The simple recipe has had various alterations in the Portuguese pastelarias (pastry shops) and padarias (bakeries), in the shape of the pastry cup and the filling. One of these methods includes making the custard in a bain-marie (a bowl over boiling water) rather than combining all the ingredients at once in a saucepan. Some prefer the cream slightly curdled to give it a rustic appearance and unusual texture.
Category: Pastries Recipes
These pastries are made in many shapes and sizes in Turkey – sometimes baked in the oven in a large dish and then cut into portions like a pie, sometimes they are cigar-shaped rolls, and often they are little triangular delights.
This is a list of poppy seed pastries and dishes. Poppy seeds are wildly popular in Eastern Europe and appear in everything from sweet to savoury foods. For many Eastern Europeans, particularly Poles, Ukrainians, Hungarians, Russians, Lithuanians, Slovaks, Czechs and Slovenians, poppy seeds are a symbol of wealth, the tiny seeds representing coins. They figure prominently at Christmas and New Year’s expressing hoped-for prosperity in the coming year.
Qotab (Persian: قطاب qottâb) is an almond-filled, deep-fried Persian pastry. It’s prepared with flour, almonds, icing sugar, vegetable oil and cardamom. Some versions of ghotab may contain other ingredients, since most of the best recipes are family secrets that are jealously guarded.
Bolivia is known for its special kind of empanada called a salteña. Oddly, the salteña takes it’s name from a city in Argentina (Salta), but it’s definitely a Bolivian specialty. You can recognise salteñas by the repulgue (the braid-like fold that seals the filling inside) which runs across the top of the pastry instead of along the side.
A number of Serbian pies are made with phyllo, 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. Most commonly you would see two dominant varieties, sometimes made in pairs: Makovnjača (with poppy seeds) and Štrudla s orasima (with walnuts).