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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 ...
[73] [74] 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. [73] [75] Pâté Chaud: Vietnam: A puff pastry in Vietnamese cuisine, its name means "hot pie" in French. The pastry is made of a light ...
It is a small pie consisting of curry with chicken and potatoes in a fried or baked [3] pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. Pap or puff reflects the Fujian Chinese dialect 泡 ('pop'), which means 'bubble, blister, puffed'. It contains influences from Indian, Malay and Chinese ...
Skip the coffee shop pastry and enjoy this treat throughout the day as an afternoon pick-me-up, after dinner for an easy dessert, or even as an extra-sweet breakfast. Get the Dirty Chai Blondies ...
Place the puff pastry sheet on the lined pan and score a border half an inch wide around the edges, then spread the cheese mixture across the pastry up to the scored border.
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The dough can be a simple bread dough or a layered pastry dough. The most common filling for traditional samsa is a mixture of minced lamb and onions, but chicken, minced beef and cheese varieties are also quite common from street vendors. Samsas with other fillings, such as potato or pumpkin (usually only when in season), can also be found. [2]
A sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. It is made using either suji (semolina) or maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids) and dried fruits, before traditionally being deep-fried in Ghee .