Category Archives: Pastry

Get Your Day Rollin’ with Cinnamon Rolls

I am very shamelessly admitting to my fellow readers that I have eaten 6 cinnamon rolls in the span of 4 days. I am well on my way to a bigger pant size and utter happiness.

People often ask what I do with all the baked goods I make. I always spread the wealth. I have some very happy co-workers and friends. This week, the only person that was happy was me.

Cinnamon-Pecan Rolls are a sure fire way to make any Sunday morning better. Little did I know I was going to be making my Sunday, Monday, Tuesday and Wednesday morning better.

This was a very special day for me. I got to use my dough hook attachment in my standing mixer for the first time! That just looks fun, doesn't it?

After pulling the dough off the super fun dough hook, knead it for another 30 seconds with your hand and shape it into the shape above..oval?

Place the dough in a well oiled bowl and let it rise for about 2 hours.

Now for the fun part. Punch the dough to take the air out. Then place it on a well floured surface and use your knuckles to get the rest of the air bubbles out of the dough.

After you have rolled your dough out into a 12x16 rectangle, spread your filling (brown sugar, cinnamon and pecans) on the dough leaving a 1/2 inch border on one of the 16 inch sides (preferable the side away from you). Lightly pat the filling into the dough.

Roll the dough using your fingers and thumbs (coolest part of your hands).

Slice the rolls in half. Then in thirds. Then in thirds again. This will help you cut the rolls evenly so they will all be the same size.

You would think the recipe is coming to an end. Negative. At this point, I put the rolls into a well buttered pan. Covered it well with saran wrap and then placed the pan in the refrigerator overnight. I actually prefer this 2-day method of making cinnamon rolls because otherwise you’d have to wake up at 6 a.m. in order to get the recipe done before brunch…and that ain’t happening.

In the morning, you want to 'proof' your dough for about 30 minutes. All this involves is placing your rolls in an unheated oven over a bowl or pan of boiling water. The steam will wake up the yeast.

After you have proofed the cinnamon rolls, place them in a 350 degree oven and bake for about 30 minutes or until golden brown.

Once the rolls have cooled slightly, pour your cream cheese icing over each roll. Make sure it gets in all the nooks and crannies!

Eat immediately. And then for 5 days after. Unless you plan on sharing. But sometimes sharing is overrated.


Berry Good Scones

It’s not high tea and there are no royal weddings in sight, but today we’re serving up some scones.

Berry Scones

Making these Berry Scones was a bloody good time. Bloody brilliant if I do say so myself. (If you read this post with a British accent in your head, it will make it much more fun :)).

Scones are all about the butter. 1) You want to make sure you keep your butter as cold as possible. Use refrigerated butter and work quickly. 2)You want to make sure the butter is spread through the scone batter evenly. The best way to do this is to grate the butter with a cheese grater.

With your hands, mix the butter and cream into the flour mixture until just incorporated. The mixture should look grainy, like cornmeal. Do not over mix because you want your butter to stay cold.

Place the scone batter on a well-floured surface and knead just until the dough comes together. It will probably only take 8-10 kneads. While kneading, incorporate the flour on your surface as needed because you do not want the dough to be sticky.

Roll the dough into an 8 inch circle - don't worry, it doesn't need to be a perfect circle, as you can tell.

Next, fold the dough into thirds and then into thirds again forming a rectangular square. Place the dough on parchment paper and place in your freezer for at least 10 minutes.

After you have cooled the dough, roll it into an 8 to 10 inch square. The dough should be much easier to roll at this point.

Sprinkle your berries all over the dough. If you are using fresh berries, freeze them first. If you use unfrozen berries, the color of the berries will melt into the dough causing your scone to have a funky color.

Now you will roll your dough into a log. Then you want to flatten the dough with your hands to form a long rectangle.

Slice your log into 5 squares. Then slice each square at the diagonal.

Brush some melted butter on top of the scones and then sprinkle sugar on the tops.

The assembly of these scones is not a traditional way of making scones. However, the folding of the scone dough will result in a light and flaky scone. Remember, do not over mix or over knead the dough and work fast so you can keep the butter as cold as possible. Do these two things and you’ll have bloody good scones.

Bake at 400 degrees for about 20 minutes or until both the top and bottom of the scone is light golden brown. Cool for ten minutes, and then enjoy fellow chaps!

Next on the list, Fish n’ Chips.

Napoleons – GOSH!

Want to make a special dessert for your honey this Valentine’s Day? No? Okay. Want to make a special dessert for yourself?? Either way, these Strawberry Napoleons are the way to go. They are fun, unique and most importantly, tasty.

Strawberry Napoleons

Napoleons are traditionally a French dessert made with layers of puff pastry filled with pastry cream. Let’s put tradition aside for a little while and see what we can come up with. The most obvious detour I took from the tradition napoleon was the substitution of fresh strawberry whipped cream in the place of pasty cream. I have never been a fan of pasty cream as I find it to be a little too rich. I’m probably the only girl you’ll find who will pass up a cream filled donut :(. So I decided to make a lighter, fresher filling.

Fresh whipped cream whisked to stiff peaks.

Freshly diced strawberries.

Gently fold the strawberries into the whipped cream. Do not over mix because you want to keep the whipped cream nice and fluffy.

Cut out the puff pastry with a heart-shaped cookie cutter and place on a baking pan lined with parchment paper. Place another pan on top of the pastries so they do not 'puff' too much making it easier to create the layers in the Napoleons.

Assembly: puff pastry -> strawberry whipped cream -> puff pastry -> strawberry whipped cream -> puff pastry.

Sift some powdered sugar on top of each napoleon.

Top with fresh strawberry and you have a pretty good looking dessert!

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