Schillings Patisserie aux Chocolat
SPECIAL CELEBRATION MARCH 5-6, 2016
Hello to all my dear customers and friends. A date has been set, for our extravagant CELEBRATION WEEKEND. The featured theme is going to be centered about the Ottoman Empire's culinary evolution of confections to include sweet and savory pastries originating from Turkey, Eastern Europe, France and Germany! My team and I are working hard to create the tastes, flavors and textures of "yester years" to stimulate your taste buds ! Please visit our shop the weekend of March 5-6. Bring your appetite as well as a feeling of travel and curiosity! We will also offer great soups, sandwiches and salads.
Please share our newsletter and website with your friends to make this celebration event a part of fun filled weekend . Hope to see you!
Pastry Chef Susanne Schilling
A simple dough consisting of water, flour and salt was stretched paper thin to create a crispy thin dough and was used to make strudels, bureks (savory pies filled with meats, cheeses and spinach) and baklavas. Differences exist between the various versions of this simple dough by country depending on the varied climate and growing seasons. For instance, pistachios, almonds and walnuts are grown in the hotter regions of Turkey and the Middle East. Walnuts, almonds, apples, cherries and poppy seed thrive in the climates of Europe. Phyllo pastries filled with nuts or cheese, were soaked in sugary (honey) syrup to prevent spoilage in hotter regions. Hungarian rétes , filled with apple, nuts, poppy seed or cabbage filling was adopted by the Austrians, and then renamed strudel. Burek from the Balkan region is filled with meat or cheese and wrapped in phyllo dough. Spanakopita (filled with spinach and feta), galaktabourko (filled with a sweet custard) are found in Greek cuisine.