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Posts Tagged ‘pastry’

by Caitlin Saniga

Chocolate-drizzled gingerbread cream puffs

Cream puffs have become my go-to potluck party dessert. They’re pretty and kind of impressive, and they’re all the more festive with a swirl of gingerbread cream in the middle. Getting the puffs to rise correctly is, for me, a lot about getting the right feel when mixing together the ingredients. I’ve had tons of practice and been through lots of trial and error. The first pate a choux recipe I posted on the blog has helpful photos and hints for first-timers. I suggest giving it a browse before starting.

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by Caitlin Saniga

Chai spice palmiers

Chai spice palmiers: part pastry, part cookie, part candy, part addiction problem.

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by Caitlin Saniga

Artichoke-red pepper flaky pastry pies

A recent trip to a Middle Eastern grocery store in my neighborhood has had me thinking about seasonings like dill and sumac — a deep maroon-colored spice with a sparkly, citrusy flavor. I sprinkled a bit of each into this lovely mix of marinated artichoke hearts and smokey red peppers, and the combination was dynamite — made even better when folded inside flaky, golden puff pastry.

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by Caitlin Saniga

Chocolate almond croissant

The chocolate almond croissant was, clearly, amazing, but Joel and I can also vouch for some of Mrs. London’s grilled sandwiches. I tried the Virginia ham on farm bread with cheddar cheese, apple and raisin-walnut dressing. Joel had the sauteed spinach panini with fresh mozzarella, roasted red pepper, toasted pine nuts, basil and olive oil on ciabatta bread. Both were fantastic — a little greasy by the time they’d made it through the panini press, but crispy and melty and delicious.

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by Sarah Steimer // photos by Caitlin Saniga

I made these after Caitlin, Bill and I went to the Evanston Farmer's Market during Caitlin's visit to Chicago. Caitlin mentioned wanting to make a pie, and I'd been eying this recipe from Bon Appetit. The juices get a little sloppy in the oven, but I sort of love that homemade look.

I made these after Caitlin, Bill and I went to the Evanston Farmer’s Market during Caitlin’s visit to Chicago. Caitlin mentioned wanting to make a pie, and I’d been eying this recipe from Bon Appetit. The juices get a little sloppy in the oven, but I sort of love that homemade look.


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by Caitlin Saniga

Blueberry breakfast pastry with citrus glaze

Mom made a version of this pastry for a brunch she hosted during one of my recent trips home, and I couldn’t stop eating it. She’s made it several times over the years and first got the recipe from a friend, Mrs. Chadwick, a mother of eight who was always having people over and often employed quick, easy recipes. The original recipe includes Bisquick, but I subbed in flour, baking powder and salt instead. Mom’s favorite way to serve this pastry is with either apricot preserves or raspberry jam with a simple milk/confectioners’ sugar glaze. I couldn’t resist trying a citrus glaze on mine. Are you surprised?

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by Caitlin Saniga

Any time company comes to visit, I try to squeeze in a trip to Euro Bakery for some fresh, hot burek. It’s impressive to watch baker Bari Sinani prepare the pastries, and the burek, like this pepperoni and mozzarella version, is to die for. Heck, I don’t need visitors for an excuse to stop by Euro Bakery. I go somewhat regularly for lunch or on Saturdays during my trip to the Roanoke farmers market, which is across the street.

Bari and Elizabeta Sinani own and operate Euro Bakery in Roanoke. On most days, you can spot their young son curled up in the back of the kitchen, watching TV from a folding chair. Bari, who was born in Macedonia, owned a bakery in Serbia. In 2000, he and Elizabeta, of Bosnia, moved to Roanoke. The couple opened the original Euro Bakery in 2010. You can read more about the Sinanis and their business in this Roanoke Times article from 2010.

I visited: Euro Bakery, a vendor inside the City Market Building in downtown Roanoke, Va., that specializes in Middle-European baked goods. Most notable is the selection of burek, rolled pastries made from fresh-tossed phyllo dough and filled with an assortment of goodies, including beef and onion, spinach and cheese, and my new favorite: pepperoni and mozzarella. Also available is a selection of baked goods such as braided breads, pretzels, crescent rolls, dark chocolate-filled rolls, baklava and tiramisu.

Elizabeta uses a rocking knife to cut burek into bite-size pieces.

I tried: This time, I had the pepperoni and mozzarella burek with marinara dipping sauce. But I’ve also tried and have been a fan of just about every type of burek they serve, including many of the specials.

Why it stood out: Bari Sinani, owner and baker at Euro Bakery, makes his own phyllo dough. Each pastry starts out as a small disc of dough that he works into a fine sheet by pressing out onto a flat surface with buttered hands and then lifting and tossing in the air. It’s an eye-catching spectacle. He says many people who prepare and sell burek, even in Turkey where it originates, use frozen dough. His burek is special because everything is fresh and it’s always served hot from the oven, so it’s totally crispy and flaky.

Bari tosses some fresh phyllo dough before rolling it full of beef and onions.

It cost: $5.50

Find out more:
Euro Bakery
32 Market Sqaure S.E.
Roanoke, VA 24011
540-344-0460
Euro Bakery on Facebook

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried. Help our map grow by submitting your own review. Find out how!

Euro Bakery on Urbanspoon

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