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Chocolate Pudding Tart

Chocolate Pudding Tart

We know you love chocolate pudding. And who can blame you? We love it also. But let’s try using it to make a nice dessert. Like this chocolate pudding tart. All you will need next is a tart crust (you can use puff pastry to speed things up) and your delicious dessert is up and ready.

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Ingredients Needed for Chocolate Pudding Tart

1 tablespoon butter
1 puff pastry sheet, thawed
2 cups of milk
¼ cup sugar
3 ounces of instant chocolate pudding

How to Make Chocolate Pudding Tart

  1. Grab a round tart tray, around 10 inches (25 cm) in diameter and grease its bottom with butter.
  2. Cover the bottom and sides of the tray with the puff pastry, slicing off the excess pastry.
  3. Lay a sheet of parchment paper on top of the dough and place something heavy on it (some dried beans would do just fine) in order for the dough to maintain its shape.
  4. Slide the tray into the oven for the next 35 minutes at 350 degrees F/175 degrees C.
  5. Heat a saucepan over medium heat and pour the milk in it. Keep around 50 ml of milk for later.
  6. Add the sugar in the saucepan and whisk.
  7. Mix the remaining milk and pudding in a separate bowl.
  8. Pour the mixture over the milk and cook the pudding according to the instructions on the package.
  9. Take the pastry out of the tray and pour the pudding over it. Level it with a spatula.
  10. Refrigerate for the next 2 hours.
Chocolate Eclairs

Chocolate Eclairs

You know that with just a little effort, you can prepare your own eclairs, right? First make the “choux” pastry, which is a must. Then create the milky chocolate cream filling. Of course, you can go further and diversify the dessert to your taste and imagination. Oh, and by the way. Who said eclairs cannot be circular, after all?

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Ingredients Needed for Chocolate Eclairs


For the choux pastry:

1 cup milk
1 cup water
½ cup butter
1 ½ cups of flour
salt
4 eggs

For the filling:

1 cup milk
5 ounces of chocolate
6 yolks
1 ounce sugar
1 ounce melted white chocolate for icing

How to Make Chocolate Eclairs

  1. For the choux pastry:

    Add the milk, water, and butter to a cooking pot over medium heat. Stir until the butter melts.

  2. Add the flour. Continuously stir until a creamy, slightly dry dough forms. (Set it aside to cool.)
  3. Transfer to a bowl, season with salt, and cool down the mixture using a hand mixer.
  4. Gradually add the eggs while continuously mixing using a spatula. Mix until the yellow, creamy choux dough forms. Refrigerate for 15 minutes.
  5. Line a baking tray with parchment paper and transfer the choux dough to a piping bag. Pipe some lines and circles of dough (we’ve got 4 straight and 2 circular ones), then bake for 30 minutes at 380⁰F/190⁰C.
  6. For the filling:

    Add the milk to a cooking pot over low heat. Stir for up to 1 minute, then add the chocolate. Cook and stir until the chocolate melts. Set aside.

  7. Add the yolks and sugar to a bowl. Beat them using a hand mixer.
  8. Gradually add the milk and chocolate mixture while continuously mixing.
  9. Transfer to a pot over low heat. Cook and stir until reduced and creamy. Let it cool, then transfer to a piping bag.
  10. Horizontally cut the circular pastries in two. Make an incision in the side or bottom of the others using the tip of a knife. Fill them with the chocolate cream, then ice them with melted white chocolate.
cheesy beef pull-apart sunshine pie

Cheesy Beef Pull-Apart Sunshine Pie

Get creative with this pull-apart sunshine pie. Its meaty and cheesy stuffing gets upgraded thanks to the ever delicious puff pastry. Bring some cheekiness to it by sprinkling it with chili flakes before baking. Your guests will beg for more.

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Ingredients Needed for Cheesy Beef Pull-Apart Sunshine Pie


For the filling:

12 ounces of ground beef
½ cup low moisture mozzarella
1 cup frozen spinach, thawed
1 egg
salt
pepper
⅓ cup ricotta

For the pie:

2 round sheets of puff pastrys
1 egg, whisked
chili flakes for garnishing

How to Make Cheesy Beef Pull-Apart Sunshine Pie

  1. For the filling:

    Add the beef, mozzarella, spinach, egg, and ricotta to a bowl. Season with salt and pepper and mix.

  2. Place one puff pastry sheet on parchment paper. Use about 2/3 of the beef mixture to make a long roll. Form a circle using the roll and place it on the pastry sheet.
  3. Form the remaining beef mixture into a meatball. Place it in the middle of the pastry sheet.
  4. Add the second pastry sheet on top. Place a small or medium upturned cup in the middle and press it gently. Seal the edges by pressing the pastry with a fork.
  5. Make radial cuts beginning from the upturned cup’s rim. Twist each “ray” of this pastry “sun” once in the same direction.
  6. Poke holes into the center of the pie using a fork. Coat the pie with whisked egg, then garnish with chili flakes. Bake for 45 minutes at 380⁰F/190⁰C.
spinach and ricotta pull-apart pie

Spinach and Ricotta Pull-Apart Pie

This pull-apart pie has ‘party’ written all over it. It is literally finger-licking good. The deliciously creamy ricotta and spinach stuffing teams up perfectly with the puff pastry. The pie will be gone so fast from the table, make sure you make more!

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Ingredients Needed for Spinach and Ricotta Pull-Apart Pie

2 round sheets of puff pastry
½ cup ricotta
1 cup frozen spinach, thawed
¼ cup whisked egg

How to Make Spinach and Ricotta Pull-Apart Pie

  1. Place 1 puff pastry sheet on a piece of parchment paper on the work surface and evenly spread ricotta over it. Add the spinach and evenly spread it. Add the other puff pastry sheet on top.
  2. Place a small glass upside down in the center of the second puff pastry. Make radial cuts through both pastries starting from the glass rim. In the end, you should have 16 triangles.
  3. For every two neighboring triangles twist their outer ends twice in opposite directions.
  4. Cover with whisked egg using a brush, transfer to a baking tray and bake for 45 minutes at 380⁰F/190⁰C.
Tunisian Brik

Tunisian Brik

One of the best Tunisian dishes comes in the form of a crispy, delicious brik. What is this brik? It is a thin pastry, wrapped around a filling, and usually deep-fried. Fillings usually consist of tuna, meat, egg, and cheese. We’ve made ours with tuna, and we’ve flavored it with onion, parsley, and some Gouda!

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Ingredients Needed for Tunisian Brik

3.5 ounces of canned tuna
1 onion, chopped
½ cup fresh parsley, chopped
salt
pepper
2 phyllo sheets
2.5 ounces of gouda
2 eggs
¼ cup parmesan, shredded
vegetable oil for frying

How to Make Tunisian Brik

  1. Add the canned tuna in a large bowl. Add onion, parsley, and season with salt and pepper. Stir.
  2. Slice the phyllo pastry in 2 squares, around 10 inches (25 cm) long.
  3. Add half of the mixture on one side of the pastry and fold it using the other side.
  4. Top with half of the Gouda, one egg, and half of the parmesan.
  5. Do the same with the rest of your ingredients, in order to make one more brik.
  6. Heat the vegetable oil in a skillet over medium heat. Cook each brik until golden and crispy, around 1-2 minutes total time.
chocolate and raspberry phyllo cups

Chocolate and Raspberry Phyllo Cups

Let’s make these bites with the ever-irresistible phyllo pastry crust. It is flaky, buttery, and yummy. The extra-sweet and delicious filling is made with the melted chocolate and the raspberry jam. Top with refreshing raspberries. Once you’ve made this recipe you can fill the cups with anything that goes through your mind next time!

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Ingredients Needed for Chocolate and Raspberry Phyllo Cups

1 phyllo sheets package
½ cup melted butter
5 ounces of melted chocolate (1 chocolate bar)
½ cup raspberry jam
1 ounce raspberries
fresh mint for garnishing

How to Make Chocolate and Raspberry Phyllo Cups

  1. Place the phyllo sheets stacked one over the other on the work surface. Coat the top one with melted butter. Reserve 3 tablespoons of melted butter for later usage.
  2. Make 9 cuts into the pastry using a 3-4 inch cylindrical cookie cutter.
  3. Fit the 9 phyllo discs into the cups of a 9-cup muffin pan. Coat each cup interior with one tablespoon of melted butter. Bake for 15 minutes at 370⁰F/185⁰C.
  4. Remove the muffin pan from the oven. Fill each phyllo cup with 1-2 tablespoons of melted chocolate, 2 tablespoons of raspberry jam, and top with 1 raspberry. Also, you can garnish the cups with mint leaves.
Beef Borek

Beef Borek

Boreks are baked pastry pies, very common in the Middle East, but also in the Balkans, and the Mediterranean area. The fillings are very diverse, ranging from ground meats to sweet fillings, like vanilla or orange. Here, we’ve made an Arabic version with some ground beef, parsley, and onion as filling.

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Ingredients Needed for Beef Borek

1 teaspoon vegetable oil
1 onion, chopped
12 ounces of ground beef
2 tablespoons of fresh parsley, chopped
pepper
¼ cup egg wash
3 phyllo sheets

How to Make Beef Borek

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Heat the vegetable oil in a skillet over medium heat. Add the onion and cook it until translucent.
  3. Add the ground beef and cook it until well browned. Add parsley and season it with salt and pepper. Stir, and take it away from the heat.
  4. Make the egg wash. Here is how to do it.
  5. Brush a glass baking dish with egg wash. Add a phyllo sheet inside the baking dish, leaving half of it outside the dish.
  6. Brush the phyllo with egg wash. Add half of the ground beef and cover it with the remaining half of phyllo. Brush it with egg wash.
  7. Repeat the process using the second phyllo sheet. Cover the dish with the remaining phyllo sheet. Brush it with egg wash.
  8. Slide it into the oven and bake it for 25 minutes.
Ham and Asparagus Bundles

Ham and Asparagus Bundles

Need some simple and tasty snacks for your next party? You can give these ham and asparagus bundles a try. They are fun to look at and they are delicious. Team up the crispy asparagus with puff pastry and ham and you can’t go wrong.

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Ingredients Needed for Ham and Asparagus Bundles

14 ounces of asparagus
1 tablespoon olive oil
salt
pepper
flour for dusting
4 ounces of puff pastry
4 ounces of ham, sliced
⅔ cup parmesan, grated
balsamic glaze for garnishing

How to Make Ham and Asparagus Bundles

  1. Drizzle the asparagus with the olive oil, season with salt and pepper, and set aside.
  2. Dust the work surface with flour and flatten the puff pastry using a rolling pin.
  3. Trim it so that you have a rectangular dough. Cut it into strips. We’ll need 5 of them, but you may use more.
  4. Wrap 3 asparagus stalks with a slice of ham, then wrap a puff pastry strip around them so that it forms a spiral. Do the same with the other asparagus stalks.
  5. Line a baking tray with parchment paper and place the bundles on it. Sprinkle the grated parmesan over them and bake for 15 minutes at 360⁰F/180⁰C.
  6. Serve them garnished with balsamic glaze.
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