Breakfast buffet: National pastry day
December 9th, 2011
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Now don't get all puffed up - December 9 is National Pastry Day!

From croissants to cream puffs, éclairs to strudel and baklava to brioche, one of these sweet, flaky bites is bound to get your mouth watering.

Pastries and pastry dough have been around since ancient times in the Mediterranean when baklava, made with paper-thin, butter filo pastry dough, was king. During the Renaissance, French and Italian chefs created puff and choux pastry. So be sure to say a word of thanks to these ingenious individuals the next time you take a bit of cream puff, éclair, Napoleon or brioche.

What makes pastry so decadently delicious is the high fat content, which puts it on a totally different plane than bread. Butter is the main agent behind pastry's telltale flaky texture. When it's made properly, the pastry has a light, buttery consistency but can support whatever filling you choose to stuff it with.

Whether you choose to go sweet or savory with your fillings, pastry or anything made with puff pastry are the ultimate shining stars at your holiday party - or just a party for yourself. Treat yourself to éclairs and cream puffs, or if you can't handle the sugar coma, throw together a puff pastry cheese tray or spinach-artichoke puff pastry.

And always remember, even though it can be finicky, there's no need to get huffy over puffy pastry.



soundoff (3 Responses)
  1. Claire

    I'm a pastry fiend! But I like savory pastries – I have a lot of good recipes here. Many impressive vegetarian holiday meals (in a crust!) and some good desserts too!

    http://outoftheordinaryfood.com/

    December 10, 2011 at 9:10 pm | Reply
  2. PASTRIES TO DIE FOR

    I ATE A PASTREY THAT HAD A BRAIDED FRENCH LOAF LOOK TO IT & IT HAD WANUTS DATES HONEY AND CINN! MY AUNTS AND MOTHER SHARED THIS WHEN THEY GOT TOGETHER. I BELIEVE IT WAS HUNGARIUN

    December 10, 2011 at 1:26 am | Reply

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