Pastry recipes: Difference between revisions
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[[Image:Byrek me spinaq (Spinach pie) recipe.jpg|thumb|300px|right|[[Byrek me spinaq (Spinach pie) recipe]]]] | [[Image:Byrek me spinaq (Spinach pie) recipe.jpg|thumb|300px|right|[[Byrek me spinaq (Spinach pie) recipe]]]] | ||
In this section we have a number of '''pastry recipes''' and articles: | In this section we have a number of '''pastry recipes''' and articles: | ||
* [[Template:PuffPastryTimesTemperatures|Shortcrust pastry and puff pastry cooking times and temperatures]] | |||
* [[Puff pastry]] - A light, highly risen ,layered pastry | * [[Puff pastry]] - A light, highly risen ,layered pastry | ||
* [[Hot water crust pastry]] - used for making pork pies and the like | * [[Hot water crust pastry]] - used for making pork pies and the like | ||
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{{RecipeSkip}} | {{RecipeSkip}} | ||
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Latest revision as of 16:09, 11 April 2020
In this section we have a number of pastry recipes and articles:
- Shortcrust pastry and puff pastry cooking times and temperatures
- Puff pastry - A light, highly risen ,layered pastry
- Hot water crust pastry - used for making pork pies and the like
- Shortcrust pastry - used for ordinary pastry; for instance on apple pies
- Phyllo pastry (filo or fillo) pastry - used for some samosas and baklavas
- Homemade shortcrust pastry aka Pâte à foncer
- Pâte brisée
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#pastryrecipes #shortcrustpastry #breadandbaking #homemadeshortcrustpastry #recipes #hotwatercrustpastry #phyllopastry #snacksandlightbites #puffpastry