The holidays are over, but winter is still here. It’s the perfect time to stay in the warm kitchen and prepare some delicious treats to beat the winter blues.
- Blueberry Tart
- Blueberry Scones with Lemon Glaze
The undisputed winner in this distinct collection of fine pastries. It takes three kinds of blueberries and lemon zest to create this sweet and tart evocation of the senses. Fresh, wild blueberries, handpicked, are best for taste and unforgettable memories.
An Austrian desert with a thin flaky crust and a sweet apple filling with a touch of cinnamon and a powdered sugar coating. It takes a little courage to bake this delicate pastry because of the thin trademark crust. It is not that difficult as mast recipes make you believe. Grandmothers may say you need to roll it so thin you can read a newspaper through. I think that’s a bit of a myth. Make it as thin as you can without ripping holes in the dough. Use a good baking apple and raisins for the filling and powdered sugar for the coating. Slice the pastry with the sharpest knife in the house (or a pizza cutter) and serve while warm with a dash of whipped cream on top!
Hailing from Hungary comes this contender. Poppy seeds are the main ingredient of the filling. A festive pastry, rich and tasty. Pretty to look at, too. Last time I made this, they were gone before I could take a picture. Go figure.
Almost inconceivable that this fine pastry is only available during the holiday season.
These scones are a perfect treat when blueberries are short in supply. For best presentation use frozen blueberries. Try not to squish the berries too much while adding them to the dough or you’ll end up with green scones. They still taste great! With that, any day is a great day for blueberry scones.
Fun to make, fun to eat. Cinnamon rolls or morning rolls are in the same family as this nutty treat.