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Martha Stewart's Individual Peach Pastries revisited:

This is a delectably sweet confection. I use strawberries, but any thinly sliced fresh fruit will do. The fruit should be paper-thin, otherwise the pastry will be soggy on the bottom. Place only 4-5  slices of fruit on each pastry; again too many slices will produce too much liquid and the bottoms will be soggy. Use only a tiny amount of brown sugar. I make them as a flat pastry, but I also make them in a tart shape by lining a cupcake tin with the filo. The effect is quite attractive, but you have to reduce the time in the oven to 8 minutes, otherwise the edge of the filo burns. The flat pastry can take up to 14 minutes or more making the caramelization process more successful.

4 filo sheets
2 Tbsp butter, melted
3 large fresh strawberries sliced 1/4-inch thick
6 tsp brown sugar

• Preheat the oven to 400F.
• Paper - thinly slice the strawberries.
• Remove the filo from the package and lay it on a flat surface.
• The stack of pastry sheets are folded in half. Open the stack in the middle.
• Leaving a single sheet on the board, fold back the rest of the filo sheets and set them aside.
• Quickly brush the single filo with melted butter.
• Place the filo stack back on top of the single sheet and fold down the bottom sheet from the stack.
• Remove the remaining pastry sheets and set them aside.
• You now have 2 filo pastries on top of one another.
• Brush the top pastry with melted butter.
• Repeat the procedure twice more until you have 4 pastry sheets on top of each other and each pastry has been brushed with butter.
• With a sharp knife cut the buttered filo stack into 12 squares.
• Depending on the brand of filo you use, you cut the filo differently. Just aim to get squares if you bake them in a cupcake tin. For flat pastry you can cut the filo into rectangles. Before I place on the fruit I fold back the ends creating a bit of a wall to contain the fruit.
• Arrange the strawberry slices inside the filo lined cupcake tin or on the top of each flat pastry stack.
• Sprinkle each pastry with 1/2 teaspoon of brown sugar.
• Bake the pastries in the cupcake tins for 8 minutes and the flat pastries for 14 minutes.
• Makes approximately 12 pastries
• Serve with a small dollop of yogurt cheese and whipping cream.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!