DELICATE PUFF PASTRY CAN BE LABOR OF LOVE OR EASY FROZEN-FOOD TREAT.(FLAVOR)Douglass, Betty
Spray the sides of the baking sheet with cooking spray – although you’re using parchment paper juices will run to the sides and stick to the sides and that can be difficult to clean Clean your baking sheet asap – even with using these precautions some of the cranberry mixture will stick...
Pull your ingredients out of the fridge/pantry, grab your measuring cups and baking pan. Line your baking pan with parchment paper or sprtiz it with a light coating of non-stick spray. Measure everything out. Once you’ve got all this set, your butter may nearly be softened already. ...
Preheat your oven to 400°F. Spread out the puff pastry and add layers of cheese, corned beef, and sauerkraut evenly across the dough. Take the edges of one side of the pastry and roll it into one long roll. Slice 16 different rounds. Lay the Rueben rounds flat on a baking sheet. ...
I just buy them fresh or frozen, dump them on the tray, and it’s ready to go. After they are freeze dried, if you put them in a blender, you can make a fruit powder, that’s great for so many things, like smoothies, frostings, ice cream, etc. Or, just package them whole. ...
grabbed one of my cookie cookbooks (Cookies: Over 300 Step-By-Step Recipes For Home Made Baking). They selected more of a bar than a cookie, but we ran with it. Little tip for ya: Don’t try cutting out train shaped cookies from this bar, just let it be and cut it into ...
Why is it important to chill the pastry in the fridge? Pastry must always be chilled in a fridge after making. This helps it to relax which in turn will help to prevent it shrinking on baking. Additionally, instead of trimming excess pastry from a tart case before baking blind you could...
i’ve used brown sugar butter “goo” under the buns before baking, but never on top, and after the buns are baked….you’ve got me intrigued. Reply to this comment Kirsten February 20, 2022 at 9:49 am I made these in a 9” pan because that’s what I had. I also for some ...
This will be my last “After Pastry School” post. School finished in May, my last baking job in November and while my kitchen is certified for retail home baking, the “kitchen year” is over. It was something I had dreamed about for a long time. It was better, and more difficult,...
(or not-so-guilty) pleasure for some chocolate-loving folks. If that includes you, you’re sure to love these “hazelnut palmiers” that are made by simply spooning generous amounts of the chocolate hazelnut spread in puff pastry dough. The light and fluffy cookies are addicting, so ...