Baked Products made with flaky pastry and/or Pastry Cream
Baked Products made with flaky pastry and/or Pastry Cream
We have several fruit trees in our backyard and an Asian Pear is one of them. This year the branches were so laden with fruit that one of the branches actually broke forcing me to bring in the pears and use them. Some of them were rather small as this was early in the season. But since Asian Pears are usually pretty firm and even crunchy when ripe, I was able to use them. I actually let them sit in the house for about a week to ripen sufficiently. Fortunately, there are still many more pears on the tree that are reaching their potential in size and ripeness.
With this first batch I decided to make a Pear Tart. I love Pears and I love Pastry, especially that made with Puff Pastry. The Tart that I made is really fun to do in that when you place the fruit and filling on the pastry, it is flat. You place the filling on the dough and leave almost an inch of dough all the way around. When it bakes, the sides raise up to form a rim around the tart. The instructions and photos will be give below. Please be sure and try it yourself and see how good it can be.
The ingredients you will need for the Pear Tart is a sheet of Puff Pastry (or you can make your own pastry dough and fit it into a tart pan. The only kind of pastry dough that will raise up around the filling is the puff pastry. So Ingredients listed below.
Puff Pastry (This dough takes a long time to make but it can be purchased in large sheets at a restaurant supply such as Smart and Final.
Pears (peeled and quartered (Any fruit will do)
Tapioca or Corn Starch
Brown or Granulated Sugar
The Equipment you will need:
Silicon Sheet or Parchment Paper. (The Silicon Sheet works best)
Dough Docker or a fork
2 quart Saucepan to cook the Custard in
This Tart make a delicious dessert or can also be eaten for breakfast!
Thanksgiving is right around the corner and while everyone is trying to think of ways to use the turkey leftover from the Holiday Dinner how about different ways in which to use Pumpkin. Pumpkin itself, does not taste particularly good but when you add spices and sugar and cream and eggs it turns into something wonderful. Here are a list of recipes featured in this blog that you can try for your own Thanksgiving Dinner or for Breakfast or Dessert on Thanksgiving Weekend.
When cooking or baking with Pumpkin be sure to use the Sugar Pie Variety. The larger Pumpkins do not lend themselves to baked or cooked recipes.
DOUBLE DUTY PUMPKIN WAFFLES
PUMPKIN MUFFINS made from the
Easy to do, just add a little more flour.
The Ravioli can be made with Pumpkin or Butternut Squash or any Squash of your choice. The dark leaves on top of the Ravioli are Sage.
The Pumpkin Pie in Pecan Crust looks dark, but it is actually not burned. In this case, the oven was too high and it baked at a much faster pace than it should have. Luckily I took it out before it was actually burned. Everyone loved it and it was gone by the end of dessert time.
To make the Pumpkin Pie in a Pastry Crust, use the same filling recipe as the Pie in Pecan Crust. Simply substitute a pastry crust of your choosing.
For the ultimate dessert try my pumpkin-cheesecake recipe
Apple Bread & Muffins: Use the Apple Bread Recipe to make Muffins as well as Bread
Pies: Apple Pies can be made as a Double Crust Pie or as a French Apple Tart
Apple Sauce: the Apple Sauce pictured is not a true Apple Sauce. The Apples have been juliened, not pureed. This gives more texture and flavor. This version of Apple Sauce is good as a condiment with Ice Cream, Cereal or on top of cake. To make the Sauce, peel and seed the Apples and then cut into Juiien strips. If you have a food processor, use the 6 x 6 Julienne Blade to cut them. Place Julienne Apples in a saucepan that is large enough to hold them along with Brown Sugar (minimum amount), some Water or Apple Juice and cook until the Apples give up their moisture and the resulting mixture is of the viscosity that you want. If you do a large quantity pack into sterilized canning jars and seal with caps and rings. Place in a kettle and cover with water to at least 1″ over the tops of the jars and bring to a boil. Boil for 5 minutes. Carefully remove from the pot and turn upside down on a clean dish towel. Turning the jars upside down will insure that the lids will seal. If you use a pot with a rack inside that can be lifted out, this will be the safest way to remove the jars from the hot water. Let stand upside down until cool. Turn right side up and tighten the lids. Store in a cool dry place. Apple Sauce is great with Pork, Poultry and Seafood dishes.
Tarts: An easy way to make delicious, beautiful tarts is to have on hand some Puff Pastry Sheets. Peel and slice your Apples and then place on Puff Pastry that has been cut into a circle or square, whichever you prefer. Place the prepared Puff Pastry on a baking sheet – if you have Silpat, use that or just put the pastry on the ungreased baking sheet.
Layer the Apples on the Puff Pastry, being sure to leave about 1″ uncovered all the way around.
Sprinkle a little Sugar and Cinnamon on top of the Apples. Bake at 400 degrees for 20-25 minutes or until the edges have puffed up to form a rim and are a nice dark golden brown.
Remove from the oven and brush the Apples with Jelly that has been heated to melt it down to make it brushable.
Once the Jelly has set up, your tarts are ready to serve.
Use your Apples for eating, baking or cooking. Have fun and enjoy!
Do you have an Apple Tree that is a mass producer? Or do you have friends with Apples that they are trying to get rid of? If the answer to either question is yes, then here is what you can do with them. If the answer is no and you need to purchase apples, you can still use the recipes below. For convenience the recipes are listed in alphabetical order.
To make the Apple Braid you will need Puff Pastry Sheets – Sliced Apples as prepared for Apple Turnovers, a Baking Sheet and a knife.
October is ‘National Apple Month and what better time to talk about, eat and use Apples in Desserts, Snacks and Meals. Here is an Alphabetical list of some of the Apples available. There are so many, it is almost impossible to be able to keep track of them all. We all have our favorites but it may be fun to try a new one or two. Keep on eye for some of the ones listed below. There is at least one for every letter of the Alphabet except for the letter ‘X’. If anyone knows of an Apple beginning with an ‘X’, please let me know. At the end of this list are links to Apple Recipes in this Blog.
APPLE BREAD – http://www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/
APPLE COOKIES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/
CARAMEL APPLES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/
October is ‘National Apple Month’ so I decided to look up and see how many different kinds of Apples there are. Wow, I did not expect to find the number I did – there are literally dozens and maybe hundreds – the only letter in the Alphabet that does not bear the name of an Apple is ”X”. There are numerous kinds of Apples for each and every letter, however most of us are familiar with only a small number of them.
The most common Apples are the Red and Golden Delicious, Gala, Fuji, Pippins and Granny Smith. The best for eating are the Delicious, of course and the Gala and Fuji. The best for baking are Granny Smith and Pippins. The last two are not terribly sweet and have a firm flesh which lends them well to baked goods such as pies and pastries. For cooking and Applesauce the Winesap and Gravensteins are excellent.
My favorite use for Apples is to make Pie and of course, there is nothing as American as ‘Apple Pie’. I also love Apple Turnovers made with Puff Pastry. Puff Pastry is a pain to make but you can purchase frozen Puff Pastry Sheets which work very well. You can also use Pie Crust or even Yeast Dough for your Turnovers Shells.
There are also many other ways in which we can use Apples and so I am going to explore some of them here and reference several really great recipes. The first one is for Apple Bread – what a good way to use up those Apples from your tree or even the ones you bought. You can even use Applesauce. Try the referenced recipe. This recipe makes two to three loaves, depending on the size of the pans you use. You can also make Muffins from the same recipe. If there is too much for your family to consume at one time, these loaves freeze well or you can share them with your friends. www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/
Apple Pie can be made in various ways – there are French Apple Pies with a streusel topping and then there are the traditional ‘American’ type Apple Pies with both a bottom and a top crust. The referenced recipe is for a French Apple Pie which always easy to make because there is only a bottom crust and you don’t have to worry about getting the top crust to fit and look beautiful. www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/
Apple Turnovers are absolutely my favorite way to go! You can eat them out of hand without utensils; they are good for Breakfasts on the Go or for snacks or Desserts. You can use Puff Pastry or Pie Crust or any of your favorite pastry doughs.
Apple Brown Betty is an old fashioned dish which can also be used for dessert or for Breakfast. There is no Pie Crust to worry about, just a cumbly topping. It is fast and easy to make and is great with Vanilla Ice Cream or Whipped Cream on top. www.sylveeeskitchen.com/recipes/deserts/apple-brown-betty/
Caramel Apples are one of my favorite ways to eat Apples. I love Apples and I love Caramel and nothing goes better together than Apples and Caramel. And since Halloween is this Month what better treat than Caramel Apples to share with the kids. This recipe is simple to make and the Apples are fun to eat. The best Apples to use for Caramel Apples are Granny Smith or Golden Delicious. Pippins are also good, but make sure that they are somewhat ripe or they will be to tart to eat, even with the Caramel. www.sylveeeskitchen.com/recipes/halloween-recipes/caramel-apples/
Remember, October is ‘National Apple Month’ and there is no better time to buy and eat Apples than now. Even better is if you can pick your own, either from your own trees or nearby orchards. Play around and experiment – Apples are a wondrous fruit and don’t forget ‘An Apple A Day Keeps the Doctor Away’. Try a different Apple Recipe for the Month of October – ‘National Apple Month’. And another reason for eating and using them now is that later on, the Apples you buy will all have been in cold storage which makes them mealy and less tasty. So take advantage of ‘National Apple Month.
This time I decided to make a batch of Ricotta using Rennet Tablets. It was my understanding that a quarter of a Rennet Tablet would be sufficient to curdle two quarts of milk. Unfortunately, this did not happen. When I used the Lemon Juice the heated Milk curdled within about 2 minutes. With the Rennet, I cooked and stirred with the Rennet added (after the milk came to a boil) for about 10 minutes. Getting frustrated I added Lemon Juice and it still did not look curdled so I added the rest of the Rennet Tablet. It finally curdled but did not yield as much Cheese as the Lemon Juice alone did and it was much looser and did not hold its shape. Fortunately I used the Cheese in Sweet Cheese Turnovers so the thickness did not matter as much. To add body to the Cheese I also used about half a carton of Mascarpone (thick Italian Cream Cheese). Next time I will go back to the Lemon Juice.
To make the Turnovers I placed the drained Ricotta in a medium-sized mixing bowl and added half a carton of Mascarpone, (about 4 oz.) along with 1 Egg, 2 Tablespoons Granulated Sugar (this should be to your taste) and some Vanilla. A pinch or two of ground Cinnamon may also be added if desired. Combine the mixture and refrigerate until ready to use.
For the Turnovers I used commercial Puff Pastry but you can use Pie Crust or any other type of Dough that you prefer.
Have a small bowl of cool water at hand to help seal the pastry edges along with a fork to crimp them.
Lay out the Pastry on a cutting board and cut into 6″ squares. If needed you can use a clean ruler to measure. I usually just eye-ball it. Use a long knife or Pizza Wheel. Keep your eye on the end point and you will end up cutting a straight line. If you try to guide the knife or wheel, it is likely that your pieces will end up crooked. (I learned this little trick from my Mother who used to make all our clothes – when she cut out fabric she always said, keep your eye on the place where you want to end – this will guide your hand and keep it straight) It works every time!
Arrange the squares so that they are facing you as a diamond. Place a scoop of the filling on each square. (I used a #30 food scoop – about 1 1/2 Tbsps.) The filling should be placed just below the mid-point which will give you enough room to fold over the pastry and seal the edges without the filling oozing out the sides.
Using your clean finger or a pastry brush lightly coat the edges of two adjacent sides with the water; fold over into a triangle and then crimp with the fork.
If you plan on baking the Turnovers right away preheat your oven to 400 degrees. Line a baking sheet with parchment. Place the Turnovers on the lined baking sheet with at least 2 inches between each turnovers on all sides. Even though there is no leavening agent as such in Puff Pastry, the layers formed by the Butter will puff up tremendously. Once the baking pan is full brush with beaten egg and sprinkle with Turbinado Sugar. Bake in your preheated oven for 20 minutes (DO NOT OPEN THE DOOR UNTIL THE 20 MINUTES ARE UP). The Turnovers should be a golden brown when completely baked – if after 20 minutes they are still too pale then bake for another 5 minutes or until golden brown. The Baked Turnovers are the Feature Photo above.
If you plan on freezing all or part of the Turnovers before baking them you can place them as close together on the sheet that you can as long as they don’t touch each other. Once they are frozen wrap them in plastic wrap or the parchment and place in a freezer bag. You can remove and bake as many or as few at a time as you need.
Musical Desserts! What are they? Desserts that play music? Alas no. These are desserts that were created to honor people or certain Arts in the musical world.
The Musical Desserts that I am familiar with are:
Pavlova – Both New Zealand and Australia lay claim to the creation of Pavlova and it is the National Dessert of both countries. This famous dessert was named after the Russian ballerina Anna Pavlova in honor of one of her visits to the above name countries. It consists of a meringue base topped with whipped cream and fruit such as strawberries, passion fruit or kiwi. Pavlova can either be rolled like a jelly roll or free formed in a ring shape.
Opera Cake – a multi-layered sponge type cake put together with calorie-laden, but delicious fillings such as Chocolate Butter Cream, Chocolate Ganache and topped with a Chocolate Glaze.
Peach Melba – a dessert named after the famous Australian Opera singer, Nellie Melba. The dessert was created by Escoffier at the Savoy Hotel in London, while Melba was doing a performance of Wagner’s. Lohengrin in London. Escoffier was the famous French Chef who set the standard for all French Cooking. Peach Melba consists of Poached Peaches on top of Vanilla Ice Cream and is topped with a Raspberry Sauce. For a recipe for this dessert go to deserts/peach-melba/
Crepes Suzette may be another Musical Dessert. There are several stories associated with the creation of this dessert which consists of Crepes (a very thin pancake) served with a flaming Orange Sauce. One of the stories circulating about Crepes Suzette is that it was named after a famous French Actress whose name was Suzette. Another story goes that it was named after a character in a play. Whatever the story, Crepes Suzette are delicious and fun to watch being made. Even though it is not exactly a ‘Musical Dessert’, there is some theater involved, allowing it to surreptiously fit into this category.
Charlotte Russe, although not created as a Musical Dessert, was nonetheless created for a famous person. There seem to be several different variations on the origin of Charlotte Russe. The first Charlotte was created during the 18th Century and named for the wife of King George III of England. It consisted of an apple compote baked in a round mold lined with toast slices.
A few decades later, the great French chef Careme adopted the name but altered the concept in response to a kitchen crisis. He was preparing a grand banquet for King Louis XVIII and discovered he did not have enough gelatin for the Bavarian Creams he was making. Careme used Lady Fingers to bolster the sides of his dessert. The result became known as Charlotte Russe. It is said that he called it Charlotte Russe, because at that time, anything Russian was very popular.
There are other sources that say the dessert was created for or named after, the Russian Czar, Alexander. At this point, it really matters not why or whom it was created for. Charlotte Russe was a very popular dessert during the early part of this century and is very good.
Desserts, whether they are named after Music, Musicians, or Vocalists or Actresses, or Royalty are delicious and usually enjoyed by most who indulge in them.
December 3rd is ‘National Apple Pie Day’. Everyone know that there is nothing more American than Apple Pie, but where did the origin of Apple Pie come from? There is more than one school of thought in that direction, but the American Apple Pie probably has its origins in England, where pie making is an old art. The original settlers from England probably brought their recipes with them and used them here. Germany and Austria are also known for using apples in baked goods and could be that the origin goes back to Germany which was in existance before England.
Wherever and from whoever that Apple Pie originated from it really doens’t matter. Apple is ours now. The best Apple Pies are made from Green Apples, preferably Granny Smith, although Golden delicious are preferred some. I like the crispness and tartness of Granny’s, however the Pippin is also a good apple to make pies from. In addition a home grown variety specially developed for the Southern California are is the ‘Beverly Hills Apple’. In mid-summer the Apples are green and tart and are very good for baking. As the summer lengthens, if the apples are left on the tree they gain a lot of red color and become much sweeter, somewhat like a fuji apple. Amazingly, they are still good for eating at this stage. Our one tree produces at least 200 lbs. of apples every year and our freezer is continually stocked with Apple Pie,
When you bake an Apple Pie, the filling should be heaped into the crust, making it look like a mountain. The reason for this is that the apples shrink when baked and if you don’t have a lot of apple in your pie, it will look flat and sad when it is done. Some people like to cook their apples before putting them into a pie, but I prefer my apples to have some texture and crispness to them. I do not like mush apples and I am sure that most people don’t either.
Some Apples contain a lot of moisture and when the pie is baked, the filling and/or crust may come out soggy. The way to prevent this from happening is to mix your sliced Apples with the Spice and flour (thickener) mixture and then let it stand for about half an hour. Then pour the Apples into a colander placed over a saucepan. Let as much moisture drain out as possible. Next bring the drained liquid to a boil, reduce the heat to low and then cook, stirring constantly until the mixture has thickened. Once it has thickened, return the sliced Apples and the thickened liquid to the original bowl and gently mix until all the apples are coated with the thickened liquid. This will insure that you do not have a soggy pie.
Apple Pie is great for breakfast and can be eaten as is or topped with Heavy Cream, Whipped Cream, Ice Cream or Cheddar Cheese. Whichever way you do it, you pie is going to taste good. If you eat it with Cheese, it is good to warm the pie with the Cheese on top so that it just starts to melt. Yummy!
Make yourself and or your family an Apple Pie for ‘National Apple Pie Day’ or for any day! For a variation on Apple Pie, try my Apple Tart Recipe. /baked-goods/pies-pastry/73-2/