This the TRDLO one of the most delicious dessert here in Prague.

The pastry is made by wrapping a slice of sweet dough around a metal cylinder, which is then used to flatten the dough, like a rolling pin. Still wrapped around the cylinder, the dough is then rolled in sugar and cinnamon and nuts and placed over an open flames or glowing coals, where it is heated until brown.

Then it’s sprinkled with more sugar or cinnamon and such and served hot. It kind of looks like an edible brown beer mug with the bottom missing.

Anyway, the dough is wrapped around a steel rolling pin, baked over open flames then rolled in sugar, vanilla, rushed almonds and cinnamon while it’s stil hot. Deliciously warm and fragrant but the bread is just a tad on the doughy side for us.

Here you can find the video about the TRDLO taken here in Pague

Popularity: 24% [?]

Some delicios sweets from MALAYSIA taken during my trip in Malaysia for the Formula One Grand Prix.

These cakes and sweets are so delicious and the colours are so nice.

Popularity: 17% [?]

Pastiera from Naples
A centuries old dish in many versions, each made according to a closely guarded family recipe.
This recipe takes time to prepare and requires presoaked grain. (Neapolitan deli’s now sell canned presoaked grain) But if you are starting from scratch–
Purchase 1/2 pound whole grain and soak it in cold water for TWO WEEKS, changing the water every two days , ( another cookbook suggests three days, changing water daily).  Come cooking time, drain it and cook the amount indicated. The pastiera is traditionally served in a 10-inch diameter round metal pan with a two-inch rim; Neapolitan pastry shops sell pastiera in the pan, and it is served so.

The Pie Crust:
1 pound flour
1/2 pound lard (at room temperature)
1 cup sugar
4 yolks

The Grain:
1/2 pound well-drained soaked grain
1 1/2 cups milk
The zest of half an orange
A walnut-sized piece of lard
1 teaspoon sugar
1 packett vanillin (a teaspoon vanilla extract)

The Filling:
10 ounces FRESH Ricotta
3/4 cup sugar
3 eggs, separated
1 vial (1/4 cup) acqua di fiori d’arancio–if using orange extract, to taste, but I think less
a pinch powdered cinnamon
1/4 cup minced citron
1/4 cup minced candied orange peel
1/4 cup candied squash (cocozzata, in Neapolitan)

Directions for Pastiera:
Begin the day ahead by cooking the soaked grain with the milk, zest,  lard, sugar and vanilla over an extremely low flame for at least four hours, or until the grains come apart and the milk has been absorbed, so that the mixture is dense and creamy.
The next morning make the pie crust: Make a mound of flour, scoop a well in the middle, and fill it with the lard, sugar and yolks. Use a fork or pastry cutter to combine the ingredients, handling the dough as little as possible (don’t knead it). Once you have obtained a uniform dough mass, press it into a ball and cover it with a damp cloth.
Pass the ricotta through a strainer into a large bowl, stir in the 3/4 cup sugar, and continue stirring for 5-6 minutes. Next, stir in the yolks, one at a time, and the grain. Next add the orange water;begin with half the amount and taste. Add more if you would like it orangier, keeping in mind that the aroma will fade some in baking. Stir in the cinnamon, and the candied fruit as well, then whip the whites to soft peaks and fold them in.
Roll out 2/3 of the pastry dough, on a pastry cloth, and line the pan. Fill it with the filling. Next, roll out the remaining dough and cut it into strips, which you will want to lay across the filling in a diagonal pattern. Bake in a moderately hot preheated 370 F oven for an hour or slightly more. The filling should dry almost completely and firm up, while the pie crust should brown slightly.

Here the pastiera photo

Popularity: 19% [?]

For a special party with friend an happy fruit pie from Italy.

Here other pictures about fruit pie

Popularity: 8% [?]

A original mix of tastes in this delicious tart with jams and fruits. This is an interesting idea in order to satisfy all the tastes of your friends.

Here other tart cake

Popularity: 6% [?]

Some tarts with different ingredients in this delicious videos of cakes.

Here all the cake that you can see in the video

Popularity: 8% [?]

Some delicious apple tarts, tarts and pies. Please visit our album.

Here the recipe of APRICOT TART:
Ingredients
* 1 9-inch baked tart shell
* 5 apricots, pitted
* 1 cup sugar
* 2 egg yolks
* 3/4 cup whipping cream
* 2 tablespoons flour
* 1 pinch salt
* 1/4 cup sliced almonds

Preheat oven to 325-degrees F.
Place baked tart shell on baking sheet. Set aside.
Cut apricots into wedges and arrange in tart shell.
In a bowl whisk together sugar, yolks and cream.
Stir in flour and salt. Stir to combine.
Pour cream/yolk mixture over apricots.
Sprinkle almonds over all.
Bake for 35-40 minutes or until custard is set.

Popularity: 9% [?]

Custard Pie – Crostata alla Crema

Serves 6 to 8
For the pastry:
2+2/3cups all-purpose flour (300 g)
10 tablespoons cold unsalted
butter (150 g)
2/3 cup granulated sugar (130 g)
1 whole egg, at room temperature
2 egg yolks, at room temperature
1/4 teaspoon baking powder
Grated zest of 1 lemon
For the custard:
2 cups milk (500 ml)
1/4 cup cornstarch (25 g)
4 egg yolks, at room temperature
1/4cup granulated sugar (50 g)
Grated zests of 2 lemons
For the assembly:
1/4 cup blanched, peeled almonds,
coarsely chopped (40g)
Confectioners’ sugar

I had a favorite restaurant in Rome called Sora Cecilia, decidedly not chic. It had evidently been put together in the very early fifties and not touched since, but it had wonderful Roman food, particularly a cream tart that every home cook in Rome makes. Alas, it closed, and I never managed to get Sora Cecilia’s recipe for her perfect crostata alla crema. Oh, she promised, but she never had the time, and now it’s gone forever. This
recipe is an elegant version of her crostata, given me by an excellent cook, known for her ability in the kitchen. In spite of a kitchen gleaming with marble and full of machines, she does everything by hand, “as Mother used to do.”

1 Preheat the oven to 325°F (165°C). Butter and flour a 10-inch (25-cm) springform pan.

2 Make the pastry: In a food processor or an electric mixer with a paddle, or by hand, mix together rapidly all the ingredients for the pastry. Divide the pastry dough into 2 parts, one slightly larger for
the bottom crust. Dust a marble or wooden work surface lightly with flour and roll out the larger piece of dough for the bottom crust. Drape the dough over the rolling pin and unroll it on the prepared pan. Fit it into the pan and trim away the excess. Refrigerate the prepared crust and the dough for the top while preparing the custard.

3 Make the custard: Put the milk, cornstarch, egg yolks, and sugar in a blender and blend for 30 seconds. Pour into a small saucepan and add half the grated lemon zest. Cook, stirring constantly, until thickened. If lumps appear, simply stir energetically until they disappear. Remove from the heat and cover the surface with plastic wrap to prevent a skin from forming. Cool slightly.

Popularity: 30% [?]