View allAll Photos Tagged puffpastry
Goats Cheese Tart with Zucchini Flowers
For my Flickr friends who would love to see what this tart looks like, one quick shot, the daylight has already begun to fade.
During the Christmas and Easter season, when puff pastry is available, I definitely eat too much of it.
In der Weihnachts- und Osterzeit, wenn es Blätterkrokant gibt, esse ich eindeutig zu viel davon.
Wenn es ein Kuchen sein darf, dann bitte Apfelstrudel.
Am besten aus selbstgemachtem Blätterteig, gefüllt mit süß-sauren, klein geriebenen Äpfeln, Rumrosinen, Walnüssen und Zimt darf nicht fehlen.
Für Genießer eine feine Vanillesoße dazu.
Am liebsten nach dem Backen, ein Stück direkt vom Blech
If it can be cake, then please apple strudel.
Preferably made from homemade puff pastry, filled with sweet and sour, finely grated apples, rum raisins, walnuts and cinnamon.
Add a fine vanilla sauce for connoisseurs.
Preferably after baking, a piece straight from the tin
Puff pastry filled with salty feta cheese, ricotta, egg, caraway seeds. Mix all the filling ingredients and place in refrigerator overnight in order for the caraway seeds to soften.
Today is a very special day, it's my RL friend's B-day, and the 3rd SL B-day celebration! This year's theme is Critter Birthday Bash!
I had more critter items, but I forgot to add them T_T...
Food Credit:
Dust Bunny: Rabbit Ear Sponge Cake
[Mamere]: Cat Milkshake available @ Planet 29 March 29th - April 22th
[Mamere]: Shibainu Inari available @ the Mainstore
[Mamere] Seal Corn Dog available @ the Mainstore
Vespertine: animal pancake- shiba
Vespertine: animal pancake- catto
Michan: Puffy Panda
Michan: Beary Buns
Hangry: Panda Macaron Box
[Cat-Noodle]: Lil' Tuff Guys Sushi
Kotte: meal deal - Bunny Bun Burger & Drink
Unicorn: MC Food Kawaii [BOX HAPPY]
Background is from Penny Lane Backdrops *free group gift*
We spent Christmas Eve by having a family dinner at Tai Pan, one of our favorite Chinese restaurants in the SF Bay Area. www.taipanpaloalto.com If any of you live in the SF Bay Area, give this place a try.
This light creamy soup is made with shrimp, calamari, and scallop, topped with puff pastry. It's one of Tai Pan's signature dishes. You can eat the pastry right off the top or push it into the soup to make it even more delicious.
A bit of trivia! This restaurant is located on Waverley St., and if you drive about 15 blocks SE you'll run into Steve Jobs' house.
It's not a breakfast you'd want every day but, as they say in Spanish, "nobody is bitter about a sweet treat."
The bakery itself describes it as "Layers of crispy puff pastry with custard and topped with raspberries, made in our bakery."
Served at the "Mallorca" bakery in Pozuelo de Alarcón, Madrid, Spain.
Bernardino Moreno and his wife, María García, opened their first "Mallorca" bakery in 1931 at 7 Bravo Murillo Street in Madrid.
In 2015, they opened their first store abroad, in Tokyo (2015), and the following year in Mexico City (2016).
Source: the company's website.
CAFÉ CON MILHOJAS DE FRAMBUESA, 2025
No es un desayuno para pedir todos los días pero, como se dije en español "a nadie le amarga un dulce".
La propia pastelería lo describe como "Capas de crujiente hojaldre con crema pastelera y cubierto con frambuesas, hecho en nuestro obrador"
Servido en la pastelería "Mallorca" de Pozuelo de Alarcón, Madrid, España.
Bernardino Moreno y su esposa, María García, abrieron en 1931, en la calle de Bravo Murillo, nº 7 de Madrid, su primera pastelería "Mallorca".
En 2015 abrieron la primera tienda en el extranjero, en Tokio (2015), y al año siguiente en Ciudad de México (2016)
Fuente: la web de la propia empresa.
RECIPE on my blog, Baking is my Zen.
Apple Rosettes ~ Dessert Adornment for your Thanksgiving Table
bakingismyzen.wordpress.com/2018/11/15/apple-rosettes-des...
tomato, basil and ricotta tart
4 tomatoes, halved
2 tblsp olive oil
cracked pepper
1 sheet puff pastry
185g [6 oz] ricotta cheese
3/4 cup parmesan cheese
2 eggs
3/4 cup shredded basil
Preheat oven to 180°C [350°F]. Place the tomatoes on a baking tray and sprinkle with olive oil and pepper. Bake for 50 minutes or until soft and slightly dried. Roll pastry to fit 20 x 30cm [8 x 12 inch] approx 3mm [1/8 inch] thick. Place on a baking tray lined with non-stick baking paper.
Place the ricotta in a fine sieve and press to remove any excess liquid. Place the ricotta, parmesan and eggs in a food processor until smooth, then stir through the basil. Spread the ricotta filling over the pastry base, leaving a 2cm [3/4 inch] border, then press the tomatoes into the ricotta filling.
Bake for 30 minutes or until the filling is set and the pastry is golden. Serve in slices with a salad or cut in squares as nibbles at a partaaaay!
Made this Napoleon dessert using a pre-made puff pastry by Pepperidge Farm. So delicious!
Recipe will be posted soon on my blog, Baking is my Zen.
Our Daily Challenge (ODC): Crack or Hole
Spinach, artichoke and mushroom filling surrounded by puff pastry. It was tasty!
ODC - 7/25/2023 - Surrounded
Another novelty in the store "Un Bizcocho para Teo" ("A Cake for Teo"): "Individual Cream Millefeuille Tartlet"
According to the information on its website, it is:
An individual tartlet made with 3 layers of caramelized puff pastry filled with our delicious cream and pastry cream.
HISTORY: There is widespread controversy regarding the origin of puff pastry.
The oldest known recipe for puff pastry in France was written in a charter by bishop Robert of Amiens in 1311.
However, the first recipe using the technique of tourage (the action of putting a piece of butter inside the dough and folding several time the dough) was published in 1651 by François Pierre La Varenne in Le cuisinier français.
Puff pastry also has a long history in Spain, perhaps through Arab or Moorish influences: the first known recipe of puff pastry using butter or lard and following the Arab technique of making each layer separately, appears in the Spanish recipe book "Libro del arte de cozina" (Book on the art of cooking) written by Domingo Hernández de Maceras and published in 1607.
Picture taken in Pozuelo de Alarcón, Madrid, Spain.
TARTALETA INDIVIDUAL DE MILHOJAS DE NATA Y CREMA, 2024
Otra novedad en la tienda "Un Bizcocho para Teo": "Tartaleta Individual de Milhojas de Nata y Crema".
De acuerdo con la información de su web se trata de:
Una tartaleta individual elaborada con 3 capas de hojaldre caramelizado relleno de nuestra deliciosa nata y crema pastelera.
HISTORIA: Hay una amplia controversia con respecto al origen del hojaldre.
La receta de hojaldre más antigua conocida en Francia fue escrita en una carta del obispo Roberto de Amiens en 1311.
Sin embargo, la primera receta que utilizó la técnica del tourage (acción de poner un trozo de mantequilla dentro de la masa y doblarla varias veces) fue publicada en 1651 por François Pierre La Varenne en Le cuisinier français.
El hojaldre también tiene una larga historia en España, quizás por influencias árabes o moriscas: la primera receta conocida de hojaldre utilizando mantequilla o manteca y siguiendo la técnica árabe de elaborar cada capa por separado, aparece en el recetario español "Libro del arte de cozina" escrito por Domingo Hernández de Maceras y publicado en 1607.
Foto tomada en Pozuelo de Alarcón, Madrid, España.