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How To Make A Perfect Flaky Pie Crust for the Holidays
Nov 20, 2007 Donna Diegel
Mixing & Weighing the Pie Crust - Donna Diegel
Still struggling with the old pie crust recipe? Follow these simple, easy tips for making pie crust just like Grandma used to make. Make this holiday a delicious one This recipe looks complicated but once you master this easy technique for making perfect pie crust, you'll never go back to your old recipe again.
Pie Crust Recipes Tips 101: y y y y y
All purpose flour works best. Whole wheat makes a heartier crust, but it can also come out gummy and tough. Any solid shortening will do Pie pans can be disposable aluminum, glass Pyrex, embossed tin. Do not spray or grease the pie pan. Rolling pins can be a wood rolling pin, or the newest stainless steel. It doesn't matter as long as you keep it coated with flour as you work the pie crust. The pastry blender is a handy gadget usually made of stainless steel. It has a handle attached to 5 or 6 sharp thin blades that cut through the shortening and dough. Much like using two knives, it is quicker and less messy with the same results.
Flaky Pie Crust Recipe y y y y
3 1/4 cups all-purpose flour 1 tsp salt 1 cup solid vegetable shortening/4 ounce(125 gm ) butter 3/4 cup cool water (more or less) not cold
How To Make a Perfect Flaky Pie Crust 1st Step: y y y
Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well. Coat both hands with flour well. Being careful not to touch the shortening, break up the shortening into chunks. This is an important step. Do not let the heat of your hands melt the shortening. The least amount of contact with the shortening the better.
With both hands, work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, pick up more flour and shortening as you go. Always keep the shortening in the middle of the flour. It should look like a small peas, with the shortening being totally incorporated into the flour.
2nd Step: y
Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do NOT knead the dough as in bread making. Work the dough as little as you have to, just enough to keep it formed in a ball. Divide the dough into 3 or 4 equal portions. Cover the dough and refrigerate it for later, or use now.
y y y
3rd Step: y y
Take a handful of flour and throw/sprinkle it down on a counter top. Put the ball of dough in the middle of the flour. Coat your rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4" bigger than your pan. Fold the dough in half, place it in the pan unfolding to fit. Trim if necessary, but not too much. You want to have enough to fold the edges under. Fold the edges under, turning the pan and pressing the edge as you go. You now have a choice as to how you want to finish the crust. If you are making an open pie as in pumpkin or pecan, press the edges down with a fork to seal the edge and give it a nice pattern. Or, you can crimp the edges using your thumb and forefinger of your left hand and the forefinger of your right hand, and go around the edge of the pie making a v-shaped pattern, all the while keeping the edge slightly higher than the pie pan.
y y y y
Makes 3-4, 8 or 9 inch crusts
Read more at Suite101: Pie Crust Recipes: How To Make A Perfect Flaky Pie Crust for the Holidays http://www.suite101.com/content/best-pie-crust-recipe-a36015#ixzz17DpjN1NH
Homemade Apple Pie Recipe With Fresh Apples
Recipe for Apple Pie Baked with Granny Smiths in a Flaky Pie Crust
Aug 21, 2008 Donna Diegel
Double Crust Apple Pie -Donna Diegel
The best homemade apple pie recipe made with Granny Smith apples, brown sugar & spices in a flaky pie crust. Dress it up with a fluted double crust and serve à la mode! Who doesn't have fond memories of Grandma's old-fashioned, homemade apple pie cooling on an open windowsill? The perfect harmony of apples, cinnamon, nutmeg and brown sugar wafting through the house was enough to make company salivate. Look no further. Here's how to make the perfect homemade apple pie!
Homemade Apple Pie Recipe Made With Fresh Apples y y y y y y y y y y
Recipe for 9" Double Crust Pie Crust (The Best Ever Pie Crust Recipe makes enough for 4 single crusts or 2 double crust pies. Divide the recipe in half or freeze the extra crusts.) 6 cups Granny Smith apple slices, peeled and cored 1 teaspoon lemon juice 3/4 cup sugar 1/2 cup brown sugar 1/2 cup flour 1/2 - 3/4 teaspoon cinnamon or nutmeg to taste 2 Tablespoons cold butter, cut in small pieces 1 Tablespoon milk or cream for brushing the top crust 1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust
Directions - How To Make an Apple Pie: 1. 2. Preheat oven to 375 degrees F. Roll out the pie crust bottom and tops according to The Best Pie Crust directions, leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out. In a large bowl, toss the sliced apples with lemon juice. Add sugars, flour and spices if desired, mixing gently. Fold into prepared pie crust and dot with cold butter. Follow the double crust directions below. Bake for 50-60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast. Remove to cooling rack and let cool for at least 30 minutes.
3. 4. 5. 6. 7.
Cut small slits or vent holes into the top crust using a knife or a very small cookie cutter. Serves 8.8. Likewise. the crust can also be sealed with the tines of a dinner fork. 10.suite101. Fold the edges of the top crust over and under the bottom edges and flute with your fingertips. Refrigerate any leftovers. 9. y y Read more at Suite101: Homemade Apple Pie Recipe With Fresh Apples: Recipe for Apple Pie Baked with Granny Smiths in a Flaky Pie Crust http://www. Brush the pastry crust with milk or cream and sprinkle evenly with cinnamon sugar. How To Make a Double Pie Crust: y Unfold the top crust and place over the top of the apples.com/content/homemade-apple-pie-recipe-with-freshapples-a65461#ixzz17DpwWv8q . Makes 1 double crust apple pie. Serve Apple Pie à la mode with ice cream or sweetened whipped cream.
Whipping Cream: Also called heavy cream. If you must substitute. 3. not cold or warm. Doing it by hand will take forever and will not give you the same results. 1/4 cup at a time and continue to beat until light and fluffy. Pie Pans: Any pan will do. Make sure it is fresh. This pie will knock your socks off! French Silk Pie Tips. Scrape bowl often. Melt chocolate in a small bowl over hot water. 4. Do not let the chocolate harden up. Make sure it is softened. In a large mixing bowl. Mixer: A high speed Kitchen Aid mixer will whip this pie together in no time. French Silk Pie Recipe y y y y y 3/4 cup butter. Slowly add the melted chocolate to the butter mixture. . Tricks and Ingredients: y y y y y y This is not the time to scrimp on ingredients. It comes in one ounce squares. softened 1 cup white sugar 3 one ounce squares unsweetened baking chocolate. 2. 2007 Donna Diegel KitchenAid Mixer . melted 2 tsp pure vanilla 3 large eggs Directions: Part 1: 1. Important! It MUST be unsweetened chocolate. Chocolate: Use the very best unsweetened gourmet chocolate you can buy. Baker's is the most popular. Add sugar. Only the best will do.Chocolate French Silk Pie Recipe Delicious Rich and Creamy Death-By-Chocolate Dessert Nov 21. It must be mixed long enough so it is no longer gritty. piled high with sweetened whipped cream. but your pie will look especially nice in a deep dish pan. It also gives you more height to pile the whipped cream as high as you dare. Scrape again. beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Butter: Pure butter is the only way to go. This will take 3-5 minutes. use a butter blend or high grade margarine.Kerri Martin Ready for a Chocolate Orgasm? Melt-in-your-mouth chocolate filling in a flaky crust. cream the butter at medium to high speed about 1 minute. has the most butter-fat.
under mix. Spread into The Best Ever Pie Crust. Sprinkle with chocolate curls. Add vanilla and give it one more mix. Set aside. beat cream until it sets up. Or pile the cream on high with a spatula. If in doubt. 2. Do not over beat.suite101. Add powdered sugar and and vanilla and beat until fluffy and stiff. There is no way to explain how long this will take. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. In large mixing bowl. optional for garnish Directions: 1. add eggs one at a time. 3. Every mixer is different. Makes one 9 inch pie Read more at Suite101: Chocolate French Silk Pie Recipe: Delicious Rich and Creamy Death-By-Chocolate Dessert http://www. 6. Part 2: y y y y 1 cup Whipping cream 1/4 cup powdered sugar (confectioners sugar) 1/2 tsp pure vanilla Chocolate curls.com/content/chocolate-french-silk-pie-recipe-a36084#ixzz17DqRYQds . 4. Put whipped cream into a pastry bag fitted with a large star tip and decorate the pie. Refrigerate pie and any leftovers.5. beating after each one before adding the next egg. 5. On medium speed. You can always whip it a little more after the sugar is added. 7.Scrape bowl.
while butter is a natural product and contains no hydrogenated fats.mariasmenu. margarine doesn't make any difference. chopped (softened) Vanilla essence ± 1 tsp Brown sugar ± 1/3 cup (75 gm). The above measurement yields around 25 cookies. However. Drop level tablespoons of mixture about 5 cm apart on greased oven trays. Stir in sifted dry ingredients. Beat butter. Read more: http://www. Bake for 12 minutes or until browned lightly. Another reason to use real butter instead of margarine or Crisco: HYDROGENATED FATS. 7. Butter ± 125 gm. press down lightly. you couldn't go too far wrong. I advise a few minor modifications and refinements. 8. toasted and finely chopped (optional) Dark choc chips ± 1 cup (190 gm) Preheat oven to 180 degree 10 minutes before baking. It does. 4. 5. As in. . room temperature Plain flour ± 1 1/4 cups (185 gm) Bicarbonate of soda ± 1/2 tsp Walnuts ± 1/4 cup (30 gm).com/snacks-starters/chocolate-chip-cookies#ixzz17DtdKHR6 Secrets of really good chocolate chip cookies updated February 28.CHOCOLATE CHIP COOKIES 1. nuts and choc chips. firmly packed Caster sugar ± 1/3 cup (75 gm) Egg ± 1. 2010 The recipe on the back of the Nestle Toll House Morsels [tm] bag makes fine cookies. sugars and egg in small bowl with electric mixer until smooth. margarine and Crisco are teeming with them. 2. Stand cookies 2 minutes before lifting onto wire racks to cool. always use real butter. First. based upon my own experience and that of others. and if you were to follow it precisely. 3. Don't let anyone convince you that butter vs. 6. essence.
" which is bogus. though. always use real vanilla extract and not "vanillin. so they don't poach before you can mix them into the other wet ingredients. Also. Let it cool briefly before adding the eggs. Fourth. Also. Instead.if anyone out there still has one! -. (Use a Pyrex or other microwave-safe transparent container if you do this. In either case. still. This will make it less stiff and the cookies will be less hard and crunchy when they are done. if you're like me. make sure the dough is nice and cold as you . you have often had a problem with your brown sugar clumping together into giant bricks. so that it doesn't burn (you can use a double boiler -. and sold next to the genuine article in many grocery stores. A microwave can burn the butter in a second if you turn your back at an inopportune moment. Feh. melt it. If you do this. and this can make a big difference. does a much better job of dissolving and melting the sugar than a room-temperature creamed butter can do. improving the consistency of the dough as you are working with it. and some things you never suspected. put it into the plastic bag with the brown sugar and seal it up and check it again in 24 hours. It will then pour smoothly into the mixing bowl. Click here to find out everything you ever wanted to know about vanilla. will soften it within a day. add a little milk. put it into the microwave with the melting butter in the Pyrex cup. don't just let the butter sit out at room temperature to become soft. if you take the big solid mass of brown sugar. My friend Lizabeth says that she gets much better results using melted butter and superfine granulated sugar.) Melted butter.) Third. because it is both warm and liquid. roughly the volume you desire. however. Well. placed into the sealed plastic bag with the bricklike mass of brown sugar. TRIPLE the amount of vanilla extract recommended. although cheaper. (Incidentally. so you can watch the butter closely. Many correspondents have written to tell me that a slice of white bread. My mother likes to use a slice of apple. This means to use a tablespoon where a teaspoon is specified. It will help it along if you stir the contents for a few seconds after removing the cup from the microwave. maybe just a tablespoon or two. very carefully. I have never had a problem with the texture of cookies made with ordinary granulated sugar. vanilla is a wondrous and versatile substance. big lumps of brown sugar survive even into the baked cookies. and I believe her. and also improving the texture of the cookies after they are baked.Second.or else a microwave oven that is set very low and which you are watching like a hawk). and let it melt on a very low setting for a few minutes. which you are then banging on the edge of the kitchen counter in order to break them up enough to use the stuff. you will find that the brown sugar will liquefy very nicely. when you are mixing the dough.
) Another correspondent says that adding a "dollop" of sour cream improves the texture of the cookies. then. Some people experiment with adding baking powder instead of. is: how much is a dollop? I'd say. to achieve the desired appearance. I am a butter loyalist and so I haven't tried that (although in the interests of science. and consistency? Here's one trick: instead of using all butter in your cookies.-make sure your cookie dough is cold when you put it on the cookie sheet. I haven't tried this yet. this problem goes away. However. A correspondent in Canada urges that real maple syrup (emphasis on the real. maple syrup. the nuts are optional. How. Again. If you have to chill it in between batches. -mix the dough thoroughly but don't over-mix it. please!) also makes a fine substitute for the brown sugar. maple syrup and cinnamon might be OK. Butterworth's. no Mrs. the baking soda which is part of the recipe. cinnamon. The $64K question. you or I might not want to use Crisco or any other form of shortening in our cookies. canola. Experiment and see what you like. sour cream assimilates well into other foods. or in addition to. Many people prefer chocolate chip cookies without . and these cookies have enough other strong flavors in them that some sour cream shouldn't be noticeable. texture. This results in a nice chewy cookie with a pleasing appearance and flavor. someday I should). or other non-standard ingredients. Other people swear that if you use butter flavored Crisco instead of real butter. Whether or not you use Heath bars. that's what you should do. -try adding a tablespoon up to an additional 1/4 cup of flour to the recipe. -don't overbake. take a soupspoon and spoon out a heaping scoop of sour cream. (I think I'd also advise against using Heath bars and maple syrup together. of course. and I'm sure that's true. you can use half butter and half liquid vegetable oil (like corn. or safflower oil. YDMV (Your Dollop May Vary). She swears that the sour cream can't be tasted. maybe an inch or so above the top of the bowl of the spoon at its highest point: that's a dollop. -make sure your cookie sheet is cooled to room temperature between batches. because of all those hydrogenated fats I mentioned above. making them chewier and increasing their shelf life. I usually rinse mine under the tap to clean off the crumbs and cool it down. or even peanut oil!). and a longer shelf life than one baked with butter alone.
Alternatively. however. If you do like to eat raw dough. Also. use one of the pasteurized egg substitutes. are massively too sweet to put into these cookies. It is especially risky for anyone with a susceptibility to infections or a compromised immune system. Don't use eggs that were cracked before you opened them.nuts. But also have fun! . dark) chocolate. if you add the Reese's peanut butter morsels as discussed above. So be cautious.that both the morsels and the baking itself can be optional. The morsels MUST. but I prefer always to add that extra tablespoon or two of milk.e. be semisweet (i. Those of us who make chocolate chip cookies know how important it is to sample the dough before baking! And I'd have to confess that sometimes the raw dough (I prefer my raw dough chipless) is even better than the cookies. do not melt properly -. However. they melt and create some additional moistness in the cookies. in my experience Nestle morsels do melt in a most satisfactory way during the baking process. Alternatively. The morsels don't have to be Nestle. Wash the eggshells in warm soapy water (and rinse them well) before cracking the eggs and using them. for that matter. Milk chocolate morsels. be sure to add more liquid).at least not in the eight-to-tenminute baking time of cookies -. though. The standard-size Hershey Morsels.and I do not recommend them for use in cookies (although they are terrific in brownies. Ghirardelli and Guittard morsels are very good. And remember that raw dough can be risky. you can try adding oatmeal (even if you don't add butterscotch chips) in the same volume as the nuts called for by the recipe (but if you do this. Any foodstuff containing raw eggs can harbor salmonella and/or other nasty little bacteria. I also like the Hershey mini-morsels for this. I do feel obligated to point out. which are sold in similar bags to the undiscerning. which bake for a much longer period). My friend Susan says that she doesn't bother adding more liquid and her cookies turn out fine. be careful. however.
Roasted Pineapple Coconut and Goat Cheese Strudel .
If I had only known how easy it was! The dough recipe by Rick Rodgers from his wonderful ³Kaffeehaus ± Exquisite Desserts from the Classic Cafés of Vienna. an absolute pleasure to work with. no picture to show since it was baked for a late dinner and there was no daylight for a decent photo to take. without making a single hole. With phyllo dough readily available as a substitute. I made a savory strudel as well. As for the strudel filling. And for serving. And yes. The dessert tasted pretty spectacular.This month¶s Daring Bakers¶ challenge was like a dream come true. sautéed onion and garlic. It is such a useful skill to acquire. I also didn¶t sauté fresh bread crumbs in butter as I did for the sweet strudel earlier. I substituted them for Italian seasoned dry bread crumbs. . I topped the pineapple with goat cheese pastry cream. I¶d been thinking about and planning to learn how to stretch real strudel dough for years. The strudel was as flaky and crispy as the first one. I just utilized every bit of leftovers sitting in my fridge (mostly spinach and baby potatoes. not strong or offensive at all. I managed to stretch the dough effortlessly to the required size. Instead. It cut calories down and substantially reduced cholesterol intake. The goat cheese I used was fresh. Budapest and Prague´ was a little miracle. I sprayed it with extra-virgin olive oil. Courtney of Coco Cooks and Linda of make life sweeter! ± this month¶s hosts. I¶d never attempted the real thing. ginger and chile flakes (Sherry Yard¶s fabulous idea) first. it was worthy of clipping freshly manicured nails. some feta and olives. I didn¶t brush the stretched dough with melted butter this time. Then I thinly sliced the pineapple and piled it over some toasted coconut spread over the pulled dough. unfortunately. fresh herbs). I roasted a large pineapple in a mixture of rum. unripened and very delicately flavored. There¶s. But it always seemed quite time consuming and a bit intimidating. I quickly whipped a fresh mango sauce. for choosing the wonderful recipe for the challenge. Thank you. pureed caramelized bananas. The whole process of rolling and pulling of the dough took me about five minutes the most. The filling was nothing extraordinary.
114g) unsalted butter.Makes 1 large strudel. about 12 servings For the filling: 1 stick (1/2 cup. divided y .
peeled and cut into ½-inch pieces 2 tbsp dark rum ½ tbsp fresh lemon juice Tiny pinch of salt 2 cups water 1 cup dark rum 1 cup sugar 6 ¼-inch-thick slices peeled fresh ginger Pinch of Thai chile flakes or hot red pepper flakes 1 large pineapple. peeled. divided For the pineapple filling (adapted from Sherry Yard): 1 tbsp unsalted butter ¼ cup granulated sugar ¼ cup packed light brown sugar 2 large bananas. quartered. and cored 4 dry vanilla bean halves (saved from previous use) or 1 vanilla bean.y y y y y y y y y y y y y y y y y y y y y y y y y y 1 cup fresh bread crumbs ¾ cup toasted unsweetened coconut. sifted 1/8 tsp salt 1 oz creamy fresh unripened goat cheese 2 tbsp whole milk yogurt 1 tsp fresh lemon juice 1 tsp pure vanilla extract 2 tbsp cold unsalted butter. cut into about ½-tbsp pieces For the mango sauce: . split and quartered For the goat cheese pastry cream: 1 cup whole milk 1 large egg ¼ cup granulated sugar 1 ½ tbsp cornstarch.
Remove from the heat and puree in a food processor. Remove from the heat and carefully add the rum. sink to the bottom. and begin to brown. When the butter is a dark golden color. lemon juice. plus additional for coating the dough 1/2 teaspoon cider vinegar About 2 tbspDemerara sugar for sprinkling over the rolled strudel Make the filling: Heat 2 tablespoons of the butter in a large skillet over medium-high. stirring constantly. add the sugar and brown sugar and stir until dissolved. Add the breadcrumbs and cook while stirring until golden and toasted.y y y y y y y y y 1 large ripe mango. Place the pineapple quarters into a large baking pan (a glass 9×13-inch Pyrex pan works). Place the pan back over low heat and cook for 1 minute more. In a large sauté pan. rum. melt the butter over medium heat until the solids separate. Poke or push the vanilla bean pieces into the flesh of the pineapple. 3 to 5 minutes. plus more if needed 2 tablespoons (30 ml) vegetable oil. whisk together the banana puree. In a medium bowl or a large liquid measuring cup. Let it cool completely. Set aside until needed. water. This will take about 3 minutes. flesh cut into large chunks 2 tbsp confectioners¶ sugar 1 tbsp fresh lemon juice For the dough (adapted from Rick Rodgers): 1 1/3 cups (200 g) unbleached flour 1/8 teaspoon salt 7 tablespoons (105 ml) water. or until the bananas are softened and caramelized. and chile flakes. peeled. ginger. 5 to 8 minutes. for about 2 minutes. sugar. Make the pineapple filling: Center an oven rack and preheat the oven to 375F. . and salt. Add the bananas and sauté. Set aside for a moment.
Continue whisking and slowly pour the rest of the milk into the tempered egg mixture. Place into a colander set over a bowl and let drain. basting every 15 minutes. sugar. Check the temperature of the pastry cream (now it should be about 140F ± a perfect time for incorporating the butter). until the juices are bubbly and the outside of the pineapple is lightly caramelized. Pour the banana-rum mixture over the pineapple. Transfer to a clean bowl. combine the egg. Stir the cream occasionally to prevent a skin forming. followed by the yogurt. About an hour before filling the strudel. In a medium saucepan. you may need to poke the holes with a paring knife. whisking constantly. and salt together. Cook.The dry ones will be stiff enough to go in on their own. and vanilla extract. cut each quarter in half lengthwise. Now you can proceed with the recipe or store the pineapple in the liquid. Bake for 45 minutes. Whisk the butter into the pastry cream. lemon juice. Pour the egg-milk mixture back into the saucepan and place the pan over the medium heat. but for a fresh bean. heat the milk to a boiling point. whisk until combined. until it has . Temper the egg mixture by whisking a little bit of the hot milk into the egg mixture. Pat-dry the pineapple with paper towels. Keep whisking energetically for 1 to 2 more minutes (still over medium heat) until the custard is thick as lightly whipped cream. Remove from the oven and cool to room temperature. in the refrigerator for up to 3 days. cornstarch. Make the goat cheese pastry cream: Prepare an ice bath. Place the bowl with the pastry cream into the ice-water bath to continue cooling. In a medium bowl. Remove the pan from the heat and immediately whisk in the goat cheese. remove the pineapple from the marinade. tightly covered. and then slice thinly. until the mixture returns to the boil. one piece at a time. always whisking until smooth before adding the next portion. stirring often.
Cover the ball tightly with plastic wrap. Cover your working area with a table cloth. This way the weight of the dough and gravity can help stretching it as it hangs. Make the dough. Shape the dough into a ball and transfer it to an oiled plate.completely cooled. Put the dough ball back in the mixer. You can use your forearms to support it. Process until smooth. . You will get a soft dough. add a little more water if necessary. Knead for about 2 minutes. Refrigerate until serving time (up to a couple of days). Pick the dough up by holding it by an edge. Make the mango sauce: Combine all ingredients in the bowl of a food processor. dust it with flour and rub it into the fabric. Add the water/oil mixture to the flour with the mixer on low speed. Mix the water. fill and bake the strudel: Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Make sure it is not too dry. Using the back of your hands to gently stretch and pull the dough. Take the dough out of the mixer. Change to the dough hook. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Put your dough ball in the middle and roll it out as much as you can. Oil the top of the dough ball lightly. Pick up the dough and throw it down hard onto your working surface occasionally. oil and vinegar in a measuring cup. Strain the mixture through a fine-mesh strainer to remove tough fiber. Allow to stand for 30-90 minutes (longer is better). Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Pres plastic wrap directly over the pastry cream surface and refrigerate until needed (up to 2-3 days). Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
it will be tissue-thin by this time. Line a large baking sheet with parchment paper or silicone baking mat. Put it on your work surface. Sprinkle the buttered dough evenly with the bread crumbs. leaving a 2-inch uncovered border on each long side. Transfer the strudel to the prepared baking sheet by lifting it. Brush the top with the remaining melted butter leaving any milk solids in the bottom of the saucepan.The dough will become too large to hold. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Curve it into a horseshoe to fit. The dough is now ready to be filled. Cool on the baking sheet on a cooling rack for at least 30 minutes before slicing. Stretch and pull the dough until it¶s about 2 feet (60 cm) wide and 3 feet (90 cm) long. Skim the foam. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). It is best on the . Cut away the thick dough around the edges with pizza wheel or scissors. Sprinkle the Demerara sugar over the top. melt the remaining butter. Now lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Top the pineapple with the goat cheese pastry cream. Leave the thicker edge of the dough to hang over the edge of the table. Spread the sliced and drained pineapple over the coconut. Very gently brush about 4 tablespoons of the melted butter over the dough using your hands (a bristle brush could tear the dough. Sprinkle the remaining ¼ cup of coconut over the pastry cream. or in a glass bowl in a microwave. Use a serrated knife and serve either warm or at room temperature. you could also use a special feather pastry brush instead of your hands). Bake the strudel for about 35-40 minutes or until it is deep golden brown. In a small saucepan over medium heat. Spread ½ cup of toasted coconut about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. and then fold the bottom edge of the dough up over the filling. Fold the two 2-inch edges of the dough in toward the center over the filling.
remove your jewelry from hands and wrists. you can use your hip to secure the dough against the edge of the table. But the leftovers can be recrisped and rewarmed in 350F oven for about 10-12 minutes before serving. get rid of long nails. Few small holes in the dough is not a problem as the dough will be rolled. making the holes (most of them) invisible.day it is baked. that way you can practice the pulling and stretching of the dough with the first batch and if it doesn¶t come out like it should. and wear short-sleeves. To make it easier to pull the dough. The tablecloth can be cotton or polyester. Tips: The ingredients are cheap so it¶s recommend to make a double batch of the dough for the first time. you can use the second batch to give it another try. Before pulling and stretching the dough. y y y y y .
Baklava Fingers .
these are pretty good for what they are ± little sweet treats made of some phyllo leftovers (there¶s always something left unless the baklava itself was made). still. . The fingers also keep better.Maybe not as fabulous as the real thing. not as overloaded with nuts and oversaturated with aromatic syrup. stay crisp longer.
y Makes 32 Ingredients: 1 cup pistachios .
Cover a large baking sheet with parchment paper or silicone mat.y y y y y y y y y y y y ¼ cup granulated sugar ½ tsp ground cardamom ½ tsp cinnamon 8 phyllo sheets 8 tbsp (4 oz) unsalted butter. melted ½ cup water ½ cup granulated sugar ¼ honey 2 cinnamon sticks 6 cardamom pods. Fold the upper third over the filling. cut the phyllo sheet into 4 equal rectangles making two perpendicular cuts through the middle. combine the pistachios and sugar. Stir in the ground cardamom and cinnamon. Place 1 sheet of phyllo on the parchment paper. Using a pizza wheel. Fold the lower third over the filling again and lightly . Brush the middle third with a little bit of melted butter and sprinkle with about 1 tbsp of nut mixture. Set aside. divide the rectangle into thirds lengthwise. Visually. removed in wide strips with a vegetable peeler 2 tbsp brandy Preparation: Center an oven rack and preheat the oven to 350F. Cover the rest of the phyllo with plastic wrap first and then with a damp dish towel (avoid direct contact of the phyllo with the wet towel to prevent the phyllo from getting soggy). Cover the remaining 3 rectangles with plastic wrap. Work with one small rectangle at a time. crushed lemon peel of 1 small lemon. then brush this folded part with a bit of butter and sprinkle again with another tablespoon of nut mixture. place it with one long side parallel to the edge of the working surface. Process until finely ground. In a bowl of the food processor. Cover a working surface with a large sheet of parchment paper. with one long side parallel to the edge of the work surface.
Meanwhile. over a handle of a wooden spoon. . sprinkle it over the fingers before serving. Gently roll the strip. make syrup. and lemon peel. stirring with a wooden spoon. combine the water. Bake for 20 to 22 minutes until golden brown. If you have any nut mixture left.brush with butter. In a small heavy saucepan. Transfer the baked and cooled fingers into a rimmed baking pan (like glass Pyrex) just large enough to fit them all. Delicately slide the cylinder off the spoon and place it onto the prepared baking sheet. Cool on the baking sheet on a cooling rack. wait for several hours before serving. Give the fingers a turn in the syrup to saturate. buttered side up. cardamom pods. Bring to a boil over medium heat and simmer. honey. Take off the heat and stir in the brandy. They can be kept in air-tight container for about a week. I like to stand the fingers upright first to allow the syrup to penetrate better. 32 in total. and then drop them on their side. You will get 4 baklava fingers from each phyllo sheet. sugar. Pour the hot syrup over the fingers leaving the peel and spices behind. until the sugar is dissolved. Repeat with the remaining phyllo. cinnamon sticks.
Cornmeal Walnut Focaccia with Concord Grapes and Gorgonzola .
With their season so short. I stop eating them raw and start to bake. I tend to overeat them while they last until my tongue is numb and the throat is itchy. And when these symptoms of the overindulgence aggravate.I have a weakness (one of many«) ± Concord grapes. .
.Makes one large 10×15 focaccia For the starter (it makes almost exactly the amount needed for the dough): Plan to make it a day before baking and keep in the refrigerator.
Attach the bowl to a stand mixer fitted with the dough hook and knead at medium speed for 10 minutes. lightly oiled bowl. The dough should clear the sides of the bowl. cover with . and then whisk in until the yeast is dissolved. Cover the bowl with plastic wrap and refrigerate up to 2 days. Add a bit more of the flour if the dough appears too wet. cornmeal. Whisk in the flour until the mixture is lump-free and smooth. and salt until combined. divided 2 cups Concord grapes (don¶t bother to seed) 4 oz Gorgonzola cheese Make the starter: In a small bowl. Let it rise and bubble in a warm place for about 2 hours. ½ cup + 2 tbsp) all-purpose flour For the dough: 1 ½ cups warm water ½ tsp active dry yeast 6 oz starter (weight if you have a scale or just use it all except a tablespoon) 2 tbsp extra-virgin olive oil 4 cups all-purpose flour ½ cup fine ground cornmeal 2 tsp sea salt Scant 1 cup coarsely chopped toasted walnuts For the topping: ¼ cup extra-virgin olive oil + 1 tbsp. Make the dough. Transfer the dough into a large. then the olive oil. be soft and slightly sticky. bake the focaccia: In the mixer bowl.y y y y y y y y y y y y y y ½ cup warm water ¼ tsp+ 1/8 tsp active dry yeast 3 oz (85g. Switch to a wooden spoon and gradually stir in the flour. Waite for 5 minutes. combine the warm water and yeast. and then whisk until the yeast is dissolved. Bring to room temperature before using. Wait for 5 minutes. combine the warm water and yeast. Whisk in the starter.
Let cool in the pan on a rack for 10 minutes. . making sure the cheese is in rather large chunky pieces. center an oven rack and preheat the oven with a baking stone inside (if you have one) to 425F. To do it evenly. At least 30 minutes before baking. then continue stretching. drizzle with ¼ cup of olive oil. about 1 hour. trying not to poke the dough with the walnut pieces. Cover loosely with oil-sprayed plastic and let rise in a warm place until doubled. Now roll or stretch the dough to fit into the prepared pan. for about 1 ½ hours or until doubled in volume. brush the edges with the remaining 1 tbsp of olive oil. about 25 minutes. the dough should reach the corners and the edges of the pan. oil a 10×15-inch jelly-roll pan. cover it and let rest for 10 minutes. Transfer the dough onto a floured surface and fold in the walnuts.oil-sprayed plastic wrap and place into a warm place to rise. Crumble the cheese over the top. Set aside. then transfer to the rack to cool completely or enjoy warm. Dimple the dough gently with the fingertips. flatten the dough into a rectangle. Scatter the grapes over the dough. As soon as you remove the focaccia from the oven. It is best the day it is baked. then sprinkle the walnuts over the dough leaving a 1-inch border on each side. Bake the focaccia until golden brown. If the dough resists. Meanwhile. Flatten the roll carefully with the hands. Fold in the longer two sides and roll the dough like a jelly-roll.
Fresh Mozzarella and Prosciutto Filled Focaccia .
and cooking is seldom the first priority unless we are having people over.is done in advance. having pizza or filled focaccia on our weekend menu is a good choice since most of work ± making the dough . . All I need to do the following day is to fix a quick salad while this thing is baking. So.There are always some plans for weekends.
If you are a happy owner of a panini grill. it¶s baked in a pan. filled. I had to follow a more conventional way of cooking. then split horizontally. First.This focaccia is doubledbaked. and baked again until the cheese is melted. I definitely recommend to use it here. Unfortunately . generously brushed with extra-virgin olive oil. y Serves about 4 For the dough: ¾ cup warm water .
y y y y y y y y 1 tsp active dry yeast ½ tsp sugar 1 tbsp extra-virgin olive oil 225g all-purpose flour 1 tsp salt + some coarse salt for sprinkling over top before baking For the filling: About ¼ cup extra-virgin olive oil. After this. stirring with a wooden spoon until combined. Then. continue stretching. Bake the focaccia. lightly oiled bowl. for about 1hr. Transfer the dough into a large. and bake again: Oil 9 or 10-inch round spring form pan. cover with plastic wrap and place into a warm place to rise. fill it. The dough should clear the sides of the bowl. cover the pan with plastic wrap or dish towel and let the gluten to relax. combine the warm water. for about 1 ½ hours or until doubled. thinly sliced 3 oz good quality prosciutto. If the dough resists. thinly sliced Make the dough: The dough can be prepared in advance and kept refrigerated for a couple of days. yeast. you can punch the dough down and keep it covered in the refrigerator for 2 days. divided 6 oz fresh mozzarella. Whisk together the flour and salt and then gradually add to the yeast mixture. Cover the pan with oiled plastic wrap and place in a warm place to rise until the dough is almost doubled. and sugar. until the yeast mixture is foamy. Attach the bowl to a stand mixer fitted with the dough hook and knead at medium speed for 4 minutes. . Stir in the olive oil. Transfer the dough into the pan and stretch it with your hands until it covers the bottom of the pan completely. In the mixer bowl. place it into a warm place for 10 minutes. Bring to room temperature before forming. Cover the bowl. be soft and slightly sticky.
Unmold the focaccia and cool on a rack before slicing and filling. . place a baking stone (if you have it) on the middle rack and preheat the oven to 450F. It might be easier to cut the ³lid´ into wedges first. brush both halves (insides) with the oil. fill with the mozzarella and prosciutto. This way the filling won¶t ooze out as you slice and it will look more presentable. about 20-25 minutes. Bake until golden brown. Bake again until the cheese is melting. Slice the focaccia in half horizontally. place the focaccia onto a serving platter and serve. Reduce the oven temperature to 375F. Dimple the top of the focaccia with your fingers. Serve at once. brush or drizzle with a bit of olive oil and sprinkle with the coarse salt (don¶t overdo the salt since the prosciutto is very salty itself).Meanwhile. about 15 minutes. and then replace them again over the filling.
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