Ingredients

• 2 pounds lean ground beef (swap meat for impossible beef if you’re looking for a vegetarian version)
• 2 large chopped sweet onions
• 3 Tbsp olive or avocado oil
• 1 tbsp smoked paprika
• 1 tsp cinnamon
• 1 tsp cardamom
• 1 tsp cumin
• salt, pepper, and garlic powder to taste
• 1 beaten egg for brushing
• 1/4 C of pine nuts
• Pomegranate molasses
• sesame seed and a bunch of fresh parsley for garnishing
• Puff Pastry Sheets

Instructions

1. Heat oil in a large skillet and sauté your onions until soft and fragrant.
2. Add meat to the onions and saute until brown, then add your spices to the mixture.
3. Cook on medium heat for 8-12 minutes until fully cooked.
4. Take the meat out of the pan and garnish with parsley and pine nuts.
5. Roll out your puff pastry sheet and spread the pomegranite molasses on it.
6. Spread the meat evenly over the dough.
7. Close the dough and cut into squares.
8. Prepare a parchment sheet, and brush a beaten egg over the dough, and sprinkle sesame seeds on top of the dough.
9. Bake in the oven at 375 degrees for 45 minutes to an hour.
10. Serve with a side of fresh tahini and enjoy.

The post These Baked Meat Burekas are the Perfect Middle Eastern Dish appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Ollie’s Kitchen (@ollies.kitchen)

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into small cubes
• ¾ cup ice-cold water

View this post on Instagram

A post shared by Amy’s Studio (@amys_studio99)

Instructions:

1. Combine the flour and salt in a large mixing bowl. Add the chilled butter cubes and incorporate them into the flour using a pastry cutter or your fingertips. The mixture should resemble coarse crumbs.
2. Gradually add the ice-cold water while stirring the mixture with a fork. Continue mixing until the dough comes together. Be careful not to overmix.
3. Transfer the dough onto a lightly floured surface and knead it gently for a few minutes until it forms a smooth ball. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
4. After the dough has chilled, dust your work surface with flour and roll out the dough into a rectangle, approximately ½ inch thick.
5. Fold the dough into thirds, like a letter. Turn it 90 degrees and roll it out again into a rectangle. Repeat the folding and rolling process three more times, chilling the dough for 15 minutes between each fold.
6. Once you have completed the final fold, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
7. Preheat your oven to 400°F (200°C). Remove the chilled dough from the refrigerator and roll it out to your desired thickness for your recipe.
8. Cut the rolled-out dough into the desired shapes for your puff pastry creations. Place them onto a baking sheet lined with parchment paper.
9. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up.
10. Allow the puff pastry to cool slightly before using it in your favorite sweet or savory recipes. Enjoy the flaky, buttery goodness you’ve created!
11. Homemade puff pastry can also be frozen for future use. Simply wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before using.

View this post on Instagram

A post shared by Anne (@annes.bakes)

The post Homemade Puff Pastry: Unveiling the Secrets of Flaky Delight appeared first on falafelandcaviar.com.

Ingredients

Biga (pre-ferment)

• 3 tablespoons warm water
• ½ teaspoon active dry yeast
• ½ cup bread flour

Initial Dough

• 2 ¼ cups bread flour
• 2/3 cup water
• ½ cup granulated sugar
• 8 large egg yolks
• 14 tablespoons unsalted butter, cubed and softened

Final Dough

• ½ cup + 1 tablespoon bread flour, plus more for dusting
• 2 tablespoons + 1 teaspoon granulated sugar
• 2 large egg yolks
• ½ teaspoon vanilla bean paste
• 2 teaspoons fine sea salt
• 3 tablespoons unsalted butter, cubed and softened
• 1 cup roasted and skinned hazelnuts, chopped 
• 1 cup dark chocolate chunks
• 1 cup candied orange rind, chopped
• 2 6-inch paper panettone molds
• 1 large egg beaten with 1 tablespoon water to make an egg wash
• Pearl sugar, for sprinkling

View this post on Instagram

A post shared by Yoko（青森県下北出身→神奈川県横浜市在住） (@yoko_sweets_no2)

Instructions

1. In the bowl of a stand mixer, whisk the warm water with the yeast until dissolved. Add ½ cup of bread flour and mix with your hands or a wooden spoon until the dough comes together. Cover the bowl with plastic and let it rest at room temperature for around 4 hours, until it doubles in size.
2. Attach the paddle to the stand mixer. Add in the risen dough, as well as 2 ¼ cups of bread flour, 2/3 cup of water, ½ cup of sugar, and 8 egg yolks. Beat on low speed for about 2 minutes until just combined. Mix on medium-high speed until the dough balls up around the paddle and pulls away from the side of the bowl. Switch to the dough hook gradually add the butter 1 tablespoon at a time with the mixer on low speed. Once fully incorporated, the dough should be smooth and shiny. Cover the bowl with plastic and let it rest at room temperature for 12 hours or overnight.
3. Add the remaining bread flour and sugar to the dough in the bowl of the stand mixer. Attach the dough hook and beat on low speed until the dough is smooth and elastic. With the mixer on low, gradually add the 2 egg yolks and the vanilla paste until the dough is smooth and elastic again. Add in the salt and beat for 2 minutes. With the mixer on low, gradually add the butter 1 tablespoon at a time until fully incorporated and the dough is shiny and supple. Beat in the hazelnuts, orange rind, and chocolate until evenly distributed. Cover the bowl with plastic and let it rest at room temperature for 1 hour.
4. Place the panettone molds on a large baking sheet. Scrape the dough out onto a floured work surface and cut it in half. Using a bench scraper and floured hands, gently shape the dough into two rounds, carefully folding the dough under itself. 
5. Carefully transfer the rounds, seam side down, to the panettone molds. Cover the molds with plastic and let them rise in a warm place for about 4 to 6 hours, until the rounds are 1-2 inches from the top of the mold. 
6. Pre-heat the oven to 350°F and position the rack in the center. Lightly brush the tops of the panettone with the egg wash, then sprinkle with pearl sugar. Bake for about 1 hour, until risen and the top is well-browned. Let the panettone cool completely, for about 1 hour and 30 minutes. Remove the panettone from the molds, cut into wedges, and serve.

The post If You’re Up for a Baking Project This Holiday Season, This Panettone is it appeared first on falafelandcaviar.com.

That doesn’t mean that there aren’t great pastries for the hottest months of the year, however! Here are some pastries that are perfect to munch on even when the temperatures are up!

Strawberry Shortcake

Strawberry shortcake is a summer favorite that combines seasonal fruit with a light and airy cake. Topped with rich, sugary, and fresh strawberries, it’s such a refreshing pastry that you’ll forget that you’re filling your stomach!

Lemon-Berry Doughnuts

Doughnuts come in all shapes, sizes, and flavors. While winter might be the perfect time to enjoy a maple bacon doughnut, the great thing about this pastry is that there are options like lemon-berry doughnuts that are perfect for the warmer months. The light citrus taste of these doughnuts is ideal on a hot day.

Pineapple Cake

Pineapple cake is a dessert that has its origins in the southeast Asian island of Taiwan. Combining the juicy, sweet, and tropical flavor of pineapple with a light cake is a perfect idea to enjoy a sweet treat during summer.

The post These Pastries are Great for Summer appeared first on falafelandcaviar.com.

Pâtisseire

Pâtisseire is a word that describes French pastries made by a licensed maître pâtissier — master pastry chef. In France and Belgium, only the bakeries that employ such chefs can be called pâtisseries by law.

Boulangerie

A boulangerie is a French bakery that sells breads like baguettes and pain de champagne.

Viennoserie

Viennoserie is the name for Vienna-style pastries that originate from Austria but are a big part of French cuisine. It includes pastries like croissants, brioche, pain au chocolat, and many more.

The post What Are Pâtisserie, Boulangerie & Viennoiserie? appeared first on falafelandcaviar.com.

Ingredients

The ingredient list is made up of:
1/2 teaspoon salt
1 beaten egg
3 tablespoons sugar
2 1/2 teaspoon baking powder
1/2 cup currants or 1/2 cup raisins
1/3 cup butter
1 beaten egg
1 3/4 cups all-purpose flour
4-6 tablespoons half-and-half cream

Instead of the butter you can use shortening or margarine in the same amount.

Instructions

Set the oven to 400 F degrees.

Mix the flour, baking powder, butter, salt, and sugar together until you get a texture that looks like crumbs. Add one of the eggs, the currants or raisins, and just a little half-and-half.

You should be able to remove the dough from the bowl after adding the half-and-half.

Add some flour to the surface of the countertop and place the dough on it. Knead it, then make it 1/2 inches in thickness. Make circles of it with the size of 2 1/4 inches.

Place them on the baking sheet and lightly go over them with the second egg.

Leave the cream scones with currants in the oven for 10 to 12 minutes.

This recipe will get you 10 to 12 scones.

The post Start Your Day With Cream Scones With Currants appeared first on falafelandcaviar.com.

This doughnut shop was opened in Portland in 2003 and has since grown to have 7 locations, 3 in its native Oregon and 4 elsewhere.

There are now two locations in Portland, OR, one in Eugene, OR, one in Denver, CO, one in Orlando, FL, one in Austin, TX, and one in Los Angeles, CA.

Voodoo serves its customers doughnuts that are truly one-of-a-kind. The decoration and shapes of the doughnuts as well as the memorable flavors the team devises make the shop a must-visit for any doughnut lover.

One of Voodoo’s most unique doughnuts has to be the Voodoo Doll doughnut. This doughnut takes the shape of a voodoo doll and is decorated with an agonizing face, as well as a pretzel stake driven through it. As scary as it might look, it tastes delicious, with chocolate frosting and a raspberry filling.

There are other doughnuts that feature ingredients like Froot Loops, Tang, Captain Crunch, and peanut butter.

Last but not least, if you’re a crazy doughnut lover, you can even get married at Voodoo! The store offers wedding ceremonies complete with coffee and doughnuts.

Would you try a doughnut from this wacky shop?

The post Looking for a Unique Treat? Try Voodoo Doughnuts appeared first on falafelandcaviar.com.

A tacro is, quite simply, a mashup between a taco and a croissant. Instead of using a tortilla or a taco shell like a traditional taco, the tacro stuffs a sliced-open croissant with taco ingredients.

This might be the finest French-Mexican fusion that the world has ever seen, right?

Although its origins aren’t completely clear, it seems that tacros burst onto the scene in February of 2018 in San Francisco, California in the United States.

A bakery called “Vive le Tarte” claims to be the creator of this mashup. It put various flavors and options of tacros out to its clients last winter to a rousing success.

Since then, more daring bakeries and restaurants have attempted to make their own version of the tacro to varying degrees of success.

Some of the most popular fillings for the tacro include avocado, chicken, pineapple, and pulled pork.

The creator of the tacro, Jimmy Houghton, says that the key is to find a harmony and balance of flavors.

What do you think? Would you try the tacro?

The post Do You Know What a Tacro Is? appeared first on falafelandcaviar.com.

We hope you’ll have a wonderful time exploring Paris and its pâtisseries with all the delicious food and dessert they offer!

Lenôtre

Eric Kayser

Poliâne

Du Pain Et Des Idées

Le Grenier À Pain

The post Parisienne Pastry Shops That Offer the Most Delicious Treats appeared first on falafelandcaviar.com.

Ingredients

• 2 pounds lean ground beef (swap meat for impossible beef if you’re looking for a vegetarian version)
• 2 large chopped sweet onions
• 3 Tbsp olive or avocado oil
• 1 tbsp smoked paprika
• 1 tsp cinnamon
• 1 tsp cardamom
• 1 tsp cumin
• salt, pepper, and garlic powder to taste
• 1 beaten egg for brushing
• 1/4 C of pine nuts
• Pomegranate molasses
• sesame seed and a bunch of fresh parsley for garnishing
• Puff Pastry Sheets

Instructions

1. Heat oil in a large skillet and sauté your onions until soft and fragrant.
2. Add meat to the onions and saute until brown, then add your spices to the mixture.
3. Cook on medium heat for 8-12 minutes until fully cooked.
4. Take the meat out of the pan and garnish with parsley and pine nuts.
5. Roll out your puff pastry sheet and spread the pomegranite molasses on it.
6. Spread the meat evenly over the dough.
7. Close the dough and cut into squares.
8. Prepare a parchment sheet, and brush a beaten egg over the dough, and sprinkle sesame seeds on top of the dough.
9. Bake in the oven at 375 degrees for 45 minutes to an hour.
10. Serve with a side of fresh tahini and enjoy.

The post These Baked Meat Burekas are the Perfect Middle Eastern Dish appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Ollie’s Kitchen (@ollies.kitchen)

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into small cubes
• ¾ cup ice-cold water

View this post on Instagram

A post shared by Amy’s Studio (@amys_studio99)

Instructions:

1. Combine the flour and salt in a large mixing bowl. Add the chilled butter cubes and incorporate them into the flour using a pastry cutter or your fingertips. The mixture should resemble coarse crumbs.
2. Gradually add the ice-cold water while stirring the mixture with a fork. Continue mixing until the dough comes together. Be careful not to overmix.
3. Transfer the dough onto a lightly floured surface and knead it gently for a few minutes until it forms a smooth ball. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
4. After the dough has chilled, dust your work surface with flour and roll out the dough into a rectangle, approximately ½ inch thick.
5. Fold the dough into thirds, like a letter. Turn it 90 degrees and roll it out again into a rectangle. Repeat the folding and rolling process three more times, chilling the dough for 15 minutes between each fold.
6. Once you have completed the final fold, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
7. Preheat your oven to 400°F (200°C). Remove the chilled dough from the refrigerator and roll it out to your desired thickness for your recipe.
8. Cut the rolled-out dough into the desired shapes for your puff pastry creations. Place them onto a baking sheet lined with parchment paper.
9. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up.
10. Allow the puff pastry to cool slightly before using it in your favorite sweet or savory recipes. Enjoy the flaky, buttery goodness you’ve created!
11. Homemade puff pastry can also be frozen for future use. Simply wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before using.

View this post on Instagram

A post shared by Anne (@annes.bakes)

The post Homemade Puff Pastry: Unveiling the Secrets of Flaky Delight appeared first on falafelandcaviar.com.

Ingredients

Biga (pre-ferment)

• 3 tablespoons warm water
• ½ teaspoon active dry yeast
• ½ cup bread flour

Initial Dough

• 2 ¼ cups bread flour
• 2/3 cup water
• ½ cup granulated sugar
• 8 large egg yolks
• 14 tablespoons unsalted butter, cubed and softened

Final Dough

• ½ cup + 1 tablespoon bread flour, plus more for dusting
• 2 tablespoons + 1 teaspoon granulated sugar
• 2 large egg yolks
• ½ teaspoon vanilla bean paste
• 2 teaspoons fine sea salt
• 3 tablespoons unsalted butter, cubed and softened
• 1 cup roasted and skinned hazelnuts, chopped 
• 1 cup dark chocolate chunks
• 1 cup candied orange rind, chopped
• 2 6-inch paper panettone molds
• 1 large egg beaten with 1 tablespoon water to make an egg wash
• Pearl sugar, for sprinkling

View this post on Instagram

A post shared by Yoko（青森県下北出身→神奈川県横浜市在住） (@yoko_sweets_no2)

Instructions

1. In the bowl of a stand mixer, whisk the warm water with the yeast until dissolved. Add ½ cup of bread flour and mix with your hands or a wooden spoon until the dough comes together. Cover the bowl with plastic and let it rest at room temperature for around 4 hours, until it doubles in size.
2. Attach the paddle to the stand mixer. Add in the risen dough, as well as 2 ¼ cups of bread flour, 2/3 cup of water, ½ cup of sugar, and 8 egg yolks. Beat on low speed for about 2 minutes until just combined. Mix on medium-high speed until the dough balls up around the paddle and pulls away from the side of the bowl. Switch to the dough hook gradually add the butter 1 tablespoon at a time with the mixer on low speed. Once fully incorporated, the dough should be smooth and shiny. Cover the bowl with plastic and let it rest at room temperature for 12 hours or overnight.
3. Add the remaining bread flour and sugar to the dough in the bowl of the stand mixer. Attach the dough hook and beat on low speed until the dough is smooth and elastic. With the mixer on low, gradually add the 2 egg yolks and the vanilla paste until the dough is smooth and elastic again. Add in the salt and beat for 2 minutes. With the mixer on low, gradually add the butter 1 tablespoon at a time until fully incorporated and the dough is shiny and supple. Beat in the hazelnuts, orange rind, and chocolate until evenly distributed. Cover the bowl with plastic and let it rest at room temperature for 1 hour.
4. Place the panettone molds on a large baking sheet. Scrape the dough out onto a floured work surface and cut it in half. Using a bench scraper and floured hands, gently shape the dough into two rounds, carefully folding the dough under itself. 
5. Carefully transfer the rounds, seam side down, to the panettone molds. Cover the molds with plastic and let them rise in a warm place for about 4 to 6 hours, until the rounds are 1-2 inches from the top of the mold. 
6. Pre-heat the oven to 350°F and position the rack in the center. Lightly brush the tops of the panettone with the egg wash, then sprinkle with pearl sugar. Bake for about 1 hour, until risen and the top is well-browned. Let the panettone cool completely, for about 1 hour and 30 minutes. Remove the panettone from the molds, cut into wedges, and serve.

The post If You’re Up for a Baking Project This Holiday Season, This Panettone is it appeared first on falafelandcaviar.com.

That doesn’t mean that there aren’t great pastries for the hottest months of the year, however! Here are some pastries that are perfect to munch on even when the temperatures are up!

Strawberry Shortcake

Strawberry shortcake is a summer favorite that combines seasonal fruit with a light and airy cake. Topped with rich, sugary, and fresh strawberries, it’s such a refreshing pastry that you’ll forget that you’re filling your stomach!

Lemon-Berry Doughnuts

Doughnuts come in all shapes, sizes, and flavors. While winter might be the perfect time to enjoy a maple bacon doughnut, the great thing about this pastry is that there are options like lemon-berry doughnuts that are perfect for the warmer months. The light citrus taste of these doughnuts is ideal on a hot day.

Pineapple Cake

Pineapple cake is a dessert that has its origins in the southeast Asian island of Taiwan. Combining the juicy, sweet, and tropical flavor of pineapple with a light cake is a perfect idea to enjoy a sweet treat during summer.

The post These Pastries are Great for Summer appeared first on falafelandcaviar.com.

Pâtisseire

Pâtisseire is a word that describes French pastries made by a licensed maître pâtissier — master pastry chef. In France and Belgium, only the bakeries that employ such chefs can be called pâtisseries by law.

Boulangerie

A boulangerie is a French bakery that sells breads like baguettes and pain de champagne.

Viennoserie

Viennoserie is the name for Vienna-style pastries that originate from Austria but are a big part of French cuisine. It includes pastries like croissants, brioche, pain au chocolat, and many more.

The post What Are Pâtisserie, Boulangerie & Viennoiserie? appeared first on falafelandcaviar.com.

Ingredients

The ingredient list is made up of:
1/2 teaspoon salt
1 beaten egg
3 tablespoons sugar
2 1/2 teaspoon baking powder
1/2 cup currants or 1/2 cup raisins
1/3 cup butter
1 beaten egg
1 3/4 cups all-purpose flour
4-6 tablespoons half-and-half cream

Instead of the butter you can use shortening or margarine in the same amount.

Instructions

Set the oven to 400 F degrees.

Mix the flour, baking powder, butter, salt, and sugar together until you get a texture that looks like crumbs. Add one of the eggs, the currants or raisins, and just a little half-and-half.

You should be able to remove the dough from the bowl after adding the half-and-half.

Add some flour to the surface of the countertop and place the dough on it. Knead it, then make it 1/2 inches in thickness. Make circles of it with the size of 2 1/4 inches.

Place them on the baking sheet and lightly go over them with the second egg.

Leave the cream scones with currants in the oven for 10 to 12 minutes.

This recipe will get you 10 to 12 scones.

The post Start Your Day With Cream Scones With Currants appeared first on falafelandcaviar.com.

This doughnut shop was opened in Portland in 2003 and has since grown to have 7 locations, 3 in its native Oregon and 4 elsewhere.

There are now two locations in Portland, OR, one in Eugene, OR, one in Denver, CO, one in Orlando, FL, one in Austin, TX, and one in Los Angeles, CA.

Voodoo serves its customers doughnuts that are truly one-of-a-kind. The decoration and shapes of the doughnuts as well as the memorable flavors the team devises make the shop a must-visit for any doughnut lover.

One of Voodoo’s most unique doughnuts has to be the Voodoo Doll doughnut. This doughnut takes the shape of a voodoo doll and is decorated with an agonizing face, as well as a pretzel stake driven through it. As scary as it might look, it tastes delicious, with chocolate frosting and a raspberry filling.

There are other doughnuts that feature ingredients like Froot Loops, Tang, Captain Crunch, and peanut butter.

Last but not least, if you’re a crazy doughnut lover, you can even get married at Voodoo! The store offers wedding ceremonies complete with coffee and doughnuts.

Would you try a doughnut from this wacky shop?

The post Looking for a Unique Treat? Try Voodoo Doughnuts appeared first on falafelandcaviar.com.

A tacro is, quite simply, a mashup between a taco and a croissant. Instead of using a tortilla or a taco shell like a traditional taco, the tacro stuffs a sliced-open croissant with taco ingredients.

This might be the finest French-Mexican fusion that the world has ever seen, right?

Although its origins aren’t completely clear, it seems that tacros burst onto the scene in February of 2018 in San Francisco, California in the United States.

A bakery called “Vive le Tarte” claims to be the creator of this mashup. It put various flavors and options of tacros out to its clients last winter to a rousing success.

Since then, more daring bakeries and restaurants have attempted to make their own version of the tacro to varying degrees of success.

Some of the most popular fillings for the tacro include avocado, chicken, pineapple, and pulled pork.

The creator of the tacro, Jimmy Houghton, says that the key is to find a harmony and balance of flavors.

What do you think? Would you try the tacro?

The post Do You Know What a Tacro Is? appeared first on falafelandcaviar.com.

We hope you’ll have a wonderful time exploring Paris and its pâtisseries with all the delicious food and dessert they offer!

Lenôtre

Eric Kayser

Poliâne

Du Pain Et Des Idées

Le Grenier À Pain

The post Parisienne Pastry Shops That Offer the Most Delicious Treats appeared first on falafelandcaviar.com.