pastries

The traditional Hanukkah donut made with yeasted dough and filled with jelly.

Sufganiyot (Israeli Jelly Donuts)

all-purpose flour,

sugar

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

salt

milk

unsalted butter (1/4 stick),

(1 1/2 quarts) vegetable or canola oil,

smooth jam

Powdered sugar,

Flaky puff pastry, warm melted chocolate, and a crispy KIT KAT® Miniature come together in this delicious and easy dessert. Perfect for any party, they're a bite sized sweet treat that will keep all your guests happy. These twists are the sweet way to bake up a break.

Chocolate Pastry Twists | Recipes

puff pastry sheets (17.3 oz)

egg, beaten

water

KIT KAT® Miniatures, unwrapped

Tbsp white decorator's sugar sugar

HERSHEY'S KISSES Brand Milk Chocolates, unwrapped

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/755-chocolate-pastry-twists.jpg

Chocolate Pastry Twists

Step 1

Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Heat oven to 400°F. Mix egg and water in small bowl; set aside. Line cookie sheet with parchment paper.

Step 2

Unfold pastry sheet on lightly floured surface. Cut into 20 (1/2 inch) strips. Wrap pastry strips around miniatures, pressing gently to seal. Place 2 inches apart on prepared baking sheet. Brush with egg mixture and sprinkle with sugar.

Step 3

Bake 15 minutes or until golden brown. Remove from cookie sheet; cool on wire rack.

Step 4

Place chocolate pieces in heavy-duty (freezer) resealable food storage bag. Close bag. Microwave at MEDIUM (50%) 1 minute or until softened. Knead bag until chocolate is smooth. Cut off one bag corner about 1/4 inch from end; drizzle melted chocolate over twists. Make 20 twists.

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty

lb chestnut

vanilla extract

whipped cream

circle pie crust, baked

sugar,

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Tasty

Score the chestnuts in a cross with a knife.

Place the chestnuts on a sheet pan and bake for 30 minutes.

Remove the chestnuts with a towel, and quickly peel the warm chestnuts.

Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.

Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.

Place the chestnut filling in a food processor, add in water and blend until smooth.

Push the chestnut filling through an sieve into another bowl.

Transfer filling to a piping bag with a circle tip and chill.

In a bowl, whisk the egg whites until foamy using a hand mixer.

Add sugar to the egg whites and whisk until stiff peak forms.

Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.

Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes

Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.

https://vid.tasty.co/output/77987/landscape_480/1518224894

These flaky and buttery pastries are one of the most beloved pastries in Denmark. Made with laminated yeasted dough, they are certainly a commitment to make, but the result makes it all worth it!

Spandauer (Danish Pastry with Custard or Jam)

(150 ml, 1.5 dl) warm (not hot) water

eggs

(360 grams) all-purpose flour

~3 sticks (323 grams) European (high fat %) unsalted butter

~4 tbsp (50 grams) softened butter

(50 grams) sugar

portion kagecreme (you may have leftovers!)

raspberry jam

egg egg wash

Bloom yeast in warm water with 1 tbsp sugar. Let sit for 5-10 mins until frothy.

Mix together remaining sugar (3 tbsp), eggs, and salt in a separate bowl.

Add yeast mixture, then start adding flour slowly until fully incorporated.

Once the flour is incorporated, knead just a few times to fully hydrate the dough. You may need to add a little more flour to keep it from being too sticky, but keep in mind it is a wetter dough! Do not knead until smooth - you don't want to overwork this dough.

Cover with plastic wrap or a damp kitchen towel and leave in the fridge overnight to rise: 8-12 hours is best.

Make your kagecreme and jam (if you want to make homemade jam!) and make sure they are chilled. You can do this the day of as well!

The next day, prep your butter block for lamination. Start by wrapping your measured out butter in plastic wrap and hit with a rolling pin to slightly soften it. Then roll it out and fold it over itself to make sure there are no gaps in the butter from the different sticks. The butter should be able to fold without breaking - that's when it's ready for lamination.

Take your dough out of the fridge and shape into a rough square on a floured surface. Roll out the corners so that they are slightly elongated.

Add your butter block and fold over the corners. Seal your butter by pinching together the edges.

Now you start the lamination! Turn your dough over so the seam is on the bottom. Make sure you have plenty of flour on your surface. Roll out your dough into a rectangle and fold like a letter (top third over the middle, then bottom third over the top).

Once you've folded, return to the fridge for anywhere from 10-30 minutes. You just want to give the dough time to relax before your second lamination.

Turn your dough 90 degrees from how you were rolling it out last time, so that the first fold you did is at the bottom and the top of the dough. Roll into a rectangle again and repeat the letter fold. Return to fridge again.

Complete your last lamination by doing the same thing as before. Once done, put in fridge for about 30 mins.

In the meantime, mix the ingredients for your marzipan filling. Mix together really well, until you have a smooth paste.

Now, roll out your dough into a flat rectangle that is about 1/8-1/4" thick - the dough will make about 12 spandauer. Start by using only half of the dough and put the other half back in the fridge (each half will make 6 spandauer). Trim the edges of your rectangle if necessary, then cut into equal size squares. We roll up the dough from the edges into little swirls or croissant shapes and bake them with the pastries.

Add a small blob of marzipan filling to each of your squares. Then fold each corner towards the center, using the marzipan to lock it in place. Cover the first batch of pastries and let them start proofing, then repeat the previous step and this step with the other half of the dough.

Now leave your shaped pastries to rise for at least 2 hours, perhaps longer. Look at the difference between the first and second picture below! This is a very important step, because under-proofing these means major butter leakage (we are speaking from experience!). You'll know the pastries are ready when they feel super light and airy (almost wobbly when you touch them) and have doubled in size. Another test is to poke the dough, and if it leaves an impression and doesn't spring back immediately, it should be ready.

Preheat your oven to 375 degrees F (190 C).

Once your pastries have risen, press down the center to make room for filling. Egg wash your pastries. Add about a tablespoon of kagecreme or raspberry jam to the center.

Bake for about 15 minutes or until golden brown!

Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it

Cinnamon twists

whole milk

unsalted butter

strong white flour

dried active yeast

caster sugar

butter

cinnamon

Heat the milk and&nbsp;butter in a small pan until the butter has melted. Allow to cool slightly &ndash; the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it&rsquo;s not touching the salt.&nbsp;Pour in the sugar, then&nbsp;mix it all together.&nbsp;

Gradually pour the warm milk into the dry ingredients, mixing with your hands&nbsp;until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.&nbsp;

Lightly dust a&nbsp;surface with flour and tip out the dough. It will be quite wet &ndash; the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr&nbsp;or until doubled in size.&nbsp;

To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set&nbsp;aside.

Roll&nbsp;out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.&nbsp;

Fold in half widthways and cut into&nbsp;16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn&rsquo;t unravel during cooking.&nbsp;

Lay on&nbsp;two&nbsp;lined <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking trays</a>&nbsp;spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly.&nbsp;Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg&nbsp;and&nbsp;bake for 18-20 mins until golden. Don&rsquo;t worry if a little cinnamon butter comes out.&nbsp;

For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.&nbsp;

Golden puff pastry and sweet apple come together in this freshly baked tea-time treat.

Apple turnovers

Vegetable oil,

egg, lightly whisked

(1 1/2 cups) plain flour

lard, chopped

milliliters (1/2 cup) iced water

granny smith apples, peeled, cored, finely chopped

maple syrup

brown sugar

orange juice

tsp cinnamon

Tuck into fresh-from-the-oven apple pastries for a wholesome tea-time treat.

ready-rolled puff pastry, partially thawed

pie apple

tbsp milk

Whipped cream, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5603829826001&=domain=taste

5348771529001-5603829826001

Cook super-juicy apples until caramelised and wrapped in layers of golden puff pastry pastry.

Fuji apples, peeled, cored,

(1/4 cup, firmly packed) brown sugar

(1/2 cup) sultanas

tsp cornflour

(25 x 25cm) frozen puff pastry, just thawed

thickened cream

Give a classic Austrian apple strudel a tart-tasting spin with morello cherries.

Cherry strudel

jar pitted morello cherries

cream cheese,

(1/4 cup) caster sugar

vanilla essence

tsp lemon rind

filo pastry

tbsp caster sugar, extra

butter, melted

The challenge of making choux pastry will be so worth it when you get to gobble one of these cream-filled, chocolate-topped eclairs.

Chocolate eclairs

tsp vanilla extract

tsp caster sugar

NESTLÉ BAKERS' CHOICE Dark Choc Melts

butter, chopped

plain flour

eggs, lightly beaten

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5754575246001&=domain=taste

5348771529001-5754575246001

Covered with a sticky, sweet icing, these sultana-studded danishes are irresistible.

Cinnamon danish

(1 3/4 cups) plain flour

tbsp caster sugar

tsp (7 grams/1 sachet) dried yeast

(2/3 cup) milk, warmed

Olive oil,

butter, chilled,

Plain flour, extra, to dust

butter,

(1/4 cup, lightly packed) brown sugar

almond meal

milliliters (1/4 cup) honey

(1/2 cup) pure icing sugar, sifted

French for "a thousand leaves", this mille-feuille, filled with custard and raspberries, is merveilleux!

Raspberry mille-feuille

(25 x 25cm) frozen butter puff pastry, just thawed

tbsp custard powder

milliliters (3 cups) milk

vanilla bean, split lengthways

300 milliliters ctn double cream

raspberries

(1 cup) pure icing sugar, sifted

tbsp

pink food colouring

Thyme adds a flavour hit to these tempting Mediterranean pastries.

Roast pumpkin and feta tarts

butternut pumpkin, peeled, seeded, cut into 1.5cm pieces

olive oil

(25 x 25cm) sheet butter puff pastry, just thawed

(3/4 cup) fresh ricotta

tbsp chopped fresh thyme

black olives,

tbsp pine nuts

drained marinated feta, crumbled

thyme

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834689388001&=domain=taste

5348771529001-5834689388001

A baked delicacy originating from France. For best results, use best-quality puff pastry.

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