pastry

Glazed Cinnamon-Cardamom Buns recipe | Epicurious.com

milk

Tbsp. active dry yeast

(475 g) all-purpose flour

(105 g) granulated sugar

cardamom

kosher salt

Tbsp. room temperature unsalted butter,

Tbsp. unsalted butter, room temperature

Tbsp. cinnamon

(packed) brown sugar, divided

All-purpose flour (for surface)

Cinnamon-Date Sticky Buns recipe | Epicurious.com

buttermilk or plain whole-milk yogurt

(packed; 50 g) dark brown sugar

¼-oz. envelope active dry yeast (about 2¼ tsp.)

(375 g) all-purpose flour

baking soda

(packed; 180 g) Medjool dates, halved, pitted

cinnamon

(83 g) powdered sugar

buttermilk yogurt

vanilla paste

Lemony Glazed Yogurt Doughnuts recipe | Epicurious.com

baking powder

all-purpose flour,

kosher salt,

whole-milk Greek yogurt

sugar

Tbsp. unsalted butter, melted, slightly cooled

vanilla extract

Vegetable oil (for frying; 6–8 cups)

¼ lemon

Special Equipment: A deep-fry thermometer

Chocolate-Filled Croissants (Pains au Chocolat) recipe | Epicurious.com

recipe croissant dough (1 lb 6 oz), chilled

bittersweet chocolate batons (6 oz)

Our Favorite Cinnamon Rolls recipe | Epicurious.com

yeast

eggs, room temperature, beaten

unsalted butter,

salt

Vegetable-oil cooking spray

nutmeg

unsalted butter, room temperature

chopped, pecans

whole milk

round cake pans

Tomato Galette recipe | Epicurious.com

kosher salt, divided

(1 1/2 sticks) chilled unsalted butter, cut into pieces

apple cider vinegar

lb. heirloom tomatoes, sliced 1/4" thick

garlic cloves, thinly sliced

firm cheese (such

egg,

Flaky sea salt

black pepper

lemon

Tbsp. finely chopped chives

French classic, tarte tatin aux poires, upside down pear tart with flakey pastry crust.

Pear Tarte Tatin

butter (1 stick, 4 ounces)

all purpose flour

full fat sour cream

firm bosc pears (about 5 pears)

lemon juice

Tbsp sugar sugar

Tbsp butter

ginger

Rimmed serving plate

Make the pastry dough: Cube the butter and set out at room temperature. In a separate large bowl whisk together the flour, sugar, and salt. Use your hands or a pastry cutter to work the butter into the flour until you see small, pea-sized pieces of butter. Stir in the sour cream with a fork. Form the dough into a ball and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour before rolling out. (See more instructions here: No Fail Sour Cream Pie Crust Recipe.)
While waiting for the dough, prepare the pears and the caramel in steps 2 through 5.

Prep the pears: Peel and halve the pears lengthwise. Reserve one pear half for the center of the tarte, and cut the remaining halves once more lengthwise.
Core the pear quarters and the half. As you peel and cut the pears, place them in a bowl and sprinkle some lemon juice over them to keep them from turning brown.
Sprinkle the pear pieces with 2 Tbsp sugar and toss to distribute the sugar and lemon juice over all the pears.

Melt butter, add sugar to pan: Melt butter in cast iron pan on medium heat. Swirl the butter so that it coats the sides of the pan as well. Sprinkle 2/3 cup of sugar over the butter in an even layer. Remove the pan from heat.

Arrange pears in pan: Place the single pear half, cut side up, in the center of the pan. Fan the remaining pear quarters, with the narrow side pointing toward the center, around the center pear half. Angle them as you go as to fit all of the pears in. Try to minimize any gaps.

Cook gently until base is caramelized: Return the pan to medium heat and gently cook, without stirring the pears until the sugar butter mixture turns a deep caramel color, about 20 to 30 minutes. Remove from heat and place on a baking sheet pan.

Sprinkle with nutmeg and ginger: Sprinkle the pears with grated nutmeg and minced candied ginger.

Roll out dough and arrange over pears in pan: Preheat your oven to 375°F. Roll out the pastry dough to 11 inches if using a 9-inch cast iron pan and 12 inches if using a 10-inch pan. Place the pastry dough over the pears and gently tuck the edges inside the edge of the pan. Careful, the pan is still hot. I find using a fork helps to ease the dough inside the edges of the pan.

Bake: Place the pan in the 375°F oven (on the baking sheet to catch any spillover) and reduce the heat to 350°F. Bake for 30 to 40 minutes until pastry is baked through and nicely browned. Remove from oven.

Invert into pie pan: Place a rimmed serving dish or a pyrex or ceramic pie dish over the pan. Wearing thick, well insulated oven mitts or potholders, using two hands to hold the dish firmly over the pan, flip them over, releasing the tarte tatin to the plate.
 
The caramel is hot and liquid-y and can easily spill, so take care and work quickly. Don't worry if some of the liquid spills out, just make sure to wear oven mitts (or long sleeves) and an apron to protect yourself as you do the flip.
Flip the tarte over  while the tarte tatin is still hot, that way the caramel will not make the tarte stick to the pan as you invert it. The pears will likely have moved a bit in the flip-over, so rearrange them with a fork (they're hot!) so they form an attractive pattern.
Let cool to room temperature before serving. Serve with a little vanilla ice cream or whipped cream.

"Very straight forward recipe! (I used my own pie crust recipe, so I can't speak to the crust) but the timing and technique for the caramel cooking and putting it all together were spot on! \r\nDon't wait for the caramel to brown on your entire pear situation - once the middle turned dark brown (about 25mins for me), I was good to go to take it off the heat and stick the crust over it - using a fork worked great to poke it under the sides (I sacrificed two dark\/blackened pear slices debating how much dark caramel to go for.) don't worry, the sides will brown up beautifully in the oven. Mine took about 35mins to turn golden brown in the oven, and man does it look and taste beautiful. \r\n10\/10 would recommend"

"Soooo nice and no too complicated to do. I didn't have candied ginger but it was very good!"

"Wonderful easy recipe, mine turned out perfect, am making another, thank you"

"After 30 minutes ithasn't carmelized and the pears are already done.  By the time it's baked it will be mush.  I think it would be better to carelize first and then add the pears.\r\nIf by some chance it does turn out well, I will write a new review. Very frustrated right now."

"Absolutely delicious and so easy! I added a touch of pear liquor when making the caramel sauce, but it doesn't need it."

Vital what gluten and a gluten free option

Flaky Keto Puff Pastry

vital wheat gluten (50 grams)

almond flour (30 grams)

tbsp oat fiber (14 grams)

tbsp coconut flour (7 grams)

tsp baking powder

tsp xanthan gum

butter

+ 1 tbsp cold water

tbsp psyllium husks

tsp Xanthan Gum

water

Add your dry ingredients to a food processor and grind until everything is a fine powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)

Next add in chunks of butter (roughly chopped, doesn't have to perfect) and pulse a few times until the butter chunks are a bit smaller and coated with flour but still visible. (again doesn't have to be perfect, if you don't have a food processor, just chop the chunks ~1/8th of an inch thick and and stir them into your dry ingredients).

Dump this mixture into a bowl and add your cold water (and egg white if making the gluten free version). Mix with a spoon until a rough dough forms.

*Skip this step if making the vital wheat gluten version - press the dough together and knead it a few times until it starts to stick together (you don't want the butter chunks blended in but you also want the dough to hold together without crumbling and have a smoother surface.

Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.

Next unwrap your dough and roll it out flat between two sheets of parchment paper. (Flour your parchment and rolling pin lightly with coconut flour, repeat this whenever needed, alternatively for the vital wheat gluten version you can use that to flour your surface)

Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don't worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don't want your butter to melt).

After you've rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.

Pre-heat your oven to 400*F.

Roll the dough out and use as desired! (I typically cut my dough in half and put half back in the fridge to make it easier to roll out and work with when making individual items, use the other half of the dough once you've finished with the first).

Brush the dough with an egg wash before baking (optional). Typically this dough takes 20-30min at 400*F but it may take less time if your oven runs on the hotter side or more time depending on what fillings you are adding. NOTE: the gluten free version will bake in closer to 20min while the vital wheat gluten version will take longer. This dough is a good size for a pie, individual pizza, 12 tartlets, 8 small filled pockets or for a side serving of cheesy bread. Double ingredients for a larger recipe. I actually used this pastry dough already for croissants, tartlets and cheesy bread myself so check those out! Enjoy your Flaky Keto Puff Pastry.

Get your chocolate fix with this sumptuous cheat's salted chocolate and caramel tarts.

Salted chocolate and caramel tarts

packet dark chocolate shortcrust pastry

good-quality dark chocolate, chopped

tsp glucose syrup

thickened cream

jar dulce de leche

Sea salt flakes,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

The Hairy Bikers' steak and ale pie recipe is easy to follow dish with simple steps. Learn how to make a rich meaty pie filling and soft buttery pastry

Hairy Bikers&#8217; steak and ale pie

stewing steak, diced

flour,

onions

carrots,

button mushrooms

thyme

400 milliliters good-quality ale

beef stock

Salt and pepper

egg, beaten for glazing

ready-made rolled puff pastry

Steak and ale pie is a classic British dish that everyone will love, and this recipe couldn't be easier to master! 

Steak and ale pie

Having a gathering? Give the frozen party pies a miss and hand around a piping hot batch of these tasty, cheesy hot dog puffs. Snack food never tasted so good.

Cheesy hot dog puffs

puff pastry, thawed

cheddar cheese

bought mild salsa

27 cocktail frankfurts

egg, lightly whisked

poppy seeds

tomato

Preheat oven to 220°C (200°C fan-forced). Grease and line 2 baking trays with baking paper.

Cut each sheet of pastry into 9 equal squares (total 27). Top the centre of each pastry square evenly with cheese, then salsa.

Place a frankfurt diagonally across each pastry square (corner to corner). Wrap 2 opposite corners of pastry over frankfurt to enclose.

Transfer to prepared trays. Brush tops with egg, then sprinkle with poppy seeds. Bake for 15 minutes or until golden, puffed and cooked, swapping trays halfway through cooking. Serve with tomato sauce.

The easiest way to enjoy Parisian-style gnocchi: puffed in brown butter with a crisp coating of broiled cheese.

Parisian Gnocchi Souffl&#233; Recipe

unsalted butter

recipe Parisian Gnocchi

Parmesan cheese

parsley

chives

Adjust rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat butter in a 12-inch cast iron skillet or two 10-inch cast iron skillets over medium-high heat until foaming subsides and butter starts to brown. Add gnocchi in a single layer and toss to coat with browned butter. Cover with cheese, then transfer to broiler. Cook until puffed and golden brown, about 10 minutes. Sprinkle with herbs and serve.

This is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock. The result is a super-concentrated broth for the filling, with tender chunks of chicken that stay juicy even after baking.

Individual Double-Crusted Chicken Pot Pies Recipe

For the Crust:

Flaky, Tender, and Nutty Whole Wheat Pie Crust

For the Chicken:

(1.9L) homemade or store-bought low-sodium chicken stock

(2kg) bone-in, skin-on chicken legs, thighs, and breasts

onion, diced (about 8 ounces; 2 cups; 225 grams)

large carrots, diced (about 8 ounces; 1 1/3 cups; 225 grams)

celery ribs, diced (about 5 ounces; 3/4 cup; 140 grams)

garlic,

flat-leaf parsley

rosemary

bay leaf

For the Filling:

unflavored gelatin (4 1/2 teaspoons; 15 grams)

(55 milliliters) reserved chicken stock, cooled

unsalted butter (8 tablespoons; 115 grams)

all-purpose flour

carrot, diced (4 ounces; 3/4 cup; 115 grams)

celery rib, diced (4 ounces; 3/4 cup; 115 grams)

(115 milliliters) dry white wine

(900 chicken stock

peas

pimento peppers (1/2 cup; 85 grams),

thyme leaves (about 1 teaspoon; 7 grams)

(5 grams) freshly ground black pepper,

(7 milliliters) Worcestershire sauce

For the Egg Wash (optional):

heavy cream (1 tablespoon; 15 milliliters)

For the Crust: Prepare a double batch of Flaky, Tender, and Nutty Whole Wheat Pie Crust as directed. Divide dough in half and roll each half into a thin sheet, around 3/16 inch thick, using as much flour as needed to prevent sticking along the way. Transfer pieces to a half sheet pan, cover tightly with foil, and refrigerate at least 2 hours and up to 48 hours before using.

For the Chicken: Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart stainless steel pot or saucier. Cover and place over medium-high heat until stock registers about 150°F (66°C) on a digital thermometer.

Adjust heat to maintain that temperature, plus or minus 10°F, and cook until thickest part of chicken registers 135°F (57°C), about 1 hour. Remove chicken with tongs, set aside on a rimmed platter, and cover loosely. Strain stock through a mesh sieve into a large bowl, discard solids, and set stock aside to cool.

For the Filling: Combine gelatin and 1/4 cup (55ml) cooled stock in a small bowl and whisk until no lumps remain; set aside. In a 5-quart saucier, melt butter over medium-low heat, then whisk in flour. Stir with a heat-resistant spatula until roux is fragrant and a nutty blond color, about 5 minutes (it's okay to adjust the heat if this seems to be happening too slowly). Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.

Add white wine and 1 quart reserved stock, stirring constantly until smooth; remaining stock from poaching can be reserved for another use. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste. 

Shred or dice reserved chicken, discarding skin and bones, then stir into filling. Transfer to a large but shallow container, such as a 9- by 13-inch baking dish, to increase the surface area and speed cooling. Refrigerate, uncovered, stirring from time to time, until no warmer than 50°F (10°C), about 1 hour. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months.

To Assemble: Adjust oven rack to middle position and preheat oven to 400°F (200°C). With a sharp knife, cut 1 sheet of chilled dough into 6 roughly equal squares. Nestle each one into the bottom of a 2-cup-capacity oven-safe dish. Cut 6 "lids" from remaining sheet of pastry with a sharp knife, using an overturned 2-cup baking dish as your guide; alternatively, cut with an appropriately large cookie cutter. Set pastry lids aside and use scraps to patch gaps in coverage along the bottom crusts, all the way to the top edge of each dish.

Divide filling evenly between dishes, about 1 1/2 cups each (12 ounces; 340g), although the exact amount will vary with the specific amount of vegetables and chicken used. Top each dish with a pastry lid and gently crimp the edges with a fork to seal pastry to bottom crust.

For the Egg Wash (if using): Whisk egg, cream, and salt in a small bowl. Brush over top crust of each pie in a thin, even layer. This will give the crust a glossy golden sheen.

Transfer dishes to a foil- or parchment-lined baking sheet and bake until pastry is golden brown and filling is bubbling-hot, about 1 hour 15 minutes. Let cool at least 30 minutes before serving, to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.

A buttery, flaky, tender, and easy pie dough recipe that requires no special equipment, ingredients, or training.

Buttery, Flaky Pie Dough Recipe

low protein all-purpose flour,

sugar (1 tablespoon; 15 grams)

tap water (1/2 cup; 115 grams)

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