You might recognize Sunny Side Up Apricot Pastries if you own “Baking with Julia” by Julia Child. Michel Richard, the consummate baker contributed the recipe. These are a playfull French pastry featuring puff pastry, pastry cream and apricots. The finished pastries look just like sunny side up eggs. I told you he is the consummate baker! Continue reading
These Sweet Cherry Calzones came about when I was asked for a new dessert featuring dark, sweet cherries. I find it interesting that there are desserts using the sour cherries but not a lot using the dark sweet cherries. I make them for the weekends and we consistently sell out the first night.
While sweet cherries are in season, it is important in this recipe to use the frozen sweet dark cherries. Thaw them completely so they juice out. Fresh, pitted cherries will not have the same amount of juice. The filling should be made at least a day ahead and refrigerated to completely set up. While it will seem quite stiff when used in the calzones, it has a wonderful texture in the baked pastries. Continue reading
A friend of mine, Danielle Luisi the pastry chef at Annie Gunn’s, came up with this version of a pop tarts, but with different fillings. I can’t thank her enough because they are easy and a very upscale version of this popular treat. Imagine a thick filling of chocolate and raspberrry sandwiched between two pieces of flaky buttery pastry.
My pop tarts starts with a pate brisee, the French butter pastry. Made in the food processor it takes minutes. Chilling is the secret to this pastry because of the high butter content. Anytime it starts feeling a bit soft, line a baking sheet with parchment and pop it the fridge or freezer for a few minutes. Other than softening, it is a dream to work with. This recipe also features a method to make shaping easier.