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		<title>Solve your soggy pastry issue!</title>
		<link>http://www.pastries.com/archives/556</link>
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		<pubDate>Sat, 17 Sep 2011 04:36:52 +0000</pubDate>
		<dc:creator>Akansh</dc:creator>
				<category><![CDATA[Pastries Info]]></category>

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		<description><![CDATA[Pastry making requires a lot of hard work and patience in the beginning. Many people consider this as an art and once you have mastered it, you will start enjoying the process. The origin of pastries can be traced back &#8230; <a href="http://www.pastries.com/archives/556">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Major Types of Pastries</title>
		<link>http://www.pastries.com/archives/548</link>
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		<pubDate>Sat, 10 Sep 2011 04:45:17 +0000</pubDate>
		<dc:creator>Akansh</dc:creator>
				<category><![CDATA[About Pastries]]></category>

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		<description><![CDATA[Shortcrust Pastry: This type of pastry is one of the most common pastries around, probably because it’s also the simplest and the easiest to make. Some examples of confection containing shortcrust pastry include: chicken pie, apple pie and quiche Puff &#8230; <a href="http://www.pastries.com/archives/548">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Pastries &#8211; A Quick Guide</title>
		<link>http://www.pastries.com/archives/546</link>
		<comments>http://www.pastries.com/archives/546#comments</comments>
		<pubDate>Sat, 27 Aug 2011 08:07:15 +0000</pubDate>
		<dc:creator>Akansh</dc:creator>
				<category><![CDATA[About Pastries]]></category>

		<guid isPermaLink="false">http://www.pastries.com/?p=546</guid>
		<description><![CDATA[The word, pastry, is very common and often used loosely by a lot of people. For instance, a lot of people frequently profess a love or liking for “pastries” and by pastries they usually mean small cakes, tarts, strudels and &#8230; <a href="http://www.pastries.com/archives/546">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Phyllo (Filo) Pastry Recipe</title>
		<link>http://www.pastries.com/archives/540</link>
		<comments>http://www.pastries.com/archives/540#comments</comments>
		<pubDate>Fri, 19 Aug 2011 06:01:57 +0000</pubDate>
		<dc:creator>Akansh</dc:creator>
				<category><![CDATA[Pastry Recipes]]></category>

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		<description><![CDATA[This type of pastry is very thin and often greatly stretched out. As a result, pastries made with phyllo dough are often delicate and can break easily. The dough is made with flour, water, a small amount of oil, and &#8230; <a href="http://www.pastries.com/archives/540">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Suet Pastry Recipe</title>
		<link>http://www.pastries.com/archives/532</link>
		<comments>http://www.pastries.com/archives/532#comments</comments>
		<pubDate>Fri, 12 Aug 2011 08:22:50 +0000</pubDate>
		<dc:creator>Akansh</dc:creator>
				<category><![CDATA[Pastry Recipes]]></category>

		<guid isPermaLink="false">http://www.pastries.com/?p=532</guid>
		<description><![CDATA[Suet pastries or pudding, though not as popular as they used to be, are very tasty. Coming from a British origin, suet pastry is used to make dumplings, sweet and savory puddings and the good old roly-poly puddings. Suet pastry &#8230; <a href="http://www.pastries.com/archives/532">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Short Crust Pastry Recipe</title>
		<link>http://www.pastries.com/archives/518</link>
		<comments>http://www.pastries.com/archives/518#comments</comments>
		<pubDate>Wed, 03 Aug 2011 04:44:26 +0000</pubDate>
		<dc:creator>Akansh</dc:creator>
				<category><![CDATA[Pastry Recipes]]></category>

		<guid isPermaLink="false">http://www.pastries.com/?p=518</guid>
		<description><![CDATA[Short crust pastry refers to baked products made from flour, fat, salt and water. To make short crust pastry, the flour is first mixed with fat (margarine, shortening, lard, or butter) to form a loose mixture. The mixture is based &#8230; <a href="http://www.pastries.com/archives/518">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Pastry Making Tips</title>
		<link>http://www.pastries.com/archives/513</link>
		<comments>http://www.pastries.com/archives/513#comments</comments>
		<pubDate>Wed, 27 Jul 2011 04:51:14 +0000</pubDate>
		<dc:creator>Akansh</dc:creator>
				<category><![CDATA[About Pastries]]></category>

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		<description><![CDATA[Every pastry enthusiast seeks to improve his or her skills and to generally make better pastries. I do. Of course, there are different opinions on how to go about making different varieties of pastries but the following tips and suggestions &#8230; <a href="http://www.pastries.com/archives/513">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Flaky Pastry Recipe</title>
		<link>http://www.pastries.com/archives/506</link>
		<comments>http://www.pastries.com/archives/506#comments</comments>
		<pubDate>Thu, 14 Jul 2011 09:59:09 +0000</pubDate>
		<dc:creator>Akansh</dc:creator>
				<category><![CDATA[Pastry Recipes]]></category>

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		<description><![CDATA[Sometimes referred to as quick, rough or blitz puff pastry, flaky pastry shares a similarity with puff pastry due to the layering, folding and rolling. However, in a flaky pastry, instead of spreading rectangles of shortening or other fat over &#8230; <a href="http://www.pastries.com/archives/506">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Choux Pastry Recipe</title>
		<link>http://www.pastries.com/archives/503</link>
		<comments>http://www.pastries.com/archives/503#comments</comments>
		<pubDate>Thu, 07 Jul 2011 05:02:33 +0000</pubDate>
		<dc:creator>Akansh</dc:creator>
				<category><![CDATA[Pastry Recipes]]></category>

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		<description><![CDATA[Choux pastry is very light, filled with cream and sometimes topped with chocolate. Choux pastry is a popular French specialty that is made of only flour, butter, water and eggs. To make choux pastry, a mixture of milk and water &#8230; <a href="http://www.pastries.com/archives/503">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Is it a pie or a tart?</title>
		<link>http://www.pastries.com/archives/497</link>
		<comments>http://www.pastries.com/archives/497#comments</comments>
		<pubDate>Tue, 05 Jul 2011 06:39:12 +0000</pubDate>
		<dc:creator>Akansh</dc:creator>
				<category><![CDATA[Pastries Info]]></category>

		<guid isPermaLink="false">http://www.pastries.com/?p=497</guid>
		<description><![CDATA[A pie and a tart are indeed two different items they both do have some similarities and are considered to be closely related. Both of them are baked desserts and are wrapped in crust and also often have a sweet &#8230; <a href="http://www.pastries.com/archives/497">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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