From the category archives:
pastry
Feeling Fruity?
The calendar says it’s spring, but it feels like winter here today. Maybe that’s why I’m feeling a little bit fruity! I’m finding myself wishing for flowers and craving fresh, colorful, fruity sweets.
This pretty, glazed fruit pastry fits the bill. It is a creation of the Holiday Market Bakery, in Canton, Michigan, and it’s what I’m craving today!
Many thanks to zubcreat for sharing this fine, fruity photo!
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A special pie for a special day: Pi Day Pie
Today, March 14 (or 3/14), is Pi Day. You might remember from school that pi is a mathematical constant that has something to do with circles, and is approximately 3.14. In honor of this special day, I had to share this wonderful Pi Pie, made and photographed by megpi.
Notice the juicy, sweet, Greek pi design in the center of the top crust, and the beautifully browned pastry numerals along the outer crust. The forethought, effort, and sense of humor demonstrated in this delicious dessert are truly something to appreciate!
Speaking of pie, do you remember “The Pie Song,” sung by Andie Macdowell in the movie “Michael?” I’ll have to look that up. It’s a nice little musical tribute to pie.
EDIT: Here are the words to that song!
Pie, pie, me oh my.
Nothing tastes sweet, wet, salty and dry
all at once - oh, well it’s pie.
Apple!
Pumpkin!
Mince an’ wet bottom.
Come to your place everyday if you’ve got ‘em.
Pie! Me oh my!
I love pie!
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Something a bit more exotic than doughnuts: Baklava
The first time I tried baklava, I was about 8 years old. There was a girl in school whose family was from Syria, and her mother made baklava to share with our class. It was so unusual, sweet, and delicious. It was probably the most exotic thing many of us had ever tasted, growing up in a small town in Wisconsin!
Here is a photo of some beautiful baklava from Ankara, Turkey. Look at the delicate layers of phyllo, the sweet chopped nut layer in the middle, and the subtle shine on the flaky, brown top layer of pastry. Buttery, syrupy, nutty… Doesn’t it make you want to take a fork and sneak a bite off of the point of the diamond?
Thank you to Kultigin for sharing his photo with us!
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