Our Delicious Food

International Cooking at Home with Karin and Bruce Boschek

Category: Uncategorized

Karin’s pies featured in blogs and websites

We are very pleased to learn that Karin’s artistically decorated pies are being featured in well-known and highly regarded blogs and websites:


Curators of Quirk shared pictures and presented a very lovely text


My Modern Met also presented a very thoughtful report on Karin’s work

An Unusual Springtime

After about five months of cold, rainy weather we have finally had a week of sunshine and friendly temperatures. This afternoon it was 19 °C (66 °F) there were a few puffy clouds and no wind. We sat outside much of the day, Karin trimmed some box hedges and Halgrim dug in a number of his “construction sites.” Nonetheless, Karin finds time to create more artistic designs for her pies and Bruce has been preparing the lawn mowers, brush cutters, string trimmers and chainsaws for the gardening season.

Even before the bad weather hit we were rather silent here on Our Delicious Food. A combination of getting Karin’s book “Elegant Pie” to press and website (www.elegant-pie.com) on-line, subduing Halgrim, a healthy, strong-as-an-ox German Shepherd puppy and some health issues we were a bit overwhelmed. Just as life began to feel a bit less challenging Covid-19 came on the scene.

For us, being quarantined at home is not a hardship and as far as we know we are healthy. We do some shopping every other week and are otherwise self-sufficient. Our home is beautiful and we love being here. We certainly miss being with out friends and hosting dinners, but that is hopefully just temporary. We think of those who are not so fortunate, living in small apartments with children, or directly affected by the virus. Like everyone else, we hope that this terrifying situation can somehow be remedied as soon as possible.

Being at home during the inclement weather of the last month gave us some time to experiment with cooking and baking. Of course, Karin continues to make artistically decorated pies, but she also wanted to “return to her roots” with some yeast dough, using her grandmother’s recipe. It really is a rather standard yeast dough recipe, but Karin always remembered it as being quite special, especially when still slightly warm out of the oven. Whether for bread rolls, for pizza or sticky buns, it just cannot be beaten.

Since our kitchen is not reliably warm the year around Bruce built a proofing box for the dough to rise in. His instructions for making one on YouTube. You can also let the dough rise in any warm spot, near a heater or in the oven with the door open and at the lowest setting.

If she was going to make yeast pastry Karin decided it should be sweet, sticky and delicious.

Cinnamon Rolls

For the dough

  • 750 g (6 cups) pastry flour (or all-purpose flour)
  • 125 g (1/2 cup) unsalted butter
  • 125 g (2/3 cup) sugar
  • 300 ml (1-1/4 cup) milk
  • 1 teaspoon salt
  • 1 cube fresh yeast (50 g) or 2 packets of dry yeast (14 g)

For the filling

  • 225 g (2 sticks) butter (softened, but not melted)
  • 2 Tablespoons of ground cinnamon
  • 300 g (1-1/4 cup) dark brown sugar

For the glaze

  • 1 cup (200 g) confectioner’s sugar
  • 2-3 Tablespoons lemon juice, milk or water
  • 1 teaspoon vanilla extract or paste (optional)


To make the yeast sponge place the flour in a large bowl and make a depression in the middle. Warm half of the milk to hand warm and pour it into the depression, stirring in the yeast and 1/2 teaspoon sugar. Cover the bowl and put it in a warm place for 30 minutes.

Butter (or spray with baking spray) the bottom and sides of a 28 cm spring form.

When the 30 minutes have passed add the rest of the ingredients for the dough and knead to form a smooth mass. Cover again and put in a warm place for 1 hour.

In the meantime prepare the filling by mixing the brown sugar and cinnamon in a small bowl. Place the soft butter in a medium sized bowl, add a small amount of the sugar mixture and mash together with a fork. Keep adding sugar small amounts of sugar mixture and mixing until the full amount is incorporated. Cover and place aside until needed, but do not refrigerate.

After the dough has risen 1 hour punch it down and place on a lightly floured work top. Roll out to a rectangle approximately 2 cm (3/4 inch) thick and approximately 30 cm wide x 40 cm (12 x 15 inches) long. Using a long palette knife spread the filling on the rolled out dough, leaving an edge free by about 1 cm (1/2 inch).

Beginning with the side closest to you begin rolling the dough to a long roll. Cut the roll into sections roughly 4.5 cm (1 inch) thick and place the section in the prepared spring pan. Cover the pan with a tea towel and put in a warm place for 30 minutes.

Place in the oven and bake for 30 minutes. Allow 10 minutes to cool before glazing.

For the glaze place the confectioner’s sugar in a bowl and slowly add the liquid stirring with a fork until the desired consistency is obtained. The mixture should be liquid-like, but not runny. Add the vanilla, if using (Note: Vanilla extract or paste is dark brown in colour and will make the glaze somewhat off-colour. I have heard that there is clear vanilla extract, but have never seen it. If the off-colour bothers you just leave out the vanilla altogether).

Cinnamon rolls are best when they are still slightly warm from the oven and the glaze is sticky and oozy. Beware, however. It is difficult to stop eating these, they are so delicious. Guten Appetit!



Karin has a new website – Elegant Pie

If you love pie, or just want to enjoy Karin’s incredible artistic pie designs click here to go to


You will find recipes and tips on creating your own edible artworks
as well as ordering information for Karin’s book
Elegant Pie
2021 Calendar

A new Pie Decoration Video

Karin put a video on YouTube today:

You can click on the picture above to go to Amazon to learn more about the book or pre-order it. Just one week until it will be available on Amazon and at your favourite bookstore.

You may also want to visit the new Elegant Pie website. The site will be updated regularly and there will be new tips and tricks about artistic pie decoration. In addition, you will have a chance to ask Karin questions or make comments there.


A New Pie Decoration Book by Karin Pfeiff-Boschek


We are pleased to announce the first book dedicated to decoration of pies, Elegant Pie by Karin Pfeiff-Boschek.

Available now on Amazon this book presents the techniques and tricks that Karin has developed for decorating pies on a level equivalent to the finest formal cakes.  For more information or to place an order click on the picture above to go to Amazon.com.

Creating a book like this in only a few months was quite a challenge, but it was also very satifying and fulfilling. This work kept us from adding to our blog, but now that we are this far along we will be updating regularly again. Thanks to everyone for their patience and their kind words.

Merry Christmas and Happy New Year


In the near future, hopefully in January, there will be a new website with pies, information and news from Karin Pfeiff Boschek at www.elegant-pie.com. You can look at it now, but it is still very much a work in progress.


A New Pie Design for Autumn


I made this apple pie for dessert on a blustery autumn Sunday. The willow leaves are hand cut with a scalpel and together with the small beech leaves and acorns are scattered on a tightly woven background. I was asked recently why I did not show oak leaves with the acorns, but oak leaves do not fall off of the trees in the fall. They fall first in springtime just before the new leaves appear. My autumn pies are usually based on the leaves that adorn the ground at this time of year. We have many willow trees in our back yard so I featured those on this pie.

A Chocolate Pie for Summer


Bruce and I were hungering for a chocolate pie, but thought it needed something of a summer touch. Adding fruit seemed to be an excellent way to brighten up the dark chocolate. I thought about green grapes, which would certainly have been nice, but when I saw the kiwis and some beautiful nectarines I decided to go that route. Kiwis are very attractive if you cut them into slices and the nectarine wedges made a perfect border. The pie turned out very well and was all gone in just 2 days.

The recipe for this pie is in the recipe section. It is a bit more complicated to make than the simple “pudding pie” we presented in Pie World last year, but the filling is much richer and “chocolatier,” so I think it is worth it.



Karin’s pies were featured in the Washington Post!

Please click here or on the pictures to view the article in the Washington Post


A German baker has taken pie art to a mesmerizing new level