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Using the creases left on the dough from being folded as a guide, cut the puff pastry into 3 equal strips (about 3 1/2 inches by 11 inches). Cut a 1/2-inch opening at the tip of the pastry bag.
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 ...
In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [35] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...
The production of puff pastry dough can be time-consuming, because it must be kept at a temperature of approximately 16 °C (60 °F) to keep the shortening from melting and the layers melding; it must rest in between folds to allow gluten strands time to link up and thus retain layering. Therefore, between each step the dough is rested and chilled.
Photo: Shutterstock. Design: Eat This, Not That!Did you know that Panera Bread got its start under a different alias? The company opened its doors in 1987 and operated under the name St. Louis ...
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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.
Related: 36 Savory and Sweet Recipes Starring Puff Pastry. Using Phyllo and Puff Pastry. While both phyllo and puff pastry yield lots of shattering layers when baked, their textures are very ...