Thursday, 31 December 2015

Strawberry Pavlova

Happy New Year everyone! This christmas, I decided to make a strawberry pavlova. I know pavlova is more of a summer-y dessert, but the beautiful tones of white and red remind me of Christmas, so I thought why not?



 Ingredients:
  1. 2 egg whites
  2. 125 g caster sugar
  3. 1/2 tsp vinegar
  4. 1/2 tsp cornflour
  5. 1/2 tsp vanilla extract
  6. whipping cream and strawberries for the topping



Method:
  1. Pre-heat oven to 150 degrees. Line baking sheet with parchment paper, and oil it slightly.
  2. In a large bowl, whisk the egg whites until they form stiff peaks, then whisk in the caster sugar one spoon at a time until the meringue turns glossy.
  3. Whisk in the vinegar, cornflour and vanilla.
  4. Spread the meringue on the parchment paper in a circle shape. It doesn't need to be perfect! Spread the meringue in such a way that the sides are higher than the middle to create a crater. 
  5. Bake for an hour. Then, slightly open the oven door and let it cool completely for an hour. 
  6. When it is cool, take it out of the oven and top with whipped cream and strawberries. 
  7. If you leave it in the fridge for 2-3 hours, it will go marshmallow-y and deliciously chewy from the inside. 




Sunday, 20 December 2015

Carrot Cake with Cream Cheese Frosting

There is something very christmassy about this cake. My favourite dessert ever has to be a good slice flour-less chocolate cake, but carrot cake is a close second. The best part about this cake is that it's like wine, it only gets better with age! Provided it lasts more than a day in your house.. 



Ingredients:
  1. 1 1/2 c vegetable oil
  2. 1 c caster sugar
  3. 1 c brown sugar
  4. 6 eggs
  5. 1 tbsp vanilla extract
  6. 3 1/4 c flour
  7. 1 tbsp cinnamon
  8. 2 tsp baking soda
  9. 2 tsp salt
  10. 1 tsp baking powder
  11. 2 1/2 c grated carrots
  12. 1 c chopped walnuts
  13. 1/2 c raisins


Method:
  1. Pre-heat the oven to 180 degrees. Prepare tin with parchment paper. (Use two 8" tins for full recipe. I made half the recipe in a loaf tin.)
  2. In a large mixing bowl whisk together the caster sugar, brown sugar and vegetable oil until well combined. Add in the eggs one by one, mixing well after each addition. Add in the vanilla extract. 
  3. In a separate bowl, sift the flour, salt, baking power, baking soda and cinnamon. Set aside 2 tablespoons of the flour mixture. Add the remaining into the wet ingredients and mix well. Do not over mix. 
  4. In another bowl, add in the carrots, walnuts and raisins. Now add in the two tablespoons of the flour mixture set aside earlier. Toss everything together. 
  5. Now add the carrots into the batter and fold everything together. 
  6. Pour into prepared tin and bake for 40-55 minutes.
  7. Cool in the fridge and ice. Decorate with walnuts. 




For the cream cheese frosting, you can refer to my red velvet cake recipe here: http://sprinkleandglitter.blogspot.in/2015/10/red-velvet-cake.html



Sunday, 29 November 2015

Chocolate Cake with Mint Chip Buttercream (Vegan)

      Chocolate and mint are one of my favorite combinations ever! So obviously I couldn't resist making this sinful cake for my dad's birthday. 
       This chocolate cake so good that you'd never believe when I tell you it's vegan! I have used soy milk, but I'm sure almond milk, or any other kind would work just as well.
       This recipe makes enough for two nine inch pans. I used half the recipe.




For the cake:
Ingredients:
  1. 275g plain flour
  2. 100g natural cocoa powder
  3. 2 tsp bicarbonate of soda
  4. 1 tsp baking powder
  5. A pinch of salt
  6. 450ml unsweetened soy milk
  7. 2 tsp red wine vinegar
  8. 320g caster sugar
  9. 320ml sunflower oil
  10. 2 tbsp vanilla extract

           Method:

  1. Preheat the oven to 160 degrees.
  2. Put the flour, cocoa powder, bicarbonate of soda, baking powder and salt into a large mixing bowl and sift twice through a sieve.
  3. In a separate bowl, whisk the soya milk, vinegar, sugar, oil and vanilla extract. Slowly pour into the flour mixture and stir until combined (You can use regular milk for non-vegan version). 
  4. Pour the batter into the prepared cake tin and bake in the preheated oven for 40-55 minutes.  
  5. Leave to cool for at least 1 hour. 

          For the mint chip buttercream:
          Ingredients:
  1. 2 c icing sugar
  2. 1 c unsalted butter
  3. 1 tsp milk
  4. 2-3 drops of peppermint extract
  5. handful of chocolate chips
  6. green food coloring (optional)

         Method:

  1. Using an electric mixer, beat the butter until soft and pale.
  2. Slowly add in the sugar and continue mixing until light and fluffy. 
  3. Add in the milk to loosen the mixture. Now add in the extract and color and mix well. 
  4. Fold in the chocolate chips.
*Refrigerate the cake after icing it for at least 2-3 hours. 






Sunday, 25 October 2015

Red Velvet Cake

Red velvet is one of those cakes you just can't go wrong with. The pictures are quite bad (that's because I couldn't wait to eat the cake).


 This is a super soft and moist cake, so if you're horrible at slicing cakes(like me), bake the cake in 3 different 8" tins. I made 2/3 of the recipe and used 2 tins.


Ingredients:

  1. 2 eggs
  2. 225 g cater sugar
  3. 1 1/4 tsp salt
  4. 250ml sunflower oil
  5. 1 1/2 vanilla extract
  6. 150 ml buttermilk
  7. 2 tsp baking soda
  8. 2 1/2 vinegar
  9. 225 g flour
  10. 1 1/2 tbsp cocoa powder
  11. 3/4 red food color


Method:
  1. Pre heat oven to 170 degrees.
  2. Put the eggs, salt and sugar in a mixing bowl and whisk. Add the oil in a steady stream while whisking. The mixture should thicken slightly.
  3. Stir in the vanilla. 
  4. In a separate bowl add the buttermilk, baking soda and vinegar. The mixture should bubble for a bit and then come back to normal.
  5. Sift the flour and cocoa powder.
  6. Add a third of the flour to the oil mixture and mix well. Add half  of the buttermilk. Alternate the two until everything is well combined. 
  7. Add in the food color and stir. 
  8. Bake for 35-38 minutes.


For the cream cheese frosting:

Ingredients:
  1. 170 g cream cheese(room temperature)
  2. 120 g powdered sugar
  3. 57 g unsalted butter


Method:
  1. Whisk the cream cheese in a mixing bowl until it looks fluffy. 
  2. Add in the butter and whisk well.
  3. Add the sugar in stages and whisk until combined.
  4. Refrigerate the frosting for 15-20 minutes. 
  5. Apply on cooled cake. 




Friday, 10 July 2015

Lemon Curd Tart

Something I love to cook and eat on a gloomy day- lemon curd tart! It always brings a little bit of sunshine my way. 


This recipe makes enough for an 8 or 9 inch tart tin. 

For the short crust pastry:

Ingredients:
  1. 100 g flour
  2. 12 g caster sugar
  3. 50 g butter (frozen and cut into cubes)
  4. 1/4 tsp baking powder
  5. 3 tbsp ice water
Method:
  1. Sieve the flour, baking powder and sugar. 
  2. Rub the butter into the flour mixture until it resembles bread crumbs.
  3. Add the ice water and bring the dough together. 
  4. Cover in plastic wrap and refrigerate for 30 minutes. 
  5. Roll out the dough into a disk about 1/8th of an inch thick.
  6. Place into tart tin. Put the tin into the freezer till the dough has frozen and is hard to touch. 
  7. Bake in a pre-heated oven for 20-25 minutes, or until golden brown.

Additional tips: 
Get a perfect crust every time!
  1. Do not knead the dough! Just add enough water so the dough comes together. 
  2. Do not trim the edges of the pastry before putting it into the oven. Pastry tends to shrink as it bakes and might pull down from the edges. 
  3. A foolproof way to make sure your pastry doesn't puff up is to freeze it after placing it in the tart tin. No need to blind bake it, and you'll still get the perfect crust.  
  4. Using a pastry brush, brush some egg inside the pastry before baking. This creates a barrier between the pastry and your filling, preventing you crust from becoming soggy. 


For the lemon curd:

Ingredients:

  1. 75 g cornflour
  2. 210 g caster sugar
  3. 125 ml lemon juice
  4. 310 ml water
  5. 2 tsp lemon rind
  6. 3 egg yolks
  7. 60 g unsalted butter
Method:
  1. Add the cornflour, caster sugar, lemon juice and water into a sauce pan and stir well. 
  2. Using a whisk, continuously stir it over a mow heat. Make sure to watch the mixture as it will thicken up very quickly.
  3. Turn off the heat when the mixture becomes translucent and is the texture of thick glue. 
  4. Add in the butter and whisk well. 
  5. Next, add in the egg yolks and whisk quickly so the mixture doesn't curdle. Add in the lemon rind as well. 
  6. Place cling film on the lemon curd, making sure it touches the surface. This prevents a layer from forming on top. 
  7. When both tart crust and lemon curd are cool, tip the curd into the shell and smooth the top. 
  8. Refrigerate for at least 2 hours to set it. 

Enjoy with a dollop of whipped cream!

Wednesday, 24 June 2015

Flour-less Dark Chocolate Cookies

I am not much of a cookie person. I've always preferred a nice big slice of cake. But when I discovered these discs of joy, I couldn't not make them.


These are the perfect cookies..crisp on the outside..soft and chewy in the centre..a rich dark chocolate flavour. I seriously died and went to heaven. These are great for days when you want a little treat but don't want to go through the trouble of making a cake. I promise, it will take you no time to whip these up. I wouldn't say these cookies are healthy, but they are definitely better than regular cookies. Believe it or not, they are flour-less, butter-less, and use less sugar than most cookies. This recipe makes about 10-12 small cookies.


Ingredients:

  1. 1 egg white, at room temperature
  2. 90 g dark chocolate, melted
  3. 3 tbsp cocoa powder
  4. 95 g powdered sugar
  5. 1 tsp cornstarch 
  6. a pinch of salt

Method:
  1. Pre-heat the oven to 150 degrees.
  2. Melt the chocolate in the microwave and leave aside to cool.
  3. Place the egg white in a clean, dry bowl and whisk until you have soft peaks. 
  4. Add in half of the sugar and whisk until combined. 
  5. In a separate bowl, sift together the remaining sugar, cocoa powder, cornstarch and salt. 
  6. Add the dry mixture to the egg whites and stir gently. 
  7. Add in the melted chocolate and stir until combined. 
  8. The mixture should look like thick cake batter. 
  9. On a prepared baking tray, spoon the mixture, making sure you leave sufficient space between the cookies as they will expand. 
  10. Bake for 25-27 minutes or until the cookies have flatten and expanded a bit. The top should be cracked and dry to touch. 


Thursday, 11 June 2015

Black Forest Cake

This cake is very close to my heart. I remember eating A LOT of this cake when I was little. The classic combination of chocolate, cream and cherries, you really can't go wrong with this! 



Ingredients:

  1. 95 g flour
  2. 5 g cocoa powder
  3. 100 g granulated sugar
  4. 4 eggs
  5. 1 tsp baking powder
  6. 1/2 tsp vanilla extract 
  7. 200 ml whipping cream 
  8. 2 tbsp icing sugar 
  9. cherries (candied/canned/fresh)
  10. chocolate shavings



Method:

  1. Preheat the oven to 160 degrees. 
  2. Separate the egg whites and yolks. 
  3. In a mixing bowl, whisk together the yolks and sugar until light and fluffy. 
  4. In another bowl, whip the egg whites till you have soft peaks. 
  5. Sieve the flour, baking powder, cocoa powder into the egg yolk mixture. 
  6. Fold together gently. 
  7. Gradually fold in the egg whites. 
  8. Pour into an 8 inch prepared cake tin. 
  9. Bake at 160 degrees for 40-45 minutes.
  10. Cool for an hour. 
  11. Once the cake has cooled, slice it from the centre. 
  12. In a small bowl, mix together 1-2 tsp sugar with 3-4 tsp water. Soak both slices of cake in this sugar syrup to moisten the cake. (If you're using canned cherries, you can use the liquid for the can to moisten the cake.)
  13. Whip your cream with the icing sugar. 
  14. Ice the bottom layer, and place quarters of cherries on the icing. You can use candied, canned or fresh. I personally prefer fresh cherries. 
  15. Place the second layer on top and coat the outside of the cake with icing. 
  16. Place a few fresh cherries on top and sprinkle some chocolate shavings. 
  17. Cool in the fridge for 2-3 hours so the icing sets. 




Wednesday, 10 June 2015

Almond Tea Cake With Lemon Buttercream

Pound cake is one of my favourite cakes. But sometimes, I find that it just sits in my mouth and is so overly sweet. This recipe uses ground almonds and greek yogurt that bring in some lightness and reduce the dependency on sugar. 


This weekend, we had guests over, and I made this cake. I had no idea they would love it so much! My cousin hates almonds, doesn't eat them, doesn't touch them..he loved this cake. 


The almonds give the cake a very subtle nutty flavour which beautifully compliments the tangy buttercream. The cake looks absolutely gorgeous when it comes out of the oven, a pale golden surface, a beautifully crisp crust around the edge. And it's so soft to bite into. This cake is heaven on a plate. 


For the almond tea cake:

Ingredients:
  1. 240 g superfine sugar
  2. zest of 1 lemon
  3. 150 g flour
  4. 70 g ground almonds
  5. 2 tsp baking powder
  6. a pinch of salt
  7. 130 g greek yogurt
  8. 3 eggs
  9. 1/2 tsp vanilla extract
  10. 1/4 tsp almond extract
  11. 80 ml sunflower oil
  12. 50 g unsalted butter, melted
Method:
  1. Preheat the oven to 170 degrees. 
  2. Put the sugar and lemon zest in a mixing bowl and rub with your hands until the sugar smells lemony. 
  3. Add the flour, baking powder, almonds, salt and mix. 
  4. In another mixing bowl, whisk together the yogurt, eggs, vanilla extract and almond extract. 
  5. Add to the dry mixture and mix gently until just combined and no traces of flour remain. 
  6. Add the melted butter and oil and fold together. 
  7. Pour the mixture into an 8 inch prepared tin and bake for 28-35 minutes. (Bake for additional 10 minutes if necessary. A skewer inserted in the middle should come out clean. I baked my cake in a loaf tin, as I made only 2/3rd of the recipe.)
  8. Let it cool for 1 hour. 



For the lemon buttercream:

Ingredients:

  1. 60 g icing sugar
  2. 30 g unsalted butter, at room temperature
  3. 1-2 tbsp lemon juice
  4. zest of 1/2 a lemon
Method:
  1. In a mixing bowl, whisk together the unsalted butter and sugar, until pale and fluffy. 
  2. Add in the lemon juice and zest and whisk well to combine. 
  3. Ice your cake using a piping bag or a spatula. 
  4. Refrigerate for at least 1 hour to set the icing. 




Thursday, 4 June 2015

Strawberry Swirl Ice-Cream

It is summer season, which means it is ice cream season! 


I had a few strawberries in my freezer that I whipped up into this delicious, creamy, refreshing strawberry ice cream. 



For the strawberry compote:

Ingredients:
  1. 250 g strawberries
  2. 4 tbsp granulated sugar 
  3. Juice of 1 lemon

Method:
  1. Core and half your strawberries. 
  2. Add them in a saucepan with the sugar and lemon juice. 
  3. Stir continuously and cook over medium heat. 
  4. The syrup should have thickened and you should still be left with some strawberry chunks.


For the ice-cream:

Ingredients:
  1. 1 litre full cream milk
  2. 200 ml whipping cream
  3. 1 tbsp vanilla extract
  4. 1 tbsp cornflour + 1 tbsp milk 
  5. 75 g sugar (add more if needed, my whipping cream is pre-sweetened)


Method:
  1. In a saucepan, add the milk and sugar and boil over medium heat, stirring occasionally. 
  2. Once the milk has reduced to half, mix together the cornflour and 1 tbsp milk  and add to the saucepan. 
  3. Stir continuously, making sure there are no lumps.
  4. The mixture should thicken to the consistency of custard. 
  5. Take it off the heat and leave aside to cool.
  6. In a mixing bowl, whip you cream and add the vanilla extract. 
  7. Slowly add the milk mixture to the cream, one spoon at a time, folding after each addition. It should have a very creamy consistency.
  8. Add the strawberry compote to this mixture and swirl around with a knife. 
  9. Pour in an air-tight container and freeze over night. 





Sunday, 24 May 2015

Banana Ice-cream

Banana ice-cream with salted caramel, roasted peanuts and chocolate chips. Need I say more?


A few months back, I had posted recipes for Chocolate Ice-cream and Mango Ice-cream. If you're looking for a low fat version, you can check them out. This new ice-cream base recipe is a lot creamier and richer, and will melt in your mouth!  The best part? You don't need an ice-cream machine! This recipe makes enough for about 2 people, feel free to increase the quantity.



Ingredients:
  1. 50 g whipping cream
  2. 50 g cold milk
  3. 5 tbsp powdered sugar
  4. 1 frozen banana
  5. handful of roasted peanuts
  6. handful of chocolate chips
  7. Salted Caramel Sauce



Method:

  1. Pour the whipping cream into a bowl and whip until you have stiff peaks. 
  2. In a food processor, blend the frozen banana until smooth. 
  3. Fold the banana into the cream. 
  4. Add in the milk, only one spoon at a time, mixing after each addition. You might not need all the milk. Just enough so the mixture is a thick, pouring consistency. 
  5. Add in the sugar, according to taste. Again, you might not need all of it. 
  6. Now, fold in the roasted peanuts and chocolate chips. 
  7. Pour the mixture into an air tight container. 
  8. Now drizzle the salted caramel sauce on top. 
  9. Pop it in the freezer to set for at least 3 hours.

Tuesday, 19 May 2015

Salted Caramel Sauce

This gorgeous, velvety, buttery salted caramel sauce is so easy to make, you will never buy caramel sauce again! Although I snack on this sauce straight from the jar, there is a lot you can do with it. It's a great topping for a wide range of desserts- ice cream, coffee, hot chocolate, cakes. In short, you can put it on top of pretty much everything and it will taste amazing!



Ingredients: 
  1. 200 g granulated white sugar
  2. 76 g cold unsalted butter
  3. 4 tbsp water
  4. 115 g whipping cream
  5. 1 tsp vanilla extract
  6. 1/2 tsp salt
Method:
  1. In a deep saucepan, add the sugar and water. Cook over medium heat and do not stir. 
  2. When the sugar has completely dissolved, you can swirl the saucepan over the heat, but do not use a spoon. 
  3. Continue cooking until you have a nice amber color. As soon as you reach the desired color, take the pan off the heat and sugar tends to burn very quickly. 
  4. Add in the butter and stir continuously. Once the butter is fully incorporated, add in the cream and vanilla extract and keep stirring until the foaming stops. 
  5. Then, add in your salt and stir to combine.
  6. Pour into a jar and leave the lid open until completely cool. 
  7. Once cool, pop the lid on and store in the fridge.

Tips:
  1. Before you start making the sauce, make sure you have all your ingredients measured out and ready, as the process will be very quick.
  2. Make sure you keep an eye on the sugar as it melts as it could burn and develop a bitter taste. 
  3. When you add the butter and cream, make sure they are cold, and straight out of the fridge. Adding these ingredients stops the cooking of the sugar and brings down the temperature. 
  4. Adding the butter and cream will result in a lot of bubbling and steam, but don't be intimidated, keep stirring!
  5. Be careful as you stir as the sauce is very hot. 
  6. The sauce can be stored in an air tight jar in the fridge for about 2 weeks. Although mine never lasts that long! 
  7. If the sauce is too hard when you take it out of the fridge, leave it out for some time, or microwave for a few seconds before using. 

Sunday, 10 May 2015

Banoffee Pie

Banoffee pie is hands down my favourite summer dessert. And, it's super easy to make. The only difficult thing about this recipe is having to wait 3 hours before you can actually dig in to it!



Ingredients:
  1. 50 g melted butter
  2. 150 g digestive biscuits
  3. 1 can of condensed milk
  4. 2 large bananas
  5. 80 g of heavy whipping cream


Method:
  1. Line an 8 inch spring form tin with parchment paper.
  2. In a zip lock bag, put in your digestive biscuits and bash with a rolling pin until you get crumbs. 
  3. Add the biscuit crumbs into a mixing bowl. Add in the melted butter and mix until it resembles wet sand. 
  4. Tip it into your tin and press down firmly until you have an even layer. 
  5. Put it in the fridge for 20 minutes to set.   

   6.  To make the toffee, put the sealed can of condensed milk into a saucepan and fill with water,               covering the top of the can. Bring this to a boil and then turn the heat down to medium. Cook               this for about two and a half hours. The top of the can should always be submerged in water.               Every 20-25 minutes, you will see the level of the water coming down, so just keep pouring                 some boiling water on top. Leave it to cool completely before you open the can, or it could                   explode. I usually leave it to cool over night.
   7.  Cut the bananas into thin discs and whip the cream. 
   8.  Take the tin out of the fridge. Pour the toffee over the biscuit base and spread evenly. Arrange             the banana discs on top. Top if off with the  whipped cream. 
   9.  Put it in the fridge for 3 hours at least so the pie is set. Then you can release the tin. 


Friday, 8 May 2015

Hot Fudge Pudding

I love this dessert, not only because it tastes amazing, but this recipe works like magic. As the pudding cooks, the velvety, delicious sauce on top, slowly seeps into the cake, and settles at the bottom.  


This is perfect for dinner parties. You can prepare the batter ahead of time, sprinkle the brown sugar and cocoa on top and just put it in the fridge. Just before you have to serve it, pour the boiling water and pop it into the oven! This recipe makes enough for a 9 inch dish or about 10 people. I have made half the recipe.



Ingredients:

For the fudge cake:
  1. flour 120 g
  2. sugar 120 g
  3. cocoa powder 2 tbsp
  4. butter (melted) 2 tbsp
  5. baking powder 1 1/2 tsp
  6. milk 1/2 cup
  7. walnuts (chopped) 1/2 cup
  8. vanilla extract 1/2 tsp
  9. salt 1/4 tsp
For the sauce:
  1. cocoa powder 1tbsp
  2. brown sugar 120 g




Method:

  1. Sieve the flour, baking powder and cocoa powder together. 
  2. Mix in the chopped walnuts.
  3. In a mixing bowl, mix together the sugar, butter, and milk.
  4. Add the vanilla and gradually add the flour mixture. 
  5. Fold together gently. 
  6. Spread the batter on a prepared dish. 
  7. Sprinkle the brown sugar and cocoa powder over the batter. 
  8. Pour 2 teacups of boiling water on top. 
  9. Bake in pre-heated oven at 180 degrees for at least 20 minutes. When you see bubbles around the edges of the cake, its done. 
  10. Serve warm with a scoop of vanilla ice cream. 

Thursday, 30 April 2015

Lemon Bars

I have been loving lemon this season. The color, the flavour..everything! One of my favourite summer desserts is lemon bars. The buttery short crust pastry goes perfectly with the sweet, lemony, chewy bar. 




This recipe is absolutely divine and I swear by it! 





For the short crust pastry:

Ingredients:

  1. 175 g flour
  2. 125 g butter
  3. 50 g granulated sugar
Method:

  1. Pre-heat the oven to 170 degrees. Prepare an 8 inch square pan with parchment paper.
  2. In a mixing bowl, add the flour and butter. Rub the butter into the flour with your fingers until the mixture resembles breadcrumbs. 
  3. Stir in the granulated sugar. 
  4. Turn the mixture into the prepared cake pan and press down firmly. 
  5. Prick the whole surface with a fork. 
  6. Bake for 20 minutes, until pale golden. 




For the lemon topping:

Ingredients:


  1. 200 g caster sugar
  2. 2 tbsp flour
  3. 1/2 tsp baking powder
  4. 1/2 tsp salt
  5. 2 eggs (lightly beaten)
  6. juice and zest of 1 large lemon
Method:

  1. In a food processor, mix together the caster sugar, flour, baking powder, salt, eggs, lemon juice and zest until smooth. 
  2. Pour over short crust base. 
  3. Bake for 20-25 minutes, until nearly set, but still wobbly in the centre. 
  4. Remove from the oven and cool in the pan for 1 hour at least. 




Dust with icing sugar and cut into squares. Serve cold. Enjoy! 



Tuesday, 28 April 2015

Apple Turnovers

As much as I love apple pie, sometimes I just want the easy way out. So what's the solution? Apple Turnovers! These are so easy to make..and to eat!




This recipe is absolutely fool-proof. The secret lies in the pie crust. It is beautiful, buttery, and flaky. As it bakes, it forms a gorgeous golden brown crust that is crunchy and soft at the same time!




For the butter crust pastry:

Ingredients:

  1. 256 g plain flour
  2. 113 g unsalted butter (cut into small cubes and frozen for 1 hour at least)
  3. 1 tbsp sugar
  4. 1 tsp salt
  5. 6 tbsp ice water
Method:

  1. In your food processor, add in half the flour, then the frozen cubes of butter. Now add in the remaining flour, sugar and salt. 
  2. Pulse on and off for a few seconds. Do this for about a minute.
  3. Now add in your ice water.
  4. Pulse on and off again until you have something that resembles fine bread crumbs. 
  5. If you take a some of the mixture and press it between your thumb and index finger, it should come together. 
  6. Tip the breadcrumbs on to your work surface, and press them together to form a disk of dough. 
  7. The dough needs to cool in the refrigerator for 1 hour at least.
Tips:
  1. Make sure the butter and water are ice cold, as the frozen butter is what gives the dough its amazing texture.
  2. Don't pulse the dough for too long, or it will become too wet. 
  3. You can make this dough the night before and place it in the fridge over night. 




For the apple filling:

Ingredients:

  1. 2-3 apples (cored, peeled, and cut into cubes of about 2cmx2cm)
  2. 2 tbsp butter
  3. 1/4 tsp salt
  4. 32 g sugar
  5. 2 tbsp brown sugar
  6. 1 1/2 tsp cinnamon
  7. 1-2 tsp water
Method:

  1. In a non stick saucepan, melt the butter until it starts bubbling. 
  2. Add in your apples, salt, sugar, and cinnamon.
  3. Cook for as long as you like. I cook mine for about 5-6 minutes. 
  4. Add a few spoons of water to deglaze the pan. 
  5. Set aside the mixture to cool.
  6. Divide your dough into 12 parts. Roll out circular shapes about 1/8th of an inch thick. 
  7. Spoon the apple mixture on to one half of the circle, leaving some space around the edge. 
  8. Now, fold over the dough to form a semi circular shape. Make sure you leave about half an inch of space between the top and bottom dough. 
  9. Tuck the extra half inch of dough from the bottom to the top. This will seal your little pies. 
  10. To be extra careful, you can also crimp the edges. I always do (although I'm not very good). 
  11. Make 3 small ventilation holes at the top of each turnover. This is very important, or your oven could explode. 
  12. Bake in a pre-heated oven at 200 degrees for 25-30 minutes. 




Enjoy!