Friday, December 31, 2010

Happy new year!

May 2011 bring all the best to you and your family. Thanks for reading this year.


Tuesday, December 14, 2010

Custom holiday cards!

card front

Doing some major holiday card procrastinating?  I have the answer for you: custom holiday cards from SABRA KROCK photography!  Package of 25, professionally-printed 4x5x5 folded cards with text as shown or custom text, $52.  Front image features a white branch with paper snowflakes cut from a vintage encyclopedia (no two flakes are alike!).  25 plain white envelopes included.  Packet will arrive tied with a red ribbon.  Nice holiday stocking stuffer too!  Cards suitable for the year-end holidays, New Years or general greetings.  Please allow 5 days to ship. (note: SK photography watermark will not be present on printed cards).

inside, right

Please email me if interested!

Monday, December 06, 2010

Apples, light and sweet

I shot this as part of a puff pastry and phyllo dough story.  This is such a delicious, easy apple dumpling that you can bake while you are having dinner and have it fresh and hot for dessert.  Or, if you are feeling particularly decadent, have it for breakfast with some hot coffee or tea - it would be a wonderful weekend treat.

Apple dumpling
(makes 6-8 pieces)
Packaged phyllo dough, defrosted
1 red delicious apple, cut into small dice (remove skin if desired)
1 tablespoon granulated sugar, plus extra for dusting
½ - 1 teaspoon cinnamon as desired
¼ cup chopped walnuts
Sanding sugar
Butter for brushing

Preheat oven to 400 degrees F.  Combine apple, sugar, cinnamon and nuts.  Lay phyllo sheet on counter, short side facing you.  Brush with butter and dust lightly with granulated sugar. Place ½ apple mixture on phyllo about 2 inches from edge closest to you.  Spread evenly across dough leaving 1 inch on both sides.  Fold sides of dough in over mixture and roll dough away from you creating cigar-like roll filled with dough.  Do not roll too tightly or dough will tear. Place seam-side down on a non-stick baking sheet, brush with butter and sprinkle with sanding sugar. Repeat with remaining filling.

Bake for 10-15 minutes or until phyllo dough is golden.  Allow to cool slightly and then cut rolls into slices of desired length.

  • Don’t freeze your dough for too long: pay attention to expiration dates
  • Plan ahead: phyllo dough needs to defrost in the refrigerator for 8 hours to overnight depending on manufacturer’s instructions
  • Work quickly once dough has defrosted:  phyllo dough will begin to dry out instantly: have your ingredients ready to assemble and keep a damp cloth over phyllo dough while working
  • Brushing pastry with butter or egg wash before putting it in the oven will help to brown the top and lend a sheen to the pastry.  Sprinkling with a course (sanding) sugar will add some shine and sweetness to a sweet dish