Rebecca from Stevens Point, WI
Rebecca participated in Week 5: Pastries, and attempted the Filo Pastry Amuse-Bouche Challenge. Let's see how they did!
How do you rate your baking performance?
Have fun giving your creation a name and please describe your recipe.
"Filo, Phyllo, Sweet & Savory." Both my sweet and savory Amuse-Bouche were built on a base of tiny, baked filo pastry cups made from flour, water and olive oil. My sweet Amuse-Bouche bake featured a lemon curd filling, topped with fresh raspberries and candied pecans. My savory creation was filled by layering slices of hard-cooked egg, herbed white sauce, Wisconsin co-jack cheese and bacon from Ski's Meat Market.
Tell us about your pastry dough and final texture after baking. Are you happy with it?
I was able to get the dough rolled out fairly thin. It was light and crispy after it baked. I was satisfied with this, my first attempt at making filo pastry.
Detail how you added a Wisconsin twist to your flavors or presentation.
Local fresh raspberries were the focal point of my sweet Amuse-Bouche and bacon from Ski's, our local meat market, provided a great topping on the savory layered egg pastries.