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Apple and Walnut Pie

Apple and Walnut Pie

Inspired from a French classic, the “Tarte Tatin”, this apple and walnut pie is a perfect test for beginners. The crust is made out of puff pastry, so you will just have to line it on the baking tray. Next, add the ingredients on the crust and let the heat of the oven do its magic.

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Ingredients Needed for Apple and Walnut Pie

½ cup sugar
½ cup apple juice
2 ounces of butter
1 teaspoon vanilla extract
3 apples
1 teaspoon cinnamon
1 puff pastry sheet, thawed
2 ounces of walnut
powdered sugar (optional)

How to Make Apple and Walnut Pie

  1. Heat a skillet over medium heat. Add the sugar and pour the apple juice.
  2. Leave it on heat until the sugar melts, and small bubbles appear on the surface. Slowly stir with a wooden spatula in the process.
  3. Add the butter and the vanilla extract. Again, slowly stir until the butter has melted.
  4. Peel the apples and remove their inside. After that, slice them.
  5. Evenly spread them into the pan. Simmer them for around 40 minutes, until tender, over medium-low heat.
  6. Preheat the oven to 360 degrees F/180 degrees C.
  7. Lay the puff pastry on the bottom of a cast-iron skillet, fully covering its bottom and sides.
  8. Slice off the excess pastry.
  9. Pour the apple and caramel mix into the skillet.
  10. Slide the skillet into the oven for the next 25 minutes.
  11. Top it with powdered sugar and walnuts.
Sun-Dried Tomato and Spinach Quiche

Sun-Dried Tomato and Spinach Quiche

This sun-dried tomato and spinach quiche is perfect for all of you fond of Mediterranean flavors. That is thanks to ingredients like sun-dried tomatoes, pesto sauce, parmesan, and Greek yogurt. You can make the dough yourself, but if you’re feeling lazy today, it’s okay to skip and buy some puff pastry. We did and the quiche turned out perfect!

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Ingredients Needed for Sun-Dried Tomato and Spinach Quiche

1 teaspoon butter
1 puff pastry sheet, thawed
4 eggs
2 egg whites
½ cup milk
2 tablespoons of greek yogurt
2 tablespoons of pesto sauce
salt
pepper
1 cup parmesan, shredded
2 ounces of baby spinach
2 ounces of sun-dried tomato

How to Make Sun-Dried Tomato and Spinach Quiche

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. First, grab a 12 inches (30 cm) diameter round tart tray. Grease its bottom with butter.
  3. Lay the puff pastry and press it well on the sides and bottom of the tray. Cut off the excess pastry. Pinch the surface of the dough with a fork.
  4. Line parchment paper on the dough and use something heavy (like some red beans) to keep the shape of the dough.
  5. Slide the tray into the oven for the next 25 minutes.
  6. Add the eggs and egg whites in a large bowl and whisk.
  7. Add the milk, greek yogurt, pesto, and a pinch of salt. Add the spinach, 3/4 of the parmesan, and half of the sun-dried tomatoes. Whisk.
  8. Take the tart out of the oven and remove the weight. Pour the mixture. Don’t forget to keep the oven running.
  9. Top with the remaining parmesan and sun-dried tomatoes.
  10. Slide the tart into the oven for the next 50 minutes.
Bacon and Onion Quiche

Bacon and Onion Quiche

Here is a perfect recipe for all our die-hard bacon fans. Bacon’s flavor goes really with that of onion, which makes this quiche a definitive hit. That is also owed to the creamy and cheesy texture and the crispy pastry crust. Try and enjoy it!

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Ingredients Needed for Bacon and Onion Quiche

1 teaspoon butter
1 puff pastry sheet
1 teaspoon vegetable oil
1 onion, chopped
3 bacon slices, chopped
2 eggs
½ cup milk
½ cup heavy cream
½ teaspoon thyme powder
1 cup flour
½ teaspoon nutmeg
salt
pepper
½ cup low moisture mozzarella, shredded

How to Make Bacon and Onion Quiche

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Grab a round tart tray, approximately 12 inches (30 cm) in diameter.
  3. Lay the puff pastry in the tray and press it well. Cut the excess pastry and discard it. Pinch the surface of the pastry with a fork.
  4. Lay some parchment paper over the pastry and place something heavy over it. You can easily use some dried beans. They are used in order to maintain the shape of the crust as it is being baked.
  5. Slide the tray into the oven for the next 25 minutes.
  6. Heat the vegetable oil in a skillet over medium heat. Add the onion and cook it until translucent.
  7. Take out the onion, and add the chopped bacon. Cook it until golden and crispy.
  8. Add the eggs in a large bowl and whisk them. Pour the milk, heavy cream, flour, and season with thyme, salt, and pepper.
  9. Whisk everything until smooth.
  10. Take the pie out of the oven. Increase the heat to 380 degrees F/190 degrees C.
  11. Add the onion and bacon over the pastry. Pour the egg and milk mixture. Top with shredded mozzarella.
  12. Slide the tray into the oven again, this time for 30 minutes.
Baklava

Baklava

If you are craving something sweet, you are in for a treat! Follow these steps for an extra-sweet and delicious Baklava. Buttery and flavored with cinnamon and honey, it stands out thanks to its crunchiness. It’s full of crumbled pecans, walnuts, and pistachios between the phyllo pastry sheets.

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Ingredients Needed for Baklava


For the nut mixture:

4 cups of walnuts, crumbled
½ cup powdered sugar
⅔ cup pecan nuts, crumbled
1 cup brown sugar
1 tablespoon cinnamon

For the phyllo pastry sheets:

9 phyllo sheet
1 cup melted butter

For the honey glaze:

2 cups of water
2 cups of sugar
½ cup honey
lime zest
pistachios for garnishing

How to Make Baklava

  1. For the nut mixture:

    Add the walnuts, powdered sugar, pecans, brown sugar, and cinnamon to a bowl and mix them using a spatula. Set aside.

  2. For the phyllo pastry sheets:

    Lay the phyllo pastry sheets on top of the other on a parchment paper-lined baking tray. As you do this, cover every two or each one of them with melted butter and, generously sprinkle with nut mixture, in the process. Bake for 35 minutes at 340⁰F/170⁰C.

  3. For the honey glaze:

    Fill a medium pot 1/3 with water and heat it. Add the sugar and honey and whisk until they dissolve. Season with lime zest and remove from heat.

  4. Remove the nut bar from the oven and uniformly pour the glaze liquid over it. Bake for 20 minutes at 340⁰F/170⁰C.
  5. Serve portioned and garnished with crumbled pistachios.
Chicken and Mushroom Pie

Chicken and Mushroom Pie

If hearty and comforting is what you want, try this homemade chicken and mushroom pie. If you’re not in the mood for too much work, use store-bought puff pastry and get on with it.

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Ingredients Needed for Chicken and Mushroom Pie

3 tablespoons of vegetable oil
1 onion, diced
7 ounces of mushrooms, sliced
salt
pepper
10 ounces of chicken thigh, boneless and chopped
fresh thyme
⅓ cup red wine
½ sheet of puff pastry, thawed
1 egg
2 tablespoons of milk

How to Make Chicken and Mushroom Pie

  1. Heat 1 tablespoon of vegetable oil in a skillet. Add the onion and start cooking it. After 1 minute, add the sliced mushrooms and cook everything until the mushrooms turn light-brown. Season with salt and pepper, stir, then set them aside.
  2. Take another skillet and heat the remaining vegetable oil in it. Add the chicken thigh pieces, season them with salt and pepper, and start frying them. Stir often, until the chicken starts turn opaque-white, then add the fresh thyme and red wine.
  3. Cook the chicken until the wine reduces a little, then add about 1/4 cup of water and continue to cook the meat. When the liquid evaporates and the chicken pieces turn golden, add the cooked mushrooms. Stir to combine everything.
  4. Transfer the chicken and mushroom mixture to a small baking tray. Roll out the puff pastry sheet and use it to cover the mixture. Remove the excess edges of the puff pastry and prick with a fork, to allow the hot air to be released in the oven.
  5. Whisk the egg with milk and make some egg wash. Use it to coat the puff pastry crust. Bake the pie for 30 minutes at 360⁰F/180⁰C.
Oven Baked Ramekin Stew

Oven-Baked Ramekin Stew

We’ve made a basic veggie stew for you. But we wanted to give it a little twist, so we decided to bake it in the oven, with a puff pastry crust on top.

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Ingredients Needed for Oven-Baked Ramekin Stew

3 tablespoons of olive oil
2 onions, chopped
3 carrots, sliced
salt
pepper
3 tablespoons of flour
¼ cup white wine
3 cups of vegetable stock
fresh thyme
5 ounces of canned white beans
5 ounces of canned chickpeas
1 puff pastry sheet, thawed
1 egg yolk

How to Make Oven-Baked Ramekin Stew

  1. Add the olive oil in a large saucepan and place it on medium heat. Add the onion and carrots, stir with a wooden spoon and cook until the onion is soft.
  2. Season with salt and pepper. Add the flour and stir to coat the vegetables with it. Add the white wine, then start adding the vegetable stock gradually, while stirring, until the liquid thickens.
  3. Add the thyme sprigs and some more salt and pepper if necessary.
  4. Add the canned white beans and canned chickpeas. Stir, cover with a lid and let them cook. When the stew is ready, remove it from the heat.
  5. Roll out the puff pastry sheet and cut 4 squares (about 3×3 inches/7.5×7.5cm).
  6. Divide the veggie stew in 4 ramekins (4 inches/10 cm in diameter). Top each ramekin with a pastry square.
  7. Beat the egg yolk and coat with it the puff pastry, using a silicone brush. Top each ramekin with 1 thyme sprig.
  8. Bake the stew ramekins for 40 minutes at 400˚F/200˚C.
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