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Apple filling in a turnover. Common turnover fillings include fruits such as apples, peaches and cherries, meats like chicken, beef and pork, vegetables such as potatoes, broccoli and onions, and savoury ingredients like cheese. [2]
Piedmontese chocolate praline Crispelle di riso Siciliano rice-based fried doughnuts Croccante: Almond brittle Crocetta di Caltanissetta: Sweet pastry from Caltanissetta, Sicily, made from almonds, sugar, sweet lemon purée, oranges or other fruit, pistachio and icing sugar Crostata: Baked tart or pie Crustuli
Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios, and honey. The result is a salty ...
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.
Homemade puff pastry can be wrapped tightly in plastic wrap and frozen for up to a month. ... serve these oven-fresh pastries with a scoop of creamy vanilla ice cream. Cherry pie filling can be ...
A conventional method is using a pastry bag. Thicker puff pastry layers can be separated to expose the interior for the cream to be applied. The top of the pastry is then decorated with a chocolate fudge piping, then generously dusted with powdered sugar. Utensils are required when consuming a mille-feuille. Snow puffies are less formal and can ...
The pastry cook's art of choux pastry began to develop around the 17th century. [14] The patissier Jean Avice [ 16 ] developed the pastry further in the middle of the 18th century and created choux buns, with the dough becoming known as 'pâte à choux', since only choux buns were made from it.
Cheesecake – Cheese-based dessert; Chiboust cream – Crème pâtissière (pastry cream) lightened with Italian meringue; Clafoutis – French dessert traditionally made of black cherries and batter, forming a crustless tart