It’s Daring Bakers time again! This time a little different cause I’ve been gone forever. Sorry about that!
It’s time for this month’s Daring Bakers challenge! We were asked to make Easter bread; either one of the recipes provided, or the one that’s made typically in our country. I went with the latter cause I had been wanting to make this bread; I had made it a couple times at school last year, but never at home.
Here’s my take on October’s challenge at the Daring Bakers: mille-feuille. I’m not sure how to pronounce that, but I can tell you that it’s delicious! The thousand layers are made with 3 sheets of puff pastry (which are weighed down to make them more compact and sturdy), and 2 layers of pastry cream.
I have to admit I wasn’t too excited about this challenge at first. I didn’t see how the empanada gallega (which is a kind of shallow savory pie with a bread crust) belonged into the Daring Bakers just because it had yeast on it. Plus there was no exciting novelty factor either. My grandmother is from Galicia, so I have empanada gallega often. And while it’s a delicious and repeatedly requested dish, I’m not much of a savory cook so I didn’t feel like making a tuna and sardine pie, just to name my aunt’s staple. I could make a sweet version, of course, but I had never seen a sweet empanada gallega before. I had no idea what ingredients could be used (other than apple, which wouldn’t be fun enough!)