# Pastries **URL:** \ **Category:** Cafe Society\ **Created:** [July 26, 2009, 4:12am UTC](https://boards.straightdope.com/t/pastries/504292 "2009-07-26T04:12:23Z")\ **Posts on this page:** 16\ **Page:** 1
**Author:** ![tr0psn4j](https://avatars.discourse-cdn.com/v4/letter/t/958977/32.png) [@tr0psn4j](https://boards.straightdope.com/u/tr0psn4j)\ **Post date:** [July 26, 2009, 4:12am UTC](https://boards.straightdope.com/t/pastries/504292/1 "2009-07-26T04:12:23Z")
What are some of your favorite pastries? I don’t usually go for sweets but petite palmiers are way too good. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [July 26, 2009, 9:35pm UTC](https://boards.straightdope.com/t/pastries/504292/2 "2009-07-26T21:35:53Z")
Well, it varies. Mass market and in a hurry I like basic boston cream donuts. if I am baking for myself, classic apfelstrudel. I have to do it at my mums house as I dont have the counterspace to properly roll out the dough. I also like to make napoleans, puff pastry is a snap to make, and there are some fun variations. I have to seriously limit my carbs as I am diabetic, but sometimes I just save up and splurge now and then 😃 ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [July 26, 2009, 11:24pm UTC](https://boards.straightdope.com/t/pastries/504292/3 "2009-07-26T23:24:40Z")
I have a sister who makes her own eclairs so that’s a favorite of mine. We were at some deli in White Plains thirty years ago when one of us noticed “frozen eclair” on the menu. Biggest damn eclairs I’ve ever seen! > [@aruvqan](#): > > I also like to make napoleans, puff pastry is a snap to make, and there are some fun variations. Yeah, I used to live a couple blocks from a bakery that had chocolate napoleons. I miss those. ---
**Author:** ![lshaw](https://avatars.discourse-cdn.com/v4/letter/l/e36b37/32.png) [@lshaw](https://boards.straightdope.com/u/lshaw)\ **Post date:** [July 26, 2009, 11:28pm UTC](https://boards.straightdope.com/t/pastries/504292/4 "2009-07-26T23:28:29Z")
I like apricot kifli, apricotines, black sesame cream puffs, chausson aux pommes, and tarte normande. ---
**Author:** ![Serenata67](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/serenata67/32/10646_2.png) [@Serenata67](https://boards.straightdope.com/u/Serenata67)\ **Post date:** [July 27, 2009, 5:22pm UTC](https://boards.straightdope.com/t/pastries/504292/5 "2009-07-27T17:22:12Z")
I love fresh home made pies… fresh apples and crasins… yum. I just picked some fresh cherries and I’m going to make a fresh cherry pie. ---
**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\ **Post date:** [July 27, 2009, 8:38pm UTC](https://boards.straightdope.com/t/pastries/504292/6 "2009-07-27T20:38:46Z")
I had my first “lobster tail” last Thursday night. It was by far, the best pastry that I’ve ever had. Mike’s Pastry in the North End of Boston was it’s source, and I’d consider moving in nearby, just for access to that product, if it wasn’t in the parking/cost nightmare of Boston, and the political nightmare of MA in general. (And my waistline increases would lead me to an early death). ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [July 27, 2009, 9:21pm UTC](https://boards.straightdope.com/t/pastries/504292/7 "2009-07-27T21:21:23Z")
Double post. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [July 27, 2009, 9:24pm UTC](https://boards.straightdope.com/t/pastries/504292/8 "2009-07-27T21:24:04Z")
> [@teela\_brown](#): > > I love a classic well-made almond croissant. Not a mass-produced one from a supermarket, but one from a patisserie made by a (preferably) French dude who knows his croissants\*. The plain dough part of the pastry should be puffy and ethereal and buttery and crisp. The almond filling part should be gummy and pudding-y and a bit crusty and chewy, and should, in addition, be intensely almond-y, like good marzipan. > > I haven’t had one in a couple of years, ever since I started on the low-carb thing. Damn. \*like Fleur de Cocoa, in Los Gatos, California. ---
**Author:** ![lshaw](https://avatars.discourse-cdn.com/v4/letter/l/e36b37/32.png) [@lshaw](https://boards.straightdope.com/u/lshaw)\ **Post date:** [July 27, 2009, 10:34pm UTC](https://boards.straightdope.com/t/pastries/504292/9 "2009-07-27T22:34:05Z")
> [@teela\_brown](#): > > \*like Fleur de Cocoa, in Los Gatos, California. Pascal Janvier’s Fleur de Cocoa? I love that place! ---
**Author:** ![AskNott](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/asknott/32/5790_2.png) [@AskNott](https://boards.straightdope.com/u/AskNott)\ **Post date:** [July 27, 2009, 11:15pm UTC](https://boards.straightdope.com/t/pastries/504292/10 "2009-07-27T23:15:51Z")
Around here, there’s a fried, glazed thing about the size of a squashed softball called an apple fritter. There’s apple pieces and cinnamon in the dough, and the glaze has a suggestion of caramel. It takes a lot of strength of character to refrain from having one every morning. 😛 ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [July 27, 2009, 11:19pm UTC](https://boards.straightdope.com/t/pastries/504292/11 "2009-07-27T23:19:40Z")
> [@lshaw](#): > > Pascal Janvier’s Fleur de Cocoa? I love that place! Yeppers. M. Janvier is the real deal - a Parisian patissier. I see he also makes chocolates and such, but I’ve never gotten beyond the croissants. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [July 28, 2009, 12:06am UTC](https://boards.straightdope.com/t/pastries/504292/12 "2009-07-28T00:06:17Z")
I LOVE the lobster tails. And the one that looks like a flaky clamshell stuffed with cream and/or ricotta, and the tart filled with vanilla or lemon custard. (can’t remember the names, one begins with ‘pastico…’ and one begins with ‘sfogl…’). Funny, there are a lot of Italian bakeries around here, and the pastries are either total garbage OR to die for. No in betweens. Give me an almond bear claw and I am in heaven. We have the apple fritters here described by AskNott in the local upscale grocery. They USED to be of all different sizes, until the bakers caught on and started measuring the dough out in the same proportions… ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [July 28, 2009, 12:19am UTC](https://boards.straightdope.com/t/pastries/504292/13 "2009-07-28T00:19:51Z")
Tampa’s finest gift to the world: Guava turnovers! (Yeah, I know they were invented in Cuba. Shut up.) ---
**Author:** ![missred](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/missred/32/14096_2.png) [@missred](https://boards.straightdope.com/u/missred)\ **Post date:** [July 28, 2009, 2:42am UTC](https://boards.straightdope.com/t/pastries/504292/14 "2009-07-28T02:42:31Z")
> [@AskNott](#): > > Around here, there’s a fried, glazed thing about the size of a squashed softball called an apple fritter. There’s apple pieces and cinnamon in the dough, and the glaze has a suggestion of caramel. It takes a lot of strength of character to refrain from having one every morning. 😛 Growing up just north of your location, further away from the city, we used to refer to these as _cow pies_. 😛 They are good. My personal favorite pastry is a half-moon fried pie with chocolate filling. Made the old-school way (pastry made with lard, cut out, filled and fried in a cast iron skillet with more lard), almost any filling is acceptable, but the chocolate ones made by small vendors around here and sold in country gas stations / stores absolutely rock! Too bad they are a limited treat now, as I’m diabetic. ☹ ---
**Author:** ![Serenata67](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/serenata67/32/10646_2.png) [@Serenata67](https://boards.straightdope.com/u/Serenata67)\ **Post date:** [July 30, 2009, 2:00am UTC](https://boards.straightdope.com/t/pastries/504292/15 "2009-07-30T02:00:34Z")
> [@BrainGlutton](#): > > Tampa’s finest gift to the world: Guava turnovers! > > (Yeah, I know they were invented in Cuba. Shut up.) Oooooohhh… that sounds really tasty. I love guava… ---
**Author:** ![lshaw](https://avatars.discourse-cdn.com/v4/letter/l/e36b37/32.png) [@lshaw](https://boards.straightdope.com/u/lshaw)\ **Post date:** [July 31, 2009, 5:59am UTC](https://boards.straightdope.com/t/pastries/504292/16 "2009-07-31T05:59:33Z")
> [@BrainGlutton](#): > > Tampa’s finest gift to the world: Guava turnovers! > > (Yeah, I know they were invented in Cuba. Shut up.) You just reminded me of a Cuban bakery near Los Angeles that makes delicious guava cheese pastries. Yummm.