Search results
Results from the WOW.Com Content Network
[74] [75] The pastry heart is a heart shaped flaky puff pastry, similar to a palmier or palm leaves pastry, that is usually topped with a white sugar icing that has a hard shell but is soft on the inside. [74] [76] Pâté Chaud: Vietnam: A puff pastry in Vietnamese cuisine, its name means "hot pie" in French. The pastry is made of a light ...
Heat the gravy, black pepper, mushrooms and turkey in a 2-quart saucepan over medium heat until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells.
Prepare the pastry shells according to the package directions. Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme.
A pie made with layers of buttered filo (alternatively, thick pastry or puff-pastry) and filled with a cheese-egg mixture. Tocinillo de cielo Spain: Sweet A dessert made from yolk egg and caramelized sugar that is compact and bright yellow. The tradition places its origin in Jerez de la Frontera more than 500 years ago. Tourte de blettes France
Crab puff Savory Caribbean A choux pastry ball (profiterole) filled with crab paste. Cream puff Sweet U.S. See Profiterole: Croquembouche: Sweet France A French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. Éclair: Sweet France An oblong pastry filled with a cream and topped with icing. Gougère ...
View Recipe. While not traditional, these protein-rich brown rice bowls take inspiration from Korean bibimbap, with a mix of sweet and spicy ground beef and sliced veggies topped with a fried egg.
Éclair – Cream-filled pastry; Flaugnarde – French dessert; Floating island – Dessert made with meringue and crème anglaise; Kouign-amann – Breton pastry; Macaron – Sweet meringue-based confectionery; Marjolaine – Layered dessert cake; Mousse – Soft creamy prepared food using air bubbles for texture; Mendiant – Traditional ...
In Pakistan, parathas stuffed with either potatoes, radishes or ground meat are popular and a common breakfast dish. Layered parathas or "lachah/tehdaar" parathas are often used as a wrap for 'kebab rolls'. Pastechi: Curaçao, Aruba, and Bonaire Pastry made from white flower, baking powder, salt, sugar, water, and lard or butter.