TWD: Danish Braid
This dough was thankfully less hard to handle than the croissant one though I did sprinkle a generous amount of flour liberally at each turn to prevent sticking - the flour shaker thingy that they use in the PBS video is cool - need to get myself one of those!
I decided to go with an apple and raisin filling - not very interesting I know… :) but I felt that a pastry cream / cream cheese base would not be appreciated by the family.
All in all, this was an interesting (and delicious) adventure and I am glad I did it. I still have half a block of dough left in the freezer so may take that out and try out another filling (will be looking through the other bakers’ blogs to gain inspiration!)
Do check out the other twd bakers attempts here.
TWD: (Apple & Raisin) Crostata
There were no fresh figs available and raspberries are crazy expensive where I am, so they got substituted with apple and raisins. The pastry seemed to work out initially though there seemed to be a whole lot of butter pieces in it (maybe I didn’t pulse it enough in the food processor).
So how did the pie turn out? Well, the pastry was interesting though quite heavy - I liked the interesting flavour combination of almond and sesame though it did feel “heavy”. The crispy parts got good reviews. Also, I am wondering why it was not baked blind before filling it up?
I must have gone wrong somewhere with the filling. As there seemed to be too much liquid in the pie after it was baked. I had left it to cool for 5 hours but as I cut into it there seemed a whole torrent of liquid flowing out!
But all in all, the taste was a-ok if a little on the heavy side (but maybe that is what a crostata is supposed to taste like? :) )
Do visit the other bakers who baked along here.
TWD: French Apple Tart
My pastry skills need brushing up on but I managed to muddle through this one. Not an easy task - spent a whole afternoon making the pastry, mashing the apples (decided to be a bit lazy with that) and then baking the tart. The end result was a pretty tart but my pastry needs some work…
Please visit the host of the week, Laws of the Kitchen for the recipe.