NationStates Jolt Archive

What's your fave pastry? Mine is mille-feuilles.

First ten fave pastries listed will feature in a poll.

Rack 'em up, people!

canolli

burik is a delightful Croatian/Hungarian pastry that can be made either salty or sweet and is a lot of fun to make.

burik is a delightful Croatian/Hungarian pastry that can be made either salty or sweet and is a lot of fun to make.

but is it your favourite?

The Cornish Pasty is a type of pastry.

Edit: And it's my favorite type of pastry.

The Cornish Pasty is a type of pastry.

Is it your favourite pastry though?

Is it your favourite pastry though?

It is indeed.

Good enough for me. Consider it poll-fodder.

Brazilian pastel. Take a thin light pastry envelope, fill it with something savoury, or swwet. Then deep fry it.

My favourite pastry of all time is the 'torta de mil hojas' that is made from layered crisp pastry dough, manjar (which is caramel made from cooked condensed milk) laced with coñac. It's a Chilean thing, though I'm sure other latinos make it and eat it too. Sorry for choosing something kind of obscure for many of you.

Brazilian pastel. Take a thin light pastry envelope, fill it with something savoury, or swwet. Then deep fry it.

I must admit I totally misread your response at first. I thought you were saying fill an envelope (the paper kind) with something savoury, or 'sweat'.

My bad. It's your favourite, though?

but is it your favourite?

But of course. It is actually the first pastry, well, except pies, I ever made. My wife is a good teacher.

good home-made glazed doughnuts, yum

and yes it is my favorite

By my count, that's seven so far...with the bulk most likely outside the experience of most people.

Keep 'em coming - I'd hate to see a poll with one vote logged for each pastry listed.

Napoleon

Napoleon

I'll amend 'Milles-feuilles' to 'Milles-feuilles/Napoleon'. They're the same dealie.

Thanks, though legs.

I can't believe that Cornish pasties are so widely unknown! I really thought they were pretty much the most famous thing Cornwall had.

I'll amend 'Milles-feuilles' to 'Milles-feuilles/Napoleon'. They're the same dealie.

Thanks, though legs.

Meringues Glacees

I can't believe that Cornish pasties are so widely unknown! I really thought they were pretty much the most famous thing Cornwall had.

Dogburg, don't take offense. I've had them - they are tasty - but even I have to admit, they're not as common as say, rum-balls or tartes. Or even baclava. At least not in N.America.

Sorry about that.

Dogburg, don't take offense. I've had them - they are tasty - but even I have to admit, they're not as common as say, rum-balls or tartes. Or even baclava. At least not in N.America.

Sorry about that.

Most Americans haven't had other tasty UK treats, like Devon Cream.

Oh, I change my vote to a decent Scone with Devon Cream.

Ok, recap:

1) Milles-Feuilles/Napoleon
2) Canolli
3) Burik
4) Cornish Pasty (sans nipple)
5) Brazilian Pastel
6) Torta Del Mil Hojas
7) Home-Made Glazed Doughnuts
8) Scone with Devon Cream

We're still short two. If I don't get any more submissions in say, ten minutes, I'll fill in the rest with 'Baclava' and 'Burfi', two of my own favourites.

Seriously, though - no-one likes rum-balls? Nanaimo bars?

The apple fritter.

Or any other donut for that matter.

The apple fritter.

Or any other donut for that matter.

Consider 'Home-Made Doughnuts' amended to include all doughnuts, then including the apple fritter.

Good choice, I like apple fritters, too.

Okay, final:

1) Milles-Feuilles/Napoleon
2) Canolli
3) Burik
4) Cornish Pasty (sans nipple)
5) Brazilian Pastel
6) Torta Del Mil Hojas
7) Doughnuts, including Apple Fritters
8) Scone with Devon Cream
9) Baclava
10) Burfi

Nominations are now closed. Let the polling begin!

...I hope we'll see more than one vote per selection, I'll tell you...

I love a good canolli!

Kaju Burfi ;)

A lightly sweetened firm fudge made from milk, and flavored with almonds, cashews, mangoes...etc. I once tried a chocolate burfi! I didn't like it very much, but still.. I'd never heard of chocolate burfi before :rolleyes: .

Kaju Burfi ;)

A lightly sweetened firm fudge made from milk, and flavored with almonds, cashews, mangoes...etc. I once tried a chocolate burfi! I didn't like it very much, but still.. I'd never heard of chocolate burfi before :rolleyes: .

It pays to be open-minded about these things. I do so love burfi...I also like halva (mmm, halva with pistachios imbedded...mmm-MMM!)

It pays to be open-minded about these things. I do so love burfi...I also like halva (mmm, halva with pistachios imbedded...mmm-MMM!)


Yeah! Another halva lover!!!
Yes, halva is good. do you like ras malai? :)

Woohoo! Go cornish pasties! Joint first so far with an impressive 2 votes.

Yeah! Another halva lover!!!
Yes, halva is good. do you like ras malai? :)

Stop it, you're making me drool.

Can someone post a recipe of a good pastry please? Grams & liter's please. ;)

Stop it, you're making me drool.


It's impossible not[I] to drool when talking about sweets. :p

Are you from India? just asking.

Can someone post a recipe of a good pastry please? Grams & liter's please. ;)

I can post a recipe, but I'm not too good with grams and litres.

It's impossible not[I] to drool when talking about sweets. :p

Are you from India? just asking.

No I'm from Toronto - little India could give me a toothache, though.

I can post a recipe, but I'm not too good with grams and litres.

I could always google/wikipedia for solutions. By all means, post it. :cool:

Here..this should be a good recipe. It sounds right, but I grabbed it off a site. My mom's recipe is too long and hard to read to type out.

_______________________________________________________
Carrot Burfi
Sweet Halva Squares Made From Shredded Carrot Cooked in Milk
Place in a heavy-bottomed saucepan or the top of a double boiler:
2 cups carrots, shredded
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup sugar
2 Tablespoons butter
Bring to a boil and simmer uncovered on low heat for 2 hours, stirring occasionally. If you're using a double boiler, check the water level in the bottom from time to time.
After the first 2 hours of simmering, add:
1/2 cup dried milk powder
1/4 cup ground, unsalted mixed nuts (almond, cashew, pistachio) (opt.)
pinch saffron-colored powder or turmeric (opt., for color)
Continue to simmer on low heat for another 1-3 hours until the volume is reduced to about one-third and the mixture is very thick. Be patient with this dessert. It does not require much attention for the first 1 1/2 hours, but will need to be watched and stirred more frequently as the mixture thickens to prevent scorching. Grease an 8" round cake pan or pie plate with ghee, and spread the carrot mixture in it. Let cool, then cut into 1 1/2" squares. You can also decorate it with whole almonds and cashews.
This can be eaten warm or cold; it will become more firm the cooler it gets. If you eat it warm, you will need a spoon to manage it.
_____________________________________________________

You shouldn't need saffron powder, though... when i make it with my family, the carrots give enough coloring.

Here..this should be a good recipe. It sounds right, but I grabbed it off a site. My mom's recipe is too long and hard to read to type out.

_______________________________________________________

*Recipe*
_____________________________________________________

You shouldn't need saffron powder, though... when i make it with my family, the carrots give enough coloring.

Ace, thank you very much.

Wait.. don't use turmeric. It will add an unwanted masala-ish flavor...no good for a dessert. ;)

Wait.. don't use turmeric. It will add an unwanted masala-ish flavor...no good for a dessert. ;)

Yeah I wouldn't add turmeric. Not to a dessert.

Elbereth!

I forgot to convert the measurements!!!

Sorry!

I never have been good at conversions..

Elbereth!

I forgot to convert the measurements!!!

Sorry!

I never have been good at conversions..

LOL

or chemistry either, right?

: : oh yea..
'

like the recipe says, be careful not to let the halva scorch.

I have burned a good many pounds of carrots this way... :rolleyes:

heh

Anyway, I'm going to log off soon, I'll check this thread out again tomorrow. However, I still have one question: You're supposed to put the mixture in a cake pan or pie plate with "ghee", and I don't quite know what "ghee" is. If you could clear this up for me that would be great. Thanks.

LOL

or chemistry either, right?



yeah. *Looks sheepish*

yeah, i felt "chemistry" wasn't quite the right word, LOL

heh

Anyway, I'm going to log off soon, I'll check this thread out again tomorrow. However, I still have one question: You're supposed to put the mixture in a cake pan or pie plate with "ghee", and I don't quite know what "ghee" is. If you could clear this up for me that would be great. Thanks.


ah,yes.

Ghee. that wonderful mixture that adds flavor and calories to every dish it touches.

Ghee is clarified butter. You have to take unsalted, sweet butter, and boil it until the impurities (solids) settle at the bottom of the pan and the pure oil is on top. then, you scoop the pure oil off the top into a jar, and wait for it to solidify (overnight, in the fridge). Don't get any impurities in it, or you will have to start over. And don't let it burn :)

Or, you could drop by your friendly neighboorhood Indian store and buy a jar of ready-made ghee. that's definitely easier... :)

I keep a jar of ghee in the fridge, right next to my chutneys and that half-used jar of Patak's...


I'm so hungry, I could eat an entire bag of bhusu

ghee..

however, if you want to make your own ghee, i suggest getting a full recipe from someone or the internet. I don't want to mess up your ghee by letting you follow my not-quite-complete-enough instructions.

Honestly, I have yet to make gheeby myself w/out a quialified, seasoned elder who is well versed in the arts of Indian cooking nearby :rolleyes:

I keep a jar of ghee in the fridge, right next to my chutneys and that half-used jar of Patak's...


Mmmmm, I couldn't live w/out pickles and chutneys...

Deep's Stuffed Mango Dabla Keri pickle is sooooooo good......

And so is cranberry pickle. I always make some when cranberries come to the grocery store, just before Thanksgiving.

I dunno, in a pinch I've gotten away with using plain ol' butter - at least around people who don't know any better.

I dunno, in a pinch I've gotten away with using plain ol' butter - at least around people who don't know any better.


LOL me too. ;)

As things turn out, I DID have a bag of bhusu kicking around the kitchen...mmm, tasty good.

Bhusu is good...

have you ever tried Lay's Magic Masala potato chips? I ate them in India.
They're not available where I am, but they might be available in an ethnic foods store where you are.

Anywho, they're soo good. I could eat bag after bag. they put regular chips to shame. ;)

The only thing I've never been able to get into were pappadum. Those are just icky. My significant other loves them, however.

I actually picked up a cannister of pre-made pappadum - much like a pringle's container - and those weren't any better. Particularly odd were the corn-meal pappadum. I just couldn't see the point.

The cannister emptied pretty quickly around my SO, though, so what do I know?

The cannister emptied pretty quickly around my SO, though, so what do I know?


LOL. I dunno, I kinda like pappadum. My boyfriend, on the other hand, can't stand them. He likes everything else. But when I offer him pappadum, he runs behind the nearest piece of furniture.

I wish Magic Masala chips could be founnd outside of India.

From the topics we've covered, sounds like you really enjoy Indian food in general...not just eating at a restaurant, but making it at home.

interesting how this thread went from pastried to pappadum

well,i think that i will check out abother thread. thanx for chatting!


~Daeren

LOL. I dunno, I kinda like pappadum. My boyfriend, on the other hand, can't stand them. He likes everything else. But when I offer him pappadum, he runs behind the nearest piece of furniture.

I wish Magic Masala chips could be founnd outside of India.

From the topics we've covered, sounds like you really enjoy Indian food in general...not just eating at a restaurant, but making it at home.

You've got me - I do love cooking, and of all the foods I prepare, I certainly love Indian cuisine the most.

Regarding the ghee: maybe my local Indonesian store sells it, but I don't know. Thanks for clearing it up though. I could try to make it myself, or I'll just use regular butter. Actually, after some google'ing I found a site that has instructions how to make it, I guess I'm giving that a go. :)