Always a total comfort to eat (cue what has got to be guilt-free indulgence!), these buttery pastries, with with an orange and vanilla almond filling, evoke the flavours of Panettone. Continue reading “Easy spiced orange & vanilla Danish pastries”
Tag: pastries
Chocolate and cherry pastries
Kirsch-soaked Morello cherries and dark chocolate encased in a crisp, buttery croissant pastry – what is not to love? Continue reading “Chocolate and cherry pastries”
Sourdough croissants
While I make croissants using commercial yeast fairly often and sourdough bread frequently, I am fairly new to making sourdough croissants. But boy have I been missing out: not only is the flavour even better than using commercial yeast, you get even crispier croissants that truly shatter as you break into them. Continue reading “Sourdough croissants”
Lemon sherbet cruffins (quirky viennoiserie!)
This is my take on cruffins: rich, buttery croissant pastries baked in muffin tins. For this batch I have gone for a tangy lemon filling, dusted with a lemon sherbet-esque caster sugar. For added zing, I have topped these cruffins with lemon icing and a few dried raspberry pieces. Continue reading “Lemon sherbet cruffins (quirky viennoiserie!)”
Easy beetroot, goats’ cheese & walnut tart
This is a very simple tart that is great eaten either hot or cold and is, for me, tart that can be enjoyed at any time of the year, although it is one of my “go to” summer bakes. It can be assembled in minutes so that is is merely a matter of baking the tart. Continue reading “Easy beetroot, goats’ cheese & walnut tart”
Quick & easy Cherry, walnut & maple syrup pastries
These are very quick and easy treats: small sweet pastries that are crisp, buttery and wonderfully sticky: quite fabulous served with coffee or tea! Continue reading “Quick & easy Cherry, walnut & maple syrup pastries”
Sfogliatella pastries with a honey, orange & pistachio filling
This is my first attempt at these challenging Italian pastries – pastries I tried for the first time only a few years ago. It goes without saying that I had to have a go at making these, relying solely on a loose recipe description from a bakery….. Continue reading “Sfogliatella pastries with a honey, orange & pistachio filling”
Easy bitter orange pains au chocolat
England and France unite in this English breakfast variation on pains au chocolat, with the addition of a bitter orange kick from a little marmalade inside the pastries, as well as being used to glaze them. Continue reading “Easy bitter orange pains au chocolat”
Mini ginger Kouign-Amann
If you have never heard of, or eaten Kouign-Amann pastries before, think crisp bites of buttery, caramelised croissant…..wonderful as an occasional treat! Continue reading “Mini ginger Kouign-Amann”
Rough-puff pastry & other laminated pastries
I love the process of achieving those buttery, light layers that melt in the mouth, especially with rough-puff pastry, a much simpler cousin to puff pastry. In this post I give the recipe for a fool-proof rough-puff pastry, along with recipe ideas for using the pastry. Continue reading “Rough-puff pastry & other laminated pastries”
Apple & cinnamon kouign-Amann pastries
This is a variation on the Kouign-Amann (roughly pronounced “queen ah-marn”) I posted ages ago. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin – but a touch more indulgent! Continue reading “Apple & cinnamon kouign-Amann pastries”
Shortcrust pastry & fool-proof blind-baking
It might be easy to feel daunted when it comes to making pastry, but I hope this post will go some way towards facing any doubts you might have when it comes to shortcrust pastry. I have also included what I think is the most fool-proof way to blind-bake the pastry, giving perfectly cooked pastry and a neat finish. Continue reading “Shortcrust pastry & fool-proof blind-baking”
Kouign-Amann pastries: shortcut method
This is my easy version of this wonderful Breton pastry, Kouign-Amann, roughly pronounced “queen ah-marn” which loosely translates as buttery cake. And these are indeed buttery and flaky, with terrific caramelisation. There is also very little hands-on time when it comes to making them. Continue reading “Kouign-Amann pastries: shortcut method”
Sour cherry & white chocolate pastries
These are very light pastries with the wonderful combination of both sweet and sharp flavours. The sour cherries, having been steeped overnight in rum or Amaretto, pack a lovely punch; the fragrant sharpness of a passion fruit crème pâtissière, enriched with a little white chocolate, offers an indulgently soft filling for the crisp, buttery pastry. Continue reading “Sour cherry & white chocolate pastries”
Croissants
For me, a croissant is one of the greatest baked goods to eat: a crisp outer shell that rains flakes as you bite into it, revealing an open honeycombed interior. And then there’s it’s rich buttery flavour and an almost nutty aroma. Certainly not to eat if you’re counting the calories, but a real joy! Continue reading “Croissants”
Phil's Home Kitchen 