Tag Archives: pastry

Christmas Quilted Pastry

More Quilted Pastry! My son loves these. Filling: organic heavy cream, arrowroot powder, ground walnuts, anise, cinnamon, turbinado sugar, organic cherries. A little pre-Christmas spice to get us in the holiday mood. For a holiday we don't celebrate!

For the original Quilted Pastry post, click here.  For the laminated pie dough recipe used in this cookie, click here.

I have been buying produce from the discount carts at Ward's lately. You can tell I am in Florida because everything is pre-packaged. What is up with that, I have no idea. But it occurs at epidemic proportions. Anyway, these organic cherries were massively reduced. They weren't firm for eating but they weren't squishy rotten either. Just a little imperfect here and there. No matter. Baked fruit is forgiving. Cherries, thank you for accepting my apology.

I had leftover pie dough from when I made the pumpkin pie for The Client*. Organic whole wheat pastry flour and organic butter pretty much sum up the ingredients here. For my own family, I rolled it out using organic white spelt.

*By the way, this blog has been graced by The Client’s own remarks! He loved the pie. Thought you should know.

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Quilted Pastry Bars

Better than pop tarts...

While a French pastry chef I am not, a fridge of leftover this n’ thats inspired me to come up with something a little different, a little divine, a little buttery and a lot perfect. This delicate pastry is subtle and sweet, flaky and fabulous, rich and relishable. I didn’t write up any recipe, but I will surely revisit this in the future, as it was such a hit with the family. Eggless dairy and full vegan recipes to come!

Another use for my leftover laminated pie dough. I generously floured the work surface and the dough and rolled and rolled and rolled. I actually don't think I will be using the pasta maker much anymore, aside for cutting noodles. And entertaining the kids.

More leftovers. I combined half a brick of cream cheese with the cranberry relish leftover from Thanksgiving, nut/spice mixture leftover from baklava + a couple of tablespoons of turbinado and arrowroot powder. Looks frighteningly similar to the pink fluff they used to serve out at lunch in grade school.

The technique I envisioned was the same exact way I make my ravioli. This prompted me to do a Google search for "Ravioli Dolci"--sweet ravioli. Yes, it's out there. But I don't really like the sound of it and honestly, what I had in mind wasn't exactly what Google Image was turning up.

After I spread the filling thinly on one half of the dough, I folded the dough over and got out my ravioli rolling pin. That. I. Love.

As simple as that.

For some reason this strikes me as a very Scandinavian pastry. Finnish? Swedish? I guess it is the fact that I photogged it on a plate from Ikea.

If I was a bit more motivated, I may have gotten up to get my pastry roller. But I am weighted down by this baby, so I just used my dough cutter to break the solid sheet into bars. After baking in the oven at 350 for about 18 minutes, they were nicely golden and crisp. After cooling, I sprinkled with powdered sugar. Obviously. The quilted pastry bars (see, now doesn't that sound all Nordic?) were in puffs of 6 but my daughter had me cut off individual squares for her own eating pleasure.

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