What is good over, under, around and even sometimes right through the middle of a dessert? It can be used as a base, a covering, a pocket for a cream, jam or fruit filling. Thin pieces covered with cinnamon can be baked into crispy strips. It can be the dessert itself! It might be a cake, quiche, doughnut, croissant, cruller, Danish, eclair, tart, tartlet, pie.

December 9 is...

National Pastry Day

The base for endless sweet and savory creations, classic pastry dough is actually nothing more than flour, shortening (or butter), baking powder and water or milk. Sugar is added as needed depending on the sweetness desired. Pastries are popular throughout the year. On this day, you are allowed to doubly, maybe triply, celebrate! Have a breakfast pastry, pick out a sandwich pastry for lunch, a pastry appetizer before dinner and end the day with the main meal plus a delicate dessert pastry. On this day, you do not want to count carbs!

A Bit of Pastry History...

Pastries go back to the ancient Mediterranean paper-thin multi-layered baklava and filo. Pastry making began in Northern Europe after the Crusaders brought it back from the Mediterranean. Pastry making began in Northern Europe after the Crusaders brought it back from the Mediterranean.

Here are a few ideas using puff pastry...

http://iwillnoteatoysters.com/baked-eggs-with-feta-and-prosciutto/

Baked Eggs, Feta and Prosciutto (Recipe)

A versatile recipe perfect for breakfast, brunch, lunch or dinner.

http://www.welcome-home-blog.net/2013/07/chicken-pot-pie-with-puffed-pastry.html

Chicken Pot Pie with Puff Pastry (Recipe)

Chicken pie in combination with a tender, flaky puff pastry

http://www.goodlifeeats.com/2010/11/greek-puff-pastry-appetizers-with-kalamata-olives.html

Greek Puff Pastry Appetizer with Kalamata Olives (Recipe)

A simple and colorful appetizer to have on the table for a Greek themed dinner party, or maybe just as a snack while hanging out with friends during the holidays.