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A flat pie or cake prepared with short pastry and a topping of either fruits, vegetables, or cheese. Woolton pie [22] United Kingdom: Savory A pie filled with vegetables such as potatoes or parsnips, cauliflower, swede, carrots, and turnips, topped with potato pastry, grated cheese, and served with vegetable gravy. Whoopie pie: United States: Sweet
[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 ...
Unfold the puff pastry onto a lightly floured work surface. If the pastry comes in a single large sheet, cut it in half crosswise. Roll out each piece of puff pastry to a roughly 8-by-10-inch ...
A Polish type of cream pie. It is made of two layers of puff pastry, filled with whipped cream, creamy buttercream, custard cream, or egg white cream; it is usually sprinkled with powdered sugar, but it also can be decorated with cream or covered with a layer of icing. Kue cubit: Indonesia: A small cake eaten as a snack. Kue lapis: Indonesia
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Top with 1 medium star pastry, turning the star so the points do not line up. Top with about 1 teaspoon pudding and place 1 small star pastry on top, turning it so the points do not line up. Repeat with the remaining star pastries, making 8 "trees". Drizzle the "trees" with honey. Sprinkle with green sugar and top each with a raspberry.
Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat ( beurrage ) is then layered into the dough.
A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. [2] The pastry is cooked, then filled with any of a variety of savory or sweet fillings. The pastry is sometimes credited to Marie-Antoine Carême. [3]
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