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Showing posts with the label Puff pastry

Nectarine and Almond Tart

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 As you know, we're still enjoying our summer months here in South Florida, with temperatures still in the upper 80's degrees...but meanwhile, in South Dakota, they got their early 'first snow'...so bizarre!
We are still able to buy peaches and nectarines in our supermarkets, and produce markets, and enjoying the last of the summer's fruits. I decided to make an easy tart with the nectarines, using puff
pastry...which is so versatile and so quick; the possibilities are 'endless'.
Here's a little 'hint' when making tarts, galettes, open faced pies, or even on cakes, featuring your favorite fruits, or berries...always brush them with a nice glaze that you make yourself, from heating up preserves that compliment the fruit, and straining them before brushing them on the fruits. You have to work fast, or the glaze will harden and then you have to start all over by heating it to a boil!
When I made the guava pastries is how I got inspired to want t…

Ricotta Spiral Pastry

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I am so behind with my post that I intended for Thursday...and here we are, it's Friday now, and way into the evening. I don't have any new things to post, except these perfectly yummy Ricotta Spiral Pastries that I got the idea from a food blogger friend Gizike from Hungary. @ Gizi Receptjei (Gizi's Recipes)...Click over to check her Ricotta Spiral Pastry with Bacon Bits...in English, but you will recognize it from the inviting photo of her yummy creation! While you're there, browse through her other amazing recipes, and lovely photos to illustrate them!

Hers is with crispy bits of bacon, and mine is with fresh chopped basil, and fresh chopped oregano. I used what my daughter had in her fridge, and freezer...she just diddn't have bacon. Lora and I are never without Pepperidge Farmpuff pastry, or phyllo dough, and other ingredients which for us are 'staple ingredients' such as ricotta, and Reggiano Parmigiana cheese.

Just reading the recipe in Hungarian, an…