Tag Archives: puff pastry

cinnamon twirls + milk tart cups

cinnamon twirls + milk tart cups

cinnamon twirls + milk tart cups

cinnamon twirls + milk tart cups

When I decided to serve puff pastry twirls with my milk tart cups (this link will take you to the recipe) within the 1.5 hour Dinner Divas timeframe I immediately phoned my friend Nina and asked her for her advice. She guided me to her pastry recipe that she has successfully used for many years … but this pastry needed to stand overnight in the fridge – and I just did not have that sort of time available to me. I just thought to myself why not just experiment with the recipe? I eventually got it right and could prepare this in the allotted time allowed … and fortunately this pastry turned out to be a winner. You can make the pastry twirls from start to finish in less than 1.5h and it’s perfect. And as Nina mentioned … make a lot of it because it freezes very well.

cinnamon pastry twirls
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Rough Puff Pastry
  • 275g Cake flour
  • Pinch of salt
  • 2.5 ml Cream of Tartar
  • 250g Butter at room temperature – cut the butter into small blocks
  • 125 ml Boiling water
  • Extra cake flour for rolling out the dough
  • Spray and Cook

  • Egg Wash
  • 1 Small egg
  • 1T Full-Cream milk
  • Mix together

  • Cinnamon Sugar Mixture
  • 50ml Sugar
  • 5ml Ground cinnamon
  • Mix these two ingredients together
Instructions
  1. Place a baking tray in the freezer and pre-heat your oven to 200°C.
  2. Mix the flour, salt and Cream of Tartar together.
  3. In a separate bowl, put in your butter cubes, pour boiling water over the cubes and stir with a fork until there are about a ⅓ of the butter blocks left.
  4. Add the flour mixture to the butter.
  5. Mix well – but don’t over mix.
  6. Pour this mixture into baking tray and spread the mixture out with a spatula, then leave in the freezer for 20 min – thereafter transfer it to the fridge until you need it.
  7. Spray another baking tray with Spray and Cook.
  8. Take half of the dough out of fridge, sprinkle some Sasko flour onto your work surface and roll the dough out flat with a rolling-pin to approximately 2mm in thickness.
  9. Cut the flat pastry into long strips of about 1.5cm in diameter.
  10. Brush the pastry strips with the egg wash.
  11. Sprinkle with the cinnamon sugar mixture.
  12. Twist each strip into a straw-like twirl and place on baking tray and bake for approximately 15-20 minutes – until cooked and golden brown.

 

 

tomato + onion + basil + puff pastry = easy + hearty tomato tart

tomato + onion + basil + puff pastry = easy + hearty tomato tart

“If you enjoy reading my blog please vote for it in the Eat Out Best Local Food Blog Award by 1) clicking on this link {eat out best local food blog award} 2) and casting your vote at the bottom of the Eat Out web page” – anél

tomato + onion + basil + puff pastry=easy + hearty tomato tart

I just LOVE tomatoes – and I need no inspiration to cook with these amazing and nutritional gifts from nature’s wonderful garden. This is probably the easiest and most delicious tomato tart you will ever taste – simple, hearty, sweet and sour and such a rich taste when combined with the caramalised onions! Try my easy puff pastry – you only need 1.5 hours and its fluffy and flaky.
Serve this with a side serving of rocket salad + balsamic dressing!

 

tomato + onion + basil + puff pastry = easy + hearty tomato tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 ½ Big onion – thinly sliced
  • 2 T Olive oil
  • Pinch of salt
  • 500g Rosa tomatoes
  • 1 Roll puff pastry
  • 30 - 40 g Parmesan cheese grated
  • 1 handful of shredded fresh basil leaves
  • Salt
  • Pepper
  • To serve
  • Parmesan shavings
  • Handful of basil leaves – shredded
Instructions
  1. Preheat your oven to 200°C.
  2. In a pan - on medium heat - caramalise the onions for about 10 minutes until golden brown.
  3. Take a +- 37cm by 25cm pan (+- the same size as the puff pastry) put the tomatoes in the pan. Sprinkle with olive oil and roll around till each tomato is lightly coated in oil. Sprinkle generously with salt and a bit of black pepper.
  4. Take the caramalised onion and scoop these over the tomatoes.
  5. Sprinkle the grated parmesan and a hand full of shredded basil over the tomatoes.
  6. Take the whole piece of pastry and cover the tomatoes. Don’t press it down or anything. I you want you can tuck the sides in.
  7. Bake for 25 minutes or till pastry is a lovely golden colour.
  8. Turn over on a big dish (so the tomatoes are on top) and sprinkle some shredded fresh basil and parmesan shavings.
  9. Cut into pieces and serve with your green rocket salad….
  10. Remember to never forget the "pomme d’amour"!