Tag Archives: pastry

Skolebrød

Skolebrød
Skolebrød (literally “School Bread”) are sweet buns filled with custard and topped with icing sugar and desiccated coconut. They are super popular and can be found all over Norway. Traditionally, they would feature in kids’ school lunch boxes as a special treat or for the annoying swots to give to the teacher, so the story goes. Nowadays, Skolebrød is fairly ubiquitous and can be found in coffee shops, snack bars or when invited to someone’s house for coffee (never tea in Norway, just lots and lots of strong black coffee). Be careful though as they are very addictive, and one is never enough. Filled with rich vanilla cream or vanilla pudding, Norwegian School Bread is a special treat to include in your children’s lunches or to prepare for a special school gathering.

Pastilla

Pastilla

Many people make pastilla with pigeon but it is great to do it with the duck. Brik pastry is the correct one to use and can be bought ready-made from Moroccan shops, some French delis and food halls. You can also use filo pastry instead, but do be careful using filo this way as the pastilla can become greasy if you add too much butter. Pastilla is generally served as a starter at the beginning of special meals. It is a pie which combines sweet and salty flavours; a combination of crisp layers of the pastry, savory meat slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. In a round pizza pan, the first dough layer is added, and butter brushed onto it. The cook adds the sauce over the dough, and places two more sheets on top. It is then baked, sprinked with confectioner’s sugar and perhaps more cinnamon, and served.

French onion tart

French onion tart

A rustic French onion tarts of braised onions mixed with a selection of finest cheeses and baked in a crispy puff pastry are perfect for brunch or a diner, or even a light diner for friends and family. When you’re cooking with onions, it’s vital to make the right choice between the tear-jerking white, the milder red or the sweet shallot. With garlic and thyme added, the onions have great Mediterranean appeal. There is so many French onion tart recipes around, and this one is only one possible variation of the dish. 

Mushrooms in puff pastry

Mushrooms in puff pastry

Mushrooms in puff pastry are easy making appetizer or breakfast pastry. In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a “water dough” or détrempe. Commercially made puff pastry is available in grocery stores. Common types of fat used include butter, vegetable shortenings, and lard. Butter is the most common type used because it provides a richer taste and superior mouthfeel.

Cranberry pecan rolls

Cranberry pecan rolls

Cranberry pecan rolls are a seasonal sibling to the traditional cinnamon roll. The tartness from the cranberries is great – but of course the best part is the cream cheese frosting – tangy and not too sweet. Perfect. It is the perfect combination of sweet, tart, sticky and delicious. Pecans are native to North America where they’re still used in abundance, especially in cakes, pies and cookies. They belong to the same family as the walnut and have the same distinctive texture and ‘brain-like’ shape, but a slightly sweeter taste. Pecans are prone to rancidity, so use them as fresh as possible.