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Apple Butter. This recipe is the best-ever winter weekend project: Head over to your local farmers’ market and pick up a few pounds of apples and apple cider for the most flavorful apple butter ...
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking or frying it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. They are often eaten for breakfast. It is common for sweet turnovers to have a fruit filling and be made with ...
Follow the recipe below for wow-worthy pastries in minutes: 1 box puff pastry, defrosted if frozen. ½ cup honey. 1–2 cups desired fillings. 1 egg, beaten for egg wash. Preheat your oven to 375 ...
Here’s a great way to use up the bottom of a bottle of bourbon: Use it to make individual puff-pastry pies! Martha recommends making the filling a day advance and storing it in the refrigerator ...
Apple dumplings are typically made by wrapping a pastry crust around a peeled, cored, and sometimes quartered apple, sometimes stuffing the hollow from the core with butter, sugar, sometimes dried fruits such as raisins, sultanas, or currants, and spices, sealing the pastry, and pouring a spiced sauce over the top before baking or, in the case of older recipes, boiling.
Apple strudel dough is a thin, elastic dough, [13] consisting of many thin layers and known as "Blätterteig", the traditional preparation of which is a difficult process. The dough is kneaded by flogging, often against a tabletop. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started.
Martha's Favorite Tarte Tatin. Although this rustic French classic isn't a pie, we couldn't resist adding it. It's an upside-down tart that you bake in a skillet. The caramelized liquid from the ...
Spanish pastry in Madrid. The oldest known recipe for puff pastry in France [failed verification] was written in a charter by bishop Robert of Amiens in 1311. [1] [verification needed] However, the first recipe [failed verification] using the technique of tourage (the action of putting a piece of butter inside the dough and folding several time the dough) was published in 1651 by François ...
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