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English afternoon tea (or simply afternoon tea) is a British tradition that involves enjoying a light meal of tea, sandwiches, scones, and cakes in the mid-afternoon, typically between 3:30 and 5 pm. It originated in the 1840s as a way for the upper class to bridge the gap between lunch and a late dinner.
As you’re juggling vegetables, meats, and sauces, don’t forget the best part of dinner: the dessert. Since your oven will be crowded on the actual holiday, desserts are best made in advance.
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
Some of the most common "Chinese" bakery products include mooncakes, sun cakes (Beijing and Taiwan varieties), egg tarts, and wife cakes. Chinese bakeries are present in countries with ethnic Chinese people, and are particularly common in Chinatowns. The establishments may also serve tea, coffee, and other drinks.
Afternoon tea is a light meal typically eaten between 3:30 pm and 5 pm. Traditionally it consisted of thinly-sliced bread and butter, delicate sandwiches (customarily cucumber sandwiches or egg and cress sandwiches) and usually cakes and pastries (such as Battenberg cake or Victoria sponge).
Cool on the baking sheet for 5 to 10 minutes before using a metal spatula to flip the pastries over onto a serving platter. Finish with flaky salt and fresh chopped herbs, if using.
A traditional Lithuanian pastry served on Kūčios, the traditional Christmas Eve dinner in Lithuania. They are small slightly sweet pastries made from leavened dough and poppy seeds. There are variations in sweetness, and though usually served soaked in poppy seed milk, they are also eaten without it. Kürtőskalács: Transylvania
PER 2 PASTRIES WITH ICING: 340 calories, 12 g fat (4.5 g saturated fat), 320 mg sodium, 54 g carbs (1 g fiber, 19 g sugar), 5 g protein. As far as toaster pastries go, Toaster Strudels stand in a ...