Favorite Pastry

What is your favorite pastry?

Mine is a toss up between a fresh hot out of the oven scone or a fresh fruit tart.

If a doughnut counts as a pastry, it is Krispy Kreme for me.

Paul E. Smith
Knoxville, TN

That works, I personally prefer top pot in regards to doughnuts.

I am not much on sweets, but I can never pass up a rasberry linzer.

Baked Bao-----BBQ Pork bun.

My mom's popovers. THey are the finest use of eggs and flour I can thin of. Stuff em with butter and Mayhaw (whatelse) jelly (although peach preserves are pretty fine as well). I will post recipe as soon as I get home. They are deceptively easy to make after a few tries.

Thank you. They sound wonderful and shouldn't be to hard for me to convert (I am one of the evil vegans).

Michael Stern: A picture is worth a thousand words.

Paul E. Smith
Knoxville, TN

A yeasty, baked cinnamon roll.

I'd have to go with a *really* good Napoleon - crisp butter puff pastry, rich pastry cream, fondant icing, a drizzle of chocolate. I'm especially fond of ones with fresh fruit tucked in with the pastry. It's not that I'm some massive Francophile - it's just that I'm in love with the contrasts - crisp/creamy, wheat/dairy. . .I can knock off a disturbing quantity of them in relatively short order.

A great buttermilk donut is in second, and any form of fruit danish in third.

Eric

Vinelady,

How do you feel about eggs? Are they o.k. on your diet (they are, after all, natures perfect food

I use an egg substitute (assorted Startchs) and it work beautifully.

The fresh, warm cinnamon rolls at Chicago's Anne Sather's. End of debate.

quote:

Originally posted by VibrationGuy

I'd have to go with a *really* good Napoleon - crisp butter puff pastry, rich pastry cream, fondant icing, a drizzle of chocolate. I'm especially fond of ones with fresh fruit tucked in with the pastry. It's not that I'm some massive Francophile - it's just that I'm in love with the contrasts - crisp/creamy, wheat/dairy. . .I can knock off a disturbing quantity of them in relatively short order.

A great buttermilk donut is in second, and any form of fruit danish in third.

Eric

OK, OK, we are a match made in Roadfood heaven! I'll run away with you! Napoleons forever!

The famous Round Rock donuts, since 1926:

quote:

Originally posted by Bushie

The famous Round Rock donuts, since 1926:

Bushie: I like the one one the right with a cup of Mellow Joy.

Paul E. Smith
Knoxville, TN

Sundancer, the plain glazed ARE better than the chocolate covered, in my opinion.

(BTW, I just got through eating those two after taking the picture. )

Any pie that comes out of my mother's kitchen, especially the fried blackberry pies......to die for.

Bushie: How do they compare with KK?

It is 4:00PM in Knoxville and the computer is slow due to a worm on the network. I think I am going to the barn in a few minutes and travel down to the dock. If you get the drift. Wife just got home from New Zealand and Australia last night my guess she is a little ornery after 24 hours in the air. Give me some libation.

Paul E. Smith
Knoxville, TN

I like a cannoli, but never the miniature versions that some places try to pass off. Bonus points if chocolate chips are mixed in with the ricotta.

They are BETTER than Krispy Kreme, Sundancer! Someday on one of your trips, you need to swing through Round Rock.

Good luck with the wife...

I am a nut for a cheese danish, though I think it is getting harder and harder to find a good one. Usually they are too sweet or overkilled by sugary white icing of some sort.

I also love lemon tarts. With a little bit of whipped cream and a cup of coffee. A pefect ending to a meal!

Apple turnovers rock, too.

I am so hungry now!! Damn these boards!

I'll go with a freshly filled cannoli from Mike's Pastry on Hanover St. in the North End of Boston. These are heaven; they do have the little chocolate chips in the regular filling, but offer variations on certain days, including fruit and nuts. Mike's also makes the best Boston Cream Pie I have ever had.

There's not much in the way of pastries & cakes I would turn down but give me a piece of warm homemade blueberry pie with a large dip of good vanilla ice cream melting over it & I will follow you any where!

Baked cinnamon rolls (no raisins) with a little icing on top, or cinnamon morning buns with cinnamon and sugar. The best cinnamon rolls are at Duffey's in Denver--almost croissant-y in texture and crackly on the bottom. The Irish Cream ones are my favorite.

oh yes, dbear, a good cannolli from Mike's Pastry is truly to die for. Afterwards an espresso at Cafe Vittoria or Cafe dello Sport, I love the North End, especially The Daily Catch (Mangia Calamari).

I like cinnamon or cherry danish. And I mean well made danish. Nice and flaky. And no raisins, ever.

anything from Mike,s Italian pastry shop in Bostons North End---cannolli to die for and the worlds best Ricoota Pie!!! now available online!

I mentioned somewhere else about a funnel cake we had last Saturday...but must put it in the running here. It was a typical shaped fried Funnel Cake, almost too hot to handle....but it had hot carmel sauce (like in ice cream topping) drizzled all over it, then chopped pecan sprinkled and a dusting of the traditional powdered sugar to "snowcap the peaks and valleys! I was amazed at how good that carmel nut combination was on the hot dough. HMMMMMM !