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/ck/ - Food & Cooking

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File: 166 KB, 629x612, Phyllo - Lemon Blackberry Peach pastry 1.jpg [View same] [iqdb] [saucenao] [google]
16621440 No.16621440 [Reply] [Original]

Hey /ck/, /k/arpenter here with a taste for cooking.
I decided to take a dip into pastry making, and put together this delicious heart-stopper.
The phyllo sheets have the lemon custard between each layer with butter brushed, and the jam on the custard core is a homemade blackberry and peach jam I made a week and a bit ago. This easily would satisfy four people, so I'm quite happy with how it turned out. This has sparked more ideas for how to play around with shaping the dough and filling to make different treats. Do you guys have any suggestions with consideration to the components listed? I also have a more sour jam I made which I could also use.
Pic 1/2

>> No.16621444
File: 98 KB, 932x406, Phyllo - Lemon Blackberry Peach pastry 2.jpg [View same] [iqdb] [saucenao] [google]
16621444

>>16621440
2/2

>> No.16621450

>>16621440
i gave ur mum some cream fillin last night, buckaroo

>> No.16621455
File: 690 KB, 519x499, file.png [View same] [iqdb] [saucenao] [google]
16621455

>>16621440
Joke image a friend made upon seeing this creation

>> No.16621480

Looks like a retard tried to make pie out of pre-made phyllo and the cross section confirms why that's a bad idea; looks doughy af.

Maybe next time try making lots of small ones which will help the dough cook more thoroughly and you really don't need to be brushing butter between layers it looks very oily.

>> No.16621484

>>16621455
Yeah this was definitely Goatse inspired.

>> No.16621565

>>16621480
Except its not doughy as fuck if you read the description, that's lemon custard inside, and it is thoroughly cooked. This is also not pre-made, but home made dough. So wrong on both counts.

>> No.16621576

>>16621565
OK you can fuck off with your retarded goatse pie it is clear to me now you only posted it for the meme and will not be accepting criticism. Have fun with your doughy grease-saturated joke.

Also your jam looks like shit.

>> No.16621583

>>16621576
You gave "criticism" which isn't valid because the very thing you claimed isn't the case. The fact you can't handle being told you're wrong on an assumption which was explained in the OP shows you're a tool.

>> No.16621584

>>16621440
>>16621455
I want to add frosting tothe center of that.

>> No.16621590

>>16621583
No it's valid, you're just an overly sensitive cocksucker who loves his goatse pie too much to hear the truth.

You think I've never seen doughy storebought phyllo before lol go fuck yourself.

>> No.16621592
File: 302 KB, 1280x960, goatse.jpg [View same] [iqdb] [saucenao] [google]
16621592

>>16621455

>> No.16621600

>>16621444
This looks absolutely wretched. The whole point of using phyllo or puff pastry is to get the layers and crispiness and instead you have fruit sloppa encased with wet, doughy butter bread.

>> No.16621605

>>16621590
>Overly sensitive
Project more, I'm sure it'll help you de-stress.
It isn't doughy, you're just incredibly retarded. Thank you for bumping the thread though.

>> No.16621609

>>16621600
>>16621605
Post your pastry

>> No.16621614

>>16621444
LOL looks like a sloppa shit

>> No.16621617
File: 308 KB, 530x519, file.png [View same] [iqdb] [saucenao] [google]
16621617

>>16621609
just for you

>> No.16621622

>>16621609
>making a pastry
I'm not gay or a woman

>> No.16621626

>>16621622
>Comes into a thread about a pastry
>Has nothing to contribute
/ck/ in a nutshell

>> No.16621632

>>16621605
Look at this motherfucker trying to cope; stay mad that /ck/ isn't praising your doughy "1st time pastry experiment" mess.

>> No.16621641

>>16621632
:^) It was delicious, you're just mad you don't have a pastry.

>> No.16621643

>>16621609
You are malding hard because /ck/ doesn't like your soggy pastry. It's fine that you liked it, but if this was something you paid money for from a patisserie you'd be fucking pissed. If you're going to fill your pastry with jelly and wet ingredients it only works with smaller pastries. Big pastries take too long to cook in the oven and end up soaking up too much liquid from the filling.

>> No.16621654

>>16621643
Thanks for the input, I'll keep the custard to topping only, and use less of it. I appreciate the useful tips.

>> No.16621698

>>16621576
Post your creations.with timestamp

>> No.16621712

>>16621440
Looks fine. I would eat it

>> No.16621765

This thread reminds me of the guy that posted that shitty apple pie.

>> No.16621767

>>16621712
I'm going to try making it with a cupcake tin so I can make it semi-bite-sized next time. I'll also be taking the advice from
>>16621643
and modifying the layers.

>> No.16621783

>>16621767
Leave out the extra butter as well

>> No.16621794

>>16621783
It was a carry over from making banitsa, but I'll give that a shot too. Only had the 4 sheets to work with but there's another batch made for the weekend coming up.