Join me as I bake through the Great British Bake Off.
Sfogliatelle, meaning "small, thin leaves" in Italian, perfectly describes these delicate laminated pastries that are popular in Naples. In this version, half are filled with a traditional semolina-ricotta cream flavored with chocolate and Amarena cherries. The other half encase a French almond cream reminiscent of almond croissants. Try either one ... or both!
Featuring the "tricolore" of Italy's flag — red, white and green — pizza Margherita is synonymous with the city of Naples. From its thin, crisp crust to fresh toppings of mozzarella, basil, and San Marzano tomatoes, this recipe evokes Old World charm and authentic flavors.
Yes, you can make cannoli without a pasta machine! These cannoli shells (with three different fillings!) came out perfectly thin, crisp and authentically bubbly. Try them with one or all three fillings: limoncello, tiramisu, and chocolate-orange.
Pastéis de nata, or Portuguese egg tarts, are a national treasure and a symbol of Portugal's culinary heritage. These tasty little morsels are distinguished by their flaky puff pastry crust and soft, smooth custard filling. Paul Hollywood's recipe offers a shortcut by using rough puff pastry.
A trifle terrine is a layered dessert made in a loaf pan and served in slices. Inspired by another layered dessert, this Spumoni Trifle Terrine highlights four classic Italian flavors: Amarena cherry, amaretto panna cotta, chocolate mousse, and pistachio bavarois. Beneath those creamy layers is an amaretti cookie crumble.
Paul Hollywood's molten puddings (a.k.a. molten lava cakes) harbor a secret surprise — a melty peanut butter center! These fun-size cakes are sure to impress, yet they're surprisingly easy — you can even make them a day or two in advance and heat them up right before serving.
This walnut spice cake with coffee crème au beurre filling complements the cream cheese buttercream frosting and walnut praline topping. It also sports a unique caramel collar, a creative touch that offers an artistic flair!
This indulgent treat comprises three layers — buttery shortbread, chewy caramel and a thin topping of crisp chocolate. My version features a simple, two-step, pistachio-orange shortbread and an easy caramel method that doesn't require watching sugar melt, and possibly crystalizing. These decadent bars live up to their name — they taste like a million bucks!
Closely associated with English country life, the cottage loaf was among the most popular types of bread before World War II. Its distinguishing feature is its shape — a small round loaf on top of a larger loaf. With only 5 ingredients, it's not a difficult bread to bake.
In most of England, teacakes are round yeasted buns filled with dried fruit. Something like a cross between a bagel and a hot cross bun, they're usually served sliced in half and toasted. My orange-scented teacakes are studded with dried cranberries and warmed with cardamom and cinnamon.
