Szarlotka (Polish Apple Pie)

View the video here.

In a food processor, put

  • 2-1/2 cups flour
  • 1/2 cup sugar
  • pinch salt

Pulse a few times to blend and then add:

  • 8 ox cold cubed butter
  • 4 egg yolks
  • 2-3 tbsps ice water

Blend until almost coming together – remove and knead a bit on a counter.

Remove 1/4 of the dough, wrap and freeze

Place a piece of parchment paper on bottom of springform pan. Continue reading

Pear and Almond Cinnamon Buns

View video here.

  • 1/3 cup warm milk
  • 2-1/2 tsp active dry yeast (1 packet)

Sprinkle yeast on milk, add a pinch of salt and let proof for 10 minutes

In a mixer bowl, put

  • 3-1/2 cups flour
  • 1/3 cup white sugar
  • 1-1/2 tsp salt

Mix well and then add the yeast and 5 whole eggs

When all is blended, start adding

  • 2 sticks (8 oz) of softened butter, 1 tbsps at a time.

Keep mixing for 8-10 minutes on mixer.

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Chocolate Cream Karpatka

View video here.

Chocolate Cream:

  • 2-1/4 cups milk
  • 2 tsp vanilla
  • Heat until comes to a boil
  • In the meantime, in a large bowl, mis
  • 3 egg yolks
  • 1 egg
  • 2 tbsps cocoa
  • 1/2 cups sugar
  • 2-1/2 tbsps cornstarch
  • 1/4 tsp salt

Mix all until well blended.  Then, SLOWLY add some of the milk mixture, whisking constantly- keep adding until all combined.  Put all back in the pot and return to stove.

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Ham, Cheese and Chive Gougeres

You can watch the video here.

In a pot, put

  • 1 cup water
  • 1 stick butter 1 tsp salt

Bring to a boil

Remove from heat and add 1 cup flour and with a wooden spoon, beat well until all flour is blended in and the mixture does not coat the bottom of the pot

Put  mixture into electric mixer bowl and beat on low speed for 2-3 minutes until it cools down a bit.

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Sicilian Ricotta Pie

Watch the video here.

In a food processor, put

  • 1-1/2 cups flour
  • 3 tbsps caster sugar

Blend then add 1/2 cup of cold cubed butter

Blend about 4 pulses

Add 1 egg yolk and up to 3 tbsps cold water

Pulse till almost comes together – remove, wrap and refrigerate about 20 minutes

Roll dough and put into an 8″ or 9″ tart pan with removable bottom or a regular pie plate

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