This is one of my favorite Martha Stewart recipes. The result is so impressive and yet the technique is quite simple. You really can’t mess it up. It involves scrunching up layers of phyllo and coiling them into a round pan. If you tear the sheets a bit, that’s okay. It will still look beautiful. Then a simple custard is poured over the baked phyllo base and baked again. The result is a crispy, layered top with a tender eggy base. Watch my Ruffled Milk Pie how-to.
It wouldn’t be Easter without a batch of hot cross buns. On my recent trip to New Zealand, I tried a chocolate version from Miann Patisserie, that had chocolate chips and raisins incorporated throughout. I wanted to play up the chocolate more so I omitted the raisins. There is cocoa in the dough to give it a rich color and LOTS of mini chocolate chips throughout. The base recipe comes from my go-to, Bouchon Bakery cookbook. If you prefer classic hot cross buns, I highly recommend the original recipe. It’s fantastic. Chocoholics, enjoy the below!
Winter at the farmers’ market is a bit ho hum for me. If it weren’t for citrus, I’d probably have to buy vegetables and actually cook for once. Luckily, I did not need to resort to such drastic measures and instead, made a citrus tart using beautiful dark Moro blood oranges and pink grapefruit. I’ve always loved the idea of panna cotta, so creamy, smooth and flecked with vanilla bean. I adapted this Williams Sonoma recipe for the filling and topped it with slices of citrus.
If you make it, I’d love to see! Show me on Instagram @pastrywithjenn.
My first baby, Dutch baby that is. 🙂 In the morning, I crave savory more than sweet so here is my take on a savory puffy pancake, inspired by Dorie Greenspan. Hers has mixed herbs and scallions but I swapped the scallions for a sprinkling of my favorite cheese on top just before baking. It adds a nice color and saltiness. I also increased the volume of the batter to fit a 12″ pan. Happy brunching!
Humphry Slocombe is one of my favorite ice cream shops in San Francisco. The menu changes daily to incorporate inventive, seasonal flavors. A few of my favorites include Candy Cap (winter), White Miso Peach (summer) and Black Sesame (ongoing). The latter is one of the best versions of sesame I’ve ever had. It has a strong flavor and the flecks of sesame add a nice texture. The flavor is available on and off throughout the year. So, the next best thing when I’m craving it, is to make it.
