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Pear and Persimmon Galette

Pear and Persimmon Galette

Happy Friday everybody! Today I’m bringing you another recipe for something I baked a while ago but hadn’t shared the recipe for yet. I don’t know why this one has been locked away in the figurative vault for so long, it’s really, really yummy – other recipes just took precedence I guess, that tends to happen with the holidays! 

Pear and Persimmon Galette

 

Galettes are like a pie or tart without the need for a dish, you form them by hand. Which works out well for me because I don’t currently own a pie dish, plus I absolutely love the rustic look, don’t you? This galette has beautiful flaky pastry wrapped around pears and persimmons in an almond filling, it’s a beautiful combination. I came across some persimmons at the market stalls in my town and picked up a few to bake with. Persimmon are a really yummy, sweet fruit, very similar to Sharon fruit, but you need to make sure they’re properly ripe before you eat them or they’re very astringent. A persimmon is ripe enough to use when you can really indent it when pressed, it should feel almost like pudding underneath the skin – anything less than that and it’ll feel like you ate a box of chalk! Mine took over a week until they were ripe enough, but it was worth the wait – especially combined with the pear and almond, so yummy!

Pear and Persimmon Galette

The beauty of a galette too is you can make them pretty much any shape you like, I made mine rectangular because all of my baking sheets are rectangular and none are big enough to make any other shape! Go nuts with yours though, you could even make it into a little heart shape for the upcoming valentines day! Aww! That might take a little artistic expertise, but I believe in you – besides that rough homemade look is always good! You can also use any kind of pear you like, I used Bosc because that’s what’s readily available here but feel free to use your favourite kind. Bosc are good to bake with though as they hold their shape pretty well – I didn’t utilise that feature by making a pretty pattern, but its definitely an option with these pears. Oh, and the type of persimmon I used is called a Kaki which is the type that looks like a big, orangey tomato.

Pear and Persimmon Galette

 You can serve this up with a little cream, maybe a la mode or even just by itself it’s gonna be great! I served mine with a little cream and some of my spiced caramel which was a really yummy addition! Whatever you serve it with though, everybody is gonna love that buttery, flakey pastry and the sweet, fruity filling – it was certainly a hit at my house!

I have a few more recipes left to share in my fault, but I should have a brand spanking new one for you next week! I baked for the first time since before Christmas today and *fingers crossed* if turns out well I’ll get that recipe up for you soon, I’m very excited about it so I hope it came out!

Pear and Persimmon Galette

 

I’m bringing this yummy little free-formed tart along to Fiesta Friday to share with the masses! FF is a great party held by Angie every week, you should definitely stop by, it’s a lot of fun! Our hosts this week are the ever fabulous Jhuls and JuJu

Do come hang out with me on Social Media, I’m always pretty active on Instagram, – I also have Twitter and Facebook. I’d love to see you guys on there! 

Pear & Persimmon Galette
A free formed tart with flaky pastry filled with pears, persimmons and almond
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For the pastry
  1. 320g plain flour (all purpose flour)
  2. 1 tsp salt
  3. 90g unsalted butter, cold and cubed
  4. 155g 100% vegetable shortening (e.g crisco or trex), cold
  5. 120ml ice water
  6. 1 egg and 1 tbsp milk for egg wash.
For the filling
  1. 2 persimmon
  2. 3 pears
  3. 1 tbsp cornflour
  4. 1/2 tsp ground cinnamon
  5. 5 tbsp almond flour
  6. 2 tbsp brown sugar
  7. 25g unsalted butter, chopped into small cubes
Instructions
  1. To make the pastry, mix the flour and salt in a large bowl. Add the cold butter and shortening ad cut it into the flour using a pastry cutter or two forks, until the mixture resembles coarse bread crumbs (some pieces may be larger, that's okay).
  2. Pour 120ml cold water into a cup or jug and add a few pieces of ice, swirl and leave to sit for a moment. Add 1 tbsp of the water to the dough at time, mixing in completely after each addition. You don't need to add all the water, just add it until the dough begins to clump together.
  3. Turn the dough out on to floured work surface and roughly roll out so it all comes together, the dough shouldn't be too sticky and should come together easily.
  4. Form into a ball and flatten it into a disk, wrap in plastic and chill in the fridge for at least 1 hour (up to 5 days).
  5. Meanwhile, slice up and core the persimmon and pears, you can leave the skin on for both (you can peel the pears first if you'd prefer) and place in a large bowl. Add the cornflour, the cinnamon and 3 tbsp of the almond flour and mix to combine. Set aside.
  6. Preheat oven to 190C/375F and line a large baking tray with parchment paper.
  7. Take the pastry dough out of the fridge and roll into a large rectangle, with the approximate dimensions as your baking tray but bigger.
  8. Sprinkle the brown sugar and remaining almond flour over the pastry.
  9. Arrange the persimmons and pears over the pastry, leaving a 2 inch border around the edge.
  10. Sprinkle the butter cubes over the top.
  11. Fold the edges of the pastry over on top of the fruit, then brush with egg wash.
  12. Bake for 30 minutes, until pastry is a deep golden brown and the filling is bubbling
  13. Serve warm
Notes
  1. Can be made a day in advance, you can reheat it under the grill/broiler for 10 or so minutes - keeping a close eye to watch it doesn't burn.
A Tipsy Giraffe https://www.atipsygiraffe.com/
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 Fiesta FridayScraptastic Saturday, Show Me Saturday, Tea Time #4, Hit Me With Your Best Shot, Create It Thursday, Cook It! Craft It! Share It!My 2 Favorite Things on Thursday, Creative Ways, Foodie FriDIY

Cinnamon Raisin Swirl Peanut Butter Pop-Tarts

cinnamon raisin peanut butter pop tarts

 Do you ever find yourself watching TV shows that you hate, but you can’t turn them off? You just love to hate them! That’s me with Love It or List It, it drives me crazy and I spend most of the show shouting at Hilary – seriously, she’s the worst, she never has a contingency in her budget for any hidden problems, she basically ignores what the home owners want and acts like the fact they don’t have endless amounts of money to throw into her budget (that she’s terrible at managing) is their fault and that they’re crazy for being annoyed with her for messing things up! Who knew I would have such strong feelings about a HGTV show, right? But despite all that, I watch it all the time! I’m get a bit addicted to HGTV when I’m in the US, it’s about the only TV I watch out here, and I miss it a lot when I’m back home. I’m watching HGTV as I write this post, it’s Hawaii Life tonight though and I’m still finding myself moaning at the people on the TV! Maybe this is my guilty pleasure, enjoying being annoyed by strangers on the television!

cinnamon raisin peanut butter pop tarts

Okay, on to something that is the opposite of annoying! Cinnamon Raisin Swirl Peanut Butter Pop Tarts (with frosting). The name may be a bit of a mouthful, but the pop tarts aren’t – they’re mini! 

When I made this Cinnamon Raisin Swirl Peanut Butter I knew I wanted to bake with it, but what to make? My first thought was to make a spruced up version of my Peanut Butter Stuffed Chocolate Pudding Cookies, but that didn’t feel exciting enough. I don’t know how I ended up on pop tarts, but I’m so glad I did. 

cinnamon raisin peanut butter pop tarts

Oh my, these mini pop tarts are heavenly. The pastry is a pie crust and it’s so flaky and buttery and the sweet and salty filling is so tasty, especially when paired with the sweet frosting. And look how cute! These went down very well with my mum and her colleagues, they’re definitely a keeper.

cinnamon raisin peanut butter pop tarts

The great thing about these is they’re easily changeable to suit your tastes and what you have access to. Just full them with your favourite pop tart filling and you have just improved that sweet breakfast 10 fold. I love store bought pop tarts, I’m not going to pretend like I don’t, but they cannot hold a candle to these homemade ones. It’s great for me too because they’re not a lot of varieties in flavour for pop tarts in the UK, I often bring back a box of the cinnamon brown sugar ones when I’m in the US – but now I can make my own, and I’m definitely going to!

cinnamon raisin peanut butter pop tarts

 

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Chocolate Orange Eclairs + a Giveaway

Chocolate Orange Eclairs

 These Chocolate Orange Eclairs are for pastry week of my GBBO challenge. I went with eclairs because because they were a challenge for me. I don’t know why but I always get into fights with choux pastry, I can make perfect danish pastry but choux pastry is a challenge for me… I’ve always been a bit backwards!

Chocolate Orange Eclairs

 I did manage to defeat these eclairs though! What defeated me though was a roll of parchment paper, I dropped it onto of the eclairs when I taking photos, which is why some of the chocolate glaze looks the way it does… I have nothing to say about my clumsiness other than oops! 

Chocolate Orange Eclairs

 

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Tarte au Citron Vert – GBBO Challenge Week 5 (Pies & Tarts Week)

tarte au citron vert

 

Everybody knows the classic tarte au citron, the beautiful French tart – a buttery pastry, filled with a zesty lemon custard. It’s a classic and some may say it’s perfect as it is and shouldn’t be changed. To them I say “pah!”. I’m a huge lover of lime and filling this tart with a smooth lime custard just sounded so much more appealing to my palate. Besides, I’m not one to stick to tradition! 

tarte au citron vert

This sweet and tart dessert is perfect for a sunny picnic, a celebratory barbecue or even a fancy dinner party. It’s versatile and gorgeous, a perfect choice for pies and tarts week of my Great British Bake Off challenge. I really enjoyed baking this and it was a lot simpler that I thought it would be, I normally associate French with tricky! The trickiest part was baking it just the right amount, you want to bake it until it is just set. You don’t want it to be under baked and runny, but you don’t want to dry it out either. So you have to keep a close eye on it.

tarte au citron vert

I had a fancy French week this week, baking fancy French patisserie classics and eating fancy French food. I fulfilled a bucket list item of mine on Tuesday (well, I don’t have a bucket list but if I did this would have been on it). I ate at Restaurant Gordon Ramsay! I’m a big, big fan of Gordon – I love his recipes, the way he cooks and I think he is just a great person all round. I think if you don’t watch his shows often you’d get the wrong idea about him, because yes he can be very hot tempered and brash but if he can see you are putting effort in and taking care in what you do, he is extremely encouraging and actually very nice. It’s when you’re half-assing something or being intentionally stupid that he loses his temper! I was also super excited to eat at Restaurant Gordon Ramsay because the head chef there is a woman called Clare Smyth and she is the first British woman to receive and keep 3 Michelin stars – and if there’s one thing I love it’s successful ladies! The food was absolutely amazing, we had three courses but they also brought out appetisers and extra desserts. I’ve honestly never tasted anything that good before, there’s definitely a good reason it’s so pricey! If you want to see photos of the gorgeous food I ate, check out my instagram, I posted photos on it on Tuesday and Wednesday. 

tarte au citron vert

 

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Peach and Basil Cheese Danish

Peach and Basil Cheese Danish

Yummy cheese danishes with a twist. Perfect for my second Fiesta Friday and my first FF Challenge!

Peach and Basil Cheese Danish

After attending Fiesta Friday last week and having a blast, I knew I would be back! I met so many great bloggers and found so many lovely recipes, it feels great to be a part of it. For my second week I’m bringing along some lovely peach and basil cheese danish, I approached these very cautiously but they came out so much better than I ever could have imagined. The anise flavour in the basil compliments the juicy peach so perfectly, it’s a combination I’ll definitely be using more in the future! The danish pastry is so flaky and buttery, I had to give myself a pat on the back for making it so well on my first attempt! I am very happy to be entering these into the first FF challenge and I can’t wait to see what everybody else has made for it!

Peach and Basil Cheese Danish

I have never made Danish pastry from scratch before, in fact I very rarely make any kind of pastry from scratch. My only excuse for that is that I’m lazy and the pre-made stuff turns out just fine. So approaching this bake was a bit of a nerve wracking one, I was sure something would go horribly wrong. However, one the required ingredients for the challenge is yeast so I knew I had to make this from scratch! I was pleasantly surprised by how easy the process is, I mean sure it’s labour intensive and it takes a long time but it certainly isn’t complicated. And despite it’s simpleness, successfully making it from scratch on my first attempt sure does make me feel accomplished. I want to make myself a little medal that says “made danish pastry from scratch and it was yummy” and wear it all the time! So if, like me, you’ve never done this before and you’re a bit unsure I say go for it! It’s easier than you think and the bragging rights are totally worth it!

Peach and Basil Cheese Danish

At the bottom of this post I have included step-by-step instructions, with photos, on how I made it to help you along. I read a lot (A LOT) of blogs and recipes for danish pastry dough before making this and while most of them follow a similar vein, the one I found most helpful was by Joe Pastry, for the most part I used his recipe (with just a few tweaks) and his instructions on how to laminate the pastry (i.e. fold it to create layers) were super easy to follow. There’s a lot of great tips on his site so I definitely recommend checking it out. Most resources will tell you to use Danish butter to get an authentic Danish pastry taste, and while the Danish butter may be higher in fat and have a slightly tangier taste I personally don’t think it’s necessary if you don’t have easy and cheap access to it, a high quality butter will work fine I am sure. I, however, did use Danish butter because I live in the UK and it’s readily and cheaply available to us here.

Peach and Basil Cheese DanishImage

The other required ingredient for the challenge was a herb. I knew I wanted to make something sweet because that’s what I do best (I’ve yet to post a savoury recipe to this blog!) and basil was the first thing that came to mind. Basil is a staple in Italian cooking but due to it’s sweet anise like flavour, it can be a great addition to a sweet dish. I’ve never actually had basil with peaches before, but the idea of the sweet, juicy peaches combined with the fragrant basil really struck me as great. And I wasn’t disappointed. This is a flavour combination you just have to try to understand how yummy it is.

Peach and Basil Cheese Danish

I used canned peaches in this recipe for two reasons. The first being that my local supermarket didn’t have any fresh peaches and the second being that I have a bad history with trying to peel peaches – Leah (the BFF) and I made peach cobbler once and while the results were scrummy, it took us a very long time to peel the peaches. The quickest way to apparently peel a peach is to drop them in boiling water for 30 seconds and then immediately transfer them to ice cold water, the skins are supposed to slip right off. It didn’t work out that way for us and we had a very frustrating hour removing all the skins! So I decided not to risk that fiasco again and went for the can! Fresh peaches may have produced a fresher result and please feel free to use them instead, but the canned ones worked out great and it left me with lots of peach juice to use in the glaze!

Peach and Basil Cheese Danish

There then is, of course, the cream cheese filling. I’m a huge fan of cream cheese in any dessert and there’s no better dessert to pair it with than a Danish! The beautiful pastry is oozing with the sweet cheese filling, it also has a peach and cream cheese glaze to top it off and create my new favourite Danish pastry! Honestly, these are so yummy I’m having to force myself not to eat them all up! My mum is also pretty mad at me because she’s just started a new diet so she can’t have any!

Peach and Basil Cheese Danish

 

I will be bringing plenty along to FF16 so I hope you guys enjoy them as much as I did! I can’t wait to try what everybody else brought along. And of course a big thank you to Angie for hosting this and Catherine for co-hosting the challenge! You should definitely check out their blogs if you haven’t already, so many wonderful things you’ll be there for days! Thank you to Stacey and Elaine for co-hosting this week’s Fiesta Friday with Angie, I have only been introduced to their blogs today but already I can see they are wonderful, please do check them out if you haven’t already – I’ll be delving deeper once I’ve finished with this post!

 

”Fiesta
And now for the recipe! A step-by-step photo guide for the pastry will follow the initial recipe.

[recipe title=”Danish Pastry Dough”]
Ingredients

  • 2/3 cup milk, room temperature
  • 2 tbsp caster sugar
  • 7g package instant active yeast
  • 2.5 cups plain/AP flour + 2 tbsp (plus more for flouring the surface)
  • 1/2 tsp salt
  • 1 egg, room temperature
  • 250g butter, room temperature

Method

  • Combine the milk, sugar, yeast, 2.5 cups flour, salt and egg using a dough hook in a stand mixer. Mix for about 5 minutes until the dough is smooth, it will be pretty sticky still. Place the dough in a bowl and cover, leave to rise at room temperature for 30 minutes. Then place in fridge for at least 1 hour.
  • When you’re ready to start folding and layering your dough, you need to make your butter slab. Lay out a double layer of plastic wrap and place the butter on top, cover with the 2tbsp flour. Place another double layer of plastic wrap over the top. Using a large rolling pin beat the butter until it is mostly flat. Pull up the plastic wrap and roughly cut the slab into a square, placing the cuttings back on top. Repeat the beating process! You’re done when the butter is a play-doh like consistency, and not greasy looking at all. Once you have this, use the rolling pin to push it into a rough square and set aside.
  • Remove your dough from the fridge and on a floured surface roll it into a rough square, slightly bigger than your butter slab. Place the butter slab on top and fold the dough around it like an enevelope. Seal all the seams.
  • Now you want to grab your rolling pin and lightly beat the edges of the dough/butter packet to encourage the butter to come to the edge. Then roll out it into a rectangle.
  • Fold the dough like a letter – bring one side in the centre and then fold the other side over that. Place back in the fridge for 20 minutes. Then roll out into a rectangle and fold again. You’ll want to repeat this process until you’ve folded it four times.
  • Place the dough back into the fridge for at least 30 minutes (up to 3 days) or until ready to use. You could also freeze some of the dough to use at a later stage if you wish.

[/recipe]

[recipe title=”Pastry Fillings”]

Ingredients

For the peach and basil filling:

  • 1 can of peaches, drained and juice reserved (or 2 cups of fresh peaches). Chopped into large chunks
  • 2 tbsp corn flour
  • 3 tbsp fresh basil, finely chopped
  • 1/4 cup honey
  • Juice and zest of 1 lemon
  • 1 tsp cinnamon
  • 1 egg

For the cream cheese filling:

  • 115g full fat cream cheese
  • 1/4 cup caster sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

Method:

  • Preheat oven to 180C/350F and line a baking sheet with greaseproof paper
  • Toss the chopped peaches in the cornflour and put in a small saucepan. Add the basil, honey, lemon juice, zest and cinnamon. Bring to the boil and heat on high for 2 minutes. Reduce heat and simmer for a further 10 minutes. Remove from heat and leave to cool
  • Mix together all the cream cheese filling ingredients using a stand mixer with a paddle attachment or beaters until fully combined.
  • Remove the pastry dough and cut in half. Replace one half in the fridge until ready to use. Roll the over half out into a long rectangle. Cover half the rectangle in half of the cream cheese filling and fold the non cream cheesed half of the dough over it.
  • Using a pizza cutter (or pastry cutter if you’re fancy), cut into strips about 1inch thick. Stretch the strips out and then twist them into a spiral. Then coil it around itself to make a spiral/pinwheel. Repeat with all the strips and place them onto a lined baking tray. Create a well in the centre of each pastry. Mix the remaining egg with a splash of water and brush the pastries with them
  • Fill with about a tbsp of the peach and basil mix.
  • Bake for 20-30 minutes (mine took 30 as I have a cold oven) until the pastry is golden brown. Leave to cool on a wire rack
  • Repeat with the other half of the dough.

[/recipe]

[recipe title=”Peach and Cream Cheese Glaze”]
Ingredients

  • 3 tbsp cream cheese
  • 2 tbsp peach juice (reserved from draining canned peaches)
  • 4 tbsp caster sugar

Method:

  • Mix all the ingredients together until smooth. Spoon into a piping bag and snip off the tip. Pipe the glaze over the cooled pastries, using as much as personally desired

[/recipe]

How to fold the dough and create the pinwheels (apologies for the poor quality of these photos)

Place your butter on a double layer of plastic wrap. Sprinkle flour on top and and place another double layer of plastic wrap over the top. Beat with a rolling pin until flat. Cut into rough square and place cuttings on top, beat again and shape into a rough square

Image

Roll your dough out into a rough square that is slightly larger than the butter slab

Image

Place the butter slab on top like so…

Image

Fold the corners of the dough around the butter slab and seal the edges

Image

Lightly beat the edges of the package with the rolling pin, turning as you do. Do each edge about 5 times, to encourage the butter to the edge of the dough. Then roll out into a long rectangle

Image

Then fold like a letter, like so

Image

Chill in the fridge for 20 minutes, roll out again and fold like a letter again. Repeat this so you’ve folded it 4 times. Then wrap in plastic wrap and leave in the fridge for at least 30 minutes

Image

 

Don’t panic when you open the fridge and it’s ballooned up,  I was surprised when this happened but it’s normal. The following was after 24 hours in the fridge

Image

Once you’re ready to start shaping your pastries, remove the dough from the fridge and cut in half. Replace one half into the fridge for later (or freeze it if you want to save it – the full dough makes about 12 pastries)

Danish pastry dough

Look at all those lovely layers

Roll out into a long rectangle. Cover the lower half of the rectangle in half of the cream cheese filling and fold the other half of the dough over. Cut into 1inch thick strips and stretch out each strip

Image

Twist the strips into a spiral

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Coil into a pinwheel. Place on the lined baking tray and make a well in the centre. Brush with egg wash.

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Fill with the peach and basil mix and bake!

Image

I hope these photos helped explain my process better! Let me know if you have any questions. Do check out Joe Pastry’s “How to Laminate” post for more tips and photos!

Have a great Friday everybody!

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