These crispy, flaky, cheesy sticks require just a few ingredients and 15 minutes of your time. Very easy to put together with absolutely no experience needed. They go with dips, salads, soups, beer and yet, kids favorite crunchy snack.
Shortbread dough is very popular when making quiche, pie, tart and tartelettes. You’ll be amazed how easy it is to make this unsweetened pie shell. It turns out light, crumbly, crunchy and deliciously buttery. After trying making this recipe you will never go back to store-bought crust again.
Pâte brisée Pie shell
Wrap the dough tightly in plastic wrap, then freeze. It can last up to 3 months.
In a large bowl or on the clean table surface combine salt and flour together. Add chunks of softened butter.
Use finger to combine until crumbly.
Add egg yolks and start to knead the dough, only add as much water as dough needs. Do not over-knead.
Wrap in plastic wrap and chill at least for 1 hour.
Preheat oven to 380°F. Unwrap dough and roll into a thin circle between two pieces of parchment paper.
Fit dough into a tart pan, press firmly on bottom and sides. Trim any extra dough. Pick all over with a fork.
Bake in the oven for about 20 minutes, until pie shell is lightly golden.
This is a very popular French pie that celebrates the holiday of Epiphany, the day when 3 wise men came bearing gifts for newborn Jesus. The traditional way to bake this king cake is to place a porcelain figurine or “fève” into the center of the galette. The person who receives the slice with the figurine is “King of the Day” and gets to wear a (paper) crown for the rest of the day.
King Cake (Galette des Rois)
Beat the softened butter and sugar together, then beat in the eggs. Stir in the almond powder. Add vanilla, rum and set it aside.
Roll out one sheet of puff pastry. Poke holes with fork.
Spread the almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine "fève" somewhere in the almond filling.
Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
Use a paring knife to create a design on top of your galette, then brush with beaten yolk. Poke 3-5 holes in the top, to allow steam to escape while baking.
Place in the refrigerator for 1 hour.
Preheat oven to 380 degrees F. Bake for 30-40 minutes or until the pastry is golden brown. (Bake on the bottom rack of the oven).