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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2435.0. "Pastry Challenge !!!" by DASXPS::DREWNIAK () Wed May 30 1990 09:04

    Hi,
    
    I would like to find a receipe for a certain kind of pastry.  This
    will be a challenge to all you pastry cooks out there.  I will describe
    it first then tell you what I was told it was called.
    
    - It is square shaped.
    - About a half an inch thick.
    - The square is about four by four inches.
    - The top is covered with sugar.
    - There are several layers, FILLO ?, of thin see pastry.
    - In the middle, there are raisons and a red jam.
    
    I used to work in Boston and purchased this pastry at the coffee
    shop called the Copper Kettle on Summer Street in the Blue Cross
    building.  They refered to it as a 'Bran Bor'.  I am spelling it
    as it sounds.                 
    
    Regards
    
    Jim Drewniak

T.R	Title	User	Personal Name	Date	Lines
2435.2	pastry	FORTSC::WILDE	Ask yourself..am I a happy cow?	`Thu Jun 14 1990 16:33`	13
	> - It is square shaped. > - About a half an inch thick. > - The square is about four by four inches. > - The top is covered with sugar. > - There are several layers, FILLO ?, of thin see pastry. > - In the middle, there are raisons and a red jam. You are, obviously, discussing a puff-pastry confection. You can buy frozen puff-pastry sheets in most local markets. What you do with them is remove from freezer for 30 minutes. spread and cut. Bake per instructions on box. place jam and raisins on 1. cover with another. sprinkle top with powdered sugar. sound close?
2435.5	some ideas, where to look	FORTSC::WILDE	Ask yourself..am I a happy cow?	`Mon Jun 18 1990 14:44`	25
	Recipes for puff pastry exist in any baking cook book I've seen in recent years. It really isn't worth the trouble (considerable) when the Pepperidge Farm frozen puff pastry sheets, etc. are just as good or better than you will ever produce. Trust me on this....it is EXTREMELY tricky to get a good puff pastry dough. As for the recipe to use the puff pastry, look for Napoleans, French pastries, breakfast pastries headings in baking cook books. Once you have the basic puff base, you can really play with any number of good other ingredients. Some suggestions are: make chocolate or vanilla pudding using half-n-half instead of milk. Use the pudding as a filling between layers of baked pastry with or without fresh, thin slices of fruit. sift powdered sugar through a very fine mesh strainer or colander over these confections. Serve immediately. spread a good quality jam (flavor of preference) between layers of baked puff pastry. Drizzle the top with a glaze made of powdered sugar, vanilla, and just enough cream to make a glaze that will drip well. You can also then drizzle with a chocolate glaze - flavor the above glaze with melted chocolate or even good cocoa - directions for a frosting are on both packages...make the frosting and then thin it with cream. These will stand better than the custard filled pastries.