Does anyone know what this French pastry is called?

Question

I wanted to make my doctor this pastry that he says is his favorite as a thank you. (He did thyroid surgery on my sister and I). He told me the name of the pastry, but it was something I've never heard of. I couldn't remember the name afterwards! He told me it is French and described the pastry as flat, and has cinnamon with other ingredients. I think honey is one of the ingredients?

Answer 1

Galette - Rustic french apple galette   aka    tart

SERVES 8

Giant one-crust free-form apple tarts are baked all over the French countryside. Several years ago the French teaching chef, Jacques Pepin, came to Boston to give a course, and he made huge, beautiful apple galettes, of which this is a simplified version. The French don't like cinnamon with their apples, though you can sprinkle 1 teaspoon onto this mixture if you like.

Pastry:

l 1/4 cups flour

Pinch of salt

3 tablespoons sugar

1/2 cup (1 stick) unsalted butter, cut up

1 egg yolk, lightly beaten with 1/4 cup ice water

Extra flour (for rolling)

FILLING:

1/4 cup unsalted butter, cut up

8 large or 9 medium cooking apples (see box for varieties)

1/4 cup granulated sugar

1/4 tsp cinnamon

Confectioner's sugar (for sprinkling)

For the pastry: sift the flour, salt, and sugar into a bowl. Add the butter and use a pastry blender or two blunt knives to blend the butter into the flour until the mixture resembles bread crumbs. Add the egg yolk mixture and use one blunt knife or a fork to blend the flour with the liquids until the dough forms large moist clumps. Add more water, 1 teaspoon at a time, if necessary.

Turn the clumps out onto a lightly floured board and cut through them with a blunt knife, over and over again, to bring out the moisture in the dough. When the pieces are moist enough to come togeather, knead them gently until they form a smooth flat cake. Wrap the dough in foil and refrigerate it for 20 minutes.

Set the oven at 375 degrees.

For the filling: Have a large rimless baking sheet on hand. Cut the butter into pea-sized pieces and set them aside.

Peel, core and thinly slice the apples and pile them into a bowl with the granulated sugar; set them aside.

On a floured board with a floured rolling pin, roll out the pastry until it is about 14 inches across, turning the pastry often to prevent it from sticking to the board. Pick up the pastry on the rolling pin and gently transfer it to the baking sheet, centering it. It may hang over the edge about 1 to 1 1/2 inches, but that is okay.

Leaving a 2-inch border around the edge of the pastry, pile one-third of the apples onto the pastry; dot them with one-third of the butter. Add another one-third of the apples, then another one-third of the butter. Finish with the remaining apples but save the remaining butter.

Bring the edges of the dough over onto the apples, pressing the dough onto the apples so the pastry pleats itself. There will be a circle of apples in the center not covered with pastry. Dot this part with the remaining butter.

Transfer the tart to the bottom shelf of the heated oven and bake for 1 hour or until pastry is golden and fruit is tender when pierced with a skewer.

Carefully slide the galette onto a wire rack to cool. When lukewarm, sprinkle it generously with confectioner's sugar and cut it into large wedges; serve with softly whipped cream.

Answer 2

Pain Aux Raisins

Dough:

1 package (2 1/2 teaspoon) active dry yeast or 2 teaspoons instant yeast

3/4 cup water

3 1/2 cup all-purpose unbleached flour

1 1/2 teaspoons salt

2 Tablespoons powdered milk

4 tablespoons sugar

3 eggs

6 tablespoons butter, softened

If using active dry yeast, proof it in 1/2 cup of warm water for 10 minutes. If you are using instant yeast, as I did, it can just be mixed in with the dry ingredients in the next step.

In a large bowl combine the flour, salt, powdered milk, and sugar. Add the yeast, water, and eggs and mix until ingredients are combined. Add the softened butter and mix or knead until the ingredients are thoroughly combined (Ortiz doesn't describe an extensive kneading step in this recipe, so I guess it is unnecessary). You should have a fairly sticky, satiny dough.

Place the dough in a greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size (approximately 1 to 1 1/2 hours). Punch the dough down, return it to the bowl and cover it again, and place it in the refrigerator overnight.

In the morning, divide the dough in half and, while still cold, use each half to prepare one batch (8) of each type of snails (or two batches of one of them, if the other doesn't interest you).

Before beginning, you'll need to make a simple egg glaze that you will use in both recipes:

Egg Glaze

1 egg

1 tablespoon milk

Whisk to combine

Filling:

1/4 cup sugar

1/2 teaspoon cinnamon

1/3 cup raisins

Roll the dough out into a large rectangle, approximately 8 by 10 inches. Coat the rectangle with the egg glaze and then spread the cinnamon, raisin, and sugar mixture over it.

Roll the the dough up into a large log and then slice it into 8 pieces. Place each of the pieces onto a parchment-lined or well greased baking sheet, press down on them with the palm of your hand to flatten them, and then paint them gently with the egg glaze.

Let the snails rise for 45 minutes to 1 hour until they are puffy. Preheat the oven to 385 degrees and bake the snails for between 15 to 17 minutes, until they are golden brown.

Immediately after removing from the oven, paint then with honey or a sugar glaze. (1 to 2 teaspoons of hot water combined with 2/3 cup of powdered sugar) I use both, first some honey and then I paint on the sugar fondant.

Answer 3

That would be a crepe. They are thin pancake like pastries. You can make just crepes, crepe cakes, etc. There are many different varities. If you google crepe recipes, you should find some great recipes. Good Luck!

Answer 4

That almost sounds more like Baklava, which is Mediterranean.  It's layered filo dough with honey and nuts

Answer 5

Popovers?

Answer 6

Crepe

Answer 7

It could be a Pithiver or Palmier, also known as a pigs ear, it is puff pastry like cookie/pasty, brushed with water or melted butter, sprinkled with sugar and sometimes cinnamon sugar and is rolled from both sides into the middle then cut, laid on its side and baked when cooked it looks like a cookie but is crisp from the pastry, you also brush it with water or melted butter and sprinkle sugar on it before baking.