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A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (An alternative version, the meringue horn, is made with meringue.) The horn shape is made by winding overlapping pastry strips around a conical thin sheet metallic mold. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream.
Brush the puff pastry with honey mustard before baking. Use any fully cooked sausage, such as frankfurters, andouille or chicken sausages, and serve with more honey mustard or whole-grain mustard ...
This is a variety of a cream horn, which was brought to North America by Mennonites from the Austrian-Hungarian Empire. [2] Also popular with immigrants from the Danube region (such as the Danube Swabians [3]), Schaumrollen or Schillerlocken can be made up to five inches long, and are served as a treat on major holidays such as Christmas, as well as at weddings and first Communion celebrations ...
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A fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken, often accompanied by chutney. Saskatoon berry pie: Canada: Sweet A pie filled with saskatoon berries. [16] Sausage roll: United Kingdom: Savory A long cylindrical roll of sausagemeat encased in flaky or puff pastry. Scotch pie
The recipe does take some time, but it also makes a lot (about 60) and Martha says they freeze well. She suggests calling in a friend to help so you can have a fun cooking day and some tasty food ...
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 ...
Martha Stewart has mastered all things cooking, entertaining and decorating, and she shared some of her favorite winter recipes with Kitchen Daily just in time for the season! ... Check out the ...