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Kipferl are a traditional yeasted bread rolled into a crescent shape. The Austrian kipferl [] is a small wheat roll with pointed ends. [2] The 17th-century Austrian monk Abraham a Sancta Clara described the roll as crescent shaped, writing "the moon in the first quarter shines like a kipfl", and noted there were Kipferl in various forms: "vil lange, kurze, krumpe und gerade kipfel" ("many long ...
Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; Neapolitan: sfugliatella; pl.: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy. [1] [2] Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves. [citation needed]
Struffoli (Italian: [ˈstruffoli]; Neapolitan: struffule, Neapolitan: [ˈstrufːulə]), also known as Honey Balls, is a Neapolitan dish made of deep fried balls of sweet dough. The dough is used in many Italian sweet treats such as chiacchiere. For struffoli, the dough is formed in to balls about the size of marbles.
Chef Peter Klein grew up with bags of cavatelli in the freezer. “I’m from North Jersey, so we called them ‘gavadeels,’” says Klein, now the executive chef of the Austin cocktail bar and ...
Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...
Cornetto (Italian:; meaning 'little horn') [1] is historically the Italian name of a product similar to the Austrian kipferl, [2] although today it is an interchangeable name for the French croissant. [3] The main ingredients of a cornetto are pastry dough, eggs, butter, water, and sugar.
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