This looks incredible!!! What size is the pie?
It’s Dan Lepard’s sweet rough puff pastry from Short and Sweet. The use of an egg yolk and milk plus a little sugar really does make it tastier and also helps it brown better than standard rough puff. It’s still not really sweet with that bit of sugar, so it can be used for savory recipes, but since he has a spelt rough puff for savory items, he refers to this as “sweet”.
I am not finding an online source for this, so I’ll paraphrase it here.
250 g all-purpose flour
3/4 tsp salt (5 g)
25 g sugar
200 g unsalted butter, cold but pliable and cut into 1/2-inch cubes
125 ml cold milk
Mix the egg yolk and milk in a measuring cup and keep cold.
Mix flour, salt, and sugar in a bowl and rub in about 25 g of the butter until it disappears into the mixture. Add in the rest of the butter and toss with the flour to separate them. Add the milk mixture and toss with a spatula just to bring everything together keeping the butter intact. Refrigerate for 30 minutes.
Dust your work surface with flour and roll out the dough into an 8x14 inch (20x35 cm) rectangle. Give the dough a letter fold (fold by thirds) to end up with a rectangle of about 8x5 (20x12cm). I brush excess flour off the dough whenever I do the folds. Give the dough a quarter turn then roll out and fold again. Chill 30 minutes. Repeat the folding and chilling process twice more, for a total of 6 folds. Wrap the dough well and refrigerate or freeze for later.
I used about 8 oz of dough and the rest I froze for later. I have 12 oz of dough in the freezer.
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Thanks! It ended up being around 11x6, so it will serve four people a generous slice. In reality I’m going to eat this myself, though since my mother doesn’t eat sour cherry anything due to the acid.
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Thank you! Bookmarked.
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Gorgeous!
You can find sour cherries in DR and I never see in San Francisco!
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Dang knock it off. You’re teasin’ this dog. Looks heavenly. Love it when I can taste and smell a photo.
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Thank you!
@Aubergine it’s incredible to me that the only frozen cherries available here are sour ones.
Semolina sesame bread with sourdough starter. This has a lot of starter and just a tiny bit of yeast. I can’t wait for it to cool so I can taste it!
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This is beautiful! Now I want more cherries 
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Coincidentally, I made the same cherry slab pie as @Shellybean and @mig but with sweet cherries so I used 1/3 cup of sugar. I hate making pie crust in the dead heat of summer, but this was delicious, and a friend who ate some proclaimed it to be the best thing she’s ever eaten!
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BUTTERMILK SCONES Page 52
Flour,sugar,salt,baking powder and soda are mixed a bowl. Butter is added and mashed together until it resembles peas. To this buttermilk and egg are added and mixed with a fork until it comes together. Gather in a ball roll out to
1 inch thickens and either cut with a biscuit cutter or in my case I have a scone pan.
A long time ago,a friend of mine gave me her mother’s recipe. My friend is now 86. Her mother use to make these scones for a tearoom. Only difference is they were made with vegetable shortening.
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Dorie Greenspan’s French Yogurt Cake with blueberries. I followed the Food52 version, although omitted the thyme.
My first time making the cake - we both loved it. Such a tender and moist crumb, despite it taking a little over an hour to bake (recipe calls for 50-55 minutes). Bonus points for not requiring a mixer (no butter).
It’s a little lop-sided because I dropped it while turning it out, but no biggie. Will happily make this one again.
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ooo thyme!
Daughter #3 made me a blueberry pie yesterday afternoon. I claim this is me, baking by proxy.
Next time I’ll consider the background - super dark green tablecloth didn’t make for a great photo.
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Absolutely gorgeous!
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Found It!
‘Liquid Gold’ is your basic apricot jam without thickener, or little thickener. That sweet/tart flavor when it is made with fresh, ripe apricots is divine.
For the ‘Marrakesh Miniatures’ or ‘Turkish Delight’
Boil for 10 minutes: 1 cup fresh apricot flesh puree, 1 c. granulated sugar, juice of 1 lemon, the grated rind of a small orange and 2 envelopes unflavored gelatin dissolved first in 1/2 c. water. Remove from heat, cool mixture slightly, then add in 1 c. more or less as desired chopped nut meats, being walnuts or pecans. You could even use cleaned chopped pistachios. As mixture cools, grease an 8" square pan with butter or flavorless oil. Pour cooling mixture into the pan and let sit undisturbed overnight, loosely covered with a cloth to keep out flies, etc. Using a sharp knife, wetting as necessary to keep from sticking, cut into small squares or rectangles. Roll each piece in powdered sugar. Let sit out to dry before storing in loose layers between sheets of wax paper or parchment in an air tight container. They might need another rolling in powdered sugar. The powdered sugar may be colored before rolling.
I’ve made this a few times and when the air is humid the recipe doesn’t set up well. I’ve played with doubling and tweaking this original recipe, too. Enjoy!
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This is a rustic white bread made with poolish and 100% hydration starter. I decided to use my rye starter since it’s 100% hydration, unlike my main starter which is 50%, so it’s not fully a white bread, but almost.
I’m annoyed because I didn’t score deep enough. The baker said basically an 1/8 inch score and I think he just misjudged how deep he actually scored, because 1/4 inch is pretty standard and would have done it, but given that some breads can open up more than others, I decided to do 1/8. Well, at least it will still taste good and I know better now. I’m also loving that channel otherwise. The awesome semolina and sesame bread was from it and it was phenomenal.
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Do we have an August thread yet?
oops on it
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