Pastry


Apples!! Butter!! Puff Pastry!!

How can you possibly go wrong with such a great ingredient list??

    I’ll let you in on a little secret – You Can’t!! EVER!!

    Tarte Fine

….aka Apple Pizza! But like Dorie suggests, (and Juliet said)

      O, be some other name!
      What’s in a name? that which we call a rose
      By any other name would smell as sweet;

And this was sweet no matter what it is called.

Using Martha Stewart’s Rough Puff Pastry I made the recipe as listed except, yes that is what I said –EXCEPT, I sprinkled the crust with Cinnamon Sugar before carefully placing the apple slices over the pastry. I just couldn’t leave the apples lonely like that. And then I sprinkled more cinnamon sugar OVER the apples just to give them a nice comfy blanket. That’s just the way I roll!!!

The pastry didn’t puff as much as I would have liked but I think it was because I had thawed/chilled/warmed/chilled it too much trying to find time to actually make the tarte. I can’t believe it took me so long considering how totally easy it was to put together.

Warm from the oven, topped with a little whipped cream it was delicious.

Thanks for this one, Leslie (of Lethally Delicious). There was no way I was going to skip this one.

And I bet not many of the other TWD Bakers skipped this one either. Go see!!

And stay tuned in October when the new Dorie Group starts cooking from her new book – Around My French Table – fantastic French food made simple and comfortable. It is going to be AMAZING!!!

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Yes, Please! Light. Flakey. Sweet. Easy.

This week’s TWD – Mrs. Vogel’s Scherben – is actually not baked (altho’ some members did) at all, but fried. And unusual for a Dorie recipe. Chosen by Teanna of Spork or Foon, this weeks delight is a simple fried pastry sprinkled with cinnamon/sugar (and cocoa) and then with powdered sugar – similar to a French Market Doughnut. Even though it took about 3 hours to put them together they are quick and easy to make. Fried in a small amount of oil (even tho’ Dorie says about 4 inches) they are crisp and light.

Make them! Enjoy them! But don’t breathe in (or out for that matter) while you eat them or you and your company will be covered in powdered sugar. Which can be A Good Thing.

Now – go visit the other TWD bakers and see who baked and who fried.

    The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

I love being a member of the Daring Kitchen!! I either do the Baker’s challenge or the Cooks’s Challenge each month, but rarely have time to do both. This month, I chose to do the Baker’s Challenge, even though we were told we weren’t baking this month – well, technically. We doughed. We rolled. We cut. We FRIED!!! Holy Moley!! We made

    Cannoli

I have a couple of confessions to make:

    1. I don’t like the taste of Red Wine. I like to cook with it but don’t like it alone. When I saw the addition of red wine to the dough I was a little skeptical. Wouldn’t the dough taste like wine? I checked several other recipes and they ALL called for red wine. Well, FINE!!!


    2. I don’t have cannoli tubes. Could I use dowl rods to shape the cannoli? How about PVC pipe? Then I realized you have to fry the tubes IN the cannoli!! DUH!! There is NO WAY I would find cannoli tubes in Podunk, USA!!. But TH came to the rescue. He made me one tube out of brushed aluminum. PERFECT!!!

It was big, but it worked great.


One of the fillings suggested was pumpkin/ricotta. I followed that but used Sweet Potato instead. And dipped the ends in candied pecans (left over from MSC’s Candied Sweet Potato Cup Cakes.


I didn’t have marscapone cheese so I used this substitute from My Recipe Collection. Using that recipe I will fill the two empty tubes I have with the regular cannoli filling – eventually.


This was a fun challenge. The Daring Kitchen has opened up a lot of baking/cooking avenues for me – soups, desserts, sides. Some of the challenges I won’t repeat, but this isn’t one of them. But I think I will find some ‘real’ cannoli tubes first.

    The September 2009 Daring Baker’s challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking with Julia by Dorie Greenspan

I found out this past week that I enjoy making Puff Pastry. Rolling. Folding. Butter. Folding. Butter. What’s not to love? It is time intensive – prepare to spend an afternoon getting the pastry ready to bake – but it is so worth it. What you end up with is a delicate, flaky, buttery treat. Another fun challenge from the The Daring Kitchen. And fairly easy.

What is a vol-au-vent (French for ‘windblown’) you ask?

DSC04229It is a small hollow case of puff pastry. DSC04230

The hollow can be filled with a sweet or a savory filling. I chose a sweet milk chocolate mousse. DSC04246

Topped with a drizzle of chocolate ganache and bits of caramel. Clean. Simple. Elegant.


Please visit other members of the Daring Bakers and see their creative takes on this lovely challenge.(Just click on The blogroll.)

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Today is the first day of FALL!! YAY!! For some it will mean cooler days are not far away. (Unless you live down under somewhere…) For some the frosts are coming, altho’ I understand Natashya has already had one. For some it will mean a little more wet weather – although Nancy and Mary Ann say they have had more than their share already. Keep your fingers crossed they don’t float completely away. Despite the fact that we in the Deep South won’t get any cool weather for at least another 2/3 weeks (maybe…) it is still time to celebrate the new season.

And those of us in TWD celebrated with Cottage Cheese Pufflets chosen by Jacque of Daisy Lane Cakes.

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This was an interesting dough – made with cottage cheese. It gave a light fluffy dough with a different taste. I have to admit, I liked the dough, but have mixed feelings about the overall ‘cookie’. I only made 1/2 the recipe. Some of the bakers mentioned that their dough was wet, so I drained some cottage cheese over night in the fridge. That helped quite a bit. The dough was easy to roll out, but make sure you HEAVILY flour your board because they stick. The dough rolls out easier if you let it sit out for a couple of minutes from the fridge (You have to chlll for at least 3 hours before you begin). I filled some of mine with Strawberry preserves (Note to self: brush these with melted preserves next time) and some with Nutella. DSC04223Still not sure if I like them enough to make them again. Sorry, Jacque.


Please visit the other TWD bakers and see their puffy creations.

One of the items I really like to make are Hand Pies. They are ‘hand’y little things – – As I mentioned in the previous TWD Flaky Apple Pie post. Remembering how much they were to make I started a flurry of Hand Pie making.
One of my favorites is the:

    Natchitoches Meat Pie – Louisiana’s answer to the Empanada

Instead of typing out the recipe I am just including the recipe I have from a very old Louisiana Agricultural Newspaper

meat pie

See how yellow that ‘paper’ is. I’ve been using this recipe for a L-O-N-G. time. Easy Peasy. DSC04202 A few tips on making these.

    Make sure your crumble you meat very well as it cooks. The smaller the pieces the better they will fit into the pie.


    Don’t fry the pies longer than necessary – the filling is already cooked.

    And as the recipe says, you CAN bake these instead.

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Well, not personally, but that is what the TWD Bakers made for this week’s ‘assignment’. Turnovers. I love making turnovers. Hand Pies. And they are so versatile. You can fill them with anything from fruits to nuts to veggies to meat. And it’s all good. This week we made Apple Turnovers. A lot of bakers used other fruits as well, from mixed berries to peaches. I ended up using Pears since we have lots on the trees right now.

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The pastry on this one is one that ones I had not done before, it used Sour Cream in the dough. Only served to make these extra delicious. And the dough was really easy to work with. I ramped up the cinnamon in the filling and added a little cinnamon to the pastry (I really like cinnamon!) DSC04157


After I put them in the oven I saw the butter bits sitting on the counter, which meant they were not in the turnovers where they were supposed to be. Must have been okay, though, ’cause they are ALL GONE now.


I did cheat a little, I used my processor to mix the dough and I got to use my little turnover cutters that I bought years ago. DSC04167 They make a really nice pie. And now I am on a Hand Pie Binge. Meat Pies. Curry Pies. Chicken Pot Hand Pies. But those are for other posts.

Meanwhile, go over and visit the other bakers and see how they fared. And thanks to Julie of SomeOnes in the Kitchen for this weeks pick. Great Pick, Julie.

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