Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 19-11-2003, 03:06 AM
DRLJC
 
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Default Honey glazing a fried pastry

Hi all,
I thought I might try to pick the brains of many.
I am trying to honey glaze an Italian pastry that is fried in wine and
oil. Even if I let the pastry cool, the honey doesnt stick well. Any
tips?
TIA


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Old 19-11-2003, 04:46 PM
Dee Randall
 
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Default Honey glazing a fried pastry

I was watching Tyler Florence on Food 911 the other day and he was making
baklava. He said to add honey when hot, right out of the oven for
absorption; which I believe is proabably a component of what you are
requesting.

Hope this helps,
Dee

"DRLJC" wrote in message
...
Hi all,
I thought I might try to pick the brains of many.
I am trying to honey glaze an Italian pastry that is fried in wine and
oil. Even if I let the pastry cool, the honey doesnt stick well. Any
tips?
TIA





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