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The pastry is a light and flaky dough filled with a variety of sweet and savory fillings such as apricot, raspberry, prune, sweet cheese, poppy seed, or even a nut mixture. The Polish pastry is made from a unique dough that combines cream cheese with butter and flour.
Both forms require creating two doughs: a 'water' dough and an 'oil' dough. The 'water' dough requires mixing of flour, oil or fat, and warm water at a ratio of 10:3:4, while the 'oil' dough requires direct mixing of flour and oil or fat at a ratio of 2:1 or 3:1, which provides for a crumbly mouthfeel and rich flavour. [3]
The chunks of shortening keep the rolled particles of dough in the flaky pastry separate from each other, so that when the dough is baked they become flakes. [6] This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry ...
Everything is nestled together in the puff pastry dough, and after 20 minutes in the oven, you’ll have a buttery, flaky crust with perfectly tender salmon inside. Get the Salmon En Croute recipe .
The dough is piped into logs; after being baked, the hollow interior is filled with pastry cream or whipped cream. While flavor variations vary, the most popular type of éclair is topped with a ...
This recipe calls for cream cheese in both the dough and the filling to create an exceptionally rich and sinfully delicious pastry that no one will mind eating for eight days straight. Get the ...
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]
When baked, the heat of the oven turns the water in the chilled butter to steam, pushing the layers of dough apart to (quite literally) create a puffed pastry that’s buttery, lofty, light and flaky.