When adding vinegar to pastries, such as puff or filo pastry, which vinegar you apply can make or break the structure. The acid can be incorporated into the dough, to tenderize and relax the gluten built up. The acid found in vinegar is preferred over stronger or weaker acids found in other products or foods …
Monthly Archives: June 2020
Pastry #6: Hot Water Crust (Mini Pies)
Melting the shortening into the hot water lends strength to the crust as well as giving it that tender, flaky texture.
Pastry #5 – Shortcrust
Second only to making fococcia, the Caramelized Onion Mini Pie is my absolute favorite recipe.
Pastry #4: Pâte à Choux (Eclair)
The classic French eclair is a long, puffed up pastry that encases a smooth sweet cream and topped with a shiny chocolate.
Pastry #3: Phyllo (Filo) for Spanakopita (Spanakotiropita)
There is a stigma that because the layers are extremely thin that filo dough is challenging to a point where it is not worth trying to make. I have never found this to be the case.
Pastry #2: Puff Pastry
This is definitely a recipe for the experience, flavor, and fun of filling the croissants with your favorite fillings.
Pastry #1: Pop Tarts
There are many types of pastry, but the goal with a toaster pastry, is for it to be successfully reheated in a toaster.
June is for Pastry
At long last the month of pastry and lamination has arrived! Due to some unforeseen events, April’s theme was pushed out two months to allow for time to collect the necessary supplies (e.g. flour). There are countless types and variations of pastry as plenty of regions have left their mark on the patisserie world. It …
Food of the Month 