Our Secret Shortcut for Delicious & EASY Baked Treats
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- Опубліковано 24 тра 2024
- Everyone sometimes needs to cook in a rush and we don't always have a lot of time to whip up a meal from scratch. But does that mean we need to abandon delicious, inventive baked goods? Assolutamente no!
Today, Eva's sharing one of her secrets for making amazing baked treats that require very little time, almost no baking skill, and will absolutely blow people away when they taste them. Hope you enjoy and find it useful!
If you enjoy this video, please give it a like and subscribe to the channel!
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PIZZA RUSTICA RECIPE - www.pastagrammar.com/post/piz...
RUSTICI LECCESI RECIPE - www.pastagrammar.com/post/rus...
PIZZA PARIGINA RECIPE - www.pastagrammar.com/post/piz...
PIZZA DOUGH RECIPE - www.pastagrammar.com/post/aut...
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00:00 Eva's Secret Shortcut for Amazing Baked Food
01:19 Store-Bought vs. Homemade Puff Pastry
02:15 How to Make Pizza Rustica
06:07 Tasting Eva's Pizza Rustica Recipe
08:12 How to Make Rustico Leccese
11:35 Tasting Eva's Rustico Leccese Recipe
13:41 How to Make Pizza Parigina
17:02 Tasting Eva's Pizza Parigina Recipe
19:15 Pasta Grammarian in Action!
#puffpastry #easyrecipe #italianfood
Really curious: how many of you guys use puff pastry regularly? It seems under-used but let us know if it's a go-to for you!
Great for sausage rolls etc here
I do, but I live in Europe so it's very easy to find, and is made with butter not shortening. I keep some in the freezer for unexpected need, and buy the fridge version when I know in advance I need it.
I used to buy premade pizza dough, too, but thanks to Eva I never do that anymore, I make me own
I've never used it, but I know exactly where it is at the store. I've always made my own but, since Eva uses it, I might try it, especially like this. All these recipes look like they'd be great when I have to take something to a potluck. Now I just need to replace my oven or find a way to get it fixed.
I do
I use it more for breakfast and dessert recipes. Yes, it’s great for all sorts of cooking, and I’ll need to try some of these if I can find a time I’m not watching my weight (ugh, don’t ask).
I just realized watching this that when Eva tells where a dish is from, I often know what part of Italy it's from because Harper so often pops the map and arrow up on the screen. All this time Pasta Grammar has been teaching me geography, and I didn't even notice. Now if Harper would list the music in the description I'd almost have a well rounded education.
😂😂😂
I make what is called a rough puff pastry. This is where frozen butter is grated into the flour - gently so that the butter is only voted in the flour not mixed into it. The pastry is rolled out, folded, rested and then repeat at least twice more. I use it for the British staples sausage rolls and pasties. It can be used in stead of flaky pastry for steak pies. Not as good but still enjoyable. 😊😊😊😊😊
I'm from Germany and I always have Puff pastry(Blätterteig) in the fridge or freezer. Surprise visits in the afternoon, hungry teens with friends, sweet or savory, cheese sticks, pizzalike bites with tomatosauce, salami, cheese, feta cheese and spinach, filled with jam, apples, nutella, vanilla custard. You name it, you can do it. I love the greek/ Turkish version filo/ yufka, too. Single sheets, brushed with melted butter or oil and staked 2 or 3 sheets for börek, baklava, gözleme.
For a German who moved to Piazza Armerina, a small town in Sicily, where there are of course great ingredients, but *only* Sicilian and Italian ingredients, so I *have* to cook Italian, your channel is a life saver. Made Pasta alla Pecorara from your other video today, it was great and I just found 'Nduja which I have never heard before, it's simply phantastic. Thank you so much for sharing your recipes.
Wow, I was there last summer for four days visiting the ancient Roman villa and other things. Enjoy!
Sautee some spinach in salt, pepper and garlic (onion optional), put on a puff pastry square. Top with feta cheese and roasted pine seeds. Into the oven and then😋😋😋
Are you kidding? This is the only shortcut Dame Ina Garten consistently takes 😂 I don’t expect anyone to sit around and take all day laminating dough 😂
Mary Berry said on one episode of her show "Life is too short to make your own puff pastry." I recently filled it with caramelized onions, ham, and gruyere cheese and it was terrific.
@@nonsequitur001 Puff paste and Gruyere should be considered a natural pair. Or any buttery, mechanically leavened treat with Gruyere ....see gougere same love for me. :)
I love Italy for it's people and it's cuisine and I love France for it's cuisine and it's people.
Never forget that she refuses to peel pearl onions when they have them frozen at the store
Ha ha ha can SO imagine the Barefoot Contessa saying that😂 I hope she wouldn't mind if I borrow it, just as I do her admonishment to cease grinding pepper earlier than you might otherwise "because you don't want dust" (follows with wry smile and twinkle)🤣🤣 I love her!!💃
@@nonsequitur001I can't remember if it was her or Delia who said "life's too short to stuff a mushroom"😆❤️
As a Brit, the first use for puff pastry that springs to my mind is for sausage rolls.
When I was a kid my mother took us to Victoria, BC a few times. She always got us sausage rolls. In concept it sounded great, but I was always disappointed in them. Still, a lot of people must like them, I'll give you a thumbs up. 😉
It really depends on how tasty the sausage is I suppose. Plus plenty of salt and pepper. @@ps5801
We fill pastry with tomato, onion, tuna and hard boiled egg here in Spain. It's amazing.
Puff pastry is one of those products where demand created not only supply, but quality as well. It's so time consuming to make, so useful in a variety of applications, and it's actually easier to make, and comes out better in large batches made in a factory with dedicated machines.
I beg to differ: while the technical consistency (in the sense of regularity of results) is better, the chemical consistency (as in what it is made of and how it tastes) is almost always worse, and I absolutely hate the plant-based hydrogenated fat variations the industry produces; sure, it's convenient, but it's one case where I regularly say that I couldn't care less for convenience, I'd rather not eat puff paste instead.
@@RaspK Exactly.
There is a specific shop in Romania (Kaufland) which sells butter puff pastry and I use that. Romanians do generally use puff pastry to make Balkan-style "pies" filled with cheese or pumpkin or apple.
Butter-made store-bought puff paste is great; it's also hard to find in Greece.
1000 de mulțumiri pentru asta! ❤
Commercial Puff pastry and Filo dough are two doughs that come pretty close to homemade. I am not a cook but I have sampled the results of others and I can say in most cases the product came out quite good.
Rustico Leccese is one of the best snacks to take on a long bicycle ride. Mozzarella, spicy tomato and a bit of basil... mmmmm. Or sweet -- ricotta, honey, dried fig or raisins with cinnamon and orange peel, or raspberries. Italian food is so good. :)
Thank you! I live in a tropical country, and making your own puff pastry here is an exercise in frustration when the ambient room temperature is over 30C!
People are using frozen puff pastry more. In my area, there are cake decorating stores that carry sheets of puff pastry that are rolled out flat. I just love it. I always have a few sheets in my freezer. I have used it for desserts and spinach filled loaf. It's practical and just as delicious as homemade.
I use puff pastry fairly often, but my favorite way is when I make a tart with frangipane, strawberries and some drizzled on chocolate. It's so good!
I like to fill my puff pastry with dry ricotta (I let it drain)and 2 to 3 tablespoons of marscapone mixed in with ricotta..it needs to feel somewhat firm and then I add fresh, dried raspberries and mini chocolate chips...you can also add crushed pistachio.., place pastry on parchment on a cookie sheet, add the cheese and goodie mixture, and cover it by folding over, use fork to close, and brush with egg, vent the top by poking a fork lightly over the top ...I bake at 390 for 20 to 30 minutes, when it's golden brown ..take it out and let it rest for 10 to 15 minutes...yummy dessert...my abruzzo nonna made this and called it a bombe..forgive my misuse of italian word she used..that's what I heard when she said it...
Frozen puff pastry is in the freezer section of almost every grocery shop in the US and Canada. I have used it for certain things - mostly little canapés, for over 30 years.
I have food envy! I'm getting puff pastry on my next trip to the grocery store! Thank you so much for sharing your recipes. 💗
You guys are awesome. Eva is so much fun to watch. Would love to show you some Idaho recipes some time.
I love the video but I want the temperature in Celsius. We don’t use Fahrenheit in Sweden 😅
First of all, I love your channel and look forward to it every Sunday. My question is: have you ever made lard bread? I was watching “The Sopranos” and they mentioned an amazing lard bread. Would it be possible to show us the real Italian way to make it?
Harper I love Eva she cooks so great !!!!
Puff pastry with salmon and spinach as a filling is a great combo!
@Sveakungen Interesting! No ricotta? No besciamella? Just salmon and spinach? Interesting. I might try that.
I literally just bought a box at my local middle eastern grocery store yesterday! I can’t wait to get creative. I like to wrap up a wheel of Brie with jam and nuts on top (I love Bonne Mamman raspberry with candied pecans) .. then serve with thin green apple slices. So good! ❤😊
Ava, as usual the food looks delicious.
I buy 3-4 packages of puff pastry every month I grocery shop to make apple dumplings, baklava, mini cream cheese tarts as well as some savory food.
Blessings to you and your families. 😊🇺🇲
Baklava is made with filo dough.
@@kima3565You can make it any old way you want. 🙄
@@Kementiri u can but then it's not baklava, it's like saying your store bought Prego from a jar is a bolionasse
@@KementiriI'm sorry as a Greek person who has traveled Greece extensively I can tell you that puff pastry is never used in baklava. Now of course anybody is more than welcome to make it any which way they like but we will not be calling it baklava.
It almost goes without saying that Eva's amazing hair is quite beautiful, but, Harper, I'm very glad you grew your hair out, because it is also VERY beautiful. Such great hair! The food looks good too.
Just an FYI the pizza rustics with a single Pillsbury puff pastry sheet uses about 1/2 the recipe. That would feed 2 people. As there are only 2 of us I made a 1/2 batch. Came out perfect. Big recommend. Delicious.
Would love to see a version with Eva using puff pastry for sweet dishes.
My family makes Pizza Rustica in a deep dish with homemade pie crust in place of the pastry dough. Also, because America is multicultural, you won't find everything Italian on the shelves, but you can go to Italian markets, bakeries, or your favorite pizza shop to get quality pizza dough. Personally, I make my own; it's so simple. Eva made Focaccia bread.
Shout out from the Coastal South Carolina Lowcountry!
Sunday morning in Sunny Italy!
(In spirit anyway) Thanks y'all!
I work in Naples and sometimes I have breakfast with my colleagues in a very good bar/bakery near where my job, either latte macchiato and a cornetto or...la parigina!:)
I've been pondering baking with puff pastry for a long time. So, I'm really glad to see these recipes. Utube does not bring you up much. Happy to see you today.
I am German and my mother used to do all kind of stuff with store-bought puff pastry. A sausage rolled in pastry and beked is pretty famous here.
Eva never disappoints! love your channel❤
Yup. Love Harper (but not in a weird way). Ditto Eva. Ditto the whole Pasta Grammar channel and website. The only problem is we are only allowed one thumb up for the UA-cam videos. Unless, I suppose, we made up fake identities so we could add more. But that would be wrong.
OMG I want to eat them all! they look amazing but everything Eva makes always does.
Trader Joe's has all-butter puff pastry ONLY from Thanksgiving to Christmas. I stock up for both myself and my daughter who lives out in the country. Most other puff pastries available around here at supermarkets are oil-based and just not as delicious. It's fabulous for a quick impressive treat.
I don't know any recipes that use puff pastry but that first one gave me some ideas.
In Switzerland and France this pastry is very common in supermarkets. The best is the one made with French butter, my favourite dish is to just add some goat cheese and maybe some spinach.
"Puff pastry is one of the few amazing inventions that the French did." No truer words have ever been spoken! 🤣
@tomsfoodfactory5086 I'd argue with you on that, but I thought about it a bit, and realized I couldn't. Oh well.
The Italian idea of a kitchen shortcut is different than American, no wonder it's delicioso!
I keep it in my freezer all the time. But sometimes I have problems finding it at the store. I will make my own and freeze it if I have time. But I love using it for quick meals.
Love that pizza rustica idea. So versatile. I’m thinkin’ pizza leftova!
There is a Mediterranean type specialty grocery near me that sells 5” x5” frozen puff pastry that is great for small dishes
Some is a unit of measurement for us Italian cooks. I love it!
In answer to your question, occasionally but I want to use it more so this is a great video!
Scanzati (sp?) - I haven't heard that word in years and years. I actually got a bit emotional, in a good way. I have never thought to use store bought puff pastry as a shortcut. This is great!
In my house there is always a roll of puff pastry, you never know when you need it. Another classic here in Tuscany is valdostana (lit. from Aosta valley), you can find it in every cafe or bakery, it's a go to for when you want something savory for breakfast along with pizzetta (puff pastry pizza). Valdostana is made like pizza rustica but filled with tomato sauce, ham and sliced fontina (or dry mozzarella), egg wash is not mandatory (personally I prefere without it)
Eva thank you for sharing . All of your delicious food . Have a wonderful day . Both of you .😊
I use it all the time in the UK 👍
Amazing!!!
We use ready made puff pastry here in Greece as well. A quick way to make the American treat Pigs in a blanket or a quick dessert that is made better using puff pastry rather than conventional doughs. Savory or sweet a great time saver with excellent results.
Thank you for sharing your recipes! 👌❤️
I love all your recipes. Thank you.
Thanks again. You guys are great.
Eva translates "Per la Regina" in regional dialectic.
I will suggest that the root is from the Latin "Regina Caeli", or "Mary the Queen of Heaven". So the answer to the question "which queen?" is Regina or Mary the Queen of Heaven.
You should ABSOLUTELY show an easy recipe for Cannoli di sfoglia, which I prefer to the "original" cannoli. It's incredibly light with custard cream instead of ricotta, and just spectacular. I was staying over with a friend in Sarzana, a small town near La Spezia when I tried it for the first time. I wish they were more popular.
I use it frequently, 2 - 4 times a month, usually for sweet treats. I'll have to try this.
I saw Harpers doppelgänger in a grocery store in Norway, on the internet the world might feel small, but it's not that small. I almost said something, but then I realised it wasn't him.
Store brought puff pastry in here isn't great and always with vegetable oils, but it's generally a better idea for most people to go with store brought puff pastry. I prefer real butter, so I actually tried making croissants a few years before I got into Italian cooking. It's not exactly the same dough as other pastry doughs, but it has many of the same challenges. My attempts kept getting better until I found frozen raw croissants at the grocery store. Then I decided I was too lazy.
💚🤍♥ I love the both of you. Thank you!
I make strudel with store bought puff pastry. I also have a video recipe for homemade knishes with puff pastry.
I agree that puff pastry is really one of those dough where it's better to just buy pre-made. If you make it at home, it's roughly 8 hours of additional time spent rolling, and resting in the fridge between rolling and folding.
Great video thanks for the brilliant ideas
I use to eat pizza paragina at street shops in the Napoli, some were good, others were excellent, especially at Ischia.
Hehehe, Mister QUEEN Pizza arrived home. of course there shall be another Renaissance. but really I'm now looking into putting some good stuff in like proscetto and good dry mozzeralla on a delicious dough. oh and the other street food pocket I'm definitely planning on american hickory bacon, eggs and perhaps something like a cinnamon toast roundel as a full breakfast puffed pastry. mmm. thanks again Pasta Grammar. also make sure harper isn't snitching your baking hacks lol.
I love puff pastry
Wow you are so right! Puff pastry is all over the place!
Thank you
Puff pastry is common in my Armenian neighborhood markets. It's way easy to use.
I use puff pastry to make pastry braids. For sweet ones I use Nutella or a cream cheese and fruit filling and top with an egg wash and sliced almonds. Savory braids I make pepperoni and mozzarella or broccoli and cheddar. The savory ones I top with egg wash and everything bagel topping.
Another way is I make thin strips of puff pastry, lay a thin strip of prosciutto on it, then wrap it around a piece of asparagus, do an egg wash and top with Parmesan
Also use phyllo dough like used in baklava.
Puff pastry is hidden in most grocery stores here in Indiana. I find it though, and I have used it many times.
I use it to make pastries stuffed with a cream cheese mixture and sprinkled with a cinnamon sugar topping that is delicious.
I stuff with diced pepperoni and cheese and such and cut in little squares to make “pizza rolls” way better than store bought. (P.S. you can also use egg roll wrappers). I have tried a few of the Tik Tok recipes out there but they are not my thing.
Thank you for sharing your techniques and recipes with us. I love finding new recipes for this underrated ingredient. ❤
I like to sauté thinly sliced leek and mushrooms in a little butter then put it in puff pastry with Brie. A delicious dinner.
Wow! I've always used puff pastry for making sweet danish, but clearly, I have been missing out!
Bravissimi come sempre
Don't worry Eva, nobody here in France thinks that pizza parigina is French, it's unheard of here, home of the best cuisine in the world lol😜
I thought at first she was making some odd version of a croque (sp?) monsieur
You're right! ITALY is home of the best cuisine in the world. Healthy, fresh and delicious!❤
Eva, why are not you not using Celsius anymore? You are Italian, and as you know many people that are not from the US and the few Island states that still use this standard, watch your videos! 🙂
😂 one of the “few” good inventions of the French 😂😂 I can’t… once again great content!!
This episode suddenly reminded me of my trip to Malta last summer. If you ever get the chance to go, try the traditional Maltese pastizzi with either curried pea stuffing or ricotta stuffed puff pastries. They're delicious - especially the ricotta ones.
You had me at pizza. Yum! That ricotta pastry looked divine. 😊
Puff pastry making at home is very labour intensive and complicated so it’s no shame at all to use store bought! ❤
@PastaGrammar I use it all the time, it’s a standard item in my freezer. Both for sweet baked goods and savory appetizers/pies… you name it ; I LOVE STORE BOUGHT PUFF!
These are great ideas for store bought puff pastry, I'm going to follow what Ava made...I made Apple Turnovers with store bought puff pastry for Thanksgiving last year. But I did make my own apple filling with fresh apples for the apple turnovers. I have to say they were delicious, just as good as if I bought them at a pastry shop.
bravo
Complimenti ottime realizzazioni, ciao Eva and Harper.
The Pizza Rustica reminds me of the Greek dish Spanakopita which I used to eat all the time.
I really need to visit Italy!!
The problem with puff pastry is that the kind you can regularly find in stores near me is made with a shortening that has no flavor. It’s always disappointing. Trader Joe’s sells a butter based one, but only between Thanksgiving and New Years. It’s frustrating because puff pastry is great for tarts with summer fruits.
Absolutely you took the words out of my mouth! PF is the only one carried in our supermarkets. Not even one tsp of butter in it! I was shocked when I first looked at the ingredients. My Trader Joe’s, which is 30 miles away did not get the French all butter puff pastry during the holidays! A wasted trip. I shall try and make the rough puff pastry that I saw the competitors on the British Baking show make.
Same problem here. And, once you've made your own with real butter...the hydrogenated oil just doesn't cut it !
You can buy Dufour puff pastry at every Wholefoods in existence. It is all butter. The only issue is that it's usually expensive as hell, around 14 bucks for 14oz. So if it's on sale you could buy a few otherwise it's gonna probably be for special occasions. Otherwise, if the puff pastry is mostly for texture and not flavor, the cheap joint is fine since you're probably not eating puff everyday.
@@carlosalvarado2564 unfortunately the nearest Whole Foods is the same distance away as the Trader Joe’s 😐same Area in St Louis
I was going to say the same thing. I’ve never really given it a shot much because of that-it’s glorified cardboard and margarine.
Thanks guys😊🌻💖
We are eating much better sice we found your chanel a couple of months ago🥰🤩🥳👏🏻😚😘
Love you💖🥰
It's great, and most of it is vegan! I made an awesome mushroom wellington with it for Christmas. ❤
@lindastellar If I'd been asked to use "mushroom" and "Wellington" in a sentence about food, I don't think I would have come up with that. Probably I would have thought of something more like "At Waterloo, Wellington turned Napoleon's Grande Armee into mushroom food."
I reckon our minds are just on different subjects.
By the way, how did you make mushroom Wellington? It sounds interesting.
Deflate, was the word Eva was looking for :)
These dishes look incredible. As always of course. Curious can we see some al forno dishes and 4 cheese foods soon?
Also the vegetable desserts are always intriguing. Could be fun to see one on that alone one day
Ahhh, so hungry!!! I have made puff pastry a few times. Always on my day off. ❤
those would all be great for a picnic or road trip:)
I have used puff pastry many times. Trader Joe’s has a decent one. I make little ham and cheese hand pies, also cream cheese and jam breakfast pastries are popular in my house. Also, UA-cam doesn’t put video links on the upper right anymore, so when you point, nothing comes up! 😢 I always enjoy your videos!
Okay you're making me hungry I grew up on this dish except for my grandmother used bread dough instead of puff pastry so good amazing thanks for sharing
Oh I want to stuff that with ragu and ricotta. And maybe rucola for nice alliteration. That raw zucchini didn't leach out water into the filling? It's extra work but I might saute it and squeeze out the liquid. For the record in Massachusetts, we've had frozen puff forever but refridgerated is new and only 1 brand. I just bought it last week to try.
Thanks for reminding me of a recipe I made many years ago. I use puff pastry all the to time for savory and sweet. What I used to make was a puff pastry and alot parmesan reggiano and grated onion and sometimes thin sliced ham. Puff pastry on top like the first one you made pizza. Seal all edges, and bak e till brown. Very easy! Thanks for turning the light back on in my brain..😂 That was a great video!
Hey, have you guys ever done a video on making coffee in your moka pot? I searched but couldn't find one. I'd love to see Eva's method!
Questa coppia è così carina. Ho già fatto la pizza rustica, ma la tua ricetta mi ha dato qualche idea. Ricotta, parmigiano, funghi, zucchine e prosciutto di Parma. Grazie.
Interesting. I might have to try that.
I use it all the time from 🇨🇦
È davvero un grande aiuto in casa avere della pasta sfoglia nel frigo. Si adatta per fare molte cose, in particolare per fare dei dolcetti, ciò che a me piace di più. 😊 Mi meraviglio che Eva non abbia pensato a fare anche qualcosa di dolce con quella pasta.
I need to make that Pizza per la Regina!