Summer Fruit Galette

20180717_110614Summer is in full swing, which means more sun, fun, and a bounty of fresh, colorful produce to choose from. If you head over to your local farmer’s market or chain grocer, you’re sure to find an abundance of in season fruits and vegetables right now. Not only is there a larger variety of produce, but prices are likely to be significantly lower thanks to plentiful harvests.

20180717_111219The past several weeks have been cherries galore on sale, which is why my last post, Easy Cherry Upside-Down Cake, happened to feature them. This week it was BOGO raspberries and peaches. When I see great deals like these I can’t pass them up. I usually have no idea what to do with the ingredients at the time but I figure it out later. That was the case with this recipe. I had a bunch of peaches and raspberries with little time to myself to make anything. I needed something quick, easy, and would leave the fruit as the star of the show. This summer fruit galette was the answer.

20180717_110927What I love about this rustic dessert is the peaches and raspberries get to stand center stage. Usually in a pie it’s all crust and the fruit gets lost in between. With a galette, the fruit is showcased beautifully and the preparation couldn’t be easier. My 5 year old and one year old daughters even had a blast helping prepare this so if there is a rainy day or your kids love to bake, spend time together as a family making this galette. Oh and did I mention clean up is a breeze. I can count the amount of dishes I had on one hand which makes for an even happier baking experience. So the next time you see a bunch of summer fruit on sale, don’t hesitate to grab it and whip up this easy fruit galette for a quick dessert to accompany dinner or your next summer cookout!

Summer Fruit Galette

 

Ingredients:

  • 1 roll Refrigerated Pie Crust (2 rolls per box)
  • 1 pound Peaches; pitted, halved, & sliced into ½ in. wedges
  • 6 oz. Raspberries
  • 1/3 cup Sugar plus 1 tsp.; divided
  • 1 tsp. Lemon Juice
  • Pinch of Sea Salt
  • 2 tsp. Fat-Free Milk

 

Preparation:

  1. Preheat oven to 375°F. Cover a large baking sheet with parchment paper. Set aside.
  2. On a lightly floured surface, roll dough into a 13 inch circle. Transfer to prepared baking sheet. Set aside.
  3. In a large bowl, combine peaches, raspberries, 1/3 cup sugar, lemon juice, and salt. Mix well.
  4. Mound filling in center of prepared crust, leaving a 3 inch border. Fold edge of dough up and over filling, pleating as necessary. Brush edge of dough with milk and sprinkle with remaining 1 tsp. of sugar.
  5. Bake galette until filling is tender and crust is browned, approximately 35-40 minutes. Slide galette (with parchment paper) onto a wire rack to cool. Cut into wedges and serve.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

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Rhubarb Apple Pie

20180525_184415The arrival of spring is a time much welcomed by those hit with the winter blues. It’s a time when warmer days allow you to pack away the jackets and begin purchasing a new bounty of fresh produce. Strawberries are probably the most popular spring pick, which is why I’m here to tell you about rhubarb.

20180525_184941Beginning in April and continuing through the summer, rhubarb is at its peak. It looks a lot like a stalk of celery, and even has the same stringy texture, but one bite of this plant and you will never forget how tart it is. To this day I still remember my first bite of raw rhubarb, and my decision to hate it for a long while after. I was very young, probably around 5 years old, when my dad picked a stalk from the plant in our backyard and offered I try it. I remember him stressing for me not to ever eat the leaves as they are poisonous, but his words would not be necessary. Merely taking one bite of that freshly picked stalk would keep me from wanting to go near the plant. Later that summer, however, I did ultimately give rhubarb a second chance, but in the form of a pie.

20180525_184822As tart as rhubarb is fresh, once it’s cooked the flavor gets drastically toned back to a delightful balance of sweet and tart. Once I realized this, I was in love, and every year thereafter I would look forward to the time the rhubarb would make its seasonal debut. My dad usually let rhubarb stand alone as the star of the pie, but I prefer it to share the title with other fruits. Two of the most popular pairings for rhubarb are strawberries and apples. Since strawberries are in season at the same time as rhubarb and their sweet flavor profile helps balance rhubarb’s tartness, it’s only natural they would be a favorite combination option. For me, however, there is just something delicious about the combination of cinnamon, sugar, fresh sliced rhubarb, and equally tart, sliced Granny Smith apples. But no matter which fresh fruit combination you choose, I guarantee you’ll have the makings of a perfect pie.

*NOTE: If you elect to give this pie a try, you can expect to spend about 30 minutes of time preparing it. From start to finish the pie should take approximately 1 hour and 15 minutes and will yield 12 servings. If you have trouble finding fresh rhubarb or would like to make the pie when it’s not in season, you can substitute frozen rhubarb for the fresh. If you do opt for frozen rhubarb instead of fresh, be sure to thoroughly thaw and drain it before using as directed in the recipe, otherwise you will end up with a loose filling and soggy crust. If you’re considering serving this pie to guests, I recommend pairing with a scoop of vanilla ice cream.

 

Rhubarb Apple Pie

 

Ingredients:

  • 1 refrigerated or frozen 9 inch Pie Shell
  • 3 ½ cups (about 1 ¼ pounds) Sliced Rhubarb
  • 1 cup Granulated Sugar
  • 1 tbsp. fresh Lemon Juice
  • 2 Granny Smith Apples; peeled, cored, & sliced
  • ½ tsp. Ground Cinnamon
  • 3/8 tsp. Salt; divided
  • ½ cup White Whole-Wheat Flour; plus 3 tbsp.
  • ½ cup Old-Fashioned Oats
  • ½ cup Light Brown Sugar
  • 6 tbsp. Cold Unsalted Butter; cut into small pieces
  • 1/3 cup Chopped Walnuts

 

Preparation:

  1. Preheat oven to 425°. Place pie shell on a baking sheet & set aside.
  2. In a large bowl, combine the rhubarb, granulated sugar, lemon juice, and apples. Sprinkle with cinnamon, ¼ tsp. salt, and 3 tbsp. flour. Toss to combine. Spoon the mixture into the pie shell and set aside.
  3. In a medium bowl, place the remaining flour (½ cup), remaining 1/8 tsp. salt, oats, and brown sugar. Cut butter into the flour mixture with a pastry blender or food processor until mixture resembles coarse meal. Stir in walnuts. Sprinkle mixture evenly over the rhubarb filling.
  4. Bake pie for 15 minutes. Reduce oven temperature to 375° (do not remove pie) and bake for an additional 25-30 minutes, or until golden and bubbly. If crust begins to get too brown, shield it with foil. Once baked, place pie on a cooling rack for at least 15 minutes before slicing & serving. Enjoy!

 

RECIPE ADAPTED FROM: JULIANNA GRIMES
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Pumpkin Pie Pudding Bites

20171122_124753Thanksgiving is only a few days away which means holiday baking has already begun or is about to begin shortly. A staple of most American’s Thanksgiving feast is the pumpkin pie. Although I love a slice of traditional pumpkin pie with a dollop of whipped cream I also enjoy developing desserts inspired by classic flavors. This year I chose pumpkin pie and created these pumpkin pie pudding bites to suppress my creative itch.

20171122_124734Despite my love for pumpkin pie I understand it can be a difficult pie to master, especially for novice bakers. Anything custard based can be tricky and the smallest mistake can be all the difference between the perfect pie and disaster. Of course you can always buy a pie from the bakery or supermarket but many families enjoy the baking process and passing a dish they made themselves with love. That is where these pumpkin pie pudding bites can help. If you do not want to take on the task of baking a pumpkin pie from scratch but also do not want to miss out on the great taste that is pumpkin pie, these bites are the answer to all of your problems.

20171133Not only do these bites channel all the flavor and texture profiles of traditional pumpkin pie (with half the effort), they are also extremely portable and the perfect size for little fingers or those prone to overindulging. Try making them in place of a traditional pie if you need a quick last minute dessert, as a portion controlled offering for the health conscious, a mess free treat at the kid’s table, or as an interesting addition to your classic offerings.

Pumpkin Pie Pudding Bites

Ingredients

  • ½ cup Granulated Sugar; divided
  • 2 tbsp. Cornstarch
  • 1 ¾ cups Milk
  • 1 Large Egg
  • ½ cup canned Unsweetened Pumpkin
  • 1 tsp. Pure Vanilla Extract
  • ½ tsp. Ground Cinnamon
  • 1/8 tsp. Salt
  • 1/8 tsp. Ground Nutmeg
  • 2 pkg. Puff Pastry Shells
  • ¼ cup Chopped Walnuts
  • Dash of Salt
  • ¼ cup Heavy Cream

 

Preparation

  1. Combine 6 tbsp. sugar and cornstarch in a saucepan over medium heat. Combine the milk and egg and stir well with a whisk. Gradually add the milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly, then remove from heat.
  2. Combine pumpkin, vanilla, cinnamon, salt, and nutmeg in a bowl, stirring well. Slowly add the pumpkin mixture to the milk mixture, whisking constantly. Place pan over low heat and cook for 3 minutes, or until thoroughly heated (do not boil), stirring constantly. Transfer pudding into a bowl and cover surface with plastic wrap. Chill.
  3. Meanwhile, line a baking sheet with foil and coat foil with cooking spray. Place the remaining 2 tbsp. sugar, walnuts, and dash of salt in a small skillet. Cook over low heat until the sugar dissolves and is golden, about 3 minutes, stirring frequently to coat nuts. Transfer nuts to the prepared baking sheet and cool completely. Once cool, coarsely chop nuts.
  4. Prepare puff pastry shells according to package directions. Cool completely. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Fill shells with chilled pudding. Top each filled shell with a dollop of whipped cream and chopped nuts. Serve immediately (if not serving immediately, wait to whip the cream and top bites).

 

RECIPE ADAPTED FROM: SUSAN RUSSO
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

No-Bake Double Chocolate Pudding Pie

Untitled-1Chocolate lovers rejoice! This amazing no-bake pie explodes with chocolate flavor and is sure to be loved by any chocoholic. Seriously, what is not to love about an Oreo cookie crust filled with rich and creamy chocolate pudding spiked with a (optional) hint of Kahlua. That’s what I thought…nothing!

20170610_135838Chilled desserts like puddings, pies, ice creams, and sorbets are naturally summer dessert favorites by helping the body stay cool. Additionally, no-bake items are also summer favorites because you do not have to heat up the oven that will make the A/C work that much harder or *gasp* heat up the oven when you don’t even have A/C to cool the house back down.

20170610_135747This chocolate pudding pie is quick and easy to prepare and can be adapted to the tastes of the audience it is serving. For example, if this pie is being served to a grown-up crowd, go ahead and spike the pudding with a shot of Kahlua or white rum for a boozy kick. If the pie is going to be hitting the taste buds of the younger crowd or a mixture of both young and old you may want to skip the shot of alcohol and keep things vanilla with none other than a shot of vanilla extract. Either way you make it, this pie is to die for and you will not regret giving it a try this summer!

20170610_135205

No-Bake Double Chocolate Pudding Pie

Ingredients:

  • 1 (8 in.) prepared Oreo Cookie Pie Crust
  • ¾ cup Granulated Sugar
  • ¼ cup Cornstarch
  • ¼ cup unsweetened Cocoa
  • ¼ tsp. Salt
  • 1 ¾ cups Milk; divided
  • 2 large Egg Yolks
  • 4 oz. Bittersweet Chocolate; finely chopped
  • 1 tbsp. Kahlua (or 1 tsp. Vanilla Extract)
  • ½ cup Fresh Raspberries (optional)
  • Whipped Cream; for topping (optional)

 

Preparation:

  1. Place prepared Oreo crust in the refrigerator for 15 minutes to chill. Meanwhile, prepare the filling.
  2. In a large saucepan combine the sugar, cornstarch, cocoa, and salt; stir with a whisk. Add half of the milk and the 2 egg yolks. Stir with a whisk until smooth. Add the remaining milk and stir until combined. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat.
  3. Add the 4 oz. of chocolate and stir until smooth. Stir in the Kahlua (or Vanilla). Pour filling into the prepared crust and cover with plastic wrap. Place pie back in the refrigerator and chill for 4 hours or until set. Serve with raspberries and whipped cream.

 

RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Coconut Cream Pie

20170418_110650When I think of no-bake pies, coconut cream is hands down my favorite (lemon being a close second). I have fond memories of the sprawling collection of pies my grandparents would serve at every holiday. Whether it be Thanksgiving, Christmas, or Easter we would always have a banana cream, pumpkin, chocolate ambrosia, mincemeat, and coconut cream pie. The pies would always be ordered from a local buffet called Bishop’s. Unfortunately, Bishop’s has long been closed and I have not had a coconut cream pie quite the same since. When the craving would call there is always a variety in the supermarket freezer section but they are never the same as freshly made.

20170418_110205I recall when I was a pre-teen (about 17 years ago), I attempted to make a coconut cream pie from scratch. I remember the taste being off and I never attempted to make it again since I could always count on the holidays to quench my craving. Since moving away from my hometown and the closure of Bishop’s I decided to make another attempt as an adult and serve this pie for Easter.

20170418_110216I believe my mistake all those years ago was from using coconut extract to flavor the filling. This time I decided to steep coconut in a blend of half-and-half and milk as my base for the filling. I strained out the raw coconut with cheesecloth, resulting in a smooth, flavorful custard that harbors a bit fewer calories and saturated fat. Add a homemade whipped cream topping and you have a dreamy mile-high coconut cream pie worth every second spent in the kitchen!

Coconut Cream Pie

Filling Ingredients:

  • 1 frozen (9 inch) Deep-Dish Pie Crust
  • 2 cups 1% Low-Fat Milk
  • 1 cup Half-and-Half
  • 1 ½ cups flaked Sweetened Coconut
  • 1 tsp. pure Vanilla Extract
  • 2/3 cup Sugar
  • 1/3 cup Cornstarch
  • ¼ tsp. Salt
  • 4 large Egg Yolks
  • 2 tbsp. Unsalted Butter

Whipped Cream Ingredients:

  • 1 cup Heavy Whipping Cream
  • ¼ cup Sugar
  • 1 tsp. pure Vanilla Extract
  • ¼ cup flaked Sweetened Coconut; toasted

 

Preparation:

  1. Preheat oven according to package directions of the pie crust. Bake the pie crust according to the package directions for a chilled/no-bake pie. Cool crust completely on a wire rack.
  2. Meanwhile, combine milk and half-and-half in a medium saucepan set over medium heat. Add 1 ½ cups coconut and vanilla extract. Bring milk mixture to a simmer then immediately remove from heat. Cover and let stand for 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather the edges of the cheesecloth and squeeze over the bowl to release any extra moisture. Discard the coconut solids.
  3. Whisk together the 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl. Gradually add the milk mixture, whisking constantly. Return the mixture to the pan and bring to a boil, whisking constantly. Remove from heat and add the butter. Stir until smooth. Place the pan in a large bowl filled with ice for 6 minutes, stirring to cool. Pour into the prepared crust. Cover with plastic wrap and chill at least 1 hour to set.
  4. While the pie chills prepare the whipped topping. Chill a large bowl and the beaters of a hand mixer in the freezer for 5-10 minutes. Whip the cream in the chilled bowl with a hand mixer until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form. Be sure you do not over mix! Chill until the pie filling is set.
  5. To assemble the pie, spread the whipped cream over the set custard filling. Top with the toasted coconut just before serving. Enjoy!

 

RECIPE ADAPTED FROM: KATHY KITCHENS DOWNIE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Chocolate Baklava Bites

20170325_105856Ζητω Η Ελλαδα!!! Χρονια πολλα Ελλαδα!  Long live Greece and Happy Greek Independence Day to all the Greeks around the world! Today is a national holiday in Greece as it marks the start of the Greek war for Independence (March 25, 1821) from the Ottoman Empire (Turks). As a tribute to this important day in Greek history it is only natural I had to make one of if not the most famous Greek dessert around the world…baklava.

20170325_105650As with everything I bake I try to put my own creative spin on it and these mini baklava bites are no exception. I know my version of baklava will probably drive all the yiayia’s (Greek for grandmother) crazy because it does not resemble anything to the traditional baklava they are used to making. However, I feel that given a taste of these bites even my harshest critics would find it hard to resist admitting how great these came out.

20170325_110032-(1)Traditional baklava is a blend of toasted nuts (almonds, hazelnuts, pistachios, or walnuts depending on the baker) layered between buttery sheets of fillo then soaked in honey syrup. For my version, I decided to add a hint of chocolate because who doesn’t love chocolate. In order to incorporate the traditional flavor provided by ground hazelnuts, I used some leftover Greek Merenda spread, which is the Greek equivalent of Nutella, to provide a rich hazelnut chocolate flavor.

20170325_105905For such a small dessert these bites do not lack any of the flavor or richness found in traditional recipes. They are great to serve at large gatherings because one recipe makes 30 and their bite size cuts down on the messiness of cutting into and eating the original. I recommend trying this modern version of the classic Greek dessert! Kali Orexi!

Chocolate Baklava Bites

Ingredients:

  • ¾ cup Walnuts
  • ¾ cup Almonds
  • ½ cup Honey (preferably Greek)
  • ¼ cup Water
  • 1 Cinnamon Stick
  • 3 tbsp. Sugar
  • 2 tbsp. Unsalted Butter; melted
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Vanilla Extract
  • 1/8 tsp. Salt
  • ¼ cup Hazlenut-Chocolate Spread (such as Merenda or Nutella)
  • 2 boxes Mini Fillo Shells; 15 shells each

Preparation:

  1. Preheat oven to 350°. Arrange walnuts & almonds on a baking sheet and toast in the oven until golden & fragrant, about 5 to 8 minutes. Allow nuts to cool slightly.
  2. Meanwhile, add the honey, water, and cinnamon stick to a small saucepan set over medium heat. Stir until honey dissolves. Continue to cook, without stirring, until a candy thermometer reaches 230°, approximately 10 minutes. Remove from heat and keep warm. Discard cinnamon stick.
  3. Add the slightly cooled nuts to the bowl of a food processor along with the sugar, butter, cinnamon, vanilla, and salt. Pulse to combine.
  4. Place hazelnut-chocolate spread in a microwave-safe bowl and microwave on high for 30 seconds or until melted. Place mini fillo shells into wells of 2 mini cupcake tins. Working quickly place 1 tsp. of melted hazelnut spread into the bottom of each fillo shell. Next, top each fillo shell with 1 tsp. of the nut mixture. Bake in oven until filling is hot and fillo is golden, about 10 minutes.
  5. Pour 1 tsp. of honey syrup into each fillo cup while warm. Allow syrup to soak in and then add another 1 tsp. to each cup. Refrigerate at least 5 hours but preferably overnight for flavors to develop.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

No-Bake Pumpkin Chiffon Pie

20161124_115845As fall approaches ever closer to its end and we begin to shift gears in preparation of winter, it is the best time to satisfy any last autumn inspired cravings. There are many flavors indicative of fall but none satisfy quite like a pumpkin pie does. Pumpkin pie has a way of pleasing the masses with its warm spiced flavor, which is why it is served by most Americans on Thanksgiving. Well I am one of those Americans that require pumpkin pie be at the table on Thanksgiving. However, as much as I adore pumpkin pie, I still have a dilemma every holiday.

20161124_115850You see, I love trying new things and I get bored making the “same old same old,” but I also can’t afford to not make my annual favorites. I have no shame and will openly confess I am forever conflicted when it comes to this. This year I managed to solve my dilemma with a reasonable compromise…….the pumpkin chiffon pie. This pie still has each of the traditional components (pie crust, spiced pumpkin filling, & dollop of whipped cream) all while taking pumpkin to a whole new level of awesome.

20161124_115945What separates this pie from the classic is the creamy filling. This version features a fluffier core, a welcoming change from the very dense original filling. It is sure to be a crowd-pleaser at any fall holiday gathering as it was at Thanksgiving this year for my family.

Note: 

  • This recipe yields 2 pies. Each pie produces 10 servings with serving size being one wedge.

No-Bake Pumpkin Chiffon Pie

Ingredients:

  • 1 (2-Pack) Frozen Pie Crusts
  • 1 ¼ cups Canned Pumpkin
  • ½ cup Light Brown Sugar; packed
  • ¾ tsp. Ground Cinnamon
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Salt
  • 1/8 tsp. Ground Nutmeg
  • 2 Large Eggs; separated
  • 2/3 cup Evaporated Low-Fat Milk
  • 1 envelope Unflavored Gelatin
  • ¼ cup Pure Orange Juice
  • 1/8 tsp. Cream of Tartar
  • 5 tbsp. Granulated Sugar; divided
  • 3 tbsp. Water
  • 1 cup Heavy Whipping Cream
  • Cinnamon (for dusting); optional

Preparation:

  1. Preheat oven according to pie crust package directions. Place pie crusts on a baking sheet. Pierce bottoms of pie crusts with a fork. Bake pie crusts according to package directions for a no-bake pie (approximately 10 minutes). Cool completely on a wire rack.
  2. Whisk together the pumpkin, brown sugar, cinnamon, vanilla, salt, nutmeg, and 2 egg yolks in a medium saucepan. Stir in the evaporated milk and bring to a boil. Reduce heat and simmer mixture, stirring frequently, for 4 minutes or until the mixture thickens slightly. Remove mixture from heat.
  3. Place orange juice in a small microwave-safe bowl. Sprinkle gelatin over the orange juice and let stand 1 minute. Microwave gelatin mixture on high for 15 seconds, stirring until the gelatin dissolves. Stir the gelatin mixture into the pumpkin mixture. Cool.
  4. Meanwhile, place 2 egg whites and cream of tartar in the bowl of a stand mixture (or large bowl if using a hand mixer). Beat egg whites with a mixer at high-speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form. Combine the remaining 4 tablespoons (¼ cup) granulated sugar and 3 tablespoons water in a small saucepan. Bring sugar mixture to a boil. Cook sugar mixture, without stirring, until a candy thermometer reads 250°. Pour the hot sugar syrup in a thin stream over the egg whites with the mixer on high speed until stiff peaks form. Gently stir ¼ of the egg white mixture into the cooled pumpkin mixture. Gently fold in the remaining egg white mixture and pour filling into the cooled crust. Refrigerate the pie for 4 hours or until set.
  5. Place the cream (preferably chilled) in a medium bowl and beat with a mixer on high-speed until stiff peaks form. Place into a piping bag fitted with a star tip. Pipe rosettes along the outside edge of the pie (where the crust and filling meet). Sprinkle ground cinnamon on the rosettes if desired. Serve.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016