Pastries Recipes

Page 1 of 41234

Alexandertorte

Alexandertorte, also known as Alexander Torte or Aleksander Torte, is a Latvian dessert. Consisting of pastry strips filled with raspberry preserves or raspberry jam, it is traditionally eaten as a lunch or dinner dessert, but it can also be served at tea. It should be made a day or so before it is planned to serve, because the icing must be hard before the torte is cut.

Continue reading »

Aloo Pie

An aloo pie is a variant of the samosa popular in Trinidad and Tobago. It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes (aloo being the Hindi word for “potato”) and other vegetables like green peas or chana dal (split chickpeas without their seedcoat).

Continue reading »

Appeltaart – Dutch Apple Pie

Dutch apple pie (appeltaart or appelgebak) recipes are distinct in that they typically call for flavourings such as cinnamon and lemon juice to be added.

Continue reading »

Apple and Ricotta Pastry Squares

Sweet & juicy crisp apples pair nicely with ricotta in these flaky pastry squares. Add dollop of whipped cream before serving for added decadence.

Continue reading »

Apple Turnovers

These apple turnovers have all of the textures and flavours of an apple pie but requires only basic skills and takes a fraction of the time (especially if you buy the puff pastry instead of making it yourself).

Continue reading »

Bakewell Pudding

It is so easy to make a Bakewell pudding. The pudding makes a delicious dessert and though it can be eaten as an afternoon treat, usually that will be a Bakewell Tart. Serve the pudding hot or slightly warm to enjoy the full almond flavour.

Continue reading »

Baklava

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and those of Central and Southwest Asia.

Continue reading »

Banket – Dutch Almond Pastry

Banket or letterbanket is a sweet pastry that originated in the Netherlands and is popular in the Christmas season, especially on Saint Nicholas’ eve, 5 December.

Banket is made by rolling pastry dough around an almond paste filling and then baking it. The log is then cut into short lengths for serving, hot or cold. It can also be frozen and enjoyed after the holiday season.

Continue reading »

Bichak – Afghani Stuffed Savoury and Sweet Pastries

Bichak is a stuffed baked tricornered appetiser served in Jewish (Kosher), Afghan, Middle Eastern, and Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin and jam for a sweet taste, or meat and cheese for a savoury addition to a lunch. Bichak are also popular because they can be prepared in large quantities.

Continue reading »

Blackberry-Apple Turnovers

With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.

Continue reading »

Bougatsa me Krema – Creamy Custard Phyllo Pastry

Greek bougatsa is prepared from filo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is semolina custard, then the pastry may be lightly dusted with icing sugar or cinnamon.

Continue reading »

Bundevara – Serbian Pumpkin Pie

Bundevara is a common Serbian sweet pie made with grated pumpkin and filo pastry. A number of Serbian pies are made with filo, called “kore” in Serbian language. A common Serbian pie not made with phyllo is called štrudla. To add to the confusion, it is not similar to strudel, but rather to the nut roll.

Continue reading »

Empanadas Fritas de Queso – Fried Cheese Empanadas

These fried empanadas are filled only with melted cheese, and are quick and easy to make. Experiment with the filling – some people like to add a little bit of chopped onion or use a variety of cheeses. You can also bake these empanadas with good results.

Continue reading »

Fillings for Hamantaschen

Many different fillings are used for hamantaschen including poppy-seed, chocolate, and date-orange fillings. Hamantaschen are the traditional Eastern-European dessert at Purim.

Continue reading »

Flaky Pie Crust Dough

This easy pie crust doesn’t require any special equipment and by using your hands you ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked.

Continue reading »

Page 1 of 41234

Related Categories

  • No categories
Try These Infolinks
 
Latest posts
 
11 Ways to Save Money and Stop Food Waste Mango Pickle Aam Ka Achaar Aam Papad - Mango Fruit Leather Appam Persian Summer Soup Greenlip Abalone
 
Top 10 Recipes
 
Chicken Parmigiana Clamato Juice How to Make Basic Fritter Batter KFC Pepper Mayo Outback Steakhouses Steak Seasoning The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Apple Dumpling Baklava Cheese Pizza Chocolate Banana Cream Pie Aussie Burger with the Lot
 
Food & Health
 
Annatto Benefits and Precautions green potatoes Body Mass Index - BMI Brushing Your Teeth Calcium Veges high in carotenoids Ciguatera Poisoning Cutting Boards and Food Safety Dietary Fibre
 
follow on Facebook
 
Follow Our Cook
 
 
Around The Web
 
loading...
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie