OPO: Pastry

Message Bookmarked

Bookmark Removed

CANNOLI, with mini choc chips instead of pistachio. eclairs are a very close second.

― oops (Oops), Tuesday, 13 September 2005 00:52 (twenty years ago)

sfingi! also, zeppoli

― s/c (Jody Beth Rosen), Tuesday, 13 September 2005 00:53 (twenty years ago)

not that i'd kick baklava out of bed.

― s/c (Jody Beth Rosen), Tuesday, 13 September 2005 00:54 (twenty years ago)

i've been dying to try a zeppoli.

― oops (Oops), Tuesday, 13 September 2005 00:54 (twenty years ago)

there have to be some good italian bakeries in chicago.

― s/c (Jody Beth Rosen), Tuesday, 13 September 2005 00:54 (twenty years ago)

oh there are. the one in the burbs by me is decent---it's where I got this yummy freshly-filled canoli---but pretty limited. More of a deli. I haven't been to the city since I got my yearning for a zeppoli. As a kid, whenever we'd go to an Italian bakery in the city, my mom would get some bland cookies and these other hazelnut things I don't know the name of, and that put me off experimenting with anything that wasn't a cannoli.

― oops (Oops), Tuesday, 13 September 2005 01:00 (twenty years ago)

i'm appreciating the "bland" italian stuff more now as an adult -- they don't pack as much of a punch as richer cookies/pastries, but they're really satisfying as light, subtle accompaniments to coffee.

― s/c (Jody Beth Rosen), Tuesday, 13 September 2005 01:03 (twenty years ago)

a good medium-ground one to experiment with: stella d'oro angel wings.

― s/c (Jody Beth Rosen), Tuesday, 13 September 2005 01:05 (twenty years ago)

yeah they're definitely something you have to be an adult to appreciate. my mom and other family members would sit around and drink coffee and eat bland italian cookies/pastries/cakes. since i would rather eat my own shoe than drink coffee, i don't have much use anything that doesn't make my teeth hurt.

haven't had those angel wings. are they sort of like a butter cookie?

― oops (Oops), Tuesday, 13 September 2005 01:08 (twenty years ago)

they're light and flaky, and brushed with egg on top for a nice glossy finish/glazy texture.

http://images.netgrocer.com/jpegs/7351000276.jpg

― s/c (Jody Beth Rosen), Tuesday, 13 September 2005 01:12 (twenty years ago)

I bought two cannoli and it's taking all my will power to not devour the second one.
If I ever have a really good boston creme doughnut ie not krispy kreme or dunkin' or the supermarket, then that may take the no. 1 spot.

xpost you can put them in the microwave?? the texter i'm imagining for them must differ from reality.

― oops (Oops), Tuesday, 13 September 2005 01:15 (twenty years ago)

the texture of the inside is more bready than cookielike. if you've ever had babka that was going a little stale, it's not too far off from that.

― s/c (Jody Beth Rosen), Tuesday, 13 September 2005 01:20 (twenty years ago)

wow that's quite a typo for me being stone cold sober.

― oops (Oops), Tuesday, 13 September 2005 01:21 (twenty years ago)

Cheese danish, although good cheese danish are hard to find. Most have a cheese filling that's sticky and plastic-y, while the good ones have very light and sweet chese that almost has a ricotta consistency. There's a little tiny bakery stand in Pike Place Market that sometimes has VERY good cheese danish. Whenever I'm down there I look to see if it's a danish day...they either run out early some days or they don't make them all the time. Theirs actually have the cheese covered by pastry on the top, so it's all inside. Mmmmmmmm.

― lyra (lyra), Tuesday, 13 September 2005 01:24 (twenty years ago)

i got hooked on angel wings and black coffee at a very young age. eleven maybe. what is it cinnamon or nutmeg that give the angel wings a num num aftertaste.

― kephm (kephm), Tuesday, 13 September 2005 01:41 (twenty years ago)

three months pass...

Russian coffee cake

― gabbneb (gabbneb), Saturday, 24 December 2005 21:54 (twenty years ago)

Quality...

― Matt DC (Matt DC), Sunday, 25 December 2005 01:03 (twenty years ago)

black & white cookie

― inger lynde (Jody Beth Rosen), Sunday, 25 December 2005 01:11 (twenty years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.