Disney Information Station Logo

Go Back   The DIS Discussion Forums - DISboards.com > Disney Trip Planning Forums > Disney Restaurants
Find Hotel Specials & DIScounts
facebooktwitterpinterestgoogle plusyoutubeDIS Updates
Register Chat FAQ Tickers Search Today's Posts Mark Forums Read

Thread Tools Rate Thread Display Modes
Old 09-29-2010, 08:08 AM   #16
DIS Veteran
plutosgirl's Avatar
Join Date: Jan 2004
Location: The Poconos
Posts: 662

Love all the places mentions but it always seems I come back to the room with a bunch of to-go boxes of goodies from Starring Rolls...once I get in there I need more than one thing!
Downtown Disney Visit 2013
AS Music November 2011
AS Movies December 2010
AS Movies December 2009
POR FQ October 2008
POP October 2006
CBR May 2004
Contemporary November '70's

plutosgirl is offline   Reply With Quote
Old 09-29-2010, 09:14 AM   #17
Old School
Rememberingthe70s's Avatar
Join Date: Oct 2008
Location: The Adirondacks
Posts: 262

Thanks for all the awesome suggestions!

Although ... now I'm tempted to just go around to the different parks eating pastries all day!
WDW Commando Club Member #119
36 Years of Vacationing at WDW
Rememberingthe70s is offline   Reply With Quote
Register to remove

Join Date: 1997
Location: Orlando, FL
Posts: 1,000,000
Old 09-29-2010, 09:54 AM   #18
DIS Veteran
Join Date: Feb 2005
Posts: 7,796

Yes, you easily could at WDW. It's a good thing we can also walk all day too, and burn off some of the extra calories....

One thing that helps keep me eating pastry in moderation is the memory of trying to actually make pastry at home. Every time I hear specifically the word "pastry" though it reminds me of all the rolling and butter layering. I realize you mean pastry in the broader sense, but here I'm talking about the word pastry and danish in the specific sense.

Essentially, you roll the dough, slather it with butter, fold it up, roll it out again, later it with butter again, fold it up again, a repeat. The pastry called "Mille-feulle" means literally, one thousand leaves - for how many times you make butter layers- as described above. You don't literally make 1000 layers, but quite a few. Most pastry/danish actually uses like phyllo dough, but essentially it's kind of the same. You take the very thin sheets of pasta and put butter - or worse - margarine/hydrogentated oils - on each layer. ("Mille feulle" is also commonly called a Napoleon, but most danish dough essentially follows the same basic method. ) It's just such a grease fest!
mickeyluv'r is offline   Reply With Quote

dessert, food, pastries

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

facebooktwitterpinterestgoogle plusyoutubeDIS Updates

All times are GMT -5. The time now is 06:50 PM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Copyright © 1997-2014, Werner Technologies, LLC. All Rights Reserved.