Favorite Pastry

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vinelady
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2003/08/19 13:08:23 (permalink)

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.
#1

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    Sundancer7
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    RE: Favorite Pastry 2003/08/19 13:24:46 (permalink)
    If a doughnut counts as a pastry, it is Krispy Kreme for me.

    Paul E. Smith
    Knoxville, TN
    #2
    vinelady
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    RE: Favorite Pastry 2003/08/19 13:34:27 (permalink)
    That works, I personally prefer top pot in regards to doughnuts.
    #3
    Michael Stern
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    RE: Favorite Pastry 2003/08/19 13:39:08 (permalink)
    #4
    Lone Star
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    RE: Favorite Pastry 2003/08/19 13:53:23 (permalink)
    I am not much on sweets, but I can never pass up a rasberry linzer.
    #5
    EdSails
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    RE: Favorite Pastry 2003/08/19 13:53:48 (permalink)
    Baked Bao-----BBQ Pork bun.
    #6
    Mayhaw Man
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    RE: Favorite Pastry 2003/08/19 13:54:53 (permalink)
    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.
    #7
    vinelady
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    RE: Favorite Pastry 2003/08/19 13:56:25 (permalink)
    Thank you. They sound wonderful and shouldn't be to hard for me to convert (I am one of the evil vegans).
    #8
    Sundancer7
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    RE: Favorite Pastry 2003/08/19 14:02:58 (permalink)
    Michael Stern: A picture is worth a thousand words.

    Paul E. Smith
    Knoxville, TN
    #9
    Howard Baratz
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    RE: Favorite Pastry 2003/08/19 14:18:44 (permalink)
    A yeasty, baked cinnamon roll.
    #10
    VibrationGuy
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    RE: Favorite Pastry 2003/08/19 14:22:39 (permalink)
    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
    #11
    Mayhaw Man
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    RE: Favorite Pastry 2003/08/19 14:36:36 (permalink)
    Vinelady,

    How do you feel about eggs? Are they o.k. on your diet (they are, after all, natures perfect food
    #12
    vinelady
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    RE: Favorite Pastry 2003/08/19 14:38:27 (permalink)
    I use an egg substitute (assorted Startchs) and it work beautifully.
    #13
    i95
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    RE: Favorite Pastry 2003/08/19 14:48:12 (permalink)
    The fresh, warm cinnamon rolls at Chicago's Anne Sather's. End of debate.
    #14
    EliseT
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    RE: Favorite Pastry 2003/08/19 15:05:56 (permalink)
    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!
    #15
    Bushie
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    RE: Favorite Pastry 2003/08/19 15:39:02 (permalink)
    The famous Round Rock donuts, since 1926:

    #16
    Sundancer7
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    RE: Favorite Pastry 2003/08/19 15:41:43 (permalink)
    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
    #17
    Bushie
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    RE: Favorite Pastry 2003/08/19 15:54:01 (permalink)
    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. )
    #18
    lleechef
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    RE: Favorite Pastry 2003/08/19 15:56:33 (permalink)
    Any pie that comes out of my mother's kitchen, especially the fried blackberry pies......to die for.
    #19
    Sundancer7
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    RE: Favorite Pastry 2003/08/19 15:57:03 (permalink)
    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
    #20
    jpatweb
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    RE: Favorite Pastry 2003/08/19 16:09:08 (permalink)
    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.
    #21
    Bushie
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    RE: Favorite Pastry 2003/08/19 16:10:09 (permalink)
    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...
    #22
    meowzart
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    RE: Favorite Pastry 2003/08/19 16:32:22 (permalink)
    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!
    #23
    dbear
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    RE: Favorite Pastry 2003/08/19 16:44:13 (permalink)

    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.
    #24
    ocdreamr
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    RE: Favorite Pastry 2003/08/19 21:14:48 (permalink)
    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!
    #25
    CoreyEl
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    RE: Favorite Pastry 2003/08/19 21:33:20 (permalink)
    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.
    #26
    lleechef
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    RE: Favorite Pastry 2003/08/20 02:14:21 (permalink)
    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).
    #27
    signman
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    RE: Favorite Pastry 2003/08/20 02:40:20 (permalink)
    I like cinnamon or cherry danish. And I mean well made danish. Nice and flaky. And no raisins, ever.
    #28
    tiki
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    RE: Favorite Pastry 2003/08/20 20:37:16 (permalink)
    anything from Mike,s Italian pastry shop in Bostons North End---cannolli to die for and the worlds best Ricoota Pie!!! now available online!
    #29
    mayor al
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    RE: Favorite Pastry 2003/08/20 20:52:33 (permalink)
    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 !
    #30
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