“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?” Logan Pearsall Smith
Danced off Helen’s beautiful blog,Tartlette’s,the other day, in a dreamy trance. Two thoughts rang through my head. Helen’s hub B smashing the tops of the dreamy desserts, and an urgency to recreate the delightful dessert as soon as possible. Not the first time a fruit dessert has done this to me. Did it off Judy‘s blog, No Fear Entertaining when the peach season began and I instantly made Apricot Cherry Mini Crisps. Then again, off Ari’s blog, Baking and Books with Plums & Brown Sugar Cakes in July… and many times in between.I call it inspirational blogging!!Dived into the fridge looking for fruit. Darn … just pears and green apples! And then I saw them; tucked into the back – a bag of plums, very sour! My mother is a die hard fruit shopper. She loves to buy fruit, but I virtually fall at her feet and beg her not too. She has no idea of how to choose good fruit, yet she goes, again and again, shopping for fruit at any ones recommendation, which is how these plums landed up on my doorstep. For Rohan, she announced, who loves plums. One bite & Rohan abandoned them in a hurry … ‘They are SO SOUR Mama!‘, he whimpered, with a puckered up mouth! I thought, ‘No problem, plum jam!’… but that never happened of course. Thank you sweet Tartlette… for helping me find me a plum position for my plums! I began to write my thoughts as they baked, looking lovely, popping out of the little baking dishes. I used a variety because I wanted to experiment. Couldn’t wait for the kids to get back home and see them with 100 watt lights in their eyes. Then dive into them…YUM! Worth a million bucks I tell ya! In the hurry to get baking that morning, I realised I was out of unsalted butter. India is a strange country. You can find plenty of salted butter, but white butter or unsalted butter for baking is rare. I usually make my own unsalted / sweet butter for baking. I did have salted butter, but also on hand was clarified butter or ghee, and I used just that. In too went some dried black grapes. I had bought some bags of black grapes, somewhat like raisins, when I went to Old Delhi, but the kids didn’t like them in their muffins. They were threatening to spoil because of a high moisture content, so I left them in a barely warm oven overnight to dry them out.That was the night I saw the recipe, so I thought the dried grapes might find a spot in the clafoutis, and maybe a compote too. Yay… a destination for both plums & grapes made me ecstatic. Didn’t regret it one bit. Have to say they tasted fab in the compote, and I shall be on the lookout for the seasons last sour plums to make some more.Surprisingly enough, the clarified butter didn’t lend any strange taste / flavour. A handy substitute for people like me! The clafoutis was delicious. Beautiful bite to it, the crumb moist, yet cake like, the almonds imparting a delightful flavour, and the plum-black grape pairing just right. A dollop of whipped cream & some sweet-tangy compote seemed to finish it off in style! We LOVED it. Thank you Helen. You are trulyinspirational!!
Plum & Dried Black Grapes Frangipane Clafoutis Adapted fromTartlette’s recipe here Serves 6 For the clafoutis: 3/4 cup vanilla sugar 1 1/2oz clarified butter/ghee, at room temperature (or butter) 1 tsp vanilla extract 3 eggs, separated 200ml light cream 1/2 cup whole almonds, ground 3 tablespoons all purpose flour pinch of salt 4 plums, halved and pitted
For the plum/dried fruit compote: 4-5 plums, pitted & chopped 1/2 cup dried black grapes 1/2 cup brown sugar 1 tsp vanilla extract 1/4 cup mango juice (You can use orange juice. Mango juice was all I had)
For the frangipane clafoutis: Preheat the oven to 170C. Lightly coat 6 ramekins with cooking spray or a dab of butter and place them on a baking tray. Set aside. Grind the almonds, with skin, in a coffee grinder, with 1 tbsp of sugar, till fine, Do it in short burst so that it doesn’t end up as paste. In a large bowl whisk together the sugar, clarified butter, vanilla extract and the egg yolks until the mixture is a smooth paste. Add the cream little by little. In a separate bowl, stir together the almonds, flour and salt, add this to the egg yolk mixture and whisk until well blended. In a very clean bowl, whip the egg whites until stiff and gently fold them into the almond mixture. Divide evenly among your ramekins (make sure to fill them only 3/4 of the way up) and place 1/2 a pitted plum, cut side up, and a few dried grapes on top of the batter. Bake for about 25-30 minutes. Serve warm with the plum & dried black grape compote and/or a dollop of unsweetend whipped cream.
Prepare the plum & dried black grape compote : Put all the ingredients in a pan, mix, and simmer for 15-20 minutes till thick and syrupy. Adjust sugar if required. You might need to add some lime juice if your plums are sweet. Mine were SOUR!
“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?” Logan Pearsall Smith
“Do you realize that we have had no dessert to eat for many days?”…a voice rang out from behind me as I walked to the kitchen. I pretended nonchalantly not to hear; didn’t even bat an eyelid! It was the boy speaking up. LOL….”Yes”, I said to myself silently, “I do, and was waiting for this to come, only it took a little longer than I expected.”
I’ve treated them to a deluge of desserts this summer, celebrating the presence of stone fruits day in and day out. Then suddenly, one day, the dessert mojo in me just got up & went. It was hot & I’ve been in no mood to dish out ‘sweet anythings’. These are times where I just want to sit in a heap doing nothing at all … just want to sit & read, listen to music, take pictures, twitter or blog hop.
Kids are creatures of habit, at least mine are. I got into a stone fruitfrenzy the whole July through, and other than a handful of days, we always had a fruity dessert after dinner. Peaches, plums, apricots, mangoes, and a few cherries. Then one day zilch. Nothing. The next day, same again. The kids soon got used to enjoying a bowl of chilled yogurt after dinner. They pretty much settled into this routine, till the ‘accusation‘ rang loud in the air! He shook me out of my sweet languor … I’m glad he did.
I had bought a bunch of plums the other day that were sitting in the fridge calling to be made into dessert. I think that’s why I buy so much fruit, but sometimes lose the ‘get up & go’ to ‘dessert them’. On my mind was a Brown Sugar Plum Cake that Ari @ Baking and Books had posted back in July. I saw it quite late, but immediately fell in love with the simplicity, & the idea of plums within.
Unfortunately for the poor plum, I have always underestimated this fruit; have allowed the peach far greater attention. I have used peaches extensively this season alone, and often in combination with plums. I treated the poor plums like a fruit that happened to be there because it’s summer, rather than a fruit that celebrates summer. Ari’s post changed my entire perspective and gave plums a whole new identity, making me me look at them again. Yes, they need a standing ovation!
I served these delightful cakes warm, with unsweetened whipped cream. Fabulous texture, ever so slightly chewy, well balanced sweetness, and the sudden burst of the tangy plum. This was a bit heavier on butter per serving, but most welcome after the dessert hiatus! Ari’s post had 4 bigger servings out of the recipe, but I made 6 smaller ones. They were good satisfying portions.The plums sank to the bottom even though I left them peeping out. Maybe I pushed them in a wee bit extra. So, ten minutes into baking, I thought I’d top the batter with another half of plum, but the batter flowed out. So I hurriedly sliced the other halves and topped the remaining 4 ramekins with slices. Maybe I should have made 7 ramekins…just a thought.This is an excellent make ahead summer dessert. We loved it served at room temperature. I did a couple of changes from Ari’s recipe. The main one being using buttermilk instead of whole milk. Had used buttermilk previously as a substitute in these Dark Chocolate, Craisin & Walnut Scones that I had made from a David Lebovitz recipe, where the buttermilk worked quite well. Also used vanilla sugar instead of plain sugar. I love the deep flavour vanilla sugar adds to baking, especially paired with summer fruits, so I always have a 2 cup jar of vanilla sugar ready.
BROWN SUGAR PLUM CAKES Adapted from Ari @ Baking and Books Adapted by Ari from Baking with Julia, by Dorie Greenspan. Makes 6 single-serving cakes Ingredients: 1 stick (4 ounces) unsalted butter, at room temperature 2/3 cup light brown sugar, packed 1/2 cup vanilla sugar 2 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1 cup all-purpose flour 3/4 teaspoon baking soda 1/4 cup buttermilk 4 ripe plums, halved and pitted Special equipment: 6 small ramekins or oven-safe baking dishes Method:
Preheat your oven to 180C. Lightly grease the ramekins/baking dishes with a neutral oil.
Place the butter, 2 tablespoons of brown sugar and the vanilla sugar together in a bowl & cream on medium speed for 3 minutes. Scrape down the sides of the bowl and beat for 3 minutes more, or until the mixture turns white. Increase the speed to high and add the eggs one at a time, beating for 30 seconds between additions. Scrape down the sides of the bowl, then add the vanilla and almond extracts, beating on high for 30 seconds more.
On low speed add the flour, 1/4 cup at a time, then the baking soda, beating for 15 seconds. Add the buttermilk and mix again for a few seconds, then finish the mixing process by hand to prevent over mixing the batter.
Divide the batter among your baking dishes. Place a plum half, cut side up, into each dish, gently pushing it down into the batter. Don’t push it in too far, you want to leave some of it above batter level. Sprinkle an equal amount of the remaining brown sugar over each plum. Sprinkle with almond slivers if you like.
Place the dishes on a cookie pan, then bake for 25-30 minutes until the cakes are golden brown and a toothpick inserted into the cake part of the dessert comes out clean. Allow to cool for 10 minutes before serving warm, topped with vanilla ice cream or whipped cream if you like.
These cakes will keep for one day, wrapped airtight and at room temperature.
“I had always thought that once you grew up you could do anything you wanted; stay up all night or eat ice-cream straight out of the container.” Bill Bryson
I think this might just be the last batch of peaches now, & sadly so, though I still don’t want to say goodbye to this beautiful fruit. The first batch of the season went into these Peach & Mixed Fruit Crisps that I made here inspired by Judy’s @ No Fear Entertaining. That just set me up for a wonderful peach season that I haven’t been able to get enough of. With this versatile fruit, I’ve made peach-rosemary jam, galettes, birthday cakes, peasant cakes, more crisps, & ice-cream too. Am thrilled than my Roasted Peach & Plum Low Fat Eggless Ice-Cream entry was chosen one of the winners at the Ice-Cream Social, an exciting ice-cream event run by 3 great bloggers – Tracey @ Tangled Noodle, Scott @ ScottySnacks, and Jennifer @ Savorthethyme. The joy of stone fruits is untold but summer is hand in hand with them. Just doesn’t seem to go away, Mr El Nino is still being meddlesome & the rain continues to play peek a boo with us. More boo, less peek!! But it’s been the same story across the globe this year, with more & more of the planet meeting drought standards. In the midst of this summer madness, what better can I think of. Ice creams, sorbets, fro yo’s…they all seem the perfect answer.Aaah, the sweet smells of roasting fruit that waft through home on days like this. Roasting stone fruit brings out a certain a honey like sweetness in the fruit, & in my opinion enhances the flavour beautifully. To add to flavour, I like to add a dash of almond essence to the puree sometimes. Stone fruits like peaches, plums, cherries, nectarines pair well with almond. Maybe it has something to do with the kernel within the stone.
This time around I was set to make a sorbet. Nomnomnomnomnom!! The sweet aromas of peaches & plums roasting in the oven can certainly make you forget summer! The colours, the pure joy, the anticipation…all for frozen dessert can make life worthwhile after all. All set, I made a sorbet, (working till the last but one ingredient) & froze it. Churned dutifully, every hour, elbow grease working well. Then of course the mind & heart parted ways… & happens far too often these days!I had a cup of hung yogurt that was just there because I had made an extra batch of yogurt. I had drained the whey to make a dip or something, but before I knew it, I was whisking the yogurt through my precious half frozen sorbet. YAY, the dreams of frozen yogurt made me happy!! If you want to make fro yo, please add the yogurt before the process begins or you might get a few white globules that freeze the minute the yogurt hits the sorbet under construction. Mine did because I added the yogurt almost hours later, though it made no difference to the taste.The fro yo tasted fab & I was really glad I added the hung yogurt it because it turned the roasted fruit into a delicious low cal treat, ensuring a protein fix … and also substantially increasing the number of servings. I oven dehydrated a few slices of peaches & plums, at low temperatures, to top the fro yo with, since the daughter loves dehydrated peach slices. Makes an effective garnish. I love the burst & contrast of colour. A chopping of pistachios seemed to complete it!! Ingredients:
1 kg peaches 1/2 kg plums 1/2 cup brown sugar 1 1/3 cup water 1 1/3 cup sugar (increase or decrease according to the tartness of fruit) Juice of 2 small limes 1 tbsp vodka (optional) 1 cup thick hung yogurt Method:
Sprinkle with brown sugar & roast at 180 for 30 minutes/until soft and releasing their juices.
Cool, puree and strain them. Should get approximately 3 cups of puree.
Add the remaining ingredients & whisk well until blended.
Freeze as per instructions on the ice-cream maker…or…whisk every hour, 4-5 times, to distribute crystals. I leave mine to set overnight as I don’t have an ice cream maker.
I made some sandwich cookies using this fro you as I still had enough cookies left over from the last Daring Bakers challenge where we had made Mallows.
I end with a big THANK YOU to 3 bloggers, Jamie @ Lifes A Feast, Ann @ Pig Pigs Corner and Humaira @ Humaira’s Food Passion who have chosen to pass on this beautiful award to me.Gracias ladies, I am thrilled!!♥ Thank you for stopping by ♥
“My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate – that’s my philosophy” Thornton Wilder
I had peaches. I had plums. I had a firm grip on the whisk & the ice-cream scoop! Did I mention a firm resolve to make ice-cream before July flew right by? Does anyone know what’s happening to the summer months? Everyday flies by so fast that I’m having a tough time keeping up with July. Announcing July as the official National Ice Cream Month is a deliciously wicked way to make July enticing…
“Now, Therefore, I, Ronald Reagan, President of the United States, do hereby proclaim July 1984 as National Ice Cream Month and July 15, 1984, as National Ice Cream Day and I call upon the people of the United States to observe these events with appropriate ceremonies and activities.” Ronald Reagan, 40th President of the United States (1981-89)
It’s time for an Ice Cream Social!
To add to the ice cream celebration, a special blogging friend, who writes a beautiful blog by the name of Tangled Noodle, is calling for entries throughout July for an exciting ice-cream event! She’s joined hands with 2 great bloggers, Scott @ScottySnacks, and Jennifer @ Savorthethyme to get us all together to social-ice! In her words … It’s official: eating ice cream for the entire month of July is nothing less than our civic duty… I used a recipe I had posted earlier, Strawberry Fro Yo, as the basis for this. Delicious, and not too damaging for thediet! Actually, I had a Peach Fro Yo in mind when I went to buy the peaches, but the plums begged me to buy them too. Peaches in ice-cream were stuck in my head from posts at SGCC & Chez Us that I read sometime back. I also wanted to experiment roasting some peaches before the season disappeared altogether. Think I managed to roast them in the nick of time, because it’s now time to bid adieu to peaches here. The poor plums had to share the fate! Roasting the peaches & plums filled the house with summery sweet aromas, & I got caught in my own ice-cream factory of sorts. Worked where my mind led me, adding sugar, pure vanilla extract (it has a vodka base, so helps keep frozen stuff a little soft) & almond essence to come up with this beautifully flavoured ice-cream. I’m still a long way from adding yolks to my ice creams; it’s just not happening!The fro-yo eventually became a low fat ice-cream because I added a little cream in the end … just felt the need for some luxury & creaminess. But by all means, you can skip that last bit & make it a ‘Fro Yo’. This has a great balance of flavours, sweet with tang from the peaches & yogurt … an absolutely yummy combination! I served the ice-cream topped with homemade roasted candied almonds & candied ginger slivers as the kids have discovered a new love for candied ginger. My batch of candied ginger that I made off a David Levobitz recipe ages ago is just about finishing off. I also served some ice cream with these delicious Fresh Peach & Ginger Peasant Cakes I made a few days ago. They are a twist on clafoutis, an eggless version, but mighty intriguing. It was with these enchanting cakes that the kids discovered their love for ginger! I’m going to post these peasant cakes next … and you are going to love them!!
Now, for the low fat & eggless ‘Roasted Peach & Plum Ice -Cream’!
LOW FAT ROASTED PEACH & PLUM ICE-CREAM Ingredients: 1 cup (240g) hung curd 4-5 peaches 4-5 plums 1/3 cup brown sugar 1/2 cup vanilla sugar 1/2 tsp almond essence 1 tsp pure vanilla extract 200 ml low fat cream (25% fat) or half & half (you can omit this if you’d like to make a frozen yogurt version)
Method:
Tie yogurt in a cheesecloth and let it sit in a strainer in a bowl overnight or for at least 2 hours to get 1 cup of thick hung curd (or curd cheese). This will help drain off all the whey and result in a very creamy ice cream. (Overnight is a better option).
Halve & pit the peaches & plums. Place in lined baking pan, sprinkle over with the brown sugar. Roast in pre-heated oven at 200C for 30 minutes, or until soft & beginning to get caramelised a bit.
Once cool, slip off the peels. Then blend to puree with the vanilla sugar using an immersion blender. Strain if some peels got left behind. you should get approximately 1 3/4 cups of fruit puree. A little deviation hardly matters.
Beat the hung curd till smooth. Add the puree & beat in to mix well. Next add the cream (if using) & almond essence & vanilla extract & blend well.(Check & adjust the sweetness if you like).
Freeze the mixture in a wide dish or plastic container. (The larger the surface area, quicker the freezing – since we have to pulse this mixture a couple of times), OR freeze it according to the instructions on your ice-cream machine.
If you don’t have an ice-cream machine, like I don’t, keep checking on the mixture every 30 minutes or so and use the stick blender to break the icicles, 4, maybe 5 times. (I use a sturdy whisk).
Sitting waiting for the cream to come by…yum yum yum!!
All dressed up for the party… it’s the BIG 1 !!
The head was dizzy with a heady mix ofpoppet, party & France. An eclectic mix of thoughts, while enjoying the delectable success of my rustic Peach & Plum Galette, set me thinking. Had to make something for Dhhangit’s sweet little poppet, Mayumi, who is about to turn1.
I love kids birthday parties & thought…why not nick some galette dough & try a few fruit tarts for the party.
Dhhangit’s event jostled up many memories & made me dig into archives & reminiscence about days that had gone by… it seems SO long ago when mine were as young as hers. Dived into my album to put my thoughts into snapshots…
My kids are both way past 1, but these ‘Big 1‘ buntings are still around. My sis had sent them to me from the States for the my little fellows’ 1st birthday (in the year 2000!!), but in the general chaos that ensued, the buntings didn’t see light of day. I rediscovered them a while ago, & have on hung to them for some silly reason. Now it doesn’t seem silly any more…little did I know that I would blog ’em for baby Dhhangit’s turning 1!!
Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes. (I did it for almost an hour because the weather was HOT)
Preheat the oven to 350 degrees F.
To make the fruit filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)
Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, & then cut 3″ circles with a fluted cookie cutter.
Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar.
Line the tart pan with parchment paper pieces, place the dough circles on them, brush the rims with the wash & sprinkle sugar over the edges.
Add about a tbsp of the fruit mixture (drain any liquid first), to each little tart.
Bake for 15-20 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool completely.
Pipe swirls of buttercream or whipped cream on each & decorate with sprinkles etc. Chill until time to serve.
Just for you Dhhangit… hope your party’s a great HIT & PERFECT…as I know it will be!
Dressed them up in some buttercream left-over from the last DB gateau challenge….& we were ready to sing Happy Birthday to you !! The pretty yummypetit fours disappeared once the children came back from school… ‘They are soooo good Mama“, said one; “Awesome“, said the other. These tasted great chilled, so can be made in advance; & chilled before serving.
For some more kid party ideas, maybe you’d like to check out some of these…
“We should look for someone to eat and drink with before looking for something to eat and drink…”
Epicurus
Galette a la Plums & Peaches!
If someone said to me that they made a galette, I would just nod & get on my way, maybe wouldn’t even bat an eyelid! Never heard of something like that before (seriously I haven’t, even if that means you think I live under a rock!). Now if someone showed me a picture of a galette they baked, & if that someone had the word addiction in the blog post, & if that someone was the ever so talented Food Blogga gal, it would grab me by the eyeballs…as did Susan’s post @ Food Blogga! I should have never wandered towards her highly addictive blog, because it talked me into bookmarking the “Peach & Blueberry Galette“! Calories, calories & more calories I thought…but what a delightful pastry it turned out to be.
Once again in a fantastic combination of peaches & plums…& ever so pretty. Susan, this was quite easily the best pastry thing I made this summer; am already looking forward to next year…to try it with cherries!
A galette is a type of French pastry made with a rich, flaky crust, and traditionally served at Epiphany, on the 6th day of January. Many bakeries also offer galettes year round, in both savory and sweet incarnations. In general, a galette is rounded and flat, and it tends to be very crusty because of the type of pastry used to make it. A galette can be made at home with minimal effort.
Depending on the region and the chef, a galette may be made plain, but it is more usually filled with something. The traditional sweet filling includes almond paste mixed with eggs and slivers of orange peel. This filling is often used for an Epiphany galette, to which the cook also adds a small feve, or charm. The Epiphany galette is known in French as the galettedesrois, or “King Cake,” and the consumer who gets the slice with the charm is crowned the king or queen.
Peach and Plum Galette as adapted ‘minimally’ from Susan @ Food Blogga Serves 8 Ingredients: Dough: All-purpose flour – 1 3/4 cups Granulated sugar – 1/3 cup Coarse cornmeal – 1/4 cup Salt – 1/4 teaspoon Cold butter – 1/2 cup; cut into small pieces Fat-free buttermilk – 1/3 cup
Fruit Filling: Plums – 10-12; stoned & chopped Peaches – 3 cups; thinly sliced (about 3-4 large) Granulated sugar – 1/2 cup Light brown sugar – 1/4 cup Ground cinnamon – 1 teaspoon Pure vanilla extract – 1 teaspoon Fresh minced ginger – 1 teaspoon Cornstarch – 3 tablespoons
Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes. (I did it for almost an hour because the weather was HOT)
Preheat the oven to 350 degrees F.
To make the fruit filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)
Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle.
Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border.
Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar.
Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack).
It’s best served at room temperature or slightly warm. Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.
Waiter There’s Something In My Picnic Basket…& it’s a scrumptious galette!
The PassionateCook, Cook Sister & SpittoonExtra are back after a small break & with the August edition of WTSIM…this time, they’re looking for picnic recipes, anything that transports well, can be prepared in advance and doesn’t need (much) preparation on the spot. Just a knife needed to cut a slice of this delicious pie; it’s absolutely yummy on it’s own, but a dollop of ice-cream or some mascarpone makes it divine!
The great thing about my newly discovered ‘sweetie-pie’ is that the pastry remains CRISP no matter what…hot, at room temperature & even chilled.
I did some more with the pastry…I nicked a bit of dough to experiment. You can see a sneak preview in the background below. Will post that in the next post…
