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Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache. Nun's puffs: France: Made from butter, milk, flour, sugar, eggs and sometimes honey, [68] recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. [69] [70] Nunt: Jewish
Sometimes the crust is a graham cracker crust or a pastry dough crust. Very common in the autumn and early winter holidays, especially Thanksgiving. Quiche: France: Savory The generic term; pastry base and sides, with various chopped fillings set in an egg/milk mix. Qumështor me Petë Albania: Sweet A pie filled with apricots, plums, and honey.
Similar to the Boston cream pie, which is a cake and not a pie, the Gâteau Basque dough produces a crumb-textured pastry that is chewy and tender. [ 2 ] [ 3 ] It is traditional to mark a Basque cross on the top if the cake is filled with black cherry jam, or to use a crosshatch pattern on top if filled with pastry cream.
3 1 / 2 cup self-rising flour; 1 1 / 3 cup 1 cup salted butter plus 5 tablespoon leaf lard, or 1 1/4 cup plus 1 tablespoon salted butter; 1 1 / 4 cup heavy cream, plain yogurt, milk, buttermilk ...
Chill the dough for at least 20 minutes to help the cookies hold their shape and make the dough easier to cut into clean, even slices. Slice the chilled dough and arrange the cookies on a baking ...
Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky. [26] Hot water crust pastry Hot water crust pastry is used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies ...
Biscuit created in 1848 in Castellammare di Stabia, Campania Biscotto Salute Rusk made with butter, eggs, flour and sugar Bocconotto: Abruzzese Christmas pastry filled with almonds and chocolate Bombolone: Italian doughnut, filled with typically custard, chocolate, cream, or jam Bonèt: Piedmontese custard dessert with amaretti and cocoa
Quiche lorraine. Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as Crustardes of flesh and Crustade in the 14th-century, English Cookbook, The Forme of Cury. [2]