Pâte à choux, or choux paste, is a paste made of flour, water, butter, and eggs — it’s slightly thicker than a batter, but not quite as thick as a dough. It’s pronounced “pat a shoe,” although neither patting or shoes has anything to do with it. “Pâte” means paste and “choux” means cabbage —…
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Traditionally, turnover pastries are made with a puff pastry or flaky croissant-like base. I decided to “turnover” the rules a bit on this sweet treat, and use a super duper flaky phyllo dough as the crisp, decadent base. Filo (or phyllo) (Greek: φύλλο “leaf”) is a very thin unleavened dough used for making pastriessuch as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering…
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