Pastries are one of the things that many people don’t realize are so ingrained in their daily lives, until they realize how often something as natural as ordering a donut or a muffin became in their coffee. Calling common breakfast items “pastries” is a more sophisticated way of describing exactly what they are and while the word might conjure up images of a bakery in France, they’re popular around the world.
In North America, in particular, pastries have not only intertwined in the United States. It seems like every country in the world has staged what they call sweet treats, and trust – it goes far beyond a box of Munchkins or a muffin with a big latte. Some of these pastries may be so unfamiliar that you are inspired to hit the road in search of them while others may not surprise you as much. The thing about pastries is that while they can be made at home, it takes a lot of practice, effort, and time to create something so delicate and delicious. or find locally).
The Persians are a bit of a mystery that surprises only because of their popularity. Believed to originate from Thunder Bay, Canada (or, at least, near the region), these sweet treats look like a flattened donut. On looks alone, it’s not their oval shape that stands out, it’s the layer of pastel pink frosting that’s smeared on top of them.
Unlike a donut which has colored frosting, the frosting on Persians actually serves a purpose. It’s usually flavored with strawberries or raspberries, making it a berry-flavored pastry that Canada can’t seem to get enough of.
Beavertails are very specific in both their cooking method and their fillings. Obviously, the name ‘Beaver Tail’ implies that the whole paste resembles that of a beaver tail, which it does.
Beavertails are made by floating a disk of dough over hot oil and turning it over until golden brown, allowing it to retain its flat appearance. However, it’s not necessarily the dough itself that people are looking for in this pastry, but rather the sweet apple filling it gets when done.
A relatively new creation (as in recent years), the cronut has been making waves ever since. The idea of combining foods to create new hybrid foods isn’t new, but the cronut was particularly special.
A croissant is hard enough to make on its own, but when combined with a donut, it becomes something people can’t get enough of. It’s the best of both worlds: a flaky, buttery interior similar to the dough and buttery layers of a croissant, and a seasoned, glazed exterior like a donut.
A bear claw might seem like something special, but for some reason it’s still one of the most popular pastries in the United States, probably due to its long history. Traditionally, this pastry is made simply with butter, flour, eggs, and milk, but it’s the filling inside the bear claw that sets it apart from a typical serving of fried dough.
Made with almonds, sugar, egg whites and almond extract, this pastry is filled to the brim with an almond flavor that pairs well with the icing that is drizzled on top of this candy in the shape of a bear claw.
Timbits are popular in the United States and Canada, although most people know them as donuts or Munchkins.
Specifically, Timbits are sold at many gas station chains and convenience stores and can be offered in a number of flavors such as honey, cake, apple fritter, old fashioned flavors, chocolate, citrus and berry. Historically, the “bit” part of “Timbit” stands for “Big in Taste,” which stands for those sweet, yet potent little bites.
Contrary to popular belief, donuts were actually introduced to Canada in the 17th century before later making their way to Louisiana.
Donut-like powdered pastries originated in France long before that, however, before spreading to North America. Today, these fluffy, fluffy donuts are a New Orleans staple, with people heading to town just to try them with a fresh, hot cup of coffee.
Next: German Pastries Are More Than Just Strudel, These Desserts Are Equally Worthy
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