American Baker in Germany

 This is a classic German pastry you can find in every bakery. It's one of my favorites. Easy Pudding Brezel: store bought puff pastry 1 1/2 cups (350mL) milk  3 tbsp sugar 2 egg yolks 1 package vanilla pudding powder 2 tbsp cream 4 tbsp powdered sugar 1 tbsp lemon juice In a small bowl, stir together 2 tbsp of milk, pudding mix, 1 egg yolk and sugar.  Put the rest of the milk in a saucepan and bring to a boil.  Stir in the pudding mix. Remove from heat and allow to cool.  Put the pudding into a piping bag with a star tip.  Cut dough into strips and twist.  Fold the twists into pretzel shapes and place on a lined baking sheet.  Pipe pudding into the holes of the pretzels.  Combine cream and the other egg yolk and brush onto the pastry.  Bake at 400°F or 200°C for about 15 minutes.  Combine powdered sugar and lemon juice. Drizzle over the pastries. These are amazing. The custard is very creamy and the pastry is flaky and amazing. It ...

I used to eat blackberry pie regularly when I was a kid after we had picked the blackberries that grew near the gold course. We always had so much. It can be difficult to find blackberries where I live, but I managed to find some frozen berries at the grocery store. Blackberry Pie: 2 recipes of pie crust 5 cups (750g) fresh or frozen blackberries 3 tbsp cornstarch 1 cup (200g) sugar A dash of salt 1 1/2 tbsp butter coarse sugar If you are using frozen blackberries, allow them to thaw and drain the excess liquid. Roll out the pie crust and place into two pie forms.  In a large mixing bowl, stir together blackberries, cornstarch, sugar, and salt.  Spoon the fruit into the two pie crusts. Dot with butter.  Cover the pies with a second crust. I made a lattice crust, but it is not necessary, if you don't want to. Sprinkle with coarse sugar. Bake at 375°F or 190°C for about 50 minutes or until crust is golden brown and filling is bubbling. Allow to cool before eating.  Wat...