Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie
Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie
Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie
Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie
Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie
Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie
Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie
Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie
Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie
Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie

Hot water crust can handle deep-dish like this.

Photo by Mark Weinberg

My fellow Americans, I know we know a lot about pie. We take pride in being as American as the apple pies we bake for any and every occasion. We’ve got pie traditions galore at our favorite holidays. And here at Food52, we even dedicate a week in the fall to the flaky dessert. (Plus, who are we kidding? Many, many other days throughout the year. Pie is just the greatest). But, across the pond, they make just as many pies, often utilizing a crust we’ve been slow to adopt stateside: the elusive hot water crust pastry.

There’s a reason the Brits love hot water crust pastry. This dough has so many checks in its “pro” column. It’s a serious wonder why it’s taken us so long to jump on the bandwagon. How water crust is crazy crispy, but still manages to have great flavor. But most of all, it’s super sturdy. This crust does for pies what gingerbread does for holiday houses: It stays put, and holds up incredibly well. That means you can tackle that old fashioned pork pie recipe, go deep dish without fear, or just fill it to the brim with anything—even heavy and/or wet fillings without worry!

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* This article was originally published here

There are a few ingredients that improve just about any dish you add them to: Truffle Oil Caramelized Onions Olives Roasted Red Peppers Basil Unfortunately, this Caramelized Onion & Eggplant Puff Pastry Tart does not have truffle oil. (Although I suppose if you really wanted to, you could add some. I mean, it’s a free country, right? Do what you want!) But! It does have caramelized onions, olives, roasted red peppers, and basil. It’s a veritable quadrifecta of deliciousness. After I made this Leek & Olive Tart from Rikki Snyder’s food photography blog, I had a leftover puff pastry sheet sitting in the freezer, just begging to be made into something awesome. My little finger eggplants have been producing like crazy, so I roasted two of those, along with a small rosa blanca eggplant from the farmers market, as a topping. Everything else was simply what I had in the refrigerator that needed to be used. With a thrown-together recipe like this, there’s usually a high failure rate (at least in my kitchen, there is), so I piled on the toppings and crossed my fingers. I try hard to make most of my recipes really easy, but this one does […]

* This article was originally published here

Peach Frangipane Puff Pastry Tarts

Juicy summer peaches set atop slightly sweet almond filling make these peach tarts a welcome treat at the end of any meal. Store-bought puff pastry makes quick work of this simple, rustic dessert!

Continue reading “Peach Frangipane Puff Pastry Tarts” »

* This article was originally published here

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Watch this video to learn how to make Puff Pastry. PUFF PASTRY Ingredients 4 ¼ cups (500 grams) refined flour + for dusting 250 ml cold water 2 teaspoons (10 …

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