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Like other viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture. Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world. [2]
[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 ...
For strudel, pastry layers are achieved by rolling the (lightly fat-coated) dough around the filling multiple times; some phyllo pastry dishes also use this method. Versions of puff pastry are leavened with baker's yeast to create croissants, Danish pastry or pain au chocolat; these may be considered as being in a category distinct from puff ...
1 cup ricotta cheese. 1 teaspoon dried mint. 1 teaspoon dried wild oregano. Finely grated zest of 1 unwaxed lemon. 2 tablespoons lemon juice. 1 x 11-ounce ready-rolled puff pastry sheet (about 14 ...
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The post Tips for Working with and Storing Puff Pastry appeared first on Taste of Home. ... serve these oven-fresh pastries with a scoop of creamy vanilla ice cream. Cherry pie filling can be ...
Served with cold cream or vanilla custard sauce. Rumtopf: Literally rum pot, a German and Danish dessert, traditionally eaten around Christmas. [11] Schneeball: A hard, crusty pastry made from shortcrust pastry especially popular in the area of the Franconian city of Rothenburg ob der Tauber and in Austria. Schnoorkuller [12]
A bear claw can be made by hand or by machine. [14] Bear claw can be hand-made by using a bear claw cutter that was invented in 1950 by James Fennell. [15] A 1948 patent describes the process of assembling the bear claw as rolling out the dough, layering filling onto it, folding the dough over, cutting small incisions to create the claw-like look, and finally cutting the dough into separate ...