. Beat hard until the paste is smooth and shiny. Transfer the paste to a bowl and incorporate eggs one at the time, beating constantly. Transfer to a piping bag fitted with plain #14 pastry tip. Line baking sheet with parchment paper. Pipe out balls of choux arranging them 5 cm apart. Place them in the oven and turn the oven off for 10 min. Turn the oven back to 350F/170C and continue baking. After 10 min slide a wooden spoon between the oven and its doors to keep it partly open. Bake for another 10 min, and transfer to a wire rack to cool. For pastry cream: 1 vanilla bean 500 ml whole milk 130 gr sugar 35 gr pastry cream powder (2 1/2 tbs) 15 gr flour (2 tbs) 6 egg yolks (120 gr) 50 gr softened butter Whipped cream 590 ml 2 tablespoons sugar Split the vanilla bean and scrape seeds into a saucepan. Add milk, sugar, vanilla pod and bring to a boil. In a mixing bowl, beat the pastry cream powder and flour with egg yolks. Add one third of the hot milk mixture, beating constantly to temper the eggs. Pour this mixture back into the saucepan and bring to a boil. Remove from the heat. Transfer the pastry cream to a metal bowl set in a larger bowl of ice water to cool. Remove and discard the vanilla pod. When the pastry cream has cooled to 140F/60C, cut the butter into pieces and beat it into the cream. Remove 460 gr of pastry cream and reserve the remainder for use in another recipe. (I used all of the pastry cream) Whip the cream and sugar. Remove 90 gr of whipped cream and carefully fold it into the chilled pastry cream. Pour this mixture into a piping bag fitted with a plain #14 pastry tip. Pour the remaining whipped cream into a piping bag fitted with a plain pastry tip. Split each choux crosswise three-quarters of the way up the side. Pipe the pastry cream mixture into the bottom half of each choux. Top it with a swirl of whipped cream. Cover with the top half and dust with confectioners sugar.
Easter bread, or sirnica, is a delicious springtime specialty. This sweet bread has citrus, egg and other flavorings and is traditionally served on Easter.
Ruokakirjoittaja ja -bloggaaja Satu Koiviston omenapiirakkaa on tituleerattu maailman parhaaksi, eikä syyttä.
Making a classic Béchamel sauce is a skill every home cook should have. It's easy to make and one of the most versatile sauces to cook with.
While I was in Greece I got to try a few new Greek treats and one of my favorites was galaktoboureko. Galaktoboureko (aka milk börek) is a custard pie that is wrapped in phyllo dough
Delicious eclairs filled with homemade, rich pastry cream in a tender-crisp choux pastry topped with silky chocolate make you look like a pastry pro.
Delicious flaky pastry with figs, goat cheese and walnuts. SUPER easy to make! Perfect as a dessert, appetizer or even as part of brunch.
Mini Upside Down Pineapple are perfect for when you want that upside down pineapple taste without all the mess and stress.
Surprisingly, it's super easy to make homemade flakies and these blackberry lilac flakies are stunningly beautiful and out of this world delicious! The recipe makes 12 and they last up to 5 days in the fridge.
Baklava is one of those desserts that has a reputation for difficulty, but is actually surprisingly easy to make.
Queen Elizabeth's drop scones recipe - a very British treat - was sent by Queen Elizabeth II to Dwight David Eisenhower, on January 24, 1960. Get the recipe here, and see the letter the Queen wrote along with it!
I’m in a puff pastry phase! Well, I have a weakness for puff pastry, the flaky crispy pastry dough… I just love it! It’s one of the staple...
These flaky Irish Cheddar biscuits by Chef John feature buttermilk and green onions and are made by layering and folding the cheese into the dough.
We love this copy cat recipe for The Old Spaghetti Factory clam sauce. It's our favorite to mix with the myzithra cheese and browned butter sauce.
Ein petits puits d'amour Rezept, direkt aus Paris. Kleine Liebesbrunnen aus Blätterteig, sahniger Crème pâtissière mit Vanillie und knackiger Karamell-Kruste.
Recipe and story on Un déjeuner de soleil
This is a second recipe for Valentine's day nibbles...serve with some chilled red wine and enjoy. Read my earlier post on Valenti...
Spread the flavor Add flavor to everything with Challenge Flavored Spreadable Butters. Available in both savory and sweet, these spreads mix and match with your favorite foods for an outrageously flavorful experience. Go ahead,treat yourself Take desserts from fine to fabulous with Salted Caramel Spreadable Butter. Made with real butter in an indulgent flavor that […]
This tart was a great favorite in the Manchester area during the wartime era. Its origins go back to the 1800s when it was called a pudding, but because the recipe uses pastry dough, it became known as a tart.
Pastries are my first love. When I lived in Montreal, the scents of butter and yeast swirled out onto the sidewalks, luring me into the small pâtisseries . I could rarely resist. Naturally, baking became my second love, which developed from a desire to create that which I first loved.
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
Recette d'entremets avec un biscuit aux noisettes et une crème parfumée au citron et limoncello. Un délice très facile.
Dark muscovado sugar, used here to make the tart filling, has a deep, treacly flavour that works well with a big dollop of mascarpone.
I made this classic tiramisu with a brownie crust and it has to be one of the best things I have made lately! To bring more flavor to the tiramisu, I sweetened the espresso with some of the sugar and infused the mascarpone cream with some of that espresso. The brownie crust, besides adding an amazin
Fill pastries, cakes, or pies with this easy vanilla pudding made on the stovetop. To make a lighter filling, fold in plain whipped cream.
As is true with all of Julia Child's recipes, Tarte Normande aux Pommes is perfect. It's not too sweet, and has the perfect blend of apples and custard.
My love affair with fillo pastry continues. Click through to see my latest creations...
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
