pastries
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How to Blind Bake a Pie Crust (Because You Probably Should)
Baking a pie or tart is theoretically simple—filling goes in the crust, bake, and eat. But the devil is in the details, as they say, and one part of the fine print is blind baking. In order to prevent a gummy, soggy crust from plaguing your pie’s undercarriage, you’ll need to master this technique. Luckily,…
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Pop-Tarts Are the New Toast
At least once a year, I go on a Pop-Tart kick, and I’m currently working at Rockette levels. You can use them to make holiday pie crusts, an ice cream sandwich, or a perverted Pop-Tart trifle to celebrate someone you love. They also make an incredible piece of toast. Unlike a common piece of toast, a…
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Make These Spanakopita Pockets for Your Next Snack Dinner
One of my favourite types of dinner is snack-feast dinner. My boyfriend and I will make two or three piles of different small snacks. The lineup might include gyoza, baba ganoush and bread, or mini meatball and lettuce wraps. The point is to have small bites (and lots of ‘em) with great flavour, and medium…
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The Difference Between Puff Pastry and Phyllo Dough
When it comes to flaky, buttery pastry, I’m an equal opportunity eater, but that doesn’t mean that all flaky pastry is the same. Puff pastry and phyllo dough are two important flaky doughs. Both are popular, delicious, and readily available in the freezer section of many grocery stores, but there are some key differences. To…