A galette is a that can be made with either sweet or savory ingredients. The most common type of galette is made with a puff pastry dough, which is rolled out into a circle and then filled with fruit or vegetables. After the filling is placed, the pastry edges are folded up, and the galette is baked in the oven. Galettes are a rustic type of pastry, often imperfect in shape. But this is part of their charm! They can be made ahead of time and reheated, or they can be made to order. Either way, they are delicious and easy to impress your guests.
There are several types of rustic cakes in New Jersey for the perfect wedding. Weddings are meant to be one of the most special days of an individual’s life. Of course, the best bakery will communicate with their clients to turn their visions into a stunning and noteworthy cake. As a bride or groom, you should work with a local NJ bakery to host your cake tasting and deliver the cake on your big day. Of course, confirm the location in Northern NJ, Bergen, Essex, Hudson or Morris counties. Read on to discover the different types of rustic cakes in NJ for the perfect wedding.
posted by Liz Berg
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These Rustic Berry Turnovers will tickle your taste buds and are perfect to eat at any time of day! Fill the buttery pastry with your favorite berry and get prepared for rave reviews!
Hand Pies are just mini pies that can are small enough to fit in your hand. No silverware is required to eat these tasty gems. But break out the napkins!
Why You Must Make
I love adding the word “rustic’ to my dessert titles. Basically, it gives permission to show filling oozing, crusts cracking, but still utterly delicious treats. In this case, the juicy berry filling was encased in a tender butter pastry crust. After 30 minutes in the oven, the result was twelve fabulously delicious mini pies. Or at least that’s the comment I got after hubby ate his first rustic berry turnover in just three bites.
- Turnovers are finger food! No plates or forks are needed but have plenty of napkins.
- Hand pies are easier to make than a double-crust pie!
- The options are endless and can be sweet or savory.
- Depending on the size, they can be served as appetizers, a lunch entree, or dessert!
My crusts weren’t perfectly sealed, but that’s the beauty of a “rustic” turnover. The berry juices bubbling out are just part of their charm. My youngest was searching for a peach one in the pile but to no avail. That version will be on my baking list later this summer! Apple turnovers are one of my favorite autumn treats as well.
- Homemade pastry dough always tastes best, but storebought will work in a pinch.
- Use a larger biscuit cutter to make perfect rounds from the rolled-out dough. I used a 4-inch cutter for these turnovers.
- PRO-Tip: You can use a round or square cutter as turnovers can be semi-circles or triangles after being folded in half. There is less wasted dough if you cut squares.
- Place the spoonful of filling on one half of the round of pastry, brush a little milk around the perimeter, then fold the other half over the top. From the first one, you can gauge whether you need more or less filling.
- Gently press together the edges to seal. I like using a fork to press a simple pattern around the perimeter, which also reinforces the seal.
Frequently Asked Questions
What are Turnovers?
Turnovers or Hand Pies are made from pastry dough and a sweet or savory filling. They are then folded in half to make semi-circles or triangles. To seal, the edges are pinched or crimped to prevent the filling from leaking. Then they are baked or deep-fried.
How Do You Make Hand Pies?
1. Make and roll out the dough.2. Cut rounds or squares that are big enough to accommodate some filling.3. Spoon a small amount of the filling on one half of each of the pastries.4. Brush the edge with milk.5. Fold the half without the filling over the filling.6. Pinch the edges to seal, then crimp with a fork to reinforce.7. Brush the pastry with milk and sprinkle with coarse sugar if desired.8. Bake as directed.
How Do You Eat Hand Pies?
It’s perfectly acceptable to eat turnovers with your hands, but it’s also fine to use a knife and fork. If you’re at a luncheon and the entree is a large meat turnover, silverware would be prudent.
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- 2 cups (9 ounces) flour
- 14 tablespoons (7 ounces) cold butter, each tablespoon cut in half
- 1 egg, lightly beaten
- 2 tablespoons sugar
- 1 tablespoon cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 3 tablespoons sugar, divided
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 2 cups fresh berries
- Milk, to brush on and seal pastry
- In a food processor, combine all pastry ingredients and pulse until the dough starts to clump together. Remove to counter and gather dough together. Flatten into two disks and wrap in plastic wrap. Refrigerate at least 20 minutes.
- Gently toss the berries with 2 tablespoons of sugar, flour, and cinnamon. Set aside.
- Preheat the oven to 300º. Cover one or two rimmed cookie sheets with parchment.
- Cut out six 4-inch rounds with a biscuit cutter. Using a spatula move one dough round to the prepared sheet.
- Repeat with the rest of the rounds. Then repeat with the second disk of dough. Refrigerate turnovers for at least 15 minutes and up to 4 hours.
- Brush turnovers with milk and sprinkle with the remaining 1 tablespoon of sugar.
- Bake for 30 minutes or till golden brown. Cool on a rack.
- Serve warm or at room temperature.
You can make half with one berry and half with another like I did. Just put the berries in separate bowls and mix half the filling ingredients into each bowl (1 tablespoon sugar for each since the last tablespoon will be used to sprinkle over the dough before baking).
1 turnoverAmount Per Serving: 16g 10g 1g 5g
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.
This post may contain affiliate links. Please read our disclosure policy.
These authentic homemade babàs are soaked in rum syrup and then topped with whipped cream and fresh berries! A classic Italian pastry made from scratch, this dessert will transport you to the streets of Naples.
Table of Contents
If you have been reading this little blog for any length of time, you probably know I like to make recipes with booze. There’s this bourbon apple crisp french toast casserole (which is ahmazing) and these bourbon strawberry shortcake ice cream bars, for starters. I’m not a lush or anything, but putting a splash of spirits into food adds flavor and is just plain fun. Ain’t no shame in enjoying a good cocktail or adding a little grown up flair to your desserts!
Today we’re mixing it up a touch and instead of using bourbon, we’re making a rum syrup! Then we’re baking up fluffy homemade babàs and soaking them in the syrup before topping them with whipped cream and fresh berries. Sound tasty? That’s cause it is baby! My husband’s Italian grandmother approves of this recipe, which let me tell you, is saying a lot. 😅
What is a Babà?
A babà is a kind of Neapolitan pastry from Italy. In downtown Naples you can find these available at pastry shops and street vendors. They can be eaten on a plate with a fork, or even eaten “on the go” with your hands as long as you don’t mind licking some of the rum syrup off your fingers. 🙂
Soaking the babàs in rum syrup is an important part of the way these are made and eaten. By themselves the babàs are a bit dry, but that is on purpose because you want them to soak up a lot of syrup without falling apart.
These pastries are so popular in Italy that there is a Neapolitan expression: “si comme a ‘nu babbà” which means “you’re just like a babà.” It’s a big compliment if an Italian says this to you.
This Recipe Uses 12 Eggs – Yes, Really!
This recipe uses 2 cups of fresh eggs, which usually comes out to about 12 eggs. Yes, a whole dozen. Now that might bother some folks but I love recipes that use up eggs on my counter. There’s a reason I have an entire section on this site dedicated to what you can do with too many eggs. This time of year my hens are laying so regularly that I literally meet someone and the second thing I say to them after my name is, “Hey, would you like some eggs?” True story.
A Note About Yeast and Flour
In Italy, babàs are made with fresh brewer’s yeast, so that is what I used in the recipe below. The best place to find fresh yeast is at your local bakery – usually they will be willing to sell you some. However, if you can’t find fresh yeast you can substitute active dry yeast. The ratio is 3:1 so for the amount of fresh yeast in the recipe, you could sub 1 1/2 teaspoons of active dry yeast.
In Italy, these are also made with Manitoba flour. Manitoba flour is a type “0” strong wheat flour. Produced from the best strength grains with high protein value, this kind of flour is ideal breads, baguettes and pastries. You can buy Italian Manitoba flour on Amazon (affiliate link). In a pinch, you can also sub all-purpose flour but the results won’t be as authentic as what you’d find in Italy.
The babà dough is somewhere between a batter (like for cookies) and a bread dough. So it will be softer, sticker and more wet than what you would typically expect from a bread dough, which is usually smooth and bounces back when you press it with your thumb. In this sense, babà truly is a cross between popovers (which have a very wet, loose batter) and homemade bread.
After the dough has risen
Freshly baked babàs
What Kind of Molds to Use
Speaking of popovers, these babà are made in individual popover molds (affiliate link) or a popover pan. I used the individual molds for this particular recipe but I actually love all of the Williams-Sonoma “Goldtouch” bakeware and highly recommend that line.
Tips for Success
These rum babàs fall into the intermediate level of baking so it’s always helpful to have a few tips:
- Use cold eggs. Usually it is better to use room temperature eggs for baking because the eggs will work into the batter more evenly. However, since the dough for this recipe is mixed for so long the stand mixer tends to heat up the dough. Using cold eggs helps prevent the dough from getting too warm while you are mixing it.
- Cut the butter into small pieces. This does take a bit more time, but smaller pieces will work into the dough better.
- Wet your hands. The dough for these babàs is sticky, so use wet hands when shaping the dough to avoid getting it stuck to your hands.
I like to serve babàs with whipped cream and fresh berries, but you can also serve them with ice cream! Vanilla ice cream and strawberry ice cream are my top picks. Other delightful toppings ideas include powdered confectioners sugar (similar to beignets), strawberry sauce, blueberry sauce, or a drizzle of chocolate sauce. Really you can serve babàs with whatever you like.
Keep in mind, these topping ideas are in addition to the rum syrup. Babàs are meant to be soaked in syrup before they are served so if you skip that piece you’ll end up with a dry dessert.
Babàs can be stored in the fridge for up to 1 to 2 days. If not soaked, they will keep for about 5 days. Keep them in an airtight container to avoid them drying out too much. Freezing is not recommended.
Italian Rum Babas
These homemade babàs are soaked in rum syrup and topped with whipped cream and fresh berries! A classic Italian pastry made from scratch.
- Prep Time:
- Rising Time:
- Cook Time:
- Total Time: 4 hours 10 minutes
For the babas
- Manitoba flour (Soft wheat flour super “0”)*
- + Fresh brewer’s yeast**
- cold eggs ( medium eggs)
- kosher salt
- unsalted butter, at room temperature, cut into pieces
For the rum syrup
- 1 1/2 cups rum
- Whipped cream
- Fresh berries
Prevent your screen from going dark
To Make the Babas
Pour the flour into the bowl of a stand mixer fitted with a paddle attachment. Add the yeast and mix well. Add the eggs, one at a time, mixing between additions. When they are blended in, add the sugar and mix again. Add the salt and let it continue mixing for a few more minutes overall it will take 10 minutes.
Add the butter pieces, mixing between additions. Let each piece be worked into the dough completely before adding the next one.
Once the butter is combined, switch to the hook attachment and continue to mix for 10-15 minutes.
Transfer the dough to another large bowl. Cover the bowl with plastic wrap and leave to rise in a warm place for about 3 hours.
When you are just about ready to bake, grease the molds with butter.
Remove the plastic wrap from the dough. With a wet hand take a portion of the dough (about 2 oz), forming a small ball and dropping each piece into one of the buttered molds.
Cover molds with an apron or towel without any fluff and leave to rest until the dough rises over the edge. This will take about 45 minutes. Alternatively, you can spray the underside of a piece of saran wrap with a bit of PAM and lay that over the dough as it rises, sprayed side down.
Preheat your oven to 360F. Move the babà molds onto a baking sheet, spreading them out so that they aren’t touching each other. Bake for about 20-25 minutes, until the babas have risen and are golden.
Let them cool for about ten minutes, remove from them molds and place them on a wire rack to finish cooling.
Make the Rum Syrup & Serve
Pour the water in a saucepan on medium-low heat.
Add the sugar, stir until completely dissolved.
Turn off the heat, add the rum and wait for the water to reach 120°F (50°C), the ideal temperature for soaking. You can measure the temperature with a candy thermometer.
Dip in 1 or 2 babàs into the syrup. Let them soak for about 1 minute turning them over. Give them a gentle squeeze 1 or 2 times: this will soften them and improve the soaking.
After the last dip, if you prefer, can stop squeezing them. Drain them on a wire rack, for a couple minutes.
Serve them plain or garnished with whipped cream and berries.
* You can also use all-purpose flour
** To use active dry yeast instead, sub 1 1/2 teaspoons dry yeast for the fresh yeast
Keywords: rum desserts, babas, italian pastry
This pear galette recipe is a rustic free-form pie with a buttery crust, almond filling, and juicy pears. It makes a perfect fall dessert. It’s like a pear pie but in free form. The flaky pie crust is rolled into a circle, topped with sweet frangipane filling, and then decorated with sweet pears.
The taste is like a pie, with a little more crunch from the exposed pastry.
The galette dough in this recipe is this all-butter flaky pie crust. You could also use rough puff pastry or inverted puff pastry.
The best pears to use in galettes, pies, and tarts can hold their shape when baked without going mushy. They should be ripe pears but still slightly firm.
Pears ripen off the tree, at room temperature so it can sometimes be a bit of a race to use them before they are too ripe. Bosc pears, Anjou and Bartlett pears are all good varieties to use. The pictured pear galette is using Bosc pears.
The frangipane filling
Frangipane is a sweet and creamy almond-based filling. It is used to fill pastries, pies, and cakes and consists of almond flour, egg, sugar, and butter.
It was originally made by an Italian man by the name of Marquis Muzio Frangipani. Now it is most often associated with French cuisine.
In this recipe, a little almond extract brings out the flavor even more but if you don’t have any you can use vanilla extract instead.
The galette crust
The galette dough is made from an all-butter pie crust. A flaky crust relies on the butter pieces in the butter pie crust dough to stay cold until they hit the hot oven. In the oven the heat causes the water to evaporate quickly in the butter and creates little air pockets in the crust. The dough is laminated first too which layers the butter in between the dough. This creates an extra flaky pastry.
The pie dough can be made well in advance and refrigerated for up to 3 days or frozen for up to 3 months before you need it.
Find the actual ingredient amounts listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
The galette dough
- All-purpose flour or pastry flour
- Cold butter (this can be salted or unsalted. If using salted butter you can reduce the added salt in the recipe)
- Ice cold water
- Apple cider vinegar or lemon juice – A little acid in the pastry helps to stop the gluten from developing and keeps the pastry extra tender and flaky.
- Softened butter
- Almond flour
- Granulated sugar
- Almond extract (or use vanilla extract)
- An egg for the eggwash
- Coarse sugar (optional)
Food processor (optional) – A food processor speeds up the pastry making but it can also be made by hand.
Immersion blender, or electric beaters- to blend the frangipane.
Chop the butter into small cubes. Add the cubes to a bowl and place them in the fridge or freezer for 10 minutes to ensure it’s cold.
To a large mixing bowl or a food processor add the flour, sugar, and salt and mix them together. Add the cold butter cubes to the flour.
Use a pastry cutter, your fingertips, or a food processor to cut the butter into small pieces into the flour. The end result should be like coarse bread crumbs with a few pieces the size of peas. If the butter is melting at any point, place the bowl in the refrigerator.
Pour the lemon juice or vinegar over the dough and some of the ice water. Drizzle it in slowly, about a tablespoon worth at a time. Note – the pictures below are of a double pie crust recipe.
Next, use a spatula, your hands, or pulse the food processor to combine the dough and add in as much chilled water as needed. Add any extra water in slowly, a tablespoon at a time. If the dough is crumbly, add a bit more water. It should not be sticky.
If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
On a lightly floured work surface, using a rolling pin, roll the dough into a rough 10inch/25cm rectangle. There’s no need to measure it perfectly, just lengthen it to around 10 inches.
Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over top to make a pamphlet shape. Turn the dough a quarter turn and repeat this process twice more.
Once finished rolling, use your cupped hands to gently shape the dough into a round disc.
Wrap the dough up tightly using a piece of plastic wrap or beeswax wrap. Chill it in the fridge for at least 2 hours, or freeze for up to 3 months.
In a small bowl with an immersion blender, blend all the frangipane ingredients together until creamy.
Core and use a mandoline or sharp knife to slice the pears into thin slices around ¼-1/8 inch thick. Sprinkle a little lemon juice over the pears to stop them from browning.
On a sheet of parchment paper, roll the cold dough out into a 13-inch (33cm) circle. It can be a rustic circle, don’t worry about uneven edges. With a rustic galette, there’s no need for perfection.
Spread the frangipane out, leaving a 2-inch border (4-5 cm.) Arrange the pears over top of the frangipane. For a rustic look, the pears can be arranged in any old way. For a more refined look, place pears in concentric circles or small sections.
Fold the edge of the dough over the filling, going around the edge of the circle. Use a pastry brush to brush the tops of the dough with egg wash. Sprinkle with a little turbinado sugar.
Transfer the galette to a plate or tray and refrigerate while the oven is preheated.
Preheat the oven to 425°F/ 220°C.
Transfer the galette to a prepared baking sheet and place it in the oven. Bake the galette for 10 minutes at this temperature, then turn the heat down to 375°F (190°C) and continue baking for a further 25-30 minutes until the galette crust is deep golden brown and the pears are soft.
If the crust is showing signs of excessive browning, you can cover the top of the galette with a piece of aluminum foil. Lastly, cool the galette for at least 10 minutes before slicing.
Serving and storing
Serve the galette warm or cold, with vanilla ice cream or whipped cream.
The leftover galette can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Thaw overnight in the refrigerator. The thawed galette can be warmed in a low-temperature oven.
Make ahead – Make the pastry dough and the frangipane up to 3 days ahead of time and store them in the refrigerator. Freeze unbaked pastry dough for up to three months.
- 156g (1 ¼ cup) all-purpose flour or pastry flour
- ½ teaspoon sugar
- ¼ teaspoon salt
- 113g (½ cup) unsalted butter
- ½ Tablespoon lemon juice or apple cider vinegar
- 3-5 Tablespoons ice cold water
- 55g (4 Tablespoons) unsalted butter, softened
- 50g (¼ cup) almond flour
- 50g (¼ cup) granulated sugar
- 1 large egg
- ½ teaspoon almond extract or vanilla extract
- ¼ teaspoon salt
- 3 large pears
- ½ Tablespoon lemon juice
- 1 egg
- Coarse sugar
- Chop cold butter into small cubes.
- To a large mixing bowl or to the bowl of a food processor, add the flour, sugar, and salt and mix them together. Add the cold butter cubes to the flour.
- Use a pastry cutter to cut the butter into small pieces into the flour, or use your fingertips to rub the butter into the flour or pulse it a few times in the food processor. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix.
- Pulse the food processor or use your hands to combine the dough and add in as much chilled water as needed. Add any extra water in slowly, a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
- If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
- On a lightly floured work surface roll the dough into a rough 10inch/25cm rectangle. There’s no need to measure it perfectly.
- Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over top to make a pamphlet shape.
- Turn the dough a quarter turn, roll the dough and repeat this process twice more.
- Once finished rolling, use your cupped hands to gently shape the dough into a flat disc. Wrap the dough up tightly using compostable plastic wrap, or beeswax wrap. Chill it in the fridge for at least 2 hours or up to 2 days.
- Combine the frangipane ingredients into a small bowl and use an immersion blender to blend until creamy. Alternatively use a small food processor or a hand-held mixer to mix the ingredients together until creamy.
- Core and use a mandoline or sharp knife to slice the pears into thin slices around ¼-⅛ inch thick. Sprinkle a little lemon juice over the pears to stop them from browning.
- On a sheet of parchment paper, roll the cold dough out into a 13-inch (33cm) circle. It can be a rustic circle.
- Spread the frangipane out, leaving a 2-inch border (4-5 cm.) Arrange the pears over top of the frangipane. Fold the edges of dough over the filling, going around the edge of the circle. Use a pastry brush to brush the tops of the dough with egg wash.
- Sprinkle with a little turbinado sugar if using. Transfer the galette to a plate or tray and refrigerate while the oven is preheated.
- Preheat the oven to 425°F/ 220°C.
- Transfer the galette to a prepared baking sheet and place it in the oven. Bake the galette for 10 minutes at this temperature, then turn the heat down to 375°F (190°C) and continue baking for a further 25-30 minutes until the galette crust is deep golden brown and the pears are soft.
- If the crust is showing signs of excessive browning, you can cover the top of the galette with a piece of aluminum foil. Let the galette cool for at least 10 minutes before slicing.
Amount Per Serving:
16g 9g 0g 6g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
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Mincemeat Cookie Bars
My daughter won the grand champion title at the Alaska State Fair with these bars when she was 10. The topping is delicious but a bit crumbly; for neatly edged cookies, freeze before cutting. —Mary Bohanan, Sparks, Nevada
Heavenly Blueberry Tart
Mmm—this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. —Lyin Schramm, Berwick, Maine
Psst! If you’re enjoying these, you’ll definitely love these farmhouse-inspired breakfast recipes, too.
Behr Track Cookie Bars
The holidays are the perfect time to indulge in these ooey-gooey, salty-sweet peanut butter bars. A lot of people comment that the pretzels in the filling are a pleasant surprise. Just make sure to cut cookie bars small—they’re super rich. —Megan Behr, Marion, Iowa
Tillie’s Ginger Crumb Cake
This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan
Cherry Pecan Dreams
Packed with fruit, nuts and vanilla chips, these are always a treat. To vary the flavor,
swap in dried cranberries or apricots for the cherries, and pistachios for the pecans. —Mary Ann Mariotti, Plainfield, Illinois
My maternal grandmother preferred sewing and quilting to cooking and baking, but there were some things that she cooked and baked really well. She was the only person I knew who made snickerdoodles, simple but yummy cookies that I’ve always enjoyed. Since cheesecake is my very favorite dessert, I couldn’t resist coming up with one that re-creates those flavors. I think of my grandmother each time I make it! Sometimes I’ll drizzle the slices with maple syrup. —Lisa Varner, El Paso, Texas
Cool Strawberry Cream
This fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages frozen unsweetened strawberries, thawed and drained, for the fresh. —Joyce Cooper, Mount Forest, Ontario
Hazelnut Cake Squares
When one of my daughters is asked to bring a dish to a church function, a birthday party or any special occasion, she asks me for this recipe. It is so easy to prepare because it starts with a cake mix. It doesn’t need icing, so it’s perfect for bake sales too. —Brenda Melancon, McComb, Mississippi
Black Forest Panettone Pudding
My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren’t sure how to use. I make a glorious sauce for it using ice cream. —Devon Delaney, Westport, Connecticut
Skillet Blueberry Slump
My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota
No-Bake Chocolate Hazelnut Thumbprints
Years ago, a friend gave me a recipe for chocolate peanut treats that didn’t require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! —Lisa Speer, Palm Beach, Florida
Strawberry Cream Cheese Pie
Cheesecake lovers will savor every bite of this light and pretty pie, even if they don’t have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois
Lemon Blueberry Biscuits
Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen
Aunt Murna’s Jam Cake
I remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky
Almond-Coconut Lemon Bars
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
Whole Wheat Strawberry Shortcakes
Nothing says spring better than a fresh strawberry shortcake. It is heavenly. My mother and I usually make this with strawberries we picked ourselves. —Sarah Hatter, Brodhead, Wisconsin
Spicy Applesauce Cake
This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it’s a real crowd pleaser. —Marian Platt, Sequim, Washington
Blue-Ribbon Apple Pie
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania
Strawberry-Banana Pudding Cake
This luscious pink pudding cake is so easy to put together. Top it with ice cream and fresh fruit, and you have one very happy family. —Nadine Mesch, Mount Healthy, Ohio
Even those who don’t care for fruitcake love this special holiday dessert. It’s a fun way to dress up that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama
When my daughter Jennifer was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They’re perfect with a glass of milk. —Paula Zsiray, Logan, Utah
Rhubarb Mandarin Crisp
An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it’s a great use for the bounty you harvest. —Rachael Vandendool, Barry’s Bay, Ontario
Green Tomato Pie
When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It’s been handed down from my grandmother, and now my granddaughters are asking for the recipe.—Violet Thompson, Port Ludlow, Washington
Caramel Peanut Bars
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!—Ardyce Piehl, Wisconsin Dells, Wisconsin
Huckleberry Cheese Pie
To us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho
Chocolate Pound Cake
You’ll find that this cake goes well with ice cream, but it’s also delicate enough to serve in small pieces with tea. —Ann Perry, Sierra Vista, Arizona
Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It’s been this farm wife’s standby ever since. —June Lindquist, Hammond, Wisconsin
Easy Pistachio Tube Cake
Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
Plum Crisp with Crunchy Oat Topping
Made with fresh plums and a crunchy oat topping, this crisp is a lighter alternative to classic fruit pie. It goes over well with the women in my church group.—Deidre Kobel, Boulder, Colorado
Blackberry Peekaboo Cookies
My grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! —Jacquie Franklin, Hot Springs, Montana
Lemon Blueberry Cornmeal Cake
I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it’s healthy, too.—Roxanne Chan, Albany, California.
Hazelnut Almond Biscotti
Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, Arizona
Homemade Cherry Crisp
Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave. —Laurie Todd, Columbus, Mississippi
Blueberry Zucchini Squares
I saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
Slow-Cooker Mixed Fruit & Pistachio Cake
This cake is easy to make on a lazy day and is a guaranteed delicious dessert that can be enjoyed for several days—if you can make it last that long. It’s also wonderful for fall weather and the holidays. —Nancy Heishman, Las Vegas, Nevada
Chocolate Almond Drops
So much rich, chocolaty flavor, so little time! My trufflelike cookies are deceptively easy to make and look so elegant on a party tray. —Betsy King, Duluth, Minnesota
Butter Pecan Ice Cream Torte
A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month—just be sure to wrap tightly. —Judy Wilson, Sun City West, Arizona
These make a nice change from the typical chocolate brownie. When I bake up a batch, they disappear quickly at my house. —Cindy Pruitt, Grove, Oklahoma
Fruit & Almond Bites
With big handfuls of dried apricots and cherries, almonds and pistachios, we make dozens of no-bake treats you can take anywhere. —Donna Pochoday-Stelmach, Morristown, New Jersey
Chunky Monkey Cupcakes
Peanut butter is a favorite of ours, and it brings a fun element to these cupcakes. They’re good with or without garnishes. —Holly Jones, Kennesaw, Georgia
Cranberry Pecan Upside-Down Cake
These moist and fudgy squares are bursting with such rich chocolate flavor, you’d never know they’re low in fat. They’re ideal for taking to bake sales and family gatherings. For holidays, I like to dress them up with colorful candy sprinkles. —Deb Anderson, Joplin, Missouri
Pineapple Pie with Coconut Cream
You’ll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii
Old-Fashioned Peanut Butter Cookies
My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
Best Red Velvet Cake
It’s just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
Skillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Blueberry Ice Cream
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
First-Place Coconut Macaroons
These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband’s favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin
Streuseled Zucchini Bundt Cake
Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas
Tart Cherry Lattice Pie
Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. —Pamela Eaton, Monclova, Ohio
Rhubarb Sour Cream Coffee Cake
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day—or end it! —Roberta Schauer, Williamsport, Pennsylvania
Citrus Cornmeal Cake
Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It’s sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. —Roxanne Chan, Albany, California
Cherry Chocolate Chunk Cookies
These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, Idaho
Sour Cream and Cranberry Bars
I turned sour cream raisin pie into a cookie bar with a crunchy oatmeal crust, custard-style filling and crisp topping. —Shelly Bevington, Hermiston, Oregon
Easy Apple Strudel
My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It’s best served warm from the oven. —Joanie Fuson, Indianapolis, Indiana
Macaroon-Topped Rhubarb Cobbler
Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet.
—Taste of Home Test Kitchen
Old-World Ricotta Cheesecake
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. —Mary Beth Jung, Hendersonville, North Carolina
Peach Cobbler Dump Cake
This is one of the best peach dump cake recipes in the world. It’s sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert’s golden. —Keri Sparks, Little Elm, Texas
You get the best of both worlds with these chocolate and vanilla cookies. They’re an appealing addition to any cookie tray. I usually serve them at the holidays, when they’re often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta
Old-Fashioned Carrot Cake with Cream Cheese Frosting
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It’s dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it’s better than all the other carrot cakes I’ve tried! —Kim Orr, West Grove, Pennsylvania
Cherry No-Bake Cookies
I always loved my no-bake cookie recipe, but I was never able to place at the fair with it. So I mixed in some maraschino cherries, added almond extract and voila! I won a blue ribbon at the county fair in 2010. —Denise Wheeler, Newaygo, Michigan
Graham Streusel Coffee Cake
I use this sweet coffee cake recipe often. It’s quick and easy to make. —Blanche Whytsell, Arnoldsburg, West Virginia
White Chocolate Macadamia Nut Cookies
Hawaiian nuts and melty morsels make a fantastic combination in these buttery white chocolate macadamia nut cookies. —Cathy Lennon, Newport, Tennessee
Winning Apricot Bars
This recipe is down-home baking at its best, and it really represents all regions of the country. It’s won blue ribbons at county fairs and cookie contests in several states! Easy to make, it’s perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.—Jill Moritz, Irvine, California
Big Soft Ginger Cookies
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don’t care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho
Chocolate Marshmallow Peanut Butter Squares
I combined a couple of recipes to create these crunchy, chocolaty peanut butter marshmallow bars that burst with flavor. The bars could also pass for fudge! —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
7UP Pound Cake
My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
Down East Blueberry Buckle
This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts
Ombre Rustic Cake
Secondly, the best dessert bakery in NJ can make your wedding day more special with an ombre rustic cake. This dessert can be made of a combination of you and your spouse’s favorite cake flavors. Of course, discuss your wedding theme with the leading cake shop. The top dessert bakery can frost your cake with a color-coded design. For example, if you are having a Fall themed wedding, the cake can be topped ombre orange, brown and red frosting. Or, the dessert can be decorated with multi-colored, buttercream swirls to match your Valentine’s Day wedding. Surely, NJ’s top bakery can create an ombre rustic cake for your special day.
Is Galette Made From Puff Pastry?
A galette is a French pastry that can be made from either puff pastry or flaky dough. The puff pastry is the more common option, resulting in a light and . The flaky dough option is more dense and chewy and typically reserved for savory galettes.
How Do You Keep The Bottom Of the Galette From Getting Soggy?
If your fruit is juicy, flour, cornstarch, or tapioca help absorb the juices as the pastry bakes and prevent the bottom from becoming soggy.A galette is like a freeform tart made of pastry dough (or puff pastry). If the dough is made three days ago in advance, it can be stored in the refrigerator or frozen for up to three months. In this French-style pie, pie dough is used to make the crust and is baked on a sheet pan on a lightly oiled baking sheet. Making dough galette can be done by hand or by combining it with a food processor.
A uniform thin layer of u215b-inch is ideal for rolling the galette dough for perfect browning and a nice crisp. The galette should be baked until it has a golden brown crust and the fruit has erupted and bubbled. This usually takes around 30 minutes to complete. Before baking, bake the bottom crust with a layer of dried breadcrumbs or crushed cornflakes. By doing so, you will be able to prevent the filling from becoming soggy. Blind bake the beans until they’re not puffing up, and press them firmly to prevent puffing.
What Type Of Pastry Is A Galette?
A galette is a French pastry made from dough rolled out into a flat circle. The dough is then filled with various fillings, such as fruit, cream, or chocolate. The galette is baked in the oven until the dough is golden brown and the filling is cooked through.
A galette, also known as a pie, is an excellent choice for making a quick and easy dessert or a light meal. The galette is also a popular snacking option. Galettes come in a variety of shapes and sizes, each with its own distinct flavor and texture. are traditionally made with apple slices, whereas raspberry galettes are usually made with raspberries. Peach galettes, which are filled with peach slices, and blueberry galettes, which are jam-filled with blueberries, are two other popular varieties. Baking can be a lot of fun and a great way to demonstrate your culinary skills. Whether you’re a newcomer or a seasoned cook, the galette is the one to suit your needs. So, if you want to try galette baking, let’s get started.
How to Make a Galette with a Fruit Filling and Puff Pastry?
Butter-laden pie dough is the most common method of making a free-form French pie galette. The first step is to remove your puff pastry from the oven for about 30 minutes. The frozen fruit should not be defrosted. Puff pastry requires a warm 425F to achieve a truly puffy and golden brown. The amount of sugar is determined by the type of fruit chosen, so start with one tablespoon and gradually increase the amount as you prefer. The sugary crust on your filling will be caramelized after about 25 minutes of bubbling.
In a medium mixing bowl, combine the strawberries, blueberries, sugar, lemon juice, and cornstarch. Combine the fruit mixture and the baking powder in a mixing bowl and place them in the center of the pastry, leaving a 2-inch border around the edges. In the pan, bake the galette for 25–30 minutes, turning the pastry over once. Allow the contents of the pan to cool completely before cutting and serving.
You can also watch this video on how to make a Galette:
Rustic Marble Cake
Next, consider purchasing a beautiful rustic marble cake to make your wedding perfect. Of course, schedule a consultation with the best bakery in New Jersey to discuss your vision. The leading shop can create a multi-tiered cake with a base of your favorite flavor and fillings. Then, they will communicate with you about your color scheme, including your flowers, dresses and decorations. After confirming your expectations, the best bakery can create a cake with a lovely marbled fondant effect. Certainly, the marble can contain different colors, including blue and gold or silver and pink. Plus, the top store can add sparkly sugar crystals to make the marble pop even more. Definitely consider serving a rustic marble cake NJ during your wedding reception.
Rustic Floral Cake
Finally, consider purchasing a rustic floral cake to make your New Jersey wedding perfect. The best bakery will create a cake covered in your favorite flowers. For example, they can top your vintage cake in blush colored roses, bright azaleas or small sunflowers. Of course, discuss with the baker to determine if you want real or edible flowers. More so, the leading shop can base each layer of your cake with a bandeau of flowers. Or, they can match your color scheme and have flowers run up the side of your dessert. Surely, order a rustic floral cake from the best pastry bakery in Passaic County NJ to make your wedding perfect.
There are various types of rustic cakes in New Jersey for the perfect wedding. First, consider a simple rustic cake for a basic yet elegant addition to your special day. Secondly, the best bakery can bake a rustic ombre cake with your wedding theme colors mixed together to provide your guests with a classic yet stylish dessert. Next, consider purchasing a rustic marble cake for your special day with beautiful marble effects and sparkly sugar crystals. Of course, you can get an intricate rustic cake for your wedding with chic decorations, complex designs and a delicious taste. Finally, consider a rustic floral cake for your wedding topped with your favorite flowers. These are the top types of rustic cakes in New Jersey for the perfect wedding.
This dessert is formed as a galette, which is just a fancy French cooking term for “round.” In this case, you don’t put the pastry dough in a pie or tart tin. Just roll it out, fill the center with fruit and then fold over the pastry edges on to the fruit and brush the pastry with a little egg wash.
Savory Galette With Puff Pastry
is a French pastry made with puff pastry and typically filled with a savory filling such as vegetables, cheese, or meat. The puff pastry is rolled out into a thin sheet, and the filling is placed in the center. The pastry is folded around the filling, forming a free-form tart. The galette is then baked until the pastry is golden brown and flaky.
Bake the galette for 30 minutes, turning it over halfway through. This galette is less dense and can be baked ahead and reheated for a lighter dish. To melt the butter, place it in a large frying pan over medium heat. In a medium saucepan, add the leeks, thyme, and salt; cook and frequently stir until the leeks are tender. If you want to add more flavor, try the artichoke hearts, asparagus, and fresh peas. Fill a galette halfway with the filling and bake for 30 minutes or until golden brown.
Quick And Easy Savory Galettes
Eating savory galettes is a delicious way to get all the protein and vegetables you need in a single bite. They can be made ahead of time and frozen to be used quickly and easily. Preheat them for 20 minutes in a preheating oven.
Apple Galette With Puff Pastry
This apple galette with puff pastry is the perfect fall dessert! The puff pastry is so light and flaky, and the apples are the perfect amount of sweet and tart. This galette is so easy to make, and it’s always a hit with family and friends.
Fruit Galettes With Puff Pastry
A galette is a French pastry that can be made with various types of fruit. The fruit is arranged in the center of a round piece of puff pastry, and the pastry is then folded up around the fruit, forming a rustic tart. Galettes are typically baked without a pie dish, which gives them a crispier texture.
are a delicious and easy way to show off seasonal fruit. The puff pastry crust is flaky and buttery, and the fruit filling is naturally sweet and juicy. Galettes can be made with any fruit, but some of our favorites include strawberries, raspberries, and peaches.
Summer is the time of year for making this delicious dessert. In a mixing bowl, combine whipping cream, sugar, and lime zest, and place in the refrigerator. Soak the peaches in the lime and rosemary-infused syrup at room temperature for 40 minutes to 2 hours or until firm. Puff pastry should be rolled out to a circle of ten inches/26 centimeters in diameter and under the same thickness. The strained peach wedges should be arranged over a single layer at the bottom of the crust. After 15 minutes, the pastry should be golden brown, and the filling bubbling. Refrigerate the lime whipped cream after whipping it with sugar and lime zest.
In a large bowl rub the butter and lard/shortening into the flour, sugar and salt until mixture resembles coarse meal. Add the water and vinegar and mix until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes.
Melt the butter in a large skillet. Add the apples and sauté until they start to soften — about 10 minutes. Add the cardamom and cinnamon and 1/3 cup of the honey, stir in and cook 1 minute. Take it off the stove and allow to cool to lukewarm.
Preheat an oven to 350°F. Roll out dough to about a 12-inch round and place on a baking sheet. Spoon half of apple mixture over crust, leaving 2-inch plain border. Sprinkle dates and nuts over the apples. Top with remaining apple mixture. Fold outer edge of crust over apples (dough is delicate; press together any tears). Whisk egg and milk in bowl. Brush edges generously with egg mixture. Sprinkle the crust with the demerara sugar.
Bake until crust is golden brown, about 35 minutes. Cool for about 45 minutes. Whip the cream with the sugar, cinnamon and vanilla until stiff and serve with the pastry.
Peach Galette With Puff Pastry
A galette is a French pastry that is similar to a tart or pie. This particular recipe is for a peach galette with puff pastry. The puff pastry is rolled out into a circle, and then the peach filling is placed in the center. The pastry is then folded up around the filling, creating a rustic-looking pastry. The galette is then baked until the pastry is golden brown and the filling is bubbly.
A slice of peach pie is always an excellent summer dessert, thanks to its flaky crust and sweet, jammy filling. A vegan and gluten-free option is also available in this recipe that is dairy-free and adaptable. Preheat the oven to 350 degrees and bake the galette on the rack after it has been zested and baked with a Microplane and a chef’s knife. The term galette refers to a free-form type of French pastry made with buttery pastry dough (either pie crust or puff pastry dough). Put the peach slices, sugar, lemon juice and zest, tapioca flour, vanilla extract, ground cinnamon, and a pinch of salt in a mixing bowl and combine to make the filling. You can also use store-bought puff pastry crust instead of the crust that was made the previous day. In a small mixing bowl, combine the egg, cold water, and sugar. After brushing the sides, add a generous layer of turbinado sugar to the edges. Bake for 35-40 minutes or until the crust is golden brown and bubbling.
Simple Rustic Cake
First, a simple rustic cake is a beautiful dessert to serve at the perfect wedding. Talk to the leading New Jersey bakery to create your dream cake. You and your spouse can set an appointment with the best cake shop to taste test different flavors. For example, you can try vanilla, chocolate, carrot, lemon and many other options until you find your favorite. Then, you’ll need to discuss color and design. Typically simple rustic cakes are multi-layered and white, layered in pastel flowers. It is mostly bare, undecorated and elegant. Of course, you can ask the bakery to add a hint of color to your cake frosting such as a light pink, silver or blue. Certainly, consider a simple rustic cake for the perfect wedding in NJ.
Intricate Rustic Cake
Of course, you can make your wedding day perfect with intricate rustic cake options in New Jersey. The leading pastry shop will sit down with you and your spouse to develop the cake of your dreams. First, they will discuss what flavor you want your cake to be. Then, they will talk to you about designs, toppings and decorations. For example, the best bakery can add a thin layer of frosting to your cake to expose some of the cake underneath. Additionally, the top store can wrap the base of the cake in beautiful ribbons and ruffles. More so, they can add edible flowers and plaques. In fact, the plaque can be marked with any quote of your choice including you and your spouse’s initials, “happily married” or “just hitched”. Certainly, talk to the leading pastry shop about creating an intricate rustic cake for your wedding day.
Plum Galette With Puff Pastry
A galette can be made with a variety of different fillings, but the most popular filling is a with puff pastry. The plum galette is made with a sweet and tart filling from fresh plums. The galette is then topped with a golden brown puff pastry.
What Is The Difference Between Crostata And Galette?
When it comes to a rustic, freeform tart made with either sweet or savory fillings, a crostata or a galette are frequently confused. The Italian version of this dish is referred to as acrosata, whereas the French version is called agglutata.
Types Of Pies
There are four types of pie: cream, fruit, custard, and savory. Cream pies are made with whipped cream, fruit pies are made with fruits, custard pies are made with cream, and savory pies are made with meats or vegetables. You can make a variety of delicious pies, so you’re sure to find one that appeals to you.
How Do I Make Sure Puff Pastry Doesn’t Go Soggy?
To bake a pie with puff pastry, keep the fat from melting before baking so it does not melt. You can use warm filling if you want an even crust. Preheat the oven to high and ensure everything is at the proper temperature. To dock the pastry, a fork should be used to pierce it and brush it with an egg wash.