Citra's Home Diary: Pastry/ Pie/ tarts

Showing posts with label Pastry/ Pie/ tarts. Show all posts

Flaky Pie Dough

“Where parents do too much for their children, the children will not do much for themselves.”--Elbert Hubbard

Selam everybody..... Merhaba from Turkey...

My today's post is pie basic dough. I'm planning to make a pie for dessert this weekend.. I still have no idea what kind a pie I will make but surely a pie for this weekend dessert (^,^) ... long time though I didn't make any pie..

So I prepare to make this pie dough... anytime I I want to make a pie it'll just ready to go. I want flaky pie dough. And since it's very difficult to find shortening here in Turkey, so I googling recipe use whole butter, no shortening... Then I found this recipe on Smitten Kitchen...

Peynirli Poğaça (Turkish pastry with cheese filling)

Selam.... Merhaba from Turkey...

Poğaça (read: po a tja, with "a" vague). In Turkey it's savory pastry with various filling, start from cheese, meat, potatoes, olive and more. Mostly eaten for breakfast or brunch with hot Turkish tea.

But I often find this food during afternoon aile toplantı(*) together with bulgur salad, couscous salad, potato salad, pasta salad and more.

(*) Casual family gathering which sometimes Turkish women (or family) do in afternoon. They talk and share news/ story among them or family, drink tea, with light lunch such pastry ( börek poğaça çörek, etc) with salad ( like kısır, potato salad) and more. and close the gathering with turkish coffee.

In Turkey there are few type of Poğaça... some use yeast (they call mayalı Poğaça) and some use baking powder.

And my today post is Poğaça with baking powder, so the texture is more to shortbread. Different with Poğaça with yeast which has texture to bread, but I like them both.... They just perfect for quick and light breakfast/ brunch.

For yeast version you can visit my post here and here

Cherry Galette

Merhaba From Turkiye.... Selam.

Cherry is in season..... yes, I love cherry...the fruit I never ate before in my homeland... I don't know... was there cherry tree some where I didn't know or really there was not one. But cherry is very hard to find in Indonesia, except cherry in can/ preserved.
That's why I really enjoy eating them fresh or make them something.

Yesterday there were two Indonesian students visited us.. So happy to see them because I didn't meet them for a quite long time due to their exam before summer holiday. So touching also cause they came to farewell to me and family before they spend summer holiday in Indonesia... They are both good and nice girls.. I miss them already...

They brought us a bag of sweet cherry that I like...thank you girls! so I'm thinking to make a nice yet crunchy dessert for our iftar.... so voalla.. I got this idea.. Cherry galette...
With sweet delish cherry filling meet with slightly savory flaky crust... what could be delight than that? Oh. yeah.. with warm love of family...

For the dough, I use smitten kitchen's flaky pie recipe. Besides it's using all butter in the recipe (no shortening required) also the crust is so nice with the flaky crunchy result. I just love it.

Strawberry and Chocolate hand pie

Assalamu'alaikum....... Merhaba from Turkey..

It's late post.... actually I made this few days ago but since early Ramadhan day 1 I've been busy with things around the house. And like many other time in Ramadhan I have a little less sleep. And thanks God this Ramadhan in summer time the weather is so friendly... so many rain... air is so fresh with bit of windy sometimes... It's really helpful to keep my energy still fresh during day light.

Today's post is simply easy strawberry with chocolate hand pie. It's so simple, quick, easy yet double yummy. Serve it with vanilla ice cream or simple whipped cream will be more delish. But I serve it with Kaymak, it's a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats

Mostly recipe I googling around is directly put fresh strawberry over the pastry dough but as my own experiences with fresh fruity pie, it will end up with wet and messy looking pie. Yes.. some people okay with that.. But this time I want my pie looks pretty as I bought from patisserie (*_*)... So I bake my strawberry before filling it to the dough. The result is so nice and yummy in taste yet pretty good looking hand pie...

Resep Sus Kering Keju / Cheesy choux pastry cookies

Resep dalam Bhs İndonesia ada dibagian bawah.

It is like a choux cookie snack because it's dry and crunchy as cookies. Back when I was in Indonesia, this choux cookies always served together with other traditional cookies typically for Aidhul Fitr celebration in our house. But we usually bought them ready from the store... we never made it at home (^,^)

But here, far away from my homeland... if I miss something I mostly couldn't find here... I must do more effort to have it... But by doing this I'll learn anything which I never thought I would learn/ do

This recipe I adapted this from the Indonesian online recipe site Sajian Sedap. And here I write in English version for you who want to try this savory tasteful cookie..

Paris Brest / French Brest with Pistachio Mousseline

Selam Everybody... Merhaba From Turkey.. (^,^)

Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, and gougères. It contains only butter, water, flour, and eggs. Like Yorkshire Pudding or David Eyre's pancake, instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.

Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to makeMarillenknödel, a sweet apricot dumpling [citation needed]; in that case it does not puff, but remains relatively dense. They are sometimes filled with cream and used to make cream puffs or éclairs--Wiki

Pastel goreng yang renyah (Indonesian style vegetables crunchy pastry)

Still with Indonesian (kue) snack "parade" (^,^)
My today post now Pastel Goreng. Pastel is also part of traditional Indonesian snack which influenced by European cuisine. Pastel literally mean pastry and goreng is Fried in Indonesian language. So it is crunchy fried pastry, traditionally filled with vegetables e.g carrots, potatoes, green bean, onion and we put hard boiled egg (slice) in the middle.
Now days, many filling variant such as rice noodle, etc.. but I prefer traditional one.
It served and eaten with fresh birdeye chilly or some region serve with pickles.

Frankly speaking I wouldn't make this snack when I was in my homeland... Many Kue seller with various and mouthwatering of Indonesian traditional snack along alley or streets. Start from street stall until big famous bakery shop.... Oooh how I miss my homeland now...

And for you who want to experience this kue Pastel goreng, you can try it in your kitchen...

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

Kıymalı börek (Turkish style minced meat pasty)

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Börek in Turkish refers to any meal made from Yufka (phyllo dough). Thinly rolled pastry, often the paper-thin variety known as yufka, is wrapped around various savory fillings or arranged in layers . The myriad types of börek are unmatched delicacies when cooked to perfection. Boreks can be fried, baked, cooked on a griddle or boiled. Traditionally it was said that no girl should marry until she had mastered the art of börek making. Preferred fillings are cheese, minced meat, spinach and potatoes. In the form of rolls filled with cheese or minced meat mixtures and fried, böreks are known as "Sigara (cigarette) boregi". Böreks should be light and crisp, without a trace of excess oil.

Börek's type also named by it shape... Like I made today known as Kol böreği is prepared in long rolls, either rounded or lined. Generally filled with minced meat or you can vary them with feta cheese, spinach or others. This Börek is commonly eaten during breakfast or brunch with hot Turkish-style tea or with ayran.

Now I will share my recipe how to make this Börek at home

Ingredients for filling:
- about 500 gr minced meat (you can use beef or lamb)
- 2 big onions, finely chopped
- 2 stalks of leek, finely chopped
- salt and pepper to taste
- 1 tsp cumin powder
- 1 tbsp butter

Selam everybody....Merhaba from Turkey.

İt's late post. Since İ had been a little busy with my cleaning schedule at house before and after kandil night^,^. My today's post is about Kandil simidi.
Kandil Simidi is a traditional Turkish simit pastry, which is eaten during the Kandil religious holiday. It is ring-shaped and coated in sesame seeds cookie-look alike.
During the five nights of Kandil, these pastries are baked and offered to neighbors and relatives.

There are five kandil night celebration in Turkey. Kandil taken from word candle from the time of Sultan Selim II who had candles lit in the Mosques Minarets to mark the holy evenings.
The five holy evenings on the Muslim calendar are called Kandil. During the Ottoman Empire Sultan Selim II of 16th century lit candles on the minarets of the mosques in order to announce these holy nights to the public. Since this calendar is calculated with the revolution of the moon around the earth the dates of the Kandils differ every year.
Mevlid Kandili (Mawlid an-Nabi) - The birth of Prophet Mohammad
Regaip Kandili – The night of Muhammed's conception
Miraç Kandili (Lailat al Miraj) – Prophet Mohammad's rising to sky
Berat Kandili (Mid-Sha'ban) – The forgiveness of the sins
Kadir Gecesi (Laylat al-Qadr) – The Koran's first appearance to Prophet Mohammad

And as follow the tradition here in Turkey İ also made this Kandil simidi. Different from my other simit İ post before here, this kandil simidi has more or less like shortbread. And here the recipe for you who want to make, just accompany your tea or coffee.

Apple Strudel recipe from phyllo sheet | Çitra's Home Diary. #inseason #fallbaking #applerecipe #applestrudle #phyllodessert

İ love apple.. specially green one..there's sour a bit sweet in it. Back few years ago.. İ remember İ ate green apple almost everyday before İ eat anything in my breakfast time. That's why there was always apples stock in my fridge. Nowadays İ still love to eat apple but if it's not season you hardly find any apple here... there is, but with triple or four time more expensive than when it's season.

Strawberry Blackberry Pie dessert and award

Nothing more I can say about this fave dessert. Combination of the crunchy pie as a base and creamy yummy cheese cream, topping with fresh fruits which covered by yummy jam... Hmmm.. who's gonna refuse this??

İngredients for 9 inch Pie Crust:
 1 ¼ cup flour
 2 tbsp caster sugar
 115 grams butter, cut into cubes and store in refrigerator until ready to use
 5 ~ 6 tablespoons ice water
 ¼ tsp fine salt
For the Filling:
 ¾ cup cream cheese
 ½ cup powdered sugar
 1/3 cup heavy cream
Topping:
 3 tablespoons strawberry/ blackberries jam
 2 tablespoons cherry liquor
 ½ tbsp gelatin, dissolved in 2 tablespoons water
 Strawberry and fresh blackberries (or fresh fruit to your taste)

Method:
>> Pie Crust:
In a food processor, put flour, salt and sugar. Gradually mix in cold butter, pulse a few times, mix in cold water and pulse to resamble (crumble). Pour into the work table, gather the dough and fist forms a ball, wrap plastic wrap and refrigerate for a few moments ± 45 minutes
Pre heat oven at 190 ⁰ C. Sprinkle your work desk with a little flour, roll dough crust wider than your pie mold. Moving into your pie mold, bake until cooked ± 25 minutes

>> Filling and topping:
Combine cream cheese, powdered sugar and heavy cream, mix until smooth and well blended, set aside in the refrigerator.
Mix the strawberry jam / blackberries with cherry liquid. Heat the gelatin by double boil until gelatin dissolves, mix in liquor mixture, stir well. Remove from heat, let it slightly cool at room temperature, mix in Fruits (strawberries and Blackberries), stir them carefully to cover them with that liquor-jam mixture

>> finishing:
Pour the cream filling over the pie crust and smooth the surface. Arrange the fresh fruit.
Store in refrigerator before serving.

Enjoy.

And now about the award. This is my few times I receive such an honor from my dear Friend : Ridwan with his great blog Asian Spice mix , please do visit his kitchen here

I know Ridwan recently in foodie blog community. Even we know each other quite short time but we feel "close" since we are same Indonesian and of course we have same taste of food. I like mostly his recipe and bookmarked some of them too... Thank you Ridwan for passing some awards to me:

Now, I'd like to pass this awards also to my other foodie bloggers as below:

- Ancoo at Anncoo Journal

- Elies at Give thanks

- Paty at Paty's kitchen

- Shizuka at The cat, the rabbit and the hedgehog

- Ping at Ping's picking

- Yesim at Yesim style kitchen

- Elisabeth at Food and thrift

- Lizzy at That skinny chick can bake

- Stephanie at Eat. Drink. Love

- Junia at Mis pensamientos

- Madeja at Cranberry jam

Please do visit their wonderful page with many great recipes and contents.

Plum #Cobbler, Friend's recipe

I got this recipe from one of my foodie friend, Ping from Ping's pickings. Ping has nice page with many great recipes and pictures, in fact I bookmarked some of them ^,^

and this is one of her recipe I've been tried in my kitchen, Plum Cobbler, check on her nice page so you can find some great recipes also, who knows you might try some

Well, here what you need for making plum cobbler:

Yield 4 individual ramekins

Tepsi Ispanakli börek (Spinach pastry)

It's my another version of Ispanakli börek (spinach pastry), different from my previous Ispanakli börek, it's "tepsi" (Tray=English) Ispanakli börek cause I made it in tray (not individually like before). With yogurt-butter sauce spread between the layer, I believe it will be your favorite too.

Here is the recipe from my mother in law...

Peynirli Mayalı Poğaça

Pogačice (diminutive of pogača) is a type of puff pastry.

Pogača, Poğaça or Pogacha (Cyrillic: Πогача) is a type of pastry eaten inBosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Serbia (in Serbia, traditional in Belgrade bakeries),Montenegro, Hungary, Greece (where its called Bogatsa Μπογατσα) and Turkey (where it is called poğaça) with variations. It is calledpogatschen in Austria. Pogača is sometimes served hot as an appetizer instead of bread. Hot pogača filled with sour cream (or feta cheese in Turkey and Bulgaria) is considered a particularly delicious specialty.

If you are looking for something for your breakfast or brunch, or maybe for Kid's lunch box, you should try this one. I guarantee It is repeatable menu for that...

Ingredients:
Ingredients A:
 3 tablespoons all purpose flour
 1 cup warm milk
 1 package (10 grams) dry yeast
 3 tablespoons granulated sugar
Ingredients B:
 3 cups all purpose flour (plus a few tablespoons if necessary)
 ½ cup plain yogurt
 1 teaspoon salt
 1 egg, lightly beaten.
 ½ cup olive oil
Ingredients C (for topping):
 1 egg yolk, beaten with 1 tbsp water and 1 tablespoon olive oil (vegetable oil).
 enough black sesame and white sesame.
Stuffing ingredient:
Enough Feta cheese.

Method:
1) In large bowl, combine and mix all ingredients A as the starter. Cover with towel and let stand in warm place until fluffy (I need ± 30 minutes)
2) Whisk eggs with yogurt and olive oil until blended. Add 3 cup of flour and egg mixture into ingredients A (fluffy starter) and knead until smooth and soft. If you feel the dough is too wet, add flour a spoonful after spoonful while continue to knead until smooth and not sticky at your fingers. Cover with plastic wrap or towel and let stand a warm place until dough doubles (I need time ± 50 minutes)
3) Flat the dough for remove the air and divide into 13 ~ 15 small balls. Fill with stuffing ingredient and round shape them. Cover with towel and rest again about 30 minutes.
4) preheat oven to 180 º C. Place dough on baking sheet coated with baking paper or grease with margarine. Smear top each ball with egg yolk mixture and sprinkle with sesame. Bake 15 ~ 20 minutes or until golden color.

::Note

Rocognize your own oven's condition is recommended. Different size and condition gives

different heat result.

Fruity Palmiers

Sunny and lightly warm during last weekday, suddenly drop cold and rain with slightly snowy last weekend.. pfff what to do. 1st plan that we will go out somewhere to drink tea and maybe had lunch outside.. But since the weather became chill so we decided to stay home.

Then I was thinking to make something light and cheer up our "stay home" day with this Palmier, filled with sweet mixed fruits, it is really fix our day d(^_^)b

Ingredients:

Pırasa Böreğı / Turkish Leek pastry And award from my sweet friend

Börek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables. Probably invented in Anatolia in the early Ottoman period, it became a popular element of Ottoman cuisine.
A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
Börek is very popular in the cuisines of the former Ottoman Empire, including North African cuisine. The Northern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the börek. In Israel, börek is part of Mizrahi, Sephardic, and Palestinian traditions.

Pırasa = means Leeks. This pastry is made from leeks as filling. Combination of savory and lightly sweet taste from the leeks made into good combination for this pastry. No wonder this Pırasa Böreğı become one of favorite Börek here.

Wanna try it also in your kitchen? here things you need to prepare:

Sausage Pastry

From Pastry basic batter we can vary many kind of pastries... like this one, I fill it with sausage, as my husband favorite.

It's simple and ready anytime for breakfast or afternoon tea...

Ingredients:
- 1 recipe pastry dough Or you can use ready use pastry dough
-800 Grams of sausage. Slightly slices the surface
- Salt and pepper to taste
- 2 egg yolks
- Sesame black or white sesame seeds for topping

Method:
- Boil 1/2 liter of water add salt and pepper. Put sausage and cook until the spices marinated the sausage. Set aside.
- Roll pastry dough using rolling pin approximately 1 cm thick and cut them into squares (adjusted with the size of the sausage). Then wrap the sausage into triangle form.
- Preheat oven to 160 deg C. rubbing the surface of a sausage pastry with egg yolk and sprinkle with sesame seeds. Bake until golden yellow.

Pumpkin Pie...It's My Weekend Dessert... (^_^)

Nothing is more fun than spending whole day in weekend with family. Just doing nothing, lazy time on warm sitting room, watching TV all day, hot tea, playing card with husband... :D

Nothing really special for lunch and dinner. But I made this Pumpkin Pie for our dessert this chill weekend. I already made the pie crust last Friday, so it's ready to bake by this Saturday morning as I planned before

Have a nice weekend Everyone !!! @(^_^)@

What you need:
- 1 recipe single crust pie dough. Roll with rolling pin and set to 22 cm pie pan, pin-prick the bottom with fork. Bake on preheat oven 190 deg C about 30 minute or until done.

- 1 cup + 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- Tip of teaspoon ground cloves (if it's too much it'll give bitter taste)
- 1/2 tsp fine salt
- 1/2 teaspoon nutmeg (grated from whole nutmeg)
- 1/2 teaspoon ginger powder
- 2 tsp cinnamon powder
- 3 eggs. beaten.
- 2 cups pumpkin puree
- 1/3 cup whole milk
- 200 ml (1 cup) heavy cream

Pie Crust Basic Dough (Adonan Dasar Pie Crust)

This Pie crust recipe making double crust pie (around 22 cm each). So if you want to make single pie crust, you can make it half recipe. But as my habit, for any basic dough I don't mind make it a little bit more because you can wrap it tightly with plastic film and keep in in freezer, anytime you need it, just grab it and you are ready for your dessert

Ingredients for double pie crust and how to make it:
- 2 and ¾ cup (310 gr) all purpose flour
- 1 tbsp sugar
- 250 gr unsalted cold butter. Cut in small pieces.
- pinch of salt
- 80 ml very cold water

If you use food processor (like I did): Combine sugar, flour, salt. Mix in butter until well combine. Mix in water, do not add all- just do it carefully, and process until everything become like crumbs.
Take it out from container and Roll with rolling pin on lightly floured working surface.
Or you can use butter cutter if food processor doesn't available in your kitchen. Just try not to touch the dough too much with your bare hand otherwise your crust will be hard (less crunchy).

Your pie crust is ready to go !

Super easy Apple pie using Puff Pastry

Puff Pastry... So love it , crispy and unique dough with dozens of layers make it so beautiful......

As 'choux' pastry, this puff pastry also allows us to have more fun by vary them with as many kind of fruits, vegetables, jams, sausages, meat, cheese, and other more your favorite topping and filling.

From my Puff Pastry basic dough II last time, I made this apple pastry. I tell you, after you have basic dough of puff pastry in your refrig, you will have fun with it @(^_^)@ ... or I'm the only one who like to play with my dough..hehehhe..

For any pastry, I prefer making dough homemade rather than buy ready one. I don't know, for me homemade always better.

Maybe this apple pastry isn't the best good looking apple pastry you ever seen. But the taste is superb for me and my husband d(^_^)b.

We bough many-like tons-of green apple from farmer market last week cause they were very cheap. So I made some of them for these apple pastry.. Just really comfort us during chill days lately with our hot evening Turkish tea.

Ingredients:
- 1/2 basic puff pastry dough II. Recipes can be found here. Thaw. Or you can use store bought
- 1 kg green apple. Peel and slice thinly crescent.
- 1/2 cup brown sugar
- 1/4 cup caster sugar
- 1 tablespoon ground cinnamon
- 1 cup raisins
- 1 egg yolk +3 tablespoons of milk, beaten and mix well for spread.

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