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Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey, and seeds. The introduction of sugar into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain, and Switzerland.
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
Heat the oven to 375°F. Lightly grease a baking sheet. Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.
Roll the pastry sheet into a 15x10-inch rectangle. Brush the pastry sheet with water. With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides. Starting at a long side, roll up like a jelly roll. Cut the pastry roll into 12 (1 1/4-inch) slices.
Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all. Place the pastry rectangles onto a baking sheet. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making ...
Split the pastries into 2 layers, making 36 in all. Beat the blue cheese, cream cheese, heavy cream and lemon juice in a medium bowl with an electric mixer on low speed until the mixture is smooth.
The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling. A typical flan ...
Heat 1/2 cup cream and the lavender in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 2 minutes. Remove the saucepan from the heat.