Before we get into holiday baking this year, we wanted to post one more savoury recipe — pierogi. This has been a long requested recipe, so we are happy to finally share it with you! Of course we are biased when we say nothing beats homemade, but you will absolutely taste the difference compared to store bought.
The dough itself is very straightforward, and also naturally dairy free and vegan. No egg in the dough makes them traditional and also lends itself to a soft and delicate bite. You can create any number of fillings to put inside, whether you prefer potato and onion, potato and cheese, mushroom and sauerkraut, or one of many sweeter variations with fruit like blueberries.
Prep: 1 to 2 hours
Cook time: 3-5 minutes
Yield: 36-40 pierogi (using a 3" round cutter)
You will also need:
Sometimes when we come across a popular method for a recipe, we know we have to add it to the list of things to test in our kitchen. This recipe will quickly become your new staple for making pizza in a pinch. It takes minutes to make, uses only a handful of ingredients, and doesn't need proofing (it's leavened with baking powder).
This style of crust is more like a flatbread than a traditional pizza dough or thin crust variety. One recipe will make two 10-inch pizza crusts, but you could also divide the dough to make smaller personal pizzas or even mini pizzas for appetizers.
Prep: 15-20 minutes
Cook time: 10-12 minutes
Yield: 2 10-inch pizza shells
Pies, pies, pies! What can't be made into a pie? It's the one pastry that sticks around all year, its filling changing with the seasons and providing endless opportunities for dessert.
This recipe is excellent for pies of the sweeter variety (pecan pie, fruit pies) and the dough rolls out nicely, is easy to make, and is extremely forgiving (any cracks or gaps can be filled in using extra dough).
We like to roll ours into rectangle tart pans with removable bottoms (for effortless serving), but you can also use a regular pie baking dish and crimp the edges if making a single crust pie.
Prep: 20 minutes
Cook time: 40-60 minutes depending on your filling
Yield: 2 rectangle pans (4 ¼” x 13 ¾”) or 9" rounds, plus cutouts for decorations
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
Share with us!
Whether you try our recipes or use your own, tag your photos with #gfpatisserie to share with our community.