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A ring-shaped bread-pastry covered with sesame seeds. Typically consumed as a breakfast or snack dish. [26] Similar to simit. Dutch letter: Netherlands: Typically prepared using flour, eggs and butter or puff pastry as its base and filled with almond paste, dusted with sugar and shaped in an "S" or other letter shape.
A meat pie topped with a crust of bread crumbs. Curry pie: United Kingdom: Savory A pie with a pastry crust filled with Indian or Chinese curry. Curry puff: Malaysia, Singapore, Thailand: Savory A small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell, similar to an empanada. Custard tart flans pâtissier
Curry puff variations are usually denoted in coloured dye markings on the side of the puffs. [10] Other puff snacks modelled on the curry puff concept have also been introduced, for example puffs with yam, durian, corn, red bean, nata de coco, grass jelly, bird's nest and even custard fillings.
Add in the brown sugar and stir until completely dissolved. Gradually stir in the cream and bring the liquid to a boil. As soon as you see bubbles start to rapidly rise, turn down the burners so ...
The pastry is a light and flaky dough filled with a variety of sweet and savory fillings such as apricot, raspberry, prune, sweet cheese, poppy seed or even a nut mixture. Kūčiukai: Lithuania: Kutia: Ukraine: A sweet grain and poppy seed pudding from Ukraine. [13] Lemon poppyseed muffins or cake United States: These are popular in the US ...
Curry puff - also known as Vegetable/ Veg puff is a savory South Asian pastry snack with various vegetable fillings mixed with spicy curry powder, or with meat-based versions fried in oil. Flia – An Albanian dish consisting of multiple crêpe-like layers brushed with cream and served with sour cream.
Delaware. Meal: Blue crab cakes, french fries with vinegar, Dogfish Head 60 Minute IPA, peach pie The stars of the plate in Delaware are blue crab cakes, made with fresh, sweet blue crab from the ...
The oldest known documented recipe for puff pastry in France was included in a charter by Robert, bishop of Amiens in 1311. [5] The first recipe to explicitly use the technique of tourage (the action of encasing solid butter within dough layers, keeping the fat intact and separate, by folding several times) was published in 1651 by François ...