Category: Pastry Recipe

Belarus Draniki recipe

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe / Vintage/Classic Recipe

Ingredients:

● 2 lb potatoes
● 1 onion
● 2 eggs
● 1/4 cup flour
● Salt and pepper to taste
● Vegetable oil for frying

Instructions:

  1. Peel and grate the potatoes and onions.
  2. In a large bowl, combine the grated potatoes and onions with eggs, flour, salt and pepper.
    Mix well.
  3. Heat a large skillet or frying pan over medium heat and add enough vegetable oil to coat
    the bottom of the pan.
  4. Using a spoon or your hands, form the potato mixture into small, flat patties.
  5. Carefully place the patties in the hot oil and fry until golden brown on both sides, about
    4-5 minutes per side.
  6. Drain on paper towels to remove any excess oil.
  7. Serve hot with sour cream or your favorite dipping sauce.

Enjoy your homemade Belarus Draniki!
Note: you can use any kind of potatoes.

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Barbados Tamarind Balls Recipe Ingredients:

by D McPhersonPastry Recipe

Ingredients:

● 1 cup tamarind pulp
● 1 cup sugar
● 1/4 cup butter
● 1/4 tsp baking powder
● 1/4 tsp baking soda
● 1/4 tsp salt
● 2 cups all-purpose flour

Instructions:

  1. In a large mixing bowl, combine the tamarind pulp, sugar, and butter. Mix until well
    combined.
  2. In a separate bowl, mix together the baking powder, baking soda, salt, and flour.
  3. Gradually add the dry ingredients to the tamarind mixture, mixing until a dough forms.
  4. Roll the dough into small balls, about the size of a ping pong ball.
  5. Preheat the oven to 350°F (175°C).
  6. Place the balls on a baking sheet lined with parchment paper and bake for 15-20
    minutes, or until golden brown.
  7. Let the tamarind balls cool completely before serving.

Note:

● Tamarind pulp can be found in most international grocery stores or online.
● If the dough is too sticky, add a little more flour until it becomes easier to work with.
● It is a traditional sweet confectionery from Barbados. It is a ball-shaped sweet made
from tamarind paste. It is a very traditional sweet and is enjoyed by many people in
Barbados and other Caribbean islands.
● The outer layer is sweet and sticky, while the inside is tangy and chewy, with a unique
tamarind flavor.

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Bangladesh Rosogolla Recipe

by D McPhersonPastry Recipe

Ingredients:

● 1 gallon whole milk
● 1 cup heavy cream
● 1/2 cup lemon juice or vinegar
● 1/2 cup flour
● 1/2 cup semolina
● 1/4 cup cornstarch
● 1/4 cup sugar
● 4 cups water
● 1 tsp rose water (optional)

Instructions:

  1. In a large pot, combine the milk and cream and bring to a boil over medium heat.
  2. Once the mixture begins to boil, add the lemon juice or vinegar and stir gently. The
    mixture will begin to curdle.
  3. Strain the curdled mixture through a cheesecloth-lined strainer to separate the whey
    from the curds.
  4. Gather the cheesecloth and squeeze out as much liquid as possible.
  5. In a separate mixing bowl, combine the flour, semolina, cornstarch, and sugar.
  6. Knead the curds until they form a smooth dough.
  7. Slowly add the flour mixture to the dough, kneading until well combined.
  8. Divide the dough into small balls about the size of a ping-pong ball.
  9. In a separate pot, bring the water to a boil.
  10. Carefully drop the dough balls into the boiling water and cook for 15-20 minutes, or until
    they have doubled in size and become firm to the touch.
  11. Remove the Rosogolla from the water and place them in a bowl of cold water for 5
    minutes.
  12. In a separate pot, bring 4 cups of water to a boil, add sugar, and then add the Rosogolla
    to it.
  13. Cook the Rosogolla in the sugar syrup for 15-20 minutes.
  14. Remove the Rosogolla from the sugar syrup and let them cool completely.
  15. Optional: Sprinkle rose water over the cooled Rosogolla for added flavor.

Enjoy your delicious Bangladesh Rosogolla!

Note:

● The dough should be smooth, soft and non-sticky.
● You can also use store bought chenna for this recipe.
● The sugar syrup should be thick, not too sweet and not too watery.
● It’s important to be careful while boiling the Rosogolla, they should be handled gently to
prevent them from breaking.
● If you want to make sure that the Rosogolla has the right texture, you can insert a
toothpick in it, if it comes out clean then it’s cooked properly.

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Bahrain Luqaimat Recipe

by D McPhersonPastry Recipe

Ingredients:

● 2 cups all-purpose flour
● 1/2 tsp active dry yeast
● 1/4 tsp salt
● 1/4 tsp saffron threads (crushed)
● 3/4 cup warm water
● 1/4 cup sugar
● 1/4 cup ghee (clarified butter)
● 1/4 cup date syrup or honey
● Sesame seeds, for coating

Instructions:

  1. In a large mixing bowl, combine the flour, yeast, salt, and crushed saffron. Stir to
    combine.
  2. Slowly add the warm water and mix until a dough forms.
  3. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm
    place for about 1 hour, or until doubled in size.
  5. Preheat the oven to 350 degrees F (175 degrees C).
  6. In a small saucepan, combine the sugar, ghee, and date syrup or honey. Cook over low
    heat until the sugar is dissolved.
  7. Once the dough has risen, roll it into small balls about the size of a golf ball.
  8. Dip each ball of dough in the sugar mixture, then roll it in sesame seeds.
  9. Place the balls of dough on a greased baking sheet and press them down slightly.
  10. Bake in the preheated oven for 10-15 minutes, or until golden brown.
  11. Remove from the oven and serve warm.

Enjoy your Bahrain Luqaimat!

Note:

-You can also deep fry the dough balls if you prefer.
-You can add some spices like cardamom or cinnamon to the dough for extra flavor.
-If you want to add some sweetness you can also add some powdered sugar after you finish
baking it.

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Bahamian Guava Duff Recipe

by D McPhersonPastry Recipe

Ingredients:

● 2 cups all-purpose flour
● 2 teaspoons baking powder
● 1/2 teaspoon salt
● 1/2 cup sugar
● 1/2 cup unsalted butter, at room temperature
● 1 egg
● 1/2 cup milk
● 1 teaspoon vanilla extract
● 1 cup guava jelly or jam
● 1/4 cup sugar for dusting

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium-sized mixing bowl, combine the flour, baking powder, and salt.
  3. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.
    Add the egg, milk, and vanilla extract, and mix until well combined.
  4. Gradually add the dry ingredients to the butter mixture and mix until just combined.
  5. Spread half of the batter in the prepared pan. Spread the guava jelly or jam over the
    batter. Add the remaining batter on top of the jelly.
  6. Sprinkle the sugar over the top of the batter.
  7. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes
    out clean.
  8. Allow the cake to cool in the pan for 10 minutes before removing it and placing it on a
    wire rack to cool completely.
  9. Serve the Guava Duff warm or at room temperature, with a dollop of whipped cream or a
    scoop of vanilla ice cream, if desired.

Enjoy your homemade Bahamian Guava Duff!

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Azerbaijan Pakhlava Recipe

by D McPhersonPastry Recipe

Ingredients:

● 1 lb. phyllo dough
● 1 lb. ground walnuts
● 1 cup sugar
● 1 tsp. ground cinnamon
● 1/2 cup melted butter
● 1/2 cup honey
● 1/4 cup water
● 1 tsp. lemon juice

Instructions:

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
  2. In a mixing bowl, combine the ground walnuts, sugar, and cinnamon. Mix well.
  3. Take one sheet of phyllo dough and lay it in the bottom of the prepared pan. Brush the
    sheet with melted butter. Repeat this process with 8-10 more sheets of phyllo dough,
    buttering each sheet before adding the next.
  4. Spread half of the nut mixture over the phyllo layers.
  5. Repeat the process of layering the phyllo sheets and brushing with butter, then add the
    remaining nut mixture.
  6. Finish layering the phyllo sheets, brushing each sheet with butter.
  7. Using a sharp knife, cut the pakhlava into diamond shaped pieces.
  8. In a small saucepan, combine the honey, water, and lemon juice. Heat over low heat,
    stirring until well combined.
  9. Brush the top of the pakhlava with the honey mixture.
  10. Bake the pakhlava in the preheated oven for 45-50 minutes, or until the top is golden
    brown and crispy.
  11. Let the pakhlava cool before serving.

Enjoy your delicious Azerbaijan Pakhlava!

Note: Be careful while handling the phyllo dough as it can be brittle and tear easily. Also, make
sure to keep unused phyllo sheets covered with a damp cloth to prevent them from drying out.

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Austrian Sachertorte Recipe

by CakezPastry Recipe

Ingredients:

  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 6 large eggs, separated
  • 1 cup all-purpose flour
  • 1/2 cup apricot preserves
  • 1/4 cup apricot liqueur (such as apricot schnapps)
  • 1 recipe chocolate glaze (recipe follows)

Instructions:

  1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
  2. In a heatproof bowl set over a pan of simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat and let cool.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate.
  4. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
  5. Sift the flour over the batter and fold in. Pour the batter into the prepared pan and smooth the top.
  6. Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove the sides of the pan and let the cake cool completely on a wire rack.
  7. In a small saucepan, combine the apricot preserves and apricot liqueur. Heat over low heat, stirring, until the preserves melt. Brush the top and sides of the cooled cake with the apricot glaze.

Chocolate Glaze:

Ingredients:

  • 4 ounces semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions:

  1. In a heatproof bowl set over a pan of simmering water, melt the chocolate, cream, and butter together, stirring occasionally, until smooth.
  2. Remove from heat and let cool for a few minutes. Pour the glaze over the top of the cake, allowing it to drizzle down the sides.

Once the glaze hardens, it’s ready to be served! Enjoy your delicious Sachertorte.

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Australian Lamington  Recipe

by CakezPastry Recipe

Ingredients:

  • 4 cups of cake flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup of unsalted butter, at room temperature
  • 1 1/2 cups of granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract

For the chocolate coating:

  • 2 cups of powdered sugar
  • 1/2 cup of cocoa powder
  • 1/2 cup of unsalted butter
  • 1/4 cup of boiling water
  • 1 tsp vanilla extract

For the coconut coating:

  • 2 cups of shredded coconut

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the vanilla extract.
  5. Slowly add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool completely in the pan before removing it and cutting it into squares.
  8. To make the chocolate coating, sift the powdered sugar and cocoa powder together in a medium bowl.
  9. In a separate saucepan, melt the butter and stir in the boiling water and vanilla extract.
  10. Pour the butter mixture into the sugar and cocoa powder, and stir until smooth.
  11. Dip each cake square into the chocolate coating and then roll it in the shredded coconut.
  12. Place the lamingtons on a wire rack and allow the chocolate to set before serving
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Armenian Gata Recipe

by CakezPastry Recipe

This is a customary sweet bread that is usually served at festive events like weddings and birthdays. This recipe can bake you a large loaf.

Ingredients:

  • 3 cups all-purpose flour
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 eggs
  • 1 envelope active dry yeast
  • 1/4 tsp salt
  • 1 tsp cardamom powder
  • 1 tsp vanilla extract
  • 1 egg yolk, for brushing
  • Sesame seeds, for garnish (optional)

Instructions:

  1. In a small bowl, dissolve the yeast in 1/4 cup warm milk and set aside for 5 minutes.
  2. In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
  3. Add the butter, eggs, cardamom powder, vanilla extract, and the yeast mixture to the bowl. Mix until a soft dough forms.
  4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a clean towel, and set aside in a warm place to rise for 1 hour.
  6. Preheat the oven to 350°F (175°C).
  7. Punch down the dough and shape it into a large loaf. Place the loaf on a greased baking sheet.
  8. Brush the top of the loaf with the egg yolk and sprinkle with sesame seeds, if desired.
  9. Bake the loaf in the preheated oven for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Argentinian Empanadas Recipe

by CakezPastry Recipe

Empanadas are a very popular snack pastry in some South American countries like Colombia, Venezuela ands Argentina. Here is the Argentinian Version:

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and diced
  • 1/2 cup cold water
  • 1/2 pound ground beef or chicken
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • 1 egg, beaten

Instructions:

  1. In a large bowl, combine the flour and salt. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  2. Slowly add the cold water to the mixture, stirring with a fork until the dough comes together. Knead the dough briefly until it is smooth and elastic.
  3. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  4. In a large skillet, brown the ground beef or chicken over medium-high heat. Drain off any excess fat.
  5. Add the onion, red bell pepper, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the vegetables are softened and the meat is cooked through.
  6. Preheat the oven to 350°F. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
  7. Cut the dough into circles using a round cookie cutter or the rim of a glass.
  8. Place a spoonful of the meat mixture onto one half of each dough circle. Brush the edges with the beaten egg.
  9. Fold the dough over the filling to form a half-moon shape, and press the edges to seal.
  10. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
  11. Bake the empanadas for 20-25 minutes, or until they are golden brown.
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