Greek Ekmek Kataifi - Pastry Wishes
Ekmek Kataifi is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream!| Pastry Wishes
Ekmek Kataifi is a luscious, Greek dessert with shredded phyllo dough drenched in syrup that's topped with custard and then whipped cream!| Pastry Wishes
Koulourakia are traditional Greek Easter cookies! They are buttery and crunchy, with hints of vanilla, and orange juice and zest!| Pastry Wishes
Portokalopita is a traditional Greek orange phyllo cake that is extraordinarily aromatic, moist and soaked in a mildly spiced orange syrup.| Pastry Wishes
Galatopita is a delicious traditional Greek custard pie without a crust. It's creamy, low in sugar, and incredibly easy to make!| Pastry Wishes
This mandarin marmalade is spiced with cinnamon and has a unique, bittersweet flavor! The hint of brandy adds a balance to the fruit.| Pastry Wishes
These homemade cinnamon rolls from scratch are super soft, pillowy, fluffy and moist! This recipe is simple with plenty of tips.| Pastry Wishes
A slice of warm swirled cinnamon raisin bread slathered with butter is the perfect addition to your breakfast! The ultimate comfort food!| Pastry Wishes
These fluffy eggless cinnamon rolls are light and pillowy soft, thanks to olive oil. They’re vegan, easy to make and ready in about 2 hours!| Pastry Wishes
Making peach jam without pectin is so easy and you don't need a thermometer! A great way to keep the taste of summer all year long!| Pastry Wishes
I’m a self-taught baker, recipe developer and food photographer. I believe making desserts from scratch doesn’t have to be intimidating.| Pastry Wishes
Is it really necessary to dissolve active dry yeast before using it in bread? Inquiring bread bakers want to know! You may have heard over the past year or so that active dry yeast (ADY) has been reformulated into a smaller particle size, and can now be used without dissolving it first – as had always been the requirement. Note: Dissolving yeast and proofing yeast are two distinct processes. First we'll cover dissolving; see the end of this post for information on when to proof yeast.| King Arthur Baking
