A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More

  • Apricot rugelach (page 2)

    from A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More A Jewish Baker's Pastry Secrets by George Greenstein

    • Categories: Pies, tarts & pastries; Dessert; Jewish
    • Ingredients: cream cheese; unbleached all-purpose flour; cake flour; butter; golden raisins; walnuts; ground cinnamon; sugar; dried apricots; eggs; milk
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  • ISBN 10 1607746743
  • ISBN 13 9781607746744
  • Published Aug 18 2015
  • Format eBook
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

This follow-up to the author's James Beard award-winning Secrets of a Jewish Bakeris a charming collection of European-style bakery classics, such as coffee cake and strudel.
     George Greenstein has a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker's Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein's expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as 40 basic recipes for fillings, icings, and glazes. With Greenstein's steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.