Wednesday, September 18, 2019

The Bob's Burgers Recipe Box: Chèvre Which Way But Loose Burger


Happy National Cheeseburger Day! A few years ago I had the pleasure of reviewing The Bob's Burgers Burger Book, which I thoroughly enjoyed. I was pleased to revisit the recipes developed in honor of the show using the all new The Bob's Burgers Recipe Box, a recipe box containing many of the recipes from the original book, but offered in a convenient, perfect-for-gift-giving box.

Since it's National Cheeseburger Day, of course I needed to share a burger recipe with cheese, but it's 100% not your typical cheeseburger! Today's Chèvre Which Way But Loose Burger from Season 1, Episode 4 of the show is a Mediterranean inspired creation featuring an herbed goat cheese topping studded with chopped cucumber and tomato. The flavor is reminiscent of tzatziki, making this a unique Grecian addition to your juicy beef burger.

The backs of the recipe cards

You will likely have more of the goat cheese topping than you will need for your 4 burgers, and if you load up as much as I did on mine it will squeeze out a bit when you bite into your burger, but it's so yummy so who cares! This is a fresh take on a burger that is perfect for celebrating tomato season, and of course National Cheeseburger Day.

If you love burgers as much as I do (or know someone who does), check out the new The Bob's Burgers Recipe Box for yourself or as a gift this upcoming holiday season. It's fun, compact, and filled with delicious burger ideas for any occasion.

Chèvre Which Way But Loose Burger
Makes 4 Burgers
(From The Bob's Burgers Recipe Box)

1 (4-ounce) log chèvre, room temperature
1 teaspoon chopped fresh sage
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Scant 1/4 cup mayonnaise
1 English cucumber, half finely diced, half sliced (you likely won't need the entire cucumber)
2 tomatoes, seeded and finely diced (you likely won't need more than one)
2 cloves garlic, minced
1 pound ground beef
4 Vienna rolls
1/2 red onion, sliced

Mix the chèvre, herbs, and mayo together until mixture has a soft cream cheese consistency. Mix in 1/4 cup each of the diced cucumbers and tomatoes (you can add more if you want).

Mix the garlic into the beef and form 4 patties. Season both sides with salt and pepper and cook your burgers.

Build your burger: Bottom bun, burger, chèvre spread, sliced onion, sliced cucumber, top bun--go!

*Disclaimer* I received no compensation to write this review other than a free recipe box. My opinions are always my own.

Monday, September 16, 2019

Made in Mexico: Pescado a la Veracruzana


Happy Mexican Independence Day! I can't think of a better day of the year, other than perhaps Cinco de Mayo, to celebrate Mexican cuisine and talk to y'all about this gorgeous new cookbook by Danny Mena called Made in Mexico.

First of all, I have a decent array of Mexican cookbooks in my collection. Some of them focus on specific types of dishes, like tacos or salsas. But Made in Mexico is a unique cookbook offering, as it's not only a book full of mouthwatering recipes, but also a glimpse into the food scene of Mexico City.

The recipes within are approachable and appetizing. My only qualm with the book is that all the recipes titles are in Spanish only without an English translation. I find that in books featuring international cuisine it is very helpful for English-speaking audiences to have the names of the dishes listed in both languages. When I look at the Table of Contents I have no idea what most of it says. I would have to flip through the book and read the ingredient lists and look at the pictures to know what is what (which isn't all bad, but it almost defeats the purpose of having a handy Table of Contents listing all the chapters and recipes).

This is not your typical Mexican cookbook full of tacos and tamales. It bursts at the seams with a plethora of traditional and contemporary Mexican recipes derived from the heart of Mexico, in the country's capital. Recipe introductions refer to the actual Mexico City restaurants from which they originate.

Sauce ingredients ready to go!

I have compiled a long list of recipes I'd like to try, the first of which boasts the coastal flavors of Veracruz, a seaside state and city on the Gulf of Mexico. Pescado a la Veracruzana is a crowd-pleasing fish dish made with either a whole fish or fish fillets smothered in a tomato sauce infused with olives and capers. The flavors are reminiscent of of an Italian puttanesca, a bit of spice, some brininess, salt and acidity.

Although preparing the dish with a whole fish has a certain visual appeal, it cooks faster, and is easier to serve and eat if you opt for fillets. I used skin-on red snapper fillets, but any flaky white fish will do. I may try tilapia next time.

I absolutely loved this fish dish, and I have really enjoyed exploring Made in Mexico. Mexican food is one of my favorite global cuisines, and I am always looking to add more Mexican flair to my repertoire!

Pescado a la Veracruzana
Serves 4
(From Made in Mexico)

4 tablespoons olive oil (I scaled this down significantly to about 1/2 teaspoon for cooking the onions, and 1 tablespoon for cooking the fish)
1/2 yellow onion, minced
4 cloves garlic, thinly sliced
2 tablespoons white wine
3 bay leaves
4 plum tomatoes, chopped (I used small farm-fresh tomatoes)
1 teaspoon fresh oregano leaves (I used 1/2 teaspoon dried oregano)
1 sprig fresh thyme
10 pitted Manzanilla (or other green) olives, roughly chopped (I increased this to 14)
2 tablespoons capers
2 canned pickled jalapeno peppers, chopped (I chopped a small handful of my homemade sliced pickled jalapenos)
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh parsley
1 large whole red snapper (3 to 4 pounds) or other flaky white fish (or substitute 1 1/2 pounds boneless skin-on fillets)

Heat 2 tablespoons of the olive oil in a large saute pan over medium-low heat. Add the onions and garlic and cook just until the onions are translucent, about 3 minutes. Add the wine and bay leaves and cook until the wine is almost completely evaporated. Add the tomatoes, oregano, thyme, olives, capers, and jalapeno and reduce the heat to low. Cook until the tomatoes are completely soft, stirring often, about 10 minutes. Add salt and pepper to taste. Raise the heat if necessary to evaporate most of the liquid. Stir in the parsley.

If using a whole fish, score each side with three or four deep slashes (this will help the sauce penetrate the fish and keep it from curling up). If using fillets, remove the pinbones using fish tweezers or needle-nose pliers, and season the flesh-side with salt and pepper.

In a pan large enough to hold the whole fish (or the fillets in a single layer), heat the remaining 2 tablespoons olive oil over medium-high heat. Add the whole snapper and cook for 2 to 3 minutes, until golden brown. Carefully flip the fish and pour the tomato mixture on top. Reduce the heat to medium-low and cover. Cook for about 10 minutes, until the fish is cooked through (the thickest part of the fish should flake easily when prodded with a fork). If using fillets, cook skin down first, then flip and add the tomato mixture, following the directions provided above (it won't take as long to cook as the whole fish).

To serve, divide the fish evenly among four plates and top with the sauce. Serve with white rice.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.

Thursday, September 12, 2019

Cacao Tea


I was recently introduced to cacao tea by the Cacao Tea Co. As a lover of chocolate and tea I am surprised it was not previously on my radar, but now that I've discovered it I'm thrilled to share it with my readers!

Cacao tea is also known as chocolate tea or cocoa tea, and it was first discovered thousands of years ago by Mayan and Aztec civilizations. A few years ago I visited a spice plantation in Grenada where I got to see the various steps of the chocolate-making process. During chocolate production, after fermenting and drying the cocoa beans, the husks are typically a waste product. It's enlightening to learn that there are uses for the discarded husks other than throwing them in the trash. Voilà cacao tea!

Cocoa beans drying in the sun at Douglaston Spice Estate on the island of Grenada

The husks yield an intensely chocolate-scented brew which in the case of the cacao tea from Cacao Tea Co. is 100% organic, sugar-free, caffeine-free, gluten-free, and dairy-free, making it a righteous beverage choice day or night. Upon opening the package, the cocoa aroma is exquisite, a precursor to the delights yet to come.

Through my cacao tea education I have learned there are multiple ways to brew the tea, and I decided to try out a couple methods to compare the results. The first method (pictured below on the left) is similar to brewing traditional tea, pouring boiling water over the cacao tea (ideally in a tea infuser) and letting it steep for about 5 minutes before straining/pouring into a cup. The second method (pictured below on the right) is the stove-top method where you add the tea and cold filtered water together, bring to a boil, then reduce to simmer for about 10 minutes before straining into cups. The latter method yields a darker and more intensely flavored result, while the initial method yields a somewhat lighter and clearer liquor and a slightly softer flavor. When comparing the results side-by-side I enjoyed them both, but would likely use the stove-top method in the future for a more potent flavor. I may even try cold-brewing it at some point!

As an aside, I experimented with the cacao tea brewing while visiting my sister, and she immediately fell in love with the cacao tea as I did, and told me she planned to purchase some herself as well. Collectively we enjoyed a lot about the cacao tea including the rich aroma, the subtle chocolate flavor, and the natural sweetness, which makes this a very diet-friendly tea since adding sugar is easily avoidable.

The folks at Cacao Tea Co. have graciously provided a coupon code for my readers who would like to try this lovely cacao tea themselves! The code is MISSIONFOOD15 and is valid for 2 weeks starting today through September 25th! If you try it please leave me a note in the comments to let me know your thoughts :)

*Disclaimer* I received no compensation to write this review other than a free bag of Cacao Tea to sample. My opinions are always my own.

Tuesday, September 10, 2019

The Kerber's Farm Cookbook: Lobster Rolls


Kerber's Farm of Huntington, New York (on Long Island) has become a national brand through its products sold in stores such as Williams-Sonoma and Neiman Marcus, but its roots trace back to a simple farm and roadside country market first opened in 1941.

Over the years it's made an indelible impact on locals including Nick Voulgaris, who frequented the farm as a child, and purchased it in 2013 before it was converted into condominiums. In addition to Kerber's Farm products available nationwide, starting next week on September 17th The Kerber's Farm Cookbook will be for sale!

With this book in hand old fans and new will be able to recreate many of the beloved favorites on the Kerber's Farm menu including their lobster rolls recognized as one of the state's best by The New York Times, and even Oprah's favorite Kerberry Pie.

There are many mouthwatering, seasonal recipes within the pages of this beautifully photographed book. I have bookmarked several to try, including the decadent Mac and Cheese Pie, and the comforting Carrot and Chicken Soup.

Since it's still summer, I simply couldn't resist indulging in homemade Lobster Rolls featuring cool lobster salad studded with crunchy celery, served atop a bed of lettuce, and nestled in a buttered, griddled Martin's potato roll.

You can easily take a shortcut with your lobster rolls as I did, having your local seafood market or supermarket steam your lobsters for you if they offer this service. It was free for me, and I was relieved not to have to cook the lobster myself, which is not something I particularly enjoy doing.

I purchased a single lobster, and halved the recipe to yield 2 rolls. The result is a classic New England summer mainstay that pleases the palate, and will easily be a recipe I turn to in future summers when craving lobster.

The book itself is a seasonal treasure I plan to revisit throughout the year. I'm already looking forward to fall and the Apple Cider Pork Chops with Pear Sauce! The recipes are simple and approachable, with easy to source ingredients, making this an unpretentious farm-to-table cookbook ideal for all cooking skill levels.

Lobster Rolls
Serves 4
(From The Kerber's Farm Cookbook)

2 (1 1/2 pound) Maine lobsters
1/4 cup mayonnaise
1 tablespoons lemon juice
3 tablespoons finely chopped celery
Pinch of salt (or to taste)
1/2 teaspoon pepper
1/4 teaspoon granulated sugar
2 tablespoons (1/4 stick) salted butter, softened (I used approximately half, and felt it was enough)
4 Martin's hot dog potato rolls
2 cups shredded iceberg lettuce (I used shredded Romaine)

In a large pot on high heat, bring 8 quarts of water to a rolling boil. Place lobsters in the water and allow them to cook for several minutes. When they float to the top, they are ready. Using tongs, remove them from the pot and cool under cold water. (Alternatively your seafood market or supermarket seafood counter may steam the lobsters free of charge--that's what I did!).

Remove all the meat from the tails, knuckles, and claws and chop them into bite-size pieces. (I like to keep the tips of the claw meat intact for visual appeal.) Transfer the meat to a bowl and mix in the mayonnaise, lemon juice, celery, salt, pepper, and sugar.

Lightly butter the inside of the potato rolls and place them facedown in a frying pan on medium heat. Cook for 2 to 3 minutes or until they brown, taking care not to burn them.

Line each roll with a bed of shredded lettuce and then add a healthy scoop of the lobster salad.

*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.

Thursday, August 29, 2019

Lola Rosa Salad


I recently visited Gurney's Newport Resort & Marina where I enjoyed a light lunch upon the deck overlooking the shimmering pool and the iconic Newport Bridge spanning across Narragansett Bay. I selected an appealing-sounding salad topped with chicken, and two bites in knew that I would be recreating the salad in my own kitchen soon afterwards.

Lola Rosa Salad at Gurney's Newport

The Lola Rosa salad at Gurney's is a combination of mixed greens, fresh diced cucumber, tart Granny Smith apple, sweet golden beets, crunchy jicama, chewy dried cranberries, nutty candied pecans, and tangy goat cheese with citrus vinaigrette and the optional grilled chicken breast for added protein.

I kept true to the original, except for the jicama, which I don't think added much other than crunchy texture, which you're getting with most of the other ingredients anyway.

This is the salad of my dreams. My rendition features a lot more of the salad toppings than Gurney's offered, but you could easily adjust the quantity to your liking (you could reduce the cucumbers, apples, and beets by half and increase the greens by another ounce or so). I was so impressed by the simplicity and deliciousness of the homemade version of this salad, that I made it 2 days in a row for lunch! It's fresh, tasty, and perfect for late summer and fall.

Lola Rosa Salad
Serves 2

Citrus Vinaigrette:
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

4 ounces mixed greens
1/2 cup (about 2 1/2 ounces) diced hothouse cucumber, unpeeled
1/2 cup (about 2 ounces) diced Granny Smith apple, unpeeled
1/2 cup (about 3 ounces) diced roasted golden beets*
3 tablespoons (about 1 ounce) dried cranberries
1/4 cup (about 1 ounce) candied pecans
2 ounces crumbled goat cheese
1 grilled chicken breast, sliced

In a large mixing bowl whisk together the orange and lemon juices with the honey. Drizzle in the oil while whisking, and season with salt and pepper.

Add the mixed greens to the bowl, and toss to evenly coat the leaves with dressing.

Divide the dressed mixed greens between 2 serving dishes, and top evenly with half each of the diced cucumber, apple, beets, dried cranberries, pecans, goat cheese, and the chicken breast slices. Serve immediately.

*To roast the beets, preheat the oven to 400 degrees F. Trim the top and bottom of each beet, wrap individually in foil, and place on a sheet pan. Roast in the oven for about 50 to 70 minutes, depending on the size of your beets, until fork tender all the way through. Remove the beets from their foil pouches, and allow to cool slightly. Place each beet in a paper towel and rub the paper towel over the beet to rub off the skins. Cool the peeled, roasted beets and refrigerate until ready to use.

Tuesday, August 27, 2019

Kashke Bademjan


Kashke Bademjan is a Persian eggplant dip, served warm or at room temperature unlike many other eggplant dips (like baba ganoush) which are best served cold. It's a great way to spice up your eggplant game, and couldn't be easier to make!

Traditionally, the eggplant is peeled, sliced, and fried, and later mashed up/pureed, but I wanted to lighten up the dip for a less guilty alternative. Whereas a more typical kashke bademjan sometimes has a layer of golden-hued oil along the surface, this version uses minimal oil, but still packs a ton of flavor!

Here the eggplants are roasted whole and then peeled and mashed. Thinly sliced onions are caramelized in a moderate amount of oil, and then later combined with garlic, dried mint, turmeric, and saffron in addition to the mashed eggplant.

This is already a flavor bomb before adding the kashk, a Middle Eastern ingredient made from drained yogurt. To be honest, I didn't bother to purchase this specialty ingredient, and instead used plain yogurt which still provides a wonderful creaminess and tang. I've eaten kashke bademjan both ways, with kashk and with yogurt, and they are both delicious.

A garnish of caramelized onions, crunchy walnuts and a sprig of mint are the final touches before serving with pita bread, lavash, or even sliced baguette. The excess oil is definitely not missed, and the flavors are fabulous! This is a great dip for entertaining guests or even just snacking.

Kashke Bademjan
Serves 6 as an appetizer or snack

2 medium to large Italian/globe eggplants
1 tablespoon olive oil
1 large onion, thinly sliced
4 cloves garlic, minced
2 tablespoons dried mint
1/2 teaspoon ground turmeric
1/4 teaspoon saffron steeped in 1 tablespoon hot water
1/2 cup kashk, plain yogurt, or sour cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped walnuts
Sprig of fresh mint

Preheat the oven to 400 degrees F. Place eggplants on a foil-lined sheet pan and roast, flipping over occasionally, until skin is blistered in spots, and the flesh is fork tender, about 45 minutes to an hour depending on the size of the eggplants. Remove from the oven and let cool slightly. Peel off the skin and remove the stem. Place the flesh of the eggplants into a bowl and mash with a potato masher until smooth. Set aside.

Heat the olive oil in a large pot over medium heat. Add the onion, season with salt, and stir occasionally until softened and caramelized. Lower the heat to medium-low if necessary. This can take anywhere from 40 to 60 minutes. Remove 2 tablespoons of caramelized onions for garnish, and set aside.

To the pot of caramelized onions, add the garlic and dried mint and stir to combine. Then add in the mashed eggplant, turmeric, and saffon/water mixture. Cook for about 5 minutes until the eggplant is heated through, and the flavors have combined. Add the kashk, yogurt, or sour cream, mix thoroughly, and then season to taste with salt and pepper.

Transfer the eggplant mixture to a serving bowl and top with the reserved caramelized onions, chopped walnuts, and a sprig of fresh mint. Serve warm or at room temperature with pita bread, lavash, or slices of baguette.

*Note* Prior to mixing in the kashk or yogurt, the dip can be frozen for up to 2 months, then defrosted, reheated, and combined with the kashk/yogurt before serving.

Thursday, August 22, 2019

Crêpes Parmentier


Antoine-Augustin Parmentier was a badass French scientist from the 18th century who is best known for his extensive work with potatoes. He's the reason the humble potato became an acceptable food source for human consumption rather than one designated simply as hog feed in most European countries.

I was incredibly proud to visit his grave in Paris back in May, which unsurprisingly is adorned with carvings of potatoes, surrounded by potato plants, and even topped with a few edible roots left by admirers.

Parmentier's name is used to describe dishes that feature potatoes as an ingredient. In Paris I dined on duck Parmentier, similar to a shepherd's pie with duck confit as the meat component and of course topped with velvety potato purée, and crêpe Parmentier, a crispy buckwheat crêpe filled with melted Emmenthal cheese, an egg, and cubes of potato. It is this "Parmentier" dish that has inspired today's post and trip down memory lane.

Crêpe Parmentier at La Crêperie in Paris

From a regional standpoint, crêpes hail from Brittany, a coastal region in western France, just southwest of Normany, although they have gained popularly throughout the country, and are found in many crêperies in Paris. Buckwheat crêpes in particular are referred to as galettes in Brittany, typically feature a savory filling, and are a delicious gluten-free alternative to traditional crêpes.

In my attempts to recreate the crêpe Parmentier from Paris, I lacked the typical tools one would find in an establishment featuring crêpes prominently on their menu, such as a crêpe maker like this one, with wooden spreader and all. I used a large non-stick pan, and yielded very good results. My crêpes were approximately 11-inches in diameter, which was still smaller than the one I had in Paris, but more than large enough to fold around my filling.

The result of my experiment was excellent! The dish was delicious and extremely satisfying, keeping me full for many hours, and provided nostalgia of a lovely memory of a Parisian breakfast I'll never forget.

Crêpe Parmentier
Serves 1

1 buckwheat crêpe (recipe follows)
1 to 2 ounces shredded Emmenthal (Swiss) cheese (1/4 to 1/2 cup) (use less for a smaller crêpe, more for a larger crêpe)
1 fried egg
1 1/2 to 2 ounces (1/4 to 1/3 cup) peeled and cubed Yukon gold or yellow potato, boiled in salted water until tender

Place the cooked crêpe on a non-stick skillet over medium heat, sprinkle the cheese over the center of the crêpe, leaving about a 2-inch border around the edges. Top with the fried egg, and sprinkle the cubed potatoes around the egg and over the cheese. Cook until the cheese melts and the bottom starts to crisp, fold over the edges of the crêpe to make a square, and carefully slide the crêpe pocket onto a plate. (Alternatively you can slide the crêpe onto a plate first, and then fold over the edges). Serve immediately.

Buckwheat Crêpes (Breton Galettes)
Makes 7 to 10 (depending on diameter and thickness of batter; I yielded 7 eleven-inch crêpes of moderate thickness)
(From King Arthur Flour)

1 cup (120g) buckwheat flour
3/4 teaspoon salt
2 large eggs
1 cup (227g) milk, any type
1 tablespoon (14g) melted unsalted butter
1/4 to 1/2 cup (57g to 113g) water

To make the crêpe batter: Combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.

When you're ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.

Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating.

Cook the crêpe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.

Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. (The first crêpe may not turn out as well as the others, similarly to the first pancake in every batch). Fill as desired; serve warm. Crêpes can be stacked with wax or parchment paper in between, and refrigerated or frozen.

Tuesday, August 20, 2019

Pastelitos de Queso y Guayaba


Pastelitos are flaky Cuban pastries typically filled with cheese and/or fruit preserves. They are easily prepared with frozen puff pastry, and a quick dual filling of whipped, lightly sweetened cream cheese, and guava paste or preserves.

This flavor combination is not uniquely Cuban, as I've had similarly filled pastries in Puerto Rico, and seen the like on other Latin American menus. The tart and sweet guava is a perfect foil for the tangy cream cheese, and the lightly glazed puff pastry pocket is the ideal vessel for indulgence.

I used less than a tablespoon of each filling for each pastry a) to ensure there was enough for all of the dough, and b) because the pastries were comfortably full between the duo of fillings.

The simple syrup glaze creates a beautiful sheen with a light sweetness without yielding a soggy exterior. The pastry is crispy and flaky, and utterly decadent. These pastries were lovely for company, and easy enough to prepare relatively last minute.

Pastelitos de Queso y Guayaba
Makes 18 pastries
(Adapted from The Cuban Table)

2 sheets frozen puff pastry dough, thawed (from one 17 1/4-ounce package)
1 large whole egg, lightly beaten with 1 tablespoon water

Cheese Filling:
8 ounces cream cheese, at room temperature
1 tablespoon sugar
1 teaspoon lemon or lime juice
1/2 teaspoon orange blossom water

Guava Filling:
8 ounces guava paste, cut into chunks
2 teaspoons orange or lime juice

1/4 cup sugar
1/4 cup water

In a mixer or food processor, bear together the cream cheese, sugar, lemon juice, and orange blossom water until light and fluffy.

In a food processor or blender, add the guava pasta and orange or lime juice and process until smooth.

Line 2 half sheet pans with parchment paper.

Roll out the first sheet of pastry on a lightly floured surface to a 12-inch square, 1/8-inch thick. Using a small knife or pastry wheel, cut the dough to measure out 9 squares, 4-by-4-inches each. Add a scant tablespoon of guava topped with scant tablespoon of cream cheese filling, off center, to each square. Brush the egg wash around the filling, fold the pastry into a triangle, and seal. Repeat with the remaining dough and filling. Transfer the filled pastries to the prepared baking sheets and refrigerate until firm, 20 to 30 minutes.

While the pastries chill, preheat the oven to 400 degrees F. Prepare the glaze by combining the sugar and water in a small saucepan. Simmer over medium heat until the sugar dissolves, about 5 minutes. Remove from the heat and cool.

Brush the tops of the chilled pastries with egg wash, then bake until lightly golden, 20 to 25 minutes. Rotate the baking sheets halfway through baking time to ensure even browning.

Remove from the oven and brush pastries with the simple syrup. Allow the pastries to rest for 10 minutes on the baking sheet before transferring to a cooling rack.


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