Apple desserts always bring back cozy childhood memories for me, and The Perfect Classic Apple Pie Recipe and My Mum’s Irish Apple Cake are some of the most popular Bigger Bolder Baking Recipes. I knew I wanted to create a treat that delivers all of that oven-baked sweet apple deliciousness in a scrumptious individually-sized package, and these apple crescents have flawlessly executed that goal!

Table of Contents

• What are Comforting Apple Pie Crescent Rolls from Scratch?
• Tools You Need for Apple Pie Crescent Rolls
• Key Ingredients for Apple Pie Crescent Rolls and Why
• How to Make Comforting Apple Pie Crescent Rolls
• Can I Make Comforting Apple Pie Crescent Rolls in Advance?
• How to Store Comforting Apple Pie Crescent Rolls
• What is the difference between crescent rolls and croissants?
• FAQs
• Gemma’s Pro Chef Tips
• More Apple Pie-Inspired Recipes

What are Comforting Apple Pie Crescent Rolls from Scratch?

• Comforting Apple Pie Crescent Rolls are buttery crescents wrapped around cinnamon-spiked apples and topped with a sweet vanilla glaze.
• The base of the recipe is our Buttery Crescent Rolls Made from Scratch, an easy, wholesome homemade version of the famous store-bought crescents that “pop” out of a can.

Tools You Need for Apple Pie Crescent Rolls

• Baking sheet and parchment paper
• Mixing bowl
• Measuring cups and measuring spoons
• Rolling pin
• Pastry brush 

Key Ingredients for Apple Pie Crescent Rolls and Why

• One recipe of Buttery Crescent Rolls from Scratch

• Granny Smith apples

  • Granny Smiths are definitely my preference, as they are tangy, tart yet mildly sweet, and are crisp and won’t go mushy.
  • Bramley apples are the go-to cooking apples in Ireland or the UK—they’re very sour to eat, but they work beautifully in baking recipes, such as My Mum’s Authentic Apple Crumble.
  • If you don’t have Granny Smiths, use any good baking apple like Braeburn, Cortland, or Pink Lady.

• Brown sugar

  • Brown sugar adds sweetness and a lovely hint of caramel to the apple filling. It cooks with the apple juices to make a syrupy filling.
  • Make your own using my recipe How to Make Brown Sugar.

• Cinnamon

Sweet and warmly spicy cinnamon gives these apple crescent rolls a cozy, comforting flavor.

• Lemon juice

Lemon is a flavor enhancer that brings out the essence of the apple.

• Apricot jam

  • Apricot jam adds sweetness and its slight tartness gives another note to the flavor profile.
  • The jam helps to hold the filling together and also keeps the filling moist.
  • Make your own jam using my Homemade Jam Recipe.

• Powdered sugar

  • Powdered sugar, also known as confectioner’s sugar or icing sugar, creates a sweet, smooth, thick, brilliant white glaze that drizzles and sets well.
  • Use my How to Make Powdered Sugar recipe to make your own.

• Butter

  • Melted butter adds richness and thickness to the glaze and it also enhances its flavor.
  • Butter also adds to the glaze’s glossiness and helps the glaze adhere to the crescent rolls.
  • For the dough, butter enriches the flavor and more importantly, water in chilled butter evaporates during baking, creating air pockets to make the bread rise light and fluffy.
  • Questions about what butter to use? See my information on Using Salted or Unsalted Butter for Baking!

• Milk

Milk thins the glaze to the perfect consistency and enriches the flavor.

How to Make Comforting Apple Pie Crescent Rolls

• Prep: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Make the filling: Combine the diced apples, brown sugar, cinnamon, and lemon juice.
• Roll out the dough: Roll the prepared crescent dough out into a big rectangular and cut it into 16 triangles, as shown in Buttery Crescent Rolls from Scratch. Brush each dough triangle with apricot jam.

• Assemble: Place one tablespoon of apple filling on each dough triangle. Fold corners over, and roll up to seal. Place on a baking sheet and brush with egg wash.

• Bake: Cook the rolls for 30-35 minutes, until deep golden brown.
• Make the glaze: Mix powdered sugar, butter, vanilla extract, and milk. Drizzle over crescent rolls and let the glaze set for about 30 minutes.

Can I Make Comforting Apple Pie Crescent Rolls in Advance?

You can prepare these Apple Pie Crescent Rolls ahead of time raw or fully baked.

• Prepare the dough and jam separately:
  • You can prepare the dough up to 2 days in advance and store it in an airtight container in the fridge.
  • When ready to bake, assemble and bake the rolls with jam per this recipe.
• Assemble and Freeze:
  • You can assemble the apple pie crescent rolls up to the point just before baking. , then place the rolls on a baking sheet and freeze them until they are firm. Once frozen, transfer them to an airtight container or freezer bags.
  • When you’re ready to bake, you can place them directly in the oven from the freezer, but you may need to extend the baking time slightly to ensure they’re baked through.
• Bake and Reheat: Alternatively, you can fully bake the apple pie crescent rolls, let them cool, and then store them in an airtight container. Before serving, reheat them in the oven for a few minutes to regain their crispiness.

How to Store Comforting Apple Pie Crescent Rolls

Store any uneaten rolls at room temperature in a covered container for one day.

What is the difference between crescent rolls and croissants?

• As to the dough, both crescent rolls and croissants are laminated by layering butter between layers of the dough which is then folded and rolled multiple times to create thin flaky layers or air pockets to rise.
  • • Crescent rolls are typically leavened with baking powder, and do not require proofing.
    • Croissants are leavened with yeast which needs proofing to develop the structure.
• As to flavor and texture, crescent rolls resemble soft bread with fine and evenly distributed crumb. In comparison, croissants are a pastry with characteristic flakiness, soft and elastic gluten strands, and a richer buttery flavor.
• As to the origins and usages, crescent rolls are a popular American creation commonly used for making wrapping around mini hot dogs (pigs in a blanket), stuffed with various fillings, or enjoyed as rolls with a meal. While croissants originated in France and are enjoyed as a standalone breakfast star, or in sweet or savory sandwiches. Check out my amazing Homemade Chocolate Croissants recipe for a foolproof way to make them at home.

FAQs

• Can I substitute another fruit for apple?

Yes, you can use another fruit in the filling. Use diced pear in place of the apple, or substitute with the filling from Pumpkin Pie Egg Rolls. Use a tablespoon of pumpkin filling for each crescent. You can also add chopped pecans or walnuts to add a little crunch.

• Can I make Apple Pie Crescent Rolls without egg?

Yes, you can make these crescent roll apple pies egg-free. Use milk or melted butter in place of the egg wash.

• Can I use store-bought crescent dough in these Apple Pie Crescent Rolls?

You can’t beat the homemade taste of our homemade crescent rolls. Luckily, they come together easily and are made from just six wholesome ingredients you probably have on hand. But if you absolutely want to use store-bought, simply assemble and bake as directed in the recipe.

Gemma’s Pro Chef Tips

• Make sure to cut the apples very small to make assembly easier.
• Once the dough is made, this recipe takes about 30 minutes to put together but keep in mind that the crescent dough takes about 2 hours to make. To save time, you can make the dough up to 2 days in advance. Keep it well-wrapped in the refrigerator.
• Instead of apricot jam, you can use my Sweet and Boozy Peach Whiskey Jam, Easy Orange Marmalade, or Salted Caramel Sauce.
• These are little treats but you can make them bigger: when rolling the dough, after cutting the rectangle in half, cut each square diagonally in half in both directions to make a total of 8 triangles. Add double the filling and roll up the same way.
• Glaze while they are still slightly warm as they will also soak up the glaze and create a crisp shell.

More Apple Pie-Inspired Dessert Recipes

• 3-Layer Apple Pie Blondies Recipe
• McDonald’s Apple Pie: Better Homemade!
• Apple Pie Egg Rolls
• Apple Pie Ice Cream
• Apple Pie Microwave Oatmeal in a Mug 

Print

Comforting Apple Pie Crescent Rolls from Scratch

Craft Comforting Apple Pie Crescent Rolls from scratch, to indulge in classic softness, sweet apples, and aromatic cinnamon delight.

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 16 rolls

Author Gemma Stafford

Ingredients

For the Filling

• 2 small Granny Smith apples, peeled, cored and finely diced
• 1 tablespoon brown sugar
• 1 teaspoon lemon juice
• ½ teaspoon cinnamon

For the Rolls:

• 1 recipe Buttery Crescent Rolls from Scratch
• 3 tablespoons apricot jam
• Egg wash

For the glaze:

• 1 cup (4 oz/115 g) powdered sugar, sifted
• 1 tablespoon (½ oz/14 g) butter, melted and cooled
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk

Instructions

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
• Make the filling: combine the apples, brown sugar, lemon juice, and cinnamon in a small bowl and set aside.
• On a floured surface, roll and cut the crescent rolls according to the directions in the recipe. (See recipe here)
• Working with one piece of dough at a time, stretch out the dough into a triangle shape.
• Brush some apricot jam all over the surface and place about a tablespoon of apple filling at the bottom (flat edge) of the triangle.
• Fold the corners over the filling, then roll the dough up to enclose the filling. Place on the prepared baking sheet with the tip tucked underneath the roll. Repeat with the remaining pieces of dough.
• Brush the rolls with egg wash, then bake for 30-35 minutes, until deep golden brown. Allow to cool on the baking sheet.
• To Make the Glaze: Combine the powdered sugar, butter, vanilla extract, and 1 tablespoon of the milk until smooth. If needed, add a touch more milk, one teaspoon at a time, until the desired consistency is reached.
• Drizzle the glaze over the rolls and let sit until the glaze is set.
• These are best the day they are made but leftovers can be stored in an airtight container for up to 1 day.

The post Comforting Apple Pie Crescent Rolls from Scratch appeared first on Gemma’s Bigger Bolder Baking.

Pizza always holds a special place in my heart. My passion for bread and doughs has inspired me to craft numerous unique pizza recipes such as 15-Minute Pizza Dough Recipe (No Yeast), Pizza Scones, Pepperoni Pizza Rolls, Pizza Monkey Bread, and The MOST Bubbly Focaccia Pizza.

And as the popularity of cake bowls continues to grow, how could I miss this 2-Minute Microwave Pizza Bowl recipe as a savory addition to 2-Minute Banana Cake Bowl, 2-Minute Microwave Carrot Cake Bowl, 2-Minute Microwave Brownie Bowl, 2-Minute Microwave Red Velvet Cake Bowl, and Chocolate Lava Cake Bowl Recipe.

Table of Contents

• What is a 2-Minute Microwave Pizza Bowl?
• Tools You Need
• 2-Minute Microwave Pizza Bowl Key Ingredients and Why
• How to Make a 2-Minute Microwave Pizza Bowl
• Can I Make the 2-Minute Pizza Bowl in Advance?
• Can I make a 2-Minute Microwave Pizza Bowl in the oven?
• FAQs
• Gemma’s Pro Chef Tips
• Don’t Miss My Other Sweet Cake Bowl Recipes

What is a 2-Minute Microwave Pizza Bowl?

• A 2-Minute Microwave Pizza Bowl is a time-saving way to enjoy a pizza-inspired meal.
  • It typically involves combining ingredients such as flour as the pizza base, pizza sauce, cheese, and tailored favorite pizza toppings in a microwave-safe bowl.
  • Then microwave the mixture for about two minutes or until it rises up and the cheese is bubbly, resulting in a pizza-like dish in a bowl.
• This approach is popular because it offers a speedy alternative to traditional pizza preparation, creates less heat, and provides more creative cooking activities for families. The specific ingredients can vary widely, allowing for customization or portion control to suit individual preferences.

Tools You Need

• Microwave-safe soup bowl
• Whisk
• Spoon

2-Minute Microwave Pizza Bowl Key Ingredients and Why

• All-purpose flour:

All-purpose flour has the right amount of protein at around 9-11% to make pizza batter strong enough to rise and hold mix-ins without being chewy.

• Baking powder:

Baking powder is the raising agent to create a fluffy texture.

• Baking soda:

  • Baking soda not only makes the batter rise, but also reacts with natural sugar from flour and milk contributing to a nice golden color through Maillard reaction.
  • Baking soda is sodium which enhances the flavor.

• Salt:

Salt enhances flavors of pizza bowl.

• Milk:

Whole milk or full-fat milk is my go-to choice for baking for a richer taste and creamier consistency.

• Olive oil:

Olive oil contributes to a more flavorful pizza with a better texture. I suggest you use extra virgin olive oil.

• • First, olive oil imparts a rich, fruity flavor that can enhance the flavor.
  • Second, olive oil adds moisture and texture, tenderizing the crust and making it crispier on the outside and chewier on the inside.

• Pizza sauce:

  • Pizza sauce not only adds flavor but also prevents the batter from getting dry in the microwave.
  • Make my 5-Minute Pizza Sauce recipe to elevate the flavor of your pizza.

• Mozzarella cheese:

  • Mozzarella cheese is a traditional pizza topping and is typically used as the base cheese in most pizzas. Make it at home using my How To Make Homemade Mozzarella recipe.
  • Mozzarella melts well and creates a stringy, stretchy texture when it’s heated. It helps to hold everything together, and its mild flavor complements the other toppings, creating a tasty and cohesive final product.

How to Make a 2-Minute Microwave Pizza Bowl

• Mix dry ingredients including flour, baking powder, baking soda and salt together in a microwavable bowl.
• Add in wet ingredients including the milk and oil then mix together. There might be some lumps but that is ok.
• Add the pizza sauce and spread it around the surface of the batter.
• Sprinkle on toppings including the cheese, pepperoni, and dried herbs
• Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling.
• Enjoy straight away!

Can I Make the 2-Minute Pizza Bowl in Advance?

• Yes, you can make the 2-Minute Pizza Bowl in advance.
• You can mix all other ingredients and keep the mixture in the fridge for up to 24 hours. When ready to serve, microwave it per this recipe.

Can I make a 2-Minute Microwave Pizza Bowl in the oven?

Yes, you can bake it in an oven-safe bowl at 350°F/180°C for roughly 12-15 minutes, until it rises up and the toppings are bubbling.

FAQs

• How can I make a gluten-free microwave pizza bowl?

You can use gluten-free all-purpose blend flour as the base for your pizza bowl to make it gluten-free.

• Is it possible to make a low-carb or keto-friendly version of the microwave pizza bowl?

  • Yes, you can use almond flour as a base and choose keto-friendly toppings and sauces to create a low-carb or keto pizza bowl.
  • Substitute almond flour starting at 1:1 for all-purpose (white) flour. More resting time before baking will help hydrate almond flour to bind all ingredients better, or  ½ – 2 tsp xanthan gum or cornstarch in each cup of almond flour will also work as a binding agent. 

• Can I make a vegetarian or vegan version of the microwave pizza bowl?

• • Absolutely! You can use vegan cheese and load up your pizza bowl with vegetables like bell peppers, tomatoes, olives, onions, and spinach for a vegetarian or vegan option.

• Can I freeze microwave pizza bowls for later use?

  • While it’s best to enjoy them fresh, you can assemble the pizza bowls and freeze them before cooking. When you’re ready to eat, simply microwave from frozen, adding extra cooking time as needed.

Gemma’s Pro Chef Tips

• Use my 5-Minute Pizza Sauce or Homemade Marinara Sauce.
• Instead of Italian seasoning, fresh basil or oregano will also work.
• If mini pepperoni is hard to come by, what other toppings can be used? You can also use chopped regular pepperoni, ham, bbq chicken, turkey pepperoni or Italian sausages.
• Feel free to use your favorite cheese(s), such as cheddar cheese, parmesan cheese, Homemade Mozzarella or Homemade Ricotta .
• Most toppings don’t need pre-cooking, but if you’re using raw meat such as ground beef or certain vegetables like mushrooms, you may want to sauté or cook them briefly before adding them to the pizza bowl for better texture and flavor.
• To ensure even melting, you can cover the pizza bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
• Cooking time will vary greatly depending on your microwave (mine is 1200W) and the width and depth of the bowl. Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

Don’t Miss My Other Sweet Cake Bowl Recipes

• 2-Minute Banana Cake Bowl
• 2-Minute Microwave Carrot Cake Bowl
• 2-Minute Microwave Brownie Bowl
• 2-Minute Microwave Red Velvet Cake Bowl
• Chocolate Lava Cake Bowl Recipe

Print

Pizza Bowl

Whip up this incredible pizza bowl in 2 minutes in the microwave to satisfy your pizza cravings! It's quick, easy and bursting with flavors!

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 2 people

Author Gemma Stafford

Ingredients

• ½ cup (2 ½oz/71g) all-purpose flour
• ¼ teaspoon baking powder
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (2 ½ fl oz/75 ml) milk
• 2 tablespoons olive oil
• 2 tablespoons pizza sauce
• 2 generous tablespoons shredded mozzarella cheese
• 10 mini pepperonis
• ½ teaspoon dried Italian herbs (basil or oregano will work)

Instructions

• Mix the flour, baking powder, baking soda and salt together in a microwavable bowl.
• Add in the milk and oil then mix together. There might be some lumps but that is ok.
• Spoon on the pizza sauce and spread it around the surface of the batter.
• Sprinkle on the cheese, pepperoni, and dried herbs
• Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling (timing is based on my 1200W microwave so your timing might vary)
• Enjoy straight away!

The post 2-Minute Microwave Pizza Bowl appeared first on Gemma’s Bigger Bolder Baking.

This Farfalle Pasta Recipe is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, Busiate Pasta Recipe, Olive Leaf Pasta Recipe (Foglie d’Ulivo), Rigatoni Pasta Recipe, and Penne Pasta Recipe. 

Table of Contents

• What is Farfalle Pasta?
• Tools You Need for Farfalle Pasta
• Key Ingredients and Why
• How to Make Farfalle Pasta
• Can I Make Farfalle Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Farfalle Pasta
• FAQs
• Gemma’s Pro Chef Tips
• Italian Dessert Recipes

What is Farfalle Pasta?

• Farfalle is a butterfly or bowtie-shaped pasta with fluted edges. Farfalle is Italian for butterflies.
• Farfalle might have a fun and trendy look, but it’s actually one of the oldest pasta shapes! It originated in Lombardy and Emilia-Regina in Northern Italy in the 1600s. According to legend, housewives shaped farfalle from dough leftover from making filled pasta.
• This pasta is often served with seafood: try it with oil, garlic, arugula, and small calamari.

Tools You Need for Farfalle Pasta

• Food processor or bowl
• Measuring cups and measuring spoons
• Pasta maker (optional)
• Pizza cutter
• Fluted pastry cutter
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Farfalle Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the Farfalle Pasta:
  • Divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
  • Working with one section at a time, pass through a pasta maker to #6, or the second from the thinnest setting. If you don’t have a pasta maker, roll out the dough as thin as you can.
  • With a pizza cutter, cut the dough lengthwise into 1 1/2 inch (4 cm) strips.
  • Use a fluted pastry wheel to cut the strip into 2-inch (5 cm) rectangles.

• • Pick up a rectangular piece of dough, and hold it by the long sides between your thumb and index finger. Pinch the center together, then fold the outer edges in the opposite direction to create an accordion fold in the center.

• Air-dry the pasta completely for 12-24 hours, to ensure the pasta keeps its shape while cooking.
• Cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes. Drain and serve.

Can I Make Farfalle Pasta in Advance?

After the farfalle is completely air-dried, store at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Dry homemade pasta correctly and thoroughly before storing it away. This is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is critical to ensuring the safety and longevity of your pasta.
• Start by tossing the farfalle with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Farfalle Pasta

• Store leftover cooked farfalle in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the dough in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• Can I make this pasta without a pasta maker?

Yes, you can. Roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.

• Can I cook the pasta without drying it first?

  You must dry pasta so it keeps its shape while cooking. Additionally, it might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my farfalle?

  Homemade farfalle pasta is generally air-dried, however, you should be able to dry pasta in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my farfalle is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are the most popular farfalle dishes?

  • Farfalle with Pesto: Richly-flavored, gorgeously green sauce clings beautifully to farfalle.
  • Pasta Freda (Cold Pasta Salad): In Italy, farfalle is often tossed with cheery tomato, mozzarella, olives, and basil.
  • Farfalle with Aurora Sauce: This creamy tomato sauce is named Aurora because of its rosy, sunrise hue.
  • Farfalle with Peas and Parmesan: Kids love this straightforward and tasty presentation.
  • Farfalle with Salmon and Cream Sauce: This simple but elegant blend of salmon, cream, onion, and white wine is one of the most popular Italian farfalle dishes.
  • Vegetable Primavera: Use your favorite veggies: asparagus, zucchni, tomato, and yellow squash are all great choices.
  • Farfalle Bolognase: The famous rich meal sauce is from Bologna in Emilia-Regina, just like farfalle.
  • Farfalle with Shrimp: Seafood is a favorite match for farfalle.
  • Farfalle Alfredo: Add chicken and veggies to this indulgent, velvety sauce.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• You can roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

Italian Dessert Recipes

• Italian Pignoli Cookies
• Italian Ricotta Cake with Plums
• The Best Tiramisu Recipe (100% from Scratch)
• Gelato di Riso (Rice Gelato from Florence)
• The Easiest Homemade Gelato Recipe (No Machine, 3 Flavors!)

Print

Farfalle Pasta Recipe (How to Make Farfalle Pasta)

Craft divine Farfalle pasta with this easy recipe to elevate various dishes with unforgettable time-honored elegance and exquisite flavors.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2 ingredient Homemade Pasta Dough

Instructions

• Divide your 2 ingredient Homemade Pasta dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• Working with one piece at a time, roll through a pasta roller to #6 or the second from the thinnest setting.
• Using a pizza cutter, cut the dough into 1½ inch (4cm) wide lengthwise strips.
• Using a fluted pastry cutter, cut each strip into 2 inch (5 cm) long rectangles.
• Holding a rectangle by the straight edges, pinch the center together, then fold the outer edges in the opposite direction to create an accordion fold in the center. The shape should look like a bowtie with zigzag ends from the fluted cutter.
• Give the center fold a firm pinch to keep it together, then transfer to a baking tray dusted with semolina to dry while you shape the remaining dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Farfalle Pasta Recipe (How to Make Farfalle Pasta) appeared first on Gemma’s Bigger Bolder Baking.

This Penne Pasta Recipe is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, Busiate Pasta Recipe, Olive Leaf Pasta Recipe (Foglie d’Ulivo), and Rigatoni Pasta Recipe.

Table of Contents

• What is Penne Pasta?
• Tools You Need for Penne Pasta
• Key Ingredients and Why
• How to Make Penne Pasta
• Can I Make Penne Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Penne Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Italian Favorite Recipes

What is Penne Pasta?

• Penne, an eggless tubular-shaped pasta, was invented in Liguria in Northern Italy in the 1800s.
• The name “penne” means pen or quill in Italian, because it’s cut diagonally on the ends and resembles an old-fashioned writing quill that was dipped in ink.
• The dough is either extruded—pressed through a bronze dough—or shaped by hand as we do here.
• Thick sauces and Parmesan cheese cling beautifully to ridged penne, while smooth penne is typically used in soups or brothy sauces.

Tools You Need for Penne Pasta

• Food processor or bowl
• Measuring cups and measuring spoons
• Pasta maker (optional)
• Gnocchi board
• Wooden dowel (1/2-inch)
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Penne Pasta

• Make the dough: from our 2-Ingredient Semolina Pasta Recipe.
• Shape the dough: 
  • For this Penne Pasta Recipe, divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
  • Working with one section at a time, pass through a pasta maker to #5. Do this twice. If you don’t have a pasta maker, roll out the dough as thin as you can.
  • Cut the dough into 2-inch squares. Cover the remaining square with a dish towel.

• • • Place a square of dough on the gnocchi board in a diamond orientation.
    • Place the dowel on the square of dough, form the dough around the dowel, and roll and press on the gnocchi board to make ridges. The tube will have a point at both ends.
    • While the dough is around the dowel, press the ends together to make a seam.
    • Slip the penne off the dowel, and place on a semolina-dusted baking tray.

• Dry the Dough: To ensure the pasta keeps its shape while cooking, allow the pasta to completely air-dry for 12-24 hours.
• Cook the Pasta: When ready to serve, cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes.

Can I Make Penne Pasta in Advance?

After the penne is completely air-dried, store at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying homemade pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is critical to ensuring the safety and longevity of your pasta.
• Start by tossing the penne with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Penne Pasta

• Store leftover cooked penne in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the dough in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• Can I make this pasta without a pasta maker?

  You can roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.

• Can I cook the pasta without drying it first?

  The drying ensures that the penne will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my penne?

  Homemade penne pasta is generally air-dried, however, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my penne is properly cooked?

  Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are the most popular penne dishes?

  • Penne all’Arrabbiata: This spicy dish features tomato, garlic cloves, pepper, and dried chili.
  • Penne alla Vodka recipe: Tomato sauce enriched with heavy cream co-stars with penne in this famous preparation.
  • Penne with Chicken and Broccoli: This family favorite features garlicky chicken and broccoli tossed with pasta.
  • Penne alla Pizzaiola: With the colors of the Italian flag, green (basil), white (mozzarella chunks), and red (tomato sauce) Pizzaiola is both festive and simple
  • Penne alla Boscaiola: Indulgent Boscaila, or Woodsman’s Pasta, boasts a sauce made from mushrooms, cream, tomato, and bacon.
  • Penne allo Scarpariello: This simple Neopolitan recipe contains fresh tomato, garlic, chili pepper, olive oil, basil, and Pecorino Romano.
  • Baked Penne Casserole: Nothing says love like a bubbling penne, marinara sauce, and mozzarella dish hot from the oven.
  • Penne alla Valdostana: This fondue-like Northern Italian recipe has an indulgent ham and fontina cheese sauce.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to store the dough in an airtight container (or in plastic wrap) when you are not working with it.
• This pasta is shaped on an un-floured gnocchi board. If shaping becomes difficult, try a very small touch of flour.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Italian Favorite Recipes

• The Best Lasagna Recipe (100% from Scratch)
• 3-Ingredient Homemade Gnocchi
• Perfecting Fresh Pasta: 5 Tips for Success
• Crazy Dough Focaccia
• Crazy Dough Pizza
• Italian Baked Eggs

Print

Homemade Penne Pasta Recipe

Make this foolproof classic Penne Pasta Recipe to enjoy versatile quill-shaped semolina tubes with a perfect balance of taste and texture.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your 2-Ingredient Semolina Pasta Recipe into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• Working with one piece at a time, pass through a pasta maker to #5. Pass the dough twice through this setting.
• Cut the dough into 2-inch (5 cm) squares and keep the squares covered with a tea towel while you work with one square at a time.
• Place the dough on a gnocchi board in a diamond orientation. Using a ¼ inch (6 mm) thick dowel, roll the dough around the dowel and press into the board so that they make lengthwise ridges. (The tube should have a point at either end from rolling it up from one corner to the opposite corner.)
• Press a bit more firmly at the seam to seal it, slip the tube off the dowel and place on a baking tray dusted with semolina to dry while you shape the remaining dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Homemade Penne Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.

This Rigatoni Recipe is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, Busiate Pasta Recipe, and Olive Leaf Pasta Recipe (Foglie d’Ulivo).

Table of Contents

• What is Rigatoni Pasta?
• Tools You Need to Make Rigatoni Pasta
• Key Ingredients and Why
• How to Make Rigatoni Pasta
• Can I Make Rigatoni Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Rigatoni Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Pasta Recipes

What is Rigatoni Pasta?

• Rigatoni is a ridged, tubular pasta that’s typically 2 inches long and has squared-off ends.
• The name rigatoni comes from the Italian word rigate, which means ridged. It’s a typical pasta in Rome and central and southern Italy.
• Rigatoni dough was traditionally extruded—pressed through a bronze die—but I’ll show you how to shape it easily by hand.

Tools You Need to Make Rigatoni Pasta

• Food processor or mixing bowl
• Measuring cups and measuring spoons
• Pasta maker (optional)
• Gnocchi board
• Wooden dowel (1/2-inch)
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Rigatoni Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the pasta:
  • Divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
  • Working with one section at a time, pass through a pasta maker to #5. Do this twice. If you don’t have a pasta maker, roll out the dough as thin as you can.
  • Cut the dough into 2-inch squares. Cover the remaining squares with a dish towel.

• • Place a piece of dough on the gnocchi board in a square orientation. Place the dowel on the square of dough, form the dough around the dowel, and roll and press on the gnocchi board to make ridges.
  • While the dough is around the dowel, press the ends together to make a seam.
  • Slip the rigatoni off the dowel, and place on a semolina-dusted baking tray.
• Air-dry the pasta completely for 12-24 hours, to ensure the pasta keeps its shape while cooking.
• Cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes. Drain and serve.

Can I Make Rigatoni Pasta in Advance?

After you air-dry the rigatoni completely, store at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Dry homemade pasta correctly and thoroughly before storing it away. This is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is critical to ensuring the safety and longevity of your pasta.
• Start by tossing the rigatoni with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Rigatoni Pasta

• Store leftover cooked rigatoni in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the dough in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• Can I make this pasta without a pasta maker?

Roll the pasta sheets by hand if you don’t have a pasta maker but be sure to roll the dough as thin as you possibly can.

• Can I cook the pasta without drying it first?

You must dry pasta so it keeps its shape while cooking. Additionally, it might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my rigatoni?

  Homemade rigatoni pasta is generally air-dried, however, you should be able to dry pasta in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my rigatoni is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are some famous rigatoni pasta dishes?

  • Baked Rigatoni: Make this satisfying casserole dish with marinara sauce, heavy cream, spinach, mozzarella, and fresh basil leaves.
  • Rigatoni with Creamy Mushroom Sauce: An elegant dish featuring the mushrooms of your choice cooked with garlic, cream, and Parmesan cheese.
  • Rigatoni with Sausage and Peppers: You’ll adore this hearty combination of sweet or spicy Italian sausage, onion, garlic, and red pepper flakes.
  • Rigatoni with Four Cheese Sauce: Rigatoni with Parmesan, mozzarella, fontina, and Gorgonzola is a decadently delicious preparation.
  • Rigatoni Pasta alla Norma: This much-loved Sicilian preparation boasts fried eggplant, savory ricotta salata, and tomato sauce.
  • Rigatoni al Ragu di Carne: On a chilly day, hearty rigatoni with tomato sauce slow-cooked with pork shoulder and onion, garlic, and carrots is perfection.
  • Rigatoni alla Carbonara: Mix rigatoni with the classic carbonara blend of eggs, Pecorino Romano, and salty pancetta for a real crowd-pleaser.
  • Rigatoni with White Bolognese: Tired of tomatoes? Top rigatoni with this rich mix of porcini mushrooms, ground beef, Italian sausage, wine, and cream.
  • Rigatoni alla Gricia: Popular since ancient Roman times. This simple recipe contains rigatoni, guanciale (or pancetta), Pecorino Romano, and black pepper.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to store the dough in an airtight container (or in plastic wrap) when you are not working with it.
• Shape the pasta on an un-floured gnocchi board. If shaping becomes difficult, try a very small touch of flour.
• Dry the pasta completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Pasta Recipes

• Cavatelli Pasta Recipe
• The Best Lasagna Recipe (100% From Scratch!)
• Orecchiette Pasta Recipe
• 3-Ingredient Gluten-Free Pasta
• 3-Ingredient Homemade Whole Wheat Pasta

Print

Rigatoni Pasta recipe (How to Make Rigatoni Pasta)

Discover exquisite Rigatoni Pasta with this easy recipe. From creamy Carbonara to zesty tomato sauce, enjoy authentic Italian dishes at home.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2 ingredient Homemade Pasta Dough

Instructions

• Divide your 2 ingredient Homemade Pasta dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• Working with one piece at a time, pass through a pasta maker to #5. Pass the dough twice through this setting.
• Cut the dough into 2-inch (5 cm) squares and keep the squares covered with a tea towel while you work with one square at a time.
• Place the dough on a gnocchi board in a square orientation. Using a ½ inch (1½ cm) thick dowel, roll the dough around the dowel and press into the board so that they make lengthwise ridges.
• Press a bit more firmly at the seam to seal it, slip the tube off the dowel and place on a baking tray dusted with semolina to dry while you shape the remaining dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Rigatoni Pasta recipe (How to Make Rigatoni Pasta) appeared first on Gemma’s Bigger Bolder Baking.

Fluffy donuts hot from the fryer are far superior to the supermarket type, and with this easy recipe, you’ll be a donut master in no time! Even without your own “Hot Now” donut sign like Krispy Kreme, don’t be surprised if the delicious aroma brings hungry neighbors to your door! 

Table of Contents

• What are Homemade Krispy Kreme Donuts?
• Tools You Need for Homemade Krispy Kreme Donuts
• Key Ingredients and Why
• How to Make Homemade Krispy Kreme Donuts
• Can I Make Homemade Krispy Kreme Donuts in Advance?
• How to Store Homemade Krispy Kreme Donuts
• FAQs
• Gemma’s Pro Chef Tips
• More Donut Recipes

What are Homemade Krispy Kreme Donuts?

• Homemade Krispy Kreme Donuts are yeast-leavened donuts featuring a tender, melt-in-your-mouth texture. These donuts are fluffier than hearty cake-style donuts which are made with baking soda or baking powder.
  • If you’d like to make cake donuts, check out No-Yeast Homemade Donut Recipe or Chocolate Cake Donuts & DIY Donut Tin.
• The secret ingredient, mashed potato, gives the donuts moistness and tenderness. It’s rumored potato is in the secret Krispy Kreme recipe too!
• The first Krispy Kreme shop was opened in 1937 in North Carolina by Vernon Rudolph, who used his uncle’s yeast-raised donut recipe. The brand is well-known for its “Hot Donuts Now” sign that flashes when a fresh batch is ready.
• Krispy Kreme is credited with inventing the glazed donut, and adding that delectable thin, silky, vanilla icing changed the donut game forever.

Tools You Need for Homemade Krispy Kreme Donuts

• Mixing bowls
• Measuring cups and measuring spoons
• Sieve
• Stand mixer with a dough hook
• Rolling pin
• Whisk
• Donut cutter or a 3-inch cookie cutter and 1-inch cookie cutter
• 2 baking sheets with parchment paper
• Large, heavy-bottomed, high-sided pan
• Candy thermometer (optional)
• Wire cooling rack
• Fork

Key Ingredients and Why

• Potato

  • The starch in potato gives Homemade Krispy Kreme Donuts moistness and lightness.
  • Use a floury, starchy type of potato here–I like russets. You will NOT get good results with waxy potatoes.

• Whole milk

  • Whole milk has about a 3-5% fat content.
  • It can enrich the flavor and tenderize the texture of the dough.

• Butter

  • Butter gives Homemade Krispy Kreme donuts unbeatable flavor, and contributes to the delectable texture and soft crumb.
  • The fat in butter also helps develop a donut’s lovely crusty exterior.

• Egg

  • Beaten eggs retain air to make waffles rise light and airy. Eggs also work with the yeast to enhance the rising process.
  • Egg enriches the donuts’ flavor, and retain moisture to keep the donuts from being dry.

• Cake flour

  • Cake flour has a lower protein content, 6-8%, than all-purpose flour. This means the dough forms less gluten, so you get a lighter, fluffier, more tender result.
  • If you don’t have any in the pantry, use our easy DIY Cake Flour Substitute.

• Granulated sugar

  • Sugar sweetens the donuts.
  • In addition, sugar also activates the yeast to make the donut rise better and more easily. It also caramelizes to yield a golden-brown color and crispy exterior and helps retain moisture, resulting in a tender interior.

• Vanilla extract

  • Vanilla gives the donuts their signature sweet and warm flavor.
  • You get a delicious double dose of vanilla here, in both the dough and the glaze.
  • How to Make Homemade Extracts tells you how to whip up your own vanilla. It’s easy and cost-effective!

• Instant Yeast

  • Instant yeast does not require sponging and gives a quicker, more efficient rise than active dry yeast. Mix yeast with flour first to avoid direct contact with salt so instant yeast won’t get deactivated.
  • If you use active dry yeast: for every teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top. Stir it back in and use the mixture in recipes.

• Powdered sugar

  • Besides sweetening donuts, powdered sugar is finer than granulated sugar, which contributes to a smoother glaze.
  • In addition, powdered sugar thickens the glaze to the right consistency, helps the glaze adhere to the donut, and contributes to the glossy finish that makes these donuts so appealing.
  • Use my How to Make Powdered Sugar recipe to make your own.

• Vegetable oil

Vegetable oil is the best oil to use for frying donuts because it has a neutral flavor and a high smoke point.

How to Make Homemade Krispy Kreme Donuts

Prep

1. Cook a russet potato, and rice it or push it through a sieve to get a fine puree. Be sure to do this while the potato is still hot or it will get gluey!
2. Melt the butter and let it cool slightly.
3. Measure out 3/4 cup of milk and bring it to lukewarm.
4. Line a baking sheet with parchment paper and sprinkle lightly with flour.

Make the Dough and Glaze

1. Mix the wet ingredients: mashed potato, egg, milk, butter, and vanilla.
2. Mix the dry ingredients: flour, sugar, yeast, and salt.
3. Combine wet and dry ingredients, and mix until a soft dough forms.
4. Proof the dough in a covered bowl until doubled in size (this will take about 1 1/2 hours).
5. Shape the donuts: Pat the dough out and cut into 12 donuts.
6. Final proofing: Place the donuts on the prepared baking sheet, and cover with another sheet. Allow the donuts to rise for 40 minutes (they should double in size).
7. To make the glaze, whisk powdered sugar, milk, and vanilla. The glaze should be smooth and thin—add more milk a little at a time if necessary.

Fry and Glaze the Donuts

1. Place a wire cooling rack on a baking sheet and position it next to the stove.
2. On medium heat, carefully heat the oil in a high-sided, heavy pot until it reaches 325°F (165°C).
3. Fry the donuts a few at a time. Flip after one minute (the cooked side will look golden brown) and cook the other side for a minute. Place on the rack to drain.
4. Glaze the donuts while they’re hot, and return them to the rack.
5. Enjoy while hot!

Can I Make Homemade Krispy Kreme Donuts in Advance?

• Yes, you can make the donuts in advance. After shaping into donuts, place them on the parchment paper-covered baking tray, cover with cling film, and refrigerate for up to 18 hours. Let them sit out for 15-20 minutes to come to room temperature before frying.
• Note that the finished result could vary slightly in texture and taste from the donuts you cook right after preparing them. Donuts that have been refrigerated or frozen also might take slightly longer to cook.
• You can also freeze the shaped donuts for up to three weeks. Freeze them on a tray for a couple of hours until firm, and then store in plastic bags, with parchment paper separating the donuts. When you’re ready to cook them, put them in the fridge overnight first to thaw.

How to Store Homemade Krispy Kreme Donuts

• Donuts always taste best the day they are made, so I advise eating them when they are as fresh as possible!
• If you do have some leftovers and want to keep them overnight, I suggest wrapping them in a napkin and placing them in a paper bag.

FAQs

• Can I make these donuts without a stand mixer?

  • Yes, you can make these donuts without a stand mixer.
  • Knead the dough by hand, but be sure not to over-knead the dough. That will knock out the air and harden the dough.
  • After you mix all ingredients and a dough forms, you can FLAP it on the work surface (dusted with a very little bit of flour), then STRETCH one part of the dough and FOLD it over itself. TURN the dough 90 degrees and repeat.
  • Not much elbow grease is required. The dough should build up strands of gluten in roughly 10 minutes and have lots of air in it.

• Can I substitute all-purpose flour for the cake flour?

  • No, you should not substitute all-purpose flour for cake flour. All-purpose flour has a 9-11% protein content, more than the 6-8% in cake flour. So all-purpose flour will give you a tougher donut.
  • Use my recipe for DIY Cake Flour Substitute to make your own at home.

• Can I make these donuts gluten-free?

  • If you’d like to make gluten-free donuts, I suggest you can use this recipe: No-Yeast Homemade Donuts.
  • Substitute GF all-purpose blend flour at a 1:1 ratio for all-purpose (white) flour.
  • Use only up to three-quarters of the amount of liquid called for, and then add more if needed to get the same consistency as what’s called for in the recipe.

• Can I bake these donuts instead of frying them?

  • Yes you can bake your donuts. They won’t be an exact Krispy Kreme copycat recipe, but they’ll still be delicious!
  • Bake at 375°F (190°C) for 15 minutes. Check out more details here:  No-Knead Donuts (Baked not Fried).

• Why didn’t my donuts rise?

  • If your dough didn’t rise: check whether your yeast is in date; how you store it will also affect it. Storing it in the fridge or freezer will keep it fresh for a longer time.
  • Make sure INSTANT YEAST does not directly touch salt (I always suggest keeping salt and yeast apart or mixing each with flour first and then going from there).
  • Do not over-proof or under-proof the dough: When it comes to bread fermenting/proofing, there is no restricted timeline. The telltale sign you use is how your dough looks: if the dough has doubled in size, almost feels lighter but is still strong, and a finger indent doesn’t spring back right away, then it’s ready.
  • The more you shape your dough, the more tension it’s receiving, which means the longer time the dough needs to rest enough for a better rise.

Gemma’s Pro Chef Tips

• You can quickly cook a potato in the microwave: pierce the skin all over with the tip of a knife, then microwave for about 10 minutes, until cooked through.
• Use as little flour as possible when kneading the dough to achieve Krispy Kreme’s signature softness.
• The frying oil is very hot. If you are a child, please get a grown-up’s help when frying.
• Oil can burst into flame if it gets too hot. Never walk away from oil that is heating up, and watch the temperature carefully.
• Keep watching the oil temperature and adjusting the flame to try to keep it at 325°F (165°C). If the oil is too cool, the doughnuts will be greasy. If it’s too hot, the outside of the donuts will over-brown before the inside gets cooked.
• Krispy Kremes have a light, mostly clear glaze. To replicate that look, be sure that your glaze is fairly thin.

More Donut Recipes

• Make Dunkin’ Donuts Chocolate Glazed Donuts at Home
• Hanukkah Jelly Donuts Sufganiyah
• Churro Donuts (Baked Not Fried)
• Chocolate Cake Donuts & DIY Donut Tin
• 5 Donut Glaze Recipes for Perfect Glazed Donuts

Print

Homemade Krispy Kreme Donuts Recipe

Make this Krispy Kreme Donuts Recipe and you'll recreate and enjoy the famous light, delicately crispy, and perfectly glazed donuts at home!

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Proof Time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12 doughnuts

Author Gemma Stafford

Ingredients

• 1 large starchy potato (about 8 oz/225 g)
• ¾ cup (6 fl oz/170 ml) whole milk, lukewarm
• 6 tablespoons (3 oz/85 g) butter, melted
• 1 large egg, room temperature
• 1 tablespoon vanilla extract
• 3 cups (15 oz/426 g) cake flour
• ¾ cup (6 oz/170 g) granulated sugar
• 2 teaspoons instant yeast
• 1 ½ teaspoons salt
• Vegetable oil, for frying
• 1 recipe Vanilla Doughnut Glaze

Instructions

Make the Dough

• Steam or bake the potato with the skin on until fully tender, about 30 minutes. Peel the potato while hot and push it through a sieve to finely mash it. Measure out ¾ cup (6 oz/170g) and place in a large bowl. This is the amount you will need for the recipe.
• To the bowl of potatoes, add the milk, butter, egg, and vanilla and whisk until smooth.
• In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, sugar, yeast, and salt, then pour in the wet ingredients.
• Mix on medium-low speed for 6 to 8 minutes. The dough should be very soft but still be able to mostly clear the sides of the bowl and just hold its shape.
• Transfer the dough to a large, oiled bowl, cover and let rise in a warm place until doubled, about 1 ½ hours.
• Line a baking sheet with parchment paper and sprinkle some flour on top.
• On a lightly floured surface, pat out the dough to ½ inch (12 mm) thick and using a 3-inch (7 ½ cm) and 1-inch (2 ½ cm) cookie cutter, cut out doughnut shapes. Transfer to the prepared baking sheet and gather and reroll scraps to get 12 doughnuts.
• Cover the doughnuts with a second baking sheet and let the doughnuts rise a second time until doubled, about 40 minutes.

Make the Glaze

• Whisk the powdered sugar, milk, and vanilla extract together to make a smooth, thin glaze that should go on fairly clearly. Add more milk if needed. Set aside.

Fry the Doughnuts

• In a large, heavy-bottomed high-sided pan, pour oil 2 to 3 inches deep and heat on Medium to Medium-Low for 5 minutes. (You can also use a candy thermometer and heat to 325°F (165°C).
• While the oil is heating, place a wire rack on a baking sheet next to the heating oil to drain the doughnuts after frying.
• Once the oil has reached temperature, fry the doughnuts, 2 to 3 at a time. After about a minute, when the doughnut is golden on one side, flip and fry the other side.
• Rest on the wire rack to cool and drain while you fry the remaining doughnuts.
• While the doughnuts are still hot, dip in the glaze, letting the excess drip back into the bowl. Return to the wire rack to let them set.
• Serve right away while still warm. These doughnuts are best eaten the day they are made.

The post Homemade Krispy Kreme Donuts Recipe appeared first on Gemma’s Bigger Bolder Baking.

This Olive Leaf Pasta Recipe (Foglie d’Ulivo) is made from my master Semolina Pasta Recipe. I can’t wait to share each variation with you, such as Orecchiette Pasta Recipe, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta Recipe, and Busiate Pasta Recipe. 

Table of Contents

• What is Olive Leaf Pasta (Foglie d’Ulivo)
• Tools You Need for Olive Leaf Pasta
• Key Ingredients and Why
• How to Make Olive Leaf Pasta
• Can I Make Olive Leaf Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How to Store Olive Leaf Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Pasta Recipes

What is Olive Leaf Pasta (Foglie d’Ulivo)

• Olive Leaf Pasta, or Foglie d’Ulivo, is a flat, elongated pasta. It is popular in both Liguria in Northern Italy and Puglia in Southern Italy.
• Its shape looks like the long, slender, oval leaves of the Mediterranean olive tree. It belongs to a pasta category called strascinati, from the Italian verb strascinare, meaning “to pull.” Strascinati are pasta shapes cut from ropes of pasta dough.
• Sometimes cooks add pureed fresh spinach to the dough to make this pasta look even more like olive leaves!

Tools You Need for Olive Leaf Pasta

• Food processor or bowl
• Measuring cups and measuring spoons
• Table knife
• Baking tray

Key Ingredients and Why

• Semolina flour
  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Olive Leaf Pasta

Make the dough from my 2-Ingredient Semolina Pasta Recipe.

Shape the Olive Leaf Pasta

• Divide the dough into quarters and work with one section at a time. Keep the rest of the dough covered so that it doesn’t dry out. Roll the dough into a rope and cut it into 1 1/2 inch (4 cm) pieces.
• Take one piece of dough at a time, and roll so it’s tapered at both ends.
• Hold down one end of a piece of dough, and holding a table knife at a slight angle, press into the center of the dough lengthwise and drag down and away from you to create the leaf shape.
• As soon as you finish a piece, place it on the semolina-dusted baking tray.

Cook and store the Olive Leaf Pasta

• To ensure the pasta keeps its shape while cooking, let the pasta completely air-dry for 12 to 24 hours.
• When ready to serve, cook your pasta in a large pot of water with salt (for flavor and to prevent it from sticking) for 6 to 10 minutes.

Can I Make Olive Leaf Pasta in Advance?

Yes, you can make this pasta in advance. After it’s completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
• Start by tossing the pasta with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12-24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Olive Leaf Pasta

• Store leftover cooked pasta in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or dry the pasta in a single layer on the baking tray for several hours before transferring it to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh raw semolina pasta for up to eight weeks.

FAQs

• How do I color Olive Leaf Pasta with spinach?

(This also explains how and how much spinach should be added to Foglie d’Ulivo.)

• • Steam, puree, and spin or squeeze dry 10 ounces (283 grams) of fresh baby spinach.
  • Blend with ⅓ cup (79ml/79g) of water.
  • Mix in with the semolina flour. The dough should be elastic and smooth. If it’s too wet, add more semolina flour as necessary, and if it’s dry after the resting period, add water a few drops at a time.

• Can I cook the pasta without drying it first?

The drying ensures that the pasta will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my Olive Leaf Pasta?

Pasta is generally air-dried, however, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my Olive Leaf Pasta is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are the most popular Olive Leaf Pasta (Foglie d’Ulivo) recipes?

  • Burrata Foglie d’Ulivo: Top Olive Leaf Pasta with creamy burrata, chopped fresh tomato, and a sprinkle of red chili flakes, as they do in Italy.
  • Foglie d’Ulivo ai Funghi: Make a sauce of earthy porcini mushrooms, garlic, olive oil, and white wine. It’s big on flavor and quick to put together.
  • Olive Leaf Pasta and Herbs: In Puglia, this pasta is commonly adorned with chopped thyme, basil, oregano, and garlic with olive oil.
  • Foglie d’Ulivo Ragu: A thick and meaty tomato sauce is a perfect and crowd-pleasing choice.
  • Olive Leaf Pasta with Shrimp: Prepare this pasta the Apulian way—make it with seafood. Cook shrimp with garlic and olive oil, and squeeze on some lemon juice.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily, so be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• This pasta is sometimes made with spinach. If you would like to try this, please find a specific recipe for this. The spinach has moisture which will replace some of the water required in the dough.
• Shape this pasta on an un-floured surface. If shaping becomes difficult, pass a damp cloth over your work surface and hands to help the dough stick a bit more.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Compound Butter, or Sun-Dried Tomato Compound Butter, you’ll be grand!

More Pasta Recipes

• The Best Lasagna Recipe (100% From Scratch!)
• Orecchiette Pasta Recipe
• 3-Ingredient Gluten-Free Pasta
• 3-Ingredient Homemade Whole Wheat Pasta
• Malloreddus Pasta Recipe (Gnocchetti Sardi)

Print

Olive Leaf Pasta Recipe (Foglie d’Ulivo)

Make this authentic Olive Leaf Pastas Recipe easily at home and indulge in Mediterranean fusion with this versatile, unique and divine twist.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• On a clean, un-floured work surface, roll the dough into a rope about ¼ inch (16 mm) thick. Cut the rope into 1½ inch (4 cm) pieces.
• Working with one piece of dough at a time, roll the dough so that it is tapered at both ends. Gently hold down one end and using a table knife at a slight angle, press into the center of the dough lengthwise and drag it down and away from you to create the leaf shape.
• Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Olive Leaf Pasta Recipe (Foglie d’Ulivo) appeared first on Gemma’s Bigger Bolder Baking.

Scones with savory notes are a flavorful change—even though I adore the classic version with raisins, I’m in love with this recipe for perfectly textured scones that taste like autumn!

Table of Contents

• What is an Apple Sage and Cheddar Scones?
• Tools You Need to Make Apple Sage and Cheddar Scones
• Key Ingredients and Why
• How to Make Apple Sage and Cheddar Scones
• Can I Make Apple Sage and Cheddar Scones in Advance?
• How to Store Apple Sage and Cheddar Scones
• FAQs
• Gemma’s Pro Chef Tips
• More Scone Recipes

What is an Apple Sage and Cheddar Scones?

• An Apple Sage and Cheddar Scone is a buttery, individually-sized quick bread. Scones are typically light, crumbly, and mildly sweet with a pleasantly crunchy crust and a tender and moist center.
• In this recipe, fruit, cheese, and herbs combine to make a savory scone full of fall flavors. Eat them on their own, with soup, as the base for an egg and cheese breakfast sandwich, or split and fill with turkey or ham, mustard, and lettuce.
• Folks in Ireland and the U.K. have enjoyed scones since medieval times, and early versions were simple oat cakes cooked over an open fire. By the 1800s, the scone developed into the lighter, fluffier modern version we know that is made with wheat flour and baking powder.
• Traditional dried fruit scones like Gemma’s Best-Ever Irish Scones are teatime staples and are typically served with butter, freshly whipped cream or clotted cream, and jam.

Tools You Need to Make Apple Sage and Cheddar Scones

• Mixing bowls
• Measuring cups and measuring spoons
• Grater
• Whisk
• Pastry blender (optional)
• Rolling pin
• Baking sheet and parchment paper

Key Ingredients and Why

• Heavy Cream

  • Heavy cream has a 36% milk fat content. This high percentage gives the scones their distinctive richness and irresistible flavor.
  • The abundant fat from heavy cream not only adds moisture to scones, but also coats the flour particles, inhibiting the gluten formation. This results in a more delicate and crumbly texture.

• Baking Powder

  • Once mixed with liquid, baking powder causes a quick chemical reaction that creates carbon dioxide, creating bubbles in the batter and forming an airier crumb and a tender, lovely crumbly texture.
  • Learn How to Make Baking Powder and Baking Soda Explained and you’ll always be prepared to make scones and other treats.

• Egg

  • Egg provides protein to bind the ingredients together and form a cohesive structure.
  • Eggs also add moistness and rich flavor to the scones.

• Butter

  • Butter is key to a scone’s scrumptious flavor and special texture.
  • Be sure to use cold butter. As it melts during baking, the resulting steam makes pockets that create a flaky, tender texture.
  • Making your own is easier than you think! Check out my post How to Make Homemade Butter.

• Granny Smith Apples

  • Granny Smiths are definitely my preference, as they are tart, tangy, and mildly sweet, and are crisp and won’t go mushy.
  • Bramley apples will be your go-to cooking apples in Ireland or UK, which are very sour to eat but work beautifully in baking, such as Apple Crumble.
  • Using grated apples instead of apple chunks permeates the scones with their flavor.

• Sharp Cheddar Cheese

  • Sharp cheddar adds distinctive flavor and saltiness to your scones and pairs deliciously with apple.
  • Cheddar always provides a contrast to the sweetness, adding depth and complexity to the overall flavor of the dish in baking, such as waffles, biscuits, Cheez-Its, shortbread, donuts, and pie.

• Fresh Sage

  • The complex, savory flavor and aroma of sage elevates the apple and cheddar flavors and gives the scones extra depth and warmth.
  • Fresh sage is best, but if you are using dry, the substitution rule is to use 1/3 the amount of dried herbs for fresh, or 1tsp (about 2g) of dried herbs for 1 tbsp of fresh herbs.

How to Make Apple Sage and Cheddar Scones

• Mix wet ingredients: Grate apples and squeeze out excess moisture. Squeezing the liquid out of the apples before adding them to your mixture ensures the batter won’t be too watery. Whisk with cheese, milk, and egg.
• Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
• Rub the butter into the flour: Do this until the mixture resembles coarse bread crumbs. This technique distributes the butter thoroughly to yield a uniform batch of scones. Additionally, it coats the flour with fat, preventing the formation of gluten that would make the scones tough.
• Combine: Add the wet ingredients and knead the dough together lightly until just blended. Do NOT over-mix.
• Shape: On a lightly floured surface, roll out into a 6-inch (15 cm) circle and cut into 8 wedges.
• Bake: Brush with egg wash and bake for 30 minutes, until golden brown. Serve warm.

Can I Make Apple Sage and Cheddar Scones in Advance?

I recommend mixing up Apple Sage and Cheddar Scones right before baking for two reasons:

• Baking powder gets activated the moment it’s mixed with wet ingredients so leaving the mixture too long will yield a dense result.
• Also, the apple in the batter could brown if mixed in advance.

How to Store Apple Sage and Cheddar Scones

• Store leftover scones in an airtight container at room temperature for up to one day or in the refrigerator for up to 3 days. You can also freeze for up to three months.
• Rewarm in a 300°F (150°C) oven for 10 minutes.

FAQs

• What’s the difference between scones and biscuits?

  • Scones contain more egg than biscuits. Scones also contain more sugar and less baking powder. This makes scones richer and moister, but less flaky than biscuits.

• Can I make Apple Sage and Cheddar Scones without eggs?

  • In scones, where eggs are a leavener, “vinegar and baking soda” or “oil, water, and baking powder” can produce carbon dioxide to make baked goods rise. These are shelf-stable or pantry staples.
  • See our 12 Best Baking Substitutes for Baking Recipes & How to Use Them for more information.

• Can I make Apple Sage and Cheddar Scones gluten-free?

  • Yes, you can use almond flour or gluten-free 1:1 flour from my Guide to the Best Gluten-Free Flours and my recipe for Homemade Gluten Free Flours.
  • For store-bought options, both Bob’s Red Mill and King Arthur Flour make wonderful gluten-free all-purpose flour.

• Why are my scones tough and dry?

There are several things to look out for:

• • First, make sure your baking powder is fresh.
  • Second, different flours absorb liquid differently. That’s why a good rule of thumb Note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the same consistency as the recipe.
  • Third, this is leavened with baking soda or baking powder or both which doesn’t need yeast to build up gluten. So do not over mix which will cause strands of gluten to make it hard to rise. Make sure all ingredients are at room temperature. Bring ingredients together until just combined.

• Can I use another herb in place of sage?

Although the scones won’t be exactly the same, thyme or marjoram would be good substitutes for sage

Gemma’s Pro Chef Tips

• To make egg wash, beat one egg with 1 tablespoon of milk or water or just use the leftover wet ingredients in the bottom of the jug.
• If you don’t have a pastry blender to add the cold butter to the flour mixture, massage the butter into the dry ingredients with a fork. Do NOT over mix.
• Using frozen butter is a great way to create pockets of butter throughout and adds loads of air and texture to the finished scones. Here’s how: In one bowl, grate frozen butter into the flour.You can also do this whenever you have time and freeze the butter curls.
• While mixing the ingredients, set your strong hand ready into a “claw shape” to pull your dough gently around (watch the video of my best-Ever Scones Recipe to see details), in order to get a light and airy result instead of an overly dense and toughened one. Add in more liquid as needed JUST until the dough comes together and forms a ball.
• You can freeze individual raw scones after they’re cut out. When it’s time to bake, take them out of the freezer to defrost at room temperature for 10 to 15 minutes.  Bake at 375°F (190°C) for roughly 30 minutes or until golden brown all over.

More Scone Recipes

• Simple Raspberry Scones
• Traditional Irish Scones
• Fresh Blueberry Scones
• Easy Chocolate Chip Scones
• How to Make Chocolate Scones
• Pizza Scones

Print

Apple, Sage and Cheddar Cheese Scones Recipe

Elevate your scones with this Apple Sage and Cheddar Scones recipe to enjoy a perfect fusion of sweetness, aroma and savoriness in every bite.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8 scones

Author Gemma Stafford

Ingredients

• 3 medium granny smith apples, peeled and grated (about 16oz/454g)
• 1 cup (3 oz/85 g) sharp cheddar cheese, grated
• ¼ cup (2 fl oz/60 ml) heavy cream, cold
• 1 egg, cold
• 2 tablespoons fresh sage leaves, minced
• 1 ½ cups (7½ oz/213 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons (3oz/85g) butter, cold and diced
• Egg wash

Instructions

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
• Squeeze any excess liquid out of the grated apples and place them in a medium bowl along with the cheese, heavy cream, and egg. Whisk together and set aside.
• In a separate large bowl, combine the flour, baking powder, and salt.
• Rub the cold butter between your thumb and fingers to incorporate the butter into the flour. Do this until your mix resembles coarse breadcrumbs. (You can also do this step with a pastry blender)
• Pour the wet ingredients into the flour mixture and, working quickly, lightly knead the mixture just until it comes together.
• Gather into a ball, transfer to a floured surface and roll out to a 6-inch (15 cm) circle, roughly 1¼-inch (3 cm) thick.
• Cut the disc into 8 wedges, transfer to the parchment-lined baking sheet and brush the tops with egg wash.
• Bake until the scones are golden, about 30 minutes. Let cool for about 10 minutes before serving.
• Serve warm from the oven. Store leftover scones in an airtight container at room temperature for up to one day or in the refrigerator for up to 3 days. Rewarm in a 300°F (150°C) oven for 10 minutes.

The post Apple Sage and Cheddar Scones Recipe appeared first on Gemma’s Bigger Bolder Baking.

Carta di Musica is addictively crunchy, and because it’s cooked at high heat, the surface puffs up and ripples. It’s gorgeous as well as delicious. Break it up and serve with cheese and dip, charcuterie, or veggies–it will be your new favorite snack!

If you love this recipe, you won’t want to miss out on these equally delicious choices: Flatbread Recipe with Only 3 Ingredients, Homemade Olive Oil Matzah Crackers, Traditional Indian Roti, 3-Ingredient Gluten Free Flatbread,  and Whole Wheat Tortillas!

Table of Contents

• What is Carta Di Musica?
• Tools You Need
• Key Ingredients and Why
• How to Make Carta di Musica
• Can I Make Carta di Musica in Advance?
• How to Store Carta di Musica
• FAQs
• Gemma’s Pro Chef Tips
• More Cracker and Flatbread Recipes

What is Carta di Musica?

• Carta di Musica is Italian for “sheet music,” and this flatbread is as delicate and thin as a crisp, fresh sheet of paper. It’s a traditional food on the Mediterranean island of Sardinia and was carried by shepherds because it lasted for the long days and nights they spent in the hills.
• It’s still popular today in Sardinia and other parts of the world because its crunchy texture and versatile toasty flavor make it a perfect accompaniment to a variety of foods.

Tools You Need

• Baking stone/pizza stone or cast iron skillet or baking sheet
• Stand mixer with a dough hook
• Measuring cups and measuring spoons
• Pastry brush
• Rolling pin
• Tongs
• Wire rack

Key Ingredients and Why

• Semolina flour

  • Made from durum wheat, semolina is yellower in color and coarser texture than all-purpose flour.
  • Semolina flour has a high protein content (13%), giving this flatbread its sturdy texture.
  • It has a nutty, earthy taste, and is widely used in Italy for pasta.

• All-purpose flour

  • The lower-protein content of all-purpose flour makes the flatbread dough easier to work with and gives the flatbread a bit of tenderness.
  • All-purpose flour helps mellow the flavor, taking down the more intense taste of the semolina flour.

• Rosemary

  • Rosemary a Mediterranean herb commonly used in Carta di Musica.
  • In this recipe, you work rosemary into the dough to add a fragrant, piney, earthy note to the flatbread.

• Salt

  • A pinch of flaky sea salt accents the flavor and gives a pleasant crunch.

• Olive oil

  • The satisfyingly rich, fruity taste of olive oil is a must in this Mediterranean recipe.
  • Brush the dough with olive oil before cooking at high heat. It will give the flatbread a deep golden brown color and a shatteringly crisp texture.

How to Make Carta di Musica

1. Prep

Put the baking stone in the oven and preheat.

2. Make the Dough

   • Combine flours, salt, and rosemary in a large mixing bowl.
   • Using a stand mixer with a dough hook, add water to the mixture and knead until smooth, about 9 minutes.
   • Divide the dough into 12 pieces, and rest it in a covered bowl for 15 minutes.
   • Roll each piece out into a thin 8-inch circle, brush with olive oil, and sprinkle with sea salt.

3. Cook the Flatbread

   • Bake the dough directly on the baking stone for 4 minutes, until bubbly.
   • Using tongs, flip and cook on the other side for another 2 minutes.
   • Cool on a wire rack.

Can I Make Carta di Musica in Advance?

Carta di Musica is at its crispy best the day it’s made.

How to Store Carta di Musica

Keep the crackers in an airtight container at room temperature for a week.

FAQs

What can I use if I don’t have a baking stone?

You can use a sheet pan or a large cast iron skillet.

What can I use instead of semolina flour?

• For making the dough in recipes like this one, the best substitute for semolina is bread flour or whole wheat flour because of the high protein content.
• For dusting purposes, corn meal has the most similar consistency.

Gemma’s Pro Chef Tips

• Brush your workspace with olive oil before working with the dough to prevent the dough from sticking.
• Sprinkle other spices such as sesame seeds, fennel seeds, basil, etc. on top for added flavor.
• Let the dough rest for at least 15 minutes before rolling it out.
• If you want smaller crackers, you can break them once they’re baked and cooled.
• Serve this cracker on a cheeseboard or with some dips like hummus and pesto.

More Cracker and Flatbread Recipes

• Flatbread Recipe with Only 3 Ingredients
• Homemade Olive Oil Matzah Crackers
• Traditional Indian Roti
• 3-Ingredient Gluten Free Flatbread
• Whole Wheat Tortillas

Print

Carta Di Musica Recipe

Master the unique Carta Di Musica from this recipe to enjoy an irresistible thin crispy traditional Italian flatbread perfect for snacking!

Prep Time 45 minutes minutes

Cook Time 6 minutes minutes

Servings 12 crackers

Author Gemma Stafford

Ingredients

• 2 cups (10 oz/284 g) all-purpose flour
• 1 cup (6 oz/170 g) semolina flour
• 2 tablespoons chopped rosemary
• 1 teaspoon salt
• 1 cup (8 fl oz/240 ml) water
• Olive oil, for rolling and brushing
• Flaky sea salt, for sprinkling (optional)

Instructions

• Preheat the oven to 450°F (230°C) and place a baking stone, flat iron skillet, or baking sheet in the oven while it's heating.
• In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, semolina flour, rosemary, and salt.
• Add the water and knead on medium speed for 8-10 minutes, until a smooth dough is formed.
• Divide the dough into 12 equal portions, place in a covered bowl, and let rest for 15 minutes.
• Brush a work surface with a touch of oil and, working with one ball of dough at a time, roll the dough into a circle as thin as possible, about 8 inches (20cm).
• Brush the surface of the dough lightly with olive oil and sprinkle with a pinch of flaky sea salt (if using).
• Place the dough directly on the baking stone or pan in the oven and bake for 3-4 minutes, or until bubbled up and golden brown. Flip and cook the other side for another 2 minutes, or until golden.
• Let cool on a wire rack while you roll and bake the remaining dough.
• Once ready to serve bread up the cracker and serve with cheeses or dips. Store in an airtight container for up to 3 days.

The post Carta Di Musica Recipe appeared first on Gemma’s Bigger Bolder Baking.

This Busiate pasta is from my master Semolina Pasta Recipe and I can’t wait to share with you each variation of it! Try out these amazing recipes first: Orecchiette Pasta, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta, and Trofie Pasta!

Table of Contents

• What is Busiate Pasta?
• Tools You Need
• Key Ingredients and Why
• How to Make Busiate Pasta
• Can I Make Busiate Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How Do I Store Busiate Pasta?
• FAQs
• Gemma’s Pro Chef Tips
• More Italian and Sicilian Recipes

What is Busiate Pasta?

• Busiate pasta is a traditional type of pasta that originates from Sicily, western Italy. It does not contain eggs.
• The word “busiate” is originally believed to come from the Sicilian term “buso” which is a local grass with a thick stem that was used to coil the pasta around. Some other people claim it’s derived from the Sicilian term “busa” which means “a twist” or “coil”.
• This is typically served with a fresh tomato-based Trapanese pesto, made with basil, tomatoes, almonds, garlic, and extra virgin olive oil. (Trapani is a city in western Sicily with a crescent-shaped coastline.)

Tools You Need

• Food processor or large bowl
• Measuring cups and measuring spoons
• Knife
• Baking tray
• Skewer

Key Ingredients and Why

• Semolina flour

• • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives durum wheat flour more durability and elasticity in contact with warm water. That helps the pasta keep its shape while cooking and gives your pasta dishes that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Busiate Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the pasta:
  • Divide the dough into eighths and work with one portion at a time, leaving the remaining dough covered to keep it from drying out.
  • On a clean, un-floured work surface, roll the dough into a very thin strip about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.
  • Working with one piece of dough at a time, twist the dough around a wooden skewer, and then roll the skewer to flatten the coil.
  • Gently slip the dough off the skewer and transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.

• Dry the pasta: Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container for storing at room temperature for up to 8 weeks. (See my note below on ‘How to Dry Fresh Pasta Correctly at Home’)
• Cook the Pasta: When ready to cook, bring a large pot of water to a rolling boil. Add salt then the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot. Then drain and serve.

Can I Make Busiate Pasta in Advance?

After the pasta is completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying homemade pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
• Start by tossing the pasta with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Busiate Pasta

• Store leftover cooked pasta in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or allow the dough to dry in a single layer on the baking tray for several hours before transferring to an airtight container for storing at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• What tools can you use to shape Busiate pasta?

To shape Busicate pasta, you can use a thin rod or skewer, a foil-covered pencil, a clean chopstick or drinking straw.

• Can I cook the pasta without drying it first?

The drying ensures that the cavatelli will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my Busiate pasta?

Homemade fresh pasta is generally air-dried. However, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my pasta is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw. Just a note that this homemade pasta, once dried takes longer than fresh pasta to cook so just make sure to give it enough time. it can take anywhere from 6 – 10 minutes to cook.

• What are other pesto options besides pesto alla Trapanese?

  You can also pair Busiate pasta with :

  • “classic basil pesto” made with fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese, and olive oil ;
  • “pistachio and mint pesto” made with fresh mint, pistachios, garlic, Pecorino cheese, and olive oil’;
  • or “cilantro and cashew pesto” made with cilantro, roasted cashews, garlic, lime juice, and olive oil.

• What dishes can Busiate pasta be used in?

Busiate pasta can add textures and a twist to presentations in cold salads, warm soups, or luscious seafood.

• Is Busiate pasta suitable for baking?

  • You can use Busiate pasta in savory baking dishes such as casseroles and pasta bakes. But it’s less common in sweet pasta-based desserts.
  • To experiment with using it for sweets, check out my Chocolate Pasta Recipe with Hazelnut Sauce.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• Pasta is usually shaped on an un-floured surface but if you find that your dough sticks too much, try using a very tiny amount of flour.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or  Sun-Dried Tomato Compound Butter, you’ll be grand!

More Italian and Sicilian Recipes

• Italian Baked Eggs
• Sicilian Whole Orange Cake
• Sicilian Eggless Gelato
• Italian Ricotta Cake with Plums
• How to Make Ricotta Cheese

Print

Busiate Pasta Recipe

Handcraft iconic Sicilian Busiate pasta with this easy recipe and enjoy delectable twists boasting a satisfying firm chew in various dishes.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your Semolina Pasta Dough into eighths and work with one portion at a time, leaving the rest covered to keep it from drying out.
• On a clean, un-floured work surface, roll the dough into a very thin rope about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.
• Working with one piece of dough at a time, twist the dough around a wooden skewer, and then roll the skewer to flatten the coil.
• Gently slip the dough off the skewer and transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Busiate Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.