Rhubarb Parfaits w/ Hazelnuts & White Chocolate

I realize this is the third rhubarb recipe I have posted this season but who’s counting?! I actually adapted this idea from a trifle recipe. Although both parfaits and trifles are aesthetically pleasing desserts, they are not the same.

The word ‘trifle’ means something of little consequence or significance. In food terms, its anything but! A trifle is a custard and/or cream layered with fruit, placed over cake, that has been marinated in brandy or liqueur. Trifles are traditionally made in a large, deep glass bowl so you can see all the layers.

The French word ‘parfait’ means perfect and was originally made with layers of frozen custard, served in a tall glass. Currently, parfaits can simply have a yogurt base and topped with granola and fresh fruit. Though, originating from France, the parfait is now a world traveler with endless variations.

This turned out to be so good even if it was a bit time consuming.

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Rhubarb Parfaits w/ Hazelnuts & White Chocolate
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Servings
PARFAITS
Ingredients
Cake Circles
Rhubarb Compote
Creme Filling
Servings
PARFAITS
Ingredients
Cake Circles
Rhubarb Compote
Creme Filling
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Instructions
Cake Circles
  1. Preheat oven to 350 F.
  2. In a bowl, whisk eggs with sugar until fluffy. Fold flour & baking powder into egg mixture.
  3. Place a sheet of parchment paper on a large rimmed baking sheet. With a pencil, trace about 36 circles on the paper (use a small glass with the inside circumference of your parfait glasses as a guide).
  4. Place a spoonful of cake mixture in the center of each circle. Spread mixture evenly within the traced lines. Leave a little room for the mixture to expand a bit. Bake the cake circles for about 5-6 minutes. Allow to cool.
Rhubarb Compote
  1. In a saucepan, whisk together water & sugar; add rhubarb & cook for 6-8 minutes over very low heat. Remove from heat, add vanilla & transfer rhubarb pieces carefully to a bowl. Continue to cook syrup for a few minutes to thicken more before pouring over rhubarb. Let rhubarb cool completely. Reserve 6 pieces for garnishes.
Creme Filling
  1. In a small bowl, whip heavy cream. Add half of the white chocolate & half of the hazelnuts to the cream before adding the cooled rhubarb.
Assembly
  1. Alternate cake circles with rhubarb mixture in each of the four parfait glasses. Starting with cake on the bottom, ending with rhubarb mixture. Top each with a piece of reserved rhubarb, remaining white chocolate & some remaining hazelnuts.

Angel Food w/ Coconut Whipped Cream & Fruit

Angel food cake is one of Brion’s absolute favorites. Its one of those iconic cakes that seems to have been around forever. The women of my mother’s generation seemed to have no problem baking this very tall, feather light cake from ‘scratch’. Fast forward to the present and all we have to do is buy a ready made mix, add some water and there you have it …. one big, lovely angel food cake.

Of course you can eat it plain or dress it up …. a blank canvas waiting for something interesting to happen! Did you know you can make a decadent whipped cream by using a can of coconut milk? Not only is the technique simple, but you can use it just like regular dairy whipped cream. Coconut whipped cream is a good choice for desserts, smoothies, over a bowl of fruit, on a pie or fruit crisp even pancakes.

The pairing of coconut cream with sugared kiwis, a sprinkling of blackberries and some angel food cake tastes amazing. For today’s blog, I’m using individual bundt pans. The recipe only makes four and is perfect for a summer evening.

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Angel Food w/ Coconut Whipped Cream & Fruit
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Ingredients
Coconut Whipped Cream
Sugared Kiwis
Mini Angel Food Cakes
Servings
Ingredients
Coconut Whipped Cream
Sugared Kiwis
Mini Angel Food Cakes
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Instructions
Coconut Whipped Cream
  1. Chill the can of coconut milk in the fridge for at least 24 hours. About an hour before making the coconut whipped cream, chill a mixing bowl & beaters in the freezer.
  2. After chilling the can, remove it from the fridge & FLIP IT UPSIDE DOWN. Open the can & scoop the solid white coconut cream into the chilled bowl. Save the coconut water for another use (such as a smoothie).
  3. Using a mixer, whip the cream until fluffy & smooth. Add in sweetener & vanilla. Return whipped cream to fridge until ready to use. It will firm when chilled & soften at room temperature.
Sugared Kiwis
  1. In a bowl, place sliced kiwi, add a sprinkling of sugar across the top. Gently give it a stir & cover it with a lid or saran wrap. Place bowl in the fridge & allow to sit for at least 4 hours or overnight. The sugar softens up the kiwis & brings out its own juices to make a syrup. More sugar generally will mean more syrup.
Mini Angel Food Cakes
  1. Preheat oven to 350 F. You will need 4 mini bundt pans OR mini angel food pans.
  2. In a small bowl, sift together flour & 4 Tbsp sugar.
  3. In a large bowl, on high speed, beat egg whites until foamy, about 1 minute. Add lemon juice, vanilla & salt.
  4. Gradually beat in the remaining 1/2 cup sugar. Then continue beating on high speed until STIFF peaks form, about 4-5 minutes.
  5. Fold in the flour mixture using a rubber spatula until all of the flour is incorporated, being careful not to deflate the egg whites.
  6. Divide batter between 4 mini bundt or angel food pans. Bake for 20 minutes or until golden brown & tops spring back when touched. Cool completely. Assemble desserts & serve.
Recipe Notes
  • Some brands of canned coconut milk will be better than others for making whipped cream & even some cans within the same brand can vary quite a bit. 
  • Always look for a full-fat can that does NOT have guar gum listed in the ingredient list.
  • I used the full-fat  AROY-D brand & it worked quite well.

Raspberry Sour Cream Pie

The perfect pie for a summer evening. First off, if your not accustomed to using sour cream in a sweet pie filling you will probably cringe. My first encounter with this idea was many years ago and I’m still addicted.

Sour Cream has worked its way into many facets of my baking and cooking, so for me its a basic fridge staple. I know for some people it happens all too often … you pick up a container of sour cream to have on some tacos and then what to do with the rest before it spoils??

This pie recipe makes an extra deep dessert. It works well in a spring-form pan or a deep pie dish. The crunchy, buttery brown sugar streusel on top is lightly accented with cardamom spice & fresh lemon zest. It is the perfect foil to the lush, rich sour cream and raspberry filling.

I should mention, its best not to use light or fat-free sour cream. Another thing, is to bake the pie until the filling is set THEN top with the streusel and bake until golden. This is a pie that is best served cold or just slightly warm as it will not be firm enough to slice if it is hot.

Raspberries lovers … this one is for you!!

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Raspberry Sour Cream Pie
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Servings
Ingredients
Shortbread Crust
Raspberry Filling
Servings
Ingredients
Shortbread Crust
Raspberry Filling
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Instructions
Shortbread Crust
  1. In a bowl, combine butter & sugar; beat until light & fluffy. Mix in flour & baking powder; blend together. Pat dough in a 9-inch spring form pan or a deep dish pie pan.
Raspberry Filling
  1. Preheat oven to 375 F.
  2. In a bowl, combine sugar, flour & salt; whisk in eggs, sour cream & vanilla until smooth. Place raspberries in pie shell & pour filling over top. Bake for 30-35 minutes OR UNTIL FILLING IS JUST SET.
Streusel
  1. In a bowl, combine all streusel ingredients until well blended. After the pie filling is set, remove from the oven & turn the heat down to 350 F. Squeeze the streusel between your fingers & palms to create clumps ranging in size from small to large grapes then top pie with it. Bake an additional 10-15 minutes OR until streusel is golden brown.
  2. Remove from oven & allow pie to cool completely on a wire rack to thicken further. Serve warm or at room temperature. Refrigerate any leftover pie.
Recipe Notes
  • Even though I mentioned you should use a full fat sour cream, I chose to use a fat free one too lighten up on the calories.
  • The only difference is, it will take longer to bake & the filling is not quite as firm in the end result.
  • As far as the taste goes, there is no difference. It's heavenly!!

Mini Dutch Apple Waffle Pies

Frozen waffles are like having a blank canvas begging for you to add your personal touch to create something unique.

The little toaster waffles called Eggo’s popped up on the market in 1953. They were created by three brothers, Anthony, Sam & Frank Dorsa, who had previously been known for their mayo business that had took off in the 1930’s.

When Eggo’s first appeared on the freezer shelves in grocery stores, they had a totally different name … Froffles! It was meant to be a combination of frozen and waffles but it didn’t last long. The name was swapped out for Eggo waffles by 1955. This unique frozen breakfast item didn’t become truly popular until about 1968.

So if you like waffles and apple pie, this dessert should interest you.

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Mini Dutch Apple Waffle Pies w/ Caramel Sauce
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Servings
Ingredients
Waffle Pies
Streusel Topping
Caramel Sauce
Servings
Ingredients
Waffle Pies
Streusel Topping
Caramel Sauce
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Instructions
Waffle Pies
  1. Preheat oven to 425 F.
  2. In a small bowl, whisk together water & cornstarch. Pour into a medium pot over medium-high heat with both sugars, spices & salt. Once sauce begins to thicken up, add the diced apples & reduce heat. Cook for 10-12 minutes to soften the apples, stirring occasionally.
  3. While apples are cooking, press waffle shells into 12 custard cups & then divide apple filling between them.
Streusel Topping
  1. In a bowl, combine streusel ingredients; using your fingertips, work to make very coarse crumbs. Divide evenly between 'pies'. Bake for 16-17 minutes. Remove from oven & cool slightly.
Caramel Sauce
  1. In a small saucepan over medium-high heat, combine sauce ingredients. Cook until bubbly & thickened, whisking constantly, about 5-7 minutes. Drizzle over apple desserts when serving.
Recipe Notes
  • Adjust sugar amounts in any part of the recipe if you wish.

Strawberry Lime Cheesecake Cups

The flavor of lime has not always been one that I have enjoyed. It always seemed to have an overall harsh characteristic about it. After we spent a few holidays in the Yucatan, Brion started using lime juice in his chicken soup and really enjoyed it. From there I swapped out the lemon juice for lime in our guacamole. Now here I am putting it in cheesecake. Who knew it could be that good!

A squeeze of lime juice is vital to many classic dishes. It’s the kick in a margarita, the spark that ignites many curries and the tart foil to sweetness in a host of desserts. Conveniently, for such an indispensable ingredient, limes are available year round.

Lime pairs well with apple, berries, cherry, ginger, papaya, plum and strawberry to name a few. Today, I’m using it in a cheesecake filling. It seems like a nice little dessert to start off the month of June.

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Strawberry Lime Cheesecake Cups
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Course Brunch, dessert
Cuisine American, French
Keyword cheesecake
Servings
Ingredients
Course Brunch, dessert
Cuisine American, French
Keyword cheesecake
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Cheesecake Filling
  1. In a bowl, combine cream cheese, sugar & lime juice & beat well. When cookie cups have completely cooled, pipe the filling in them & top with a fresh strawberry. Refrigerate until served.

OM Ali – Egyptian Bread Pudding

The dessert name of Om Ali, means ‘Ali’s mother’, has its own story. To make a long story short, not wanting to bore you with the detailed war history of Om Ali ….. Ali’s mother, was a powerful feminist of the 13th century Egypt. Her husband tried to cheat on her so she kills him and celebrates with distributing Om Ali dessert declaring her son Ali as successor. As ever, food is a much more than just the act of cooking and eating. Food is culture, history and the stories of a given people and time.

You could think of Om Ali as the Egyptian cousin of bread pudding. Same idea of soaking some type of bread with milk or cream and sugar, then baking it in the oven. Om Ali skips the eggs though, which makes it lighter in texture, looser and milkier as opposed to custardy. Instead of bread, it is traditionally made with baked puff pastry, phyllo or Egyptian flat bread combined with milk and nuts.

Om Ali has become a well loved and celebrated dessert all over the Middle East, being served at many big celebrations and events.

Instead of using the traditional nuts, raisins and coconut, I’m using the ‘Sahale Snack Mix’ which has a very similar blend in my Om Ali pudding.

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OM Ali - Egyptian Bread Pudding
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SERVINGS
Servings
SERVINGS
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Instructions
  1. Allow puff pastry to thaw before using. Preheat oven to 400 F. Line a baking sheet with parchment paper. Cut the puff pastry into squares & poke holes in each using a fork. Bake for about 15 minutes or until puffed & golden brown. Remove from oven & allow to cool.
  2. In a saucepan, whisk together milk, sugar, spices & whipped topping powder. Allow to come to a gentle simmer; add the vanilla & heavy cream. Remove from heat.
  3. Break the puff pastry into pieces & place half of them in either individual ramekins or an oven-proof baking dish. Sprinkle each with some of your fruit/nut blend, reserving a bit for topping. Cover with the other half of the pastry pieces.
  4. Slowly add the milk mixture, one ladle at a time until the milk mixture fully covers the puff pastry. Allow to sit for 10 minutes, you'll notice that the puff pastry absorbs some of the milk. Add milk again until it covers the puff pastry.
  5. Bake for 30 minutes at 350 F. then place under the broiler if you wish, for a couple of minutes to get a golden top. Serve warm or at room temperature.
Recipe Notes
  • When baking is 90% done, sprinkle the rest of the fruit/nut mixture on top so they don't burn & taste bitter. It gives a nice eye appeal.

Chocolate Cupcakes in Orange Peel Cups

With Victoria Day week-end upon us, many people will be thinking of outdoor events. For some reason, food just tastes better when it is cooked over a campfire (or barbecue).

To date, no one seems to know who actually started toasting marshmallows on a stick, over a campfire. S’mores have been a camp tradition ever since the recipe first appeared in the 1927 edition of the Girl Scout Handbook. No doubt it was given its name ….. short for ‘some more’.

It seems there are endless campfire dessert concoctions such as: dessert pizza, apple pie foil packets, monkey bread, pineapple upside-down cake foil packets, walnut chocolate burritos, cinnamon buns in orange peel cups, etc., etc.

Since Brion & I are not inclined to go camping, I baked these in the oven. The orange peels infuse the chocolate with a fragrant, citrus flavor. Nice!

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Chocolate Cupcakes in Orange Peel Cups
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SERVINGS
Ingredients
Servings
SERVINGS
Ingredients
Votes: 1
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Instructions
Oranges & Cake
  1. Cut oranges in half. Using a grapefruit knife, remove pulp from each half. Juice the pulp & reserve 1 cup for the cake mix.
  2. Preheat oven to 350 F. In a medium bowl, combine cake mix, eggs, oil & 1 cup freshly squeezed orange juice. Mix until batter has no lumps.
  3. Place the orange cups into a muffin tin & fill with about 1/4 cup each of the chocolate batter. Bake 25 minutes. Remove from oven & allow to cool.
Topping
  1. In a bowl, blend cream cheese, vanilla & orange zest with a hand mixer until smooth. Add butter & mix on medium-high for a couple of minutes. Add powdered sugar & blend until topping is uniformly smooth. Place a dollop of topping on each dessert.
Recipe Notes

If you wish to bake these desserts over a campfire:

  • Wrap each orange loosely in aluminium foil, taking care to keep the oranges upright.
  • Place the wrapped oranges on the edge of the camp-fire, out of the direct flame but close enough to the embers so the cakes will bake.
  • After 25 - 30 minutes remove the cakes from the heat and carefully unwrap. You should see cooked cake peeking out of the orange cup. Leave to cool for 15 minutes before adding a dollop of topping or just eat as is.

Blueberry Babka Rolls

HAPPY MOTHER’S DAY!

Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 42 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us and I always will.

It is also with very loving thoughts, I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. Love to my sisters, who gave so much of themselves to be the great mom’s they are.

Babka ….. an old world beauty with roots in both the Jewish and Eastern European communities. A cake like, sweet yeast bread, richer than that of a cinnamon bun but not as rich as a Danish pastry. The name Babka means ‘little grandmother’ in many European languages.

Traditionally, babka was filled with seeds, nuts and sometimes even honey or filled with layers of cinnamon sugar or chocolate. This classic baked good has been making its way into every corner of the food world. A great babka dough is a blank canvas for almost any filling. Many other flavors have been developed and have become equally popular.

Fruit lovers can now indulge in apple-cinnamon or raspberry and apricot cream cheese babkas. There is also a Middle Eastern favorite using halva (sesame candy) or a completely savory version with sun-dried tomatoes.

This bread seems very fitting on our Mother’s Day blog.

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Blueberry Babka Rolls
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Servings
ROLLS
Ingredients
Babka Dough
Blueberry Filling
Streusel Topping
Servings
ROLLS
Ingredients
Babka Dough
Blueberry Filling
Streusel Topping
Votes: 1
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Instructions
Babka Dough
  1. In a small bowl, place water & sprinkle with the yeast & a pinch of sugar; stir to combine. Allow to stand until frothy, about 5-10 minutes.
  2. In a large bowl, whisk together 4 cups of the flour, sugar & salt. Make a well in the center of the flour & add eggs, yolk & oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.
  3. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs & flour with a wooden spoon until a shaggy dough that is difficult to mix forms. Turn dough out onto a floured work surface & knead for about 10 minutes. If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky. The dough has finished kneading when it is soft, smooth & holds a ball-shape.
  4. Place the dough in an oiled bowl, cover with plastic wrap & place in a draft-free area. Allow to rise until doubled in bulk, about 1 1/2 - 2 hours.
Blueberry Filling
  1. In a small saucepan, combine cornstarch, sugars & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat & add lemon juice; cool completely.
Streusel Topping
  1. In a bowl, whisk together flour, powdered sugar, salt & baking powdered. Cut butter into small chunks & add the flour mixture. Using your fingertips, work the butter into the flour mixture until it forms LARGE, coarse crumbs. Place in refrigerator until ready to use.
Assembly
  1. Line a large baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out dough into a rectangle, roughly 40 X 60 cm (15" X 24"). Spread half of the filling on center third of the dough. Fold one of the sides over the center & spread the remaining filling on top. Next, put opposite side of the dough over all & gently press together.
  2. Using a sharp knife or a pizza cutter, cut 15 strips, between 2 - 2.5 cm (3/4"-1") thick. Twist each strand of dough a few times then, holding one end between you thumb & forefinger, coil the dough to form a circle. Finish by pinching the outer end to the ring, so it holds the circular shape when baking. Repeat with remaining strips. Place rolls on lined baking sheet as you make them. Cover baking sheet with plastic wrap & set in a draft-free place until rolls have doubled in size.
Baking
  1. Preheat oven to 350 F. Brush rolls with egg wash. Sprinkle streusel & chopped nuts evenly over the tops, pressing lightly so the crumbs adhere to the rolls. Bake for about 20 minutes or until golden brown. Remove from oven & place on a cooling rack.

Blueberry Custard Tarts w/ Candied Lemon Curls

This is a spring version of summertime fresh blueberry tarts. Even though we are a long way from blueberry season, nothing wrong with using some frozen ones. At our house we use a lot of lemons which means there are always lemon peels available. Candied lemon peel is an excellent way of using up the flavorful but not as tasty peel.

Candied or crystallized fruit, has been around since the 14th century as a method of food preservation. It seems to have started out in the Arab culture, being served at banquets. Candied fruit as a whole, would reach the west where they became the key part of some of the most well known cakes and breads of European tradition, such as Italian Panettone and German Stollen.

Candied lemon peels are a very versatile ingredient. Chopped up, they can be used in baked goods for a lemony flavor boost, whereas whole strips can be dipped in chocolate and used as an edible gift.

For my blueberry tarts, I thought some candied lemon curls would make a pretty garnish not to mention the additional flavor they give.

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Blueberry Custard Tarts w/ Candied Lemon Curls
Votes: 1
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Course Brunch, dessert
Cuisine American, French
Servings
mini tarts
Ingredients
Custard
Shortbread Crust
Blueberries
Candied Lemon Curls (MAKE ONE DAY EARLIER)
Course Brunch, dessert
Cuisine American, French
Servings
mini tarts
Ingredients
Custard
Shortbread Crust
Blueberries
Candied Lemon Curls (MAKE ONE DAY EARLIER)
Votes: 1
Rating: 5
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Instructions
Custard
  1. In a small saucepan, bring milk to a simmer. In a bowl, whisk sugar, eggs, yolks, & cornstarch together until smooth. When milk is simmering, whisk half of it into the egg mixture then gradually add the egg/milk mixture to the rest of the milk.
  2. Return saucepan to the heat & cook, whisking constantly until very thick. Whisk in the butter & vanilla. Cover with plastic wrap & refrigerate. Be sure the plastic is touching the top of the custard to prevent it from forming a film over it. When custard is cooled & you are ready to use it, whip with an electric mixer for a couple of minutes.
Shortbread Crust
  1. Preheat oven to 350 F. In a large bowl, combine butter & sugar; cream well. Add vanilla & combine. In a small bowl, combine dry ingredients; gradually add to creamed mixture. Blend well. Divide dough into 8 portions. Press each portion into a 4 X 3/4-inch mini tart pan. Using a fork, poke some holes in the bottom of each shell. Bake about 10 minutes or until golden brown. Remove from oven & cool before filling.
Blueberries
  1. In a saucepan, whisk all ingredients together & cook over medium-high heat until thickened.
Candied Lemon Curls
  1. Cut the ends off of the lemon. Carefully cut down ONE side of the lemon. Continue the same cut through the FRUIT of the lemon, stopping at the peel. Do NOT cut through the peel.
  2. Carefully open up the lemon & make more cuts through the FRUIT so that it will lay flat; remove the fruit from the peel. Turn the peel over & trim the edges & carefully remove all of the white pith from the inside of the peel. Cut the peel into strips about 1/8-inch wide.
  3. In a small saucepan, add sugar & water & bring to a simmer. Add peels & gently simmer for 10 minutes. After 10 minutes, lay peels on a cooling rack. Allow to cool slightly, then toss in a bit of granulated sugar. They will slightly curl as they cool.
Assembly
  1. Divide custard between tart shells, top with blueberries & garnish with candied lemon curls.
Recipe Notes
  • I find this recipe works the best if everything is made a day earlier than needed. That way each component has a chance to cool well before you assemble & serve.

Mexican Sweet Buns or ‘Conchas’

The quintessential Mexican ‘Conchas’ are a type of sweet roll topped with a cookie crust, shaped for it’s namesake, a seashell. Though its precise origin is not known, all conchas are made from an enriched, yeasted dough similar to brioche or challah. What isn’t really clear, is the point at which a baker decided to cover a small round of sweet dough with a thin layer of cookie dough and then bake it.

Traditionally, the bread roll itself is not flavored, but the cookie dough topping has either a vanilla or chocolate flavor. This topping is an essential element on the sweet roll but the color or the way it is scored or decorated can be done in many different ways. Sometimes, brown or white sugar or even colorful sprinkles are dusted over the topping.

Conchas are sometimes split in half horizontally and filled with anything from whipped cream, custard or even refried beans. Some bakeries have been experimenting with new concha flavors. Cinnamon, walnut, agave nectar with golden raisins and pecan flavor are some that have been introduced.

It seems that conchas are at their best when eaten fresh which makes good sense being made from a yeast dough. It’s going to be interesting to see if I can create some of these little conchas with such a mysterious past.

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Mexican Sweet Buns or 'Conchas'
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Ingredients
Sweet Buns
Servings
Ingredients
Sweet Buns
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Instructions
Sweet Dough
  1. In a dish, add yeast to lukewarm WATER & allow to sit for 5 minutes so yeast can activate. In a large bowl, whisk together lukewarm MILK, sugar, butter, salt & egg. Add yeast mixture & stir to combine. Add flour, about a 1/3 at a time, combining after each addition. Once all the flour has been added, knead on a lightly floured surface for about 2 minutes. The dough should be elastic & slightly sticky but easy to handle.
  2. Place dough in a large greased bowl & turn the dough over to coat. Cover with plastic wrap & allow to rise in a warm place until doubled, about 1 1/2 hours.
Topping
  1. In a bowl, beat the sugar, margarine & vanilla together until light & fluffy. Stir in flour & mix until a thick dough forms. Add additional flour if needed. Divide dough into 3 or 4 even pieces & tint each with food color. If the dough becomes sticky from the food color, add more flour. Cover pieces with plastic wrap until ready to use.
Assembly
  1. When dough is ready, turn out on a lightly floured surface. Divide the dough into 16 even pieces ( press dough into a 14 x 14-inch rectangle; with a sharp knife cut into 4 strips in each direction). Shape each dough piece into a ball by tucking the corners under ( don't roll between your palms, this will just deflate the dough & make it tough). Place dough buns on a large baking sheet that has been lined with parchment paper.
  2. Roll out the topping pieces on a lightly floured surface. Cut into 2 1/2-inch rounds with a cookie cutter or pastry ring. Use the pastry ring to score lines into the dough to resemble the ridges on a seashell (concha). Transfer the scored topping dough rounds to the buns using an offset spatula. If the topping doesn't adhere naturally, use a pastry brush to apply a few dots of water on the underside before applying to the buns.
  3. Allow the buns to rise for about 40 minutes. Before its time to bake, preheat oven to 375 F. Bake buns for 18-20 minutes or until they are just lightly browned on the bottom.
Recipe Notes
  • The topping is made with margarine as it will yield a crunchy & flaky texture.