Episode 8, GBBO 2015, Signature Bake

Cream Horns

Cream horns are so reminiscent of ice cream cones that I wanted these to reflect my childhood memories of licking ice cream, trying to catch every last drip before it slid down the side of the cone. My first flavor is a classic, Neapolitan. My second flavor is a personal favorite, peaches & cream, which we would make in an old-fashioned ice cream churn on special occasions in the summertime.

Episode 6, GBBO 2015, technical challenge

Flaounes

Flaounes hail from the island of Cyprus, where they were traditionally made at Eastertime. The sesame-covered pastry is filled with a golden mound of sharp, salty cheese and studded with plump raisins that give your tastebuds a burst of sweetness when you bite into one.

Episode 5, GBBO 2015, technical challenge

Gluten-Free Pitta (or Pita) Bread

No matter how you spell it ("pita" or "pitta"), these ancient flatbreads are pretty versatile: fill them, wrap them, or dip them. Of the two varieties--Greek pitas or pocket pitas--mine turned out more like the pocketless kind, but they're still delicious!

Episode 3, GBBO 2015, technical challenge

Baguettes

These iconic loaves are synonymous with France. Tearing into the crisp, golden crust to reveal the chewy open-textured interior is an almost sensual experience.

Episode 3, GBBO 2015, Signature Bake

Quick Bread

This Rye & Stout Soda Bread is an homage to Irish foods and flavors. A thick slice of one of these rustic loaves goes just as easily slathered with butter and preserves with a mug of tea as it does with a bowl of Irish stew.

Episode 2, GBBO 2015, technical challenge

Arlettes

These delicate, crispy, wafer-thin cookies, sometimes called elephant ears, beavertails or shoe soles, are made with laminated dough using a technique called "inverse puff pastry." It creates even lighter, flakier results than regular laminated dough.

Episode 9, GBBO 2014, technical challenge

Schichttorte

This German cake is "built" by baking 20 very thin layers, one on top of another, under a broiler. Finally, it's coated in chocolate and decorated with vanilla icing.

Episode 8, GBBO 2014, technical challenge

Povitica

Povitica is a traditional Eastern European holiday bread. The key to its distinctive spirals is to roll the dough so thin it's practically see-through, then spread it with a thin layer of chocolate and walnut filling before rolling it into a sausage-like log that is folded into the pan. This rolling and folding also gives it a cake-like texture and delicate crumb that practically melts in your mouth.

Episode 7, GBBO 2014, technical challenge

Kouign-Amann

Kouign-amann (pronounced queen ah-mon) is, IMHO, the “queen” of pastries. A cross between a croissant and a morning bun, this laminated little-piece-of-heaven-on-earth hails from Brittany, in northwest France. The main difference between kouign-amanns and croissants is a layer of sweet, crispy caramelized sugar on the outer edges of the pastry.

Episode 5, GBBO 2014, technical challenge

Mini Pear Pies

These mini pear pies remind me of apple dumplings, but with a twist! Instead of being wrapped in a sheet of pastry, poached pears are surrounded by a long thin spiral of rough puff, which makes the texture light and delicate. Serve them warm with a scoop of vanilla ice cream and your guests will sing your praises!