Adding sugar to Flaky Cream Cheee Pastry
Posted: 06 September 2009 08:45 AM   [ Ignore ]
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Hi all, this is my first post!
I’ve recently bought ‘The Pie and Pastry Bible’ and yesterday I made a cherry pie with Rose’s recipe for the flaky cream cheese pastry.
It was very good!
One thing however that I find baffling, is that the recipe contains no sugar. I’ve been using ‘pate sucree’ for all my tarts so far (recipe from Gordon Ramsey) so I’m used to sweet pastry in sweet tart.

If I added a couple of tablespoonfuls of sugar to Rose’s (otherwise perfect) recipe, would the pastry still come out ok?

What are your views on the sugar issue in pastry meant for sweet pies/tarts?

Thanks and happy baking to all!

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Posted: 06 September 2009 10:02 AM   [ Ignore ]   [ # 1 ]
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Dear Julie

Thank you for your prompt reply! I looked in the book and found the recipe you mention for pate sucree’. I see what you mean about the sugar. Maybe I could start by just adding a small amount, like a teaspoon, and see what happens.

Is that the main reason why most American pie recipes seem to have sugar-free pastry?

I’m Italian although I’ve been living in the U.K. so my baking ‘roots’ are a mix of two traditions. In Italy it would be blasphemous to use sugar-free pastry for a sweet recipe; in the U.K. they seem to do it more often but the one time I tried it (with a recipe from British cookery guru Delia Smith, who is a bit like your Martha Stewart), the result was horrible.

Here’s a photo of my first effort that I described in my earlier post. There’s still half of it left for tonight! grin

http://img.photobucket.com/albums/v714/asphodelia/DSCN0442.jpg

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Posted: 06 September 2009 06:51 PM   [ Ignore ]   [ # 2 ]
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Dear Patrincia, Rozanne and Freshkid, thanks for your kind replies grin

I see what you mean about plagiarizing. All they need to do is to search online and pinch a few ideas. But they could at least TEST them!!!

About the pie crust, I had the rest tonight and although it was cold (we no longer have a microwave so I didn’t want to toughen it up in the oven), it was DELICIOUS, even better than yesterday. The pastry was wonderful. I had brushed it with a bit of eggwash (white and water) and sprinkled the top with sugar. I’d only put the foil ring on 30 mins into the cooking and I saw a correction from Rose here saying that now she puts the ring on the pie straighaway (don’t know if she referred to all pies), and I think I’ll do that next time because although it wasn’t burnt, the edge was maybe a little bit too brown.

It’s very hard to find 9” pie dishes here in the UK, so until I find one the right size I’m going to have to make double amount of pastry as I had to stretch the pastry a bit too thin this time.

But we’re being academic. I’m SO PROUD OF MYSELF, it’s probably nothing for most people but I feel I really created something really good, from scratch!!!

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Posted: 10 September 2009 06:15 PM   [ Ignore ]   [ # 3 ]
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Thank you all again for your help and advice grin
I think it’s true what you guys are saying, it’s just a different type of pastry altogether. Yes it does resemble puff pastry a lot. Don’t get me wrong, I really like what I’ve tasted so far (i.e. my attempt with Rose’s flaky cream cheese pastry). It was delicious and that was my first attempt. I guess it’s just a ‘mental block’ on my side..!

Annie, thanks for the links, I will try them. I have heard of Divertimenti - if necessary I could even go to their shop as I live about an hour away from London.

Julie, I think I will try making the Apple Pie from Rose’s book this weekend, although I might make it with the double crust rather than open top (because we like the pastry so much!).
Of course I will post here with the outcome wink

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Posted: 25 September 2009 06:48 AM   [ Ignore ]   [ # 4 ]
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Hello guys, I promised I’d post again with my next effort and…here it is! http://img.photobucket.com/albums/v714/asphodelia/ApplePie.jpg

It’s the ‘Best All-American Apple Pie’ from Rose’s book. I followed your advice and decided NOT to add sugar to the pastry, and I’m glad I did that because it really does taste delicious without sugar anyway.

The result came out very well, despite the fact that I had guessed the quantities for the apple filling because I wanted to make another small pie for a friend so I kind of added 1/3 to the recipe. Also I made double amount of pastry because my pie dish is 10” (must get round to buying a 9” one online) and last time there wasn’t that much pastry to play around with. My food-processor struggled with that amount so next time I want to make double amount I’ll have to do it in two batches.

I also forgot to heat up a baking sheet for the bottom shelf of the oven but I don’t think the bottom was soggy; I will buy a baking stone anyway (are pizza stones the same thing? That’s the only thing I can find here I think).

Finally, I had ordered those aluminium pie-crust shield things from the U.S. but of course it didn’t fit my pie dish; so my resourcesful other half took a hacksaw to one of them and cut it into 3 pieces, which we fit around the pie crust with bits of foil in between. Perfect!

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