These turnovers are like mini takeaway pies—the ideal size to slip one or two easily into the lunchbox. They’re made with shortcrust pastry that also contains sour cream for its fat content, which makes the pastry even flakier. Sour cream is also an ingredient of the turnover’s icing, which has an irresistibly tangy taste, a nice contrast with the sweet blueberry filling.
Рубрика: Desserts
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Sicilian Ricotta and Chocolate Turnovers (Cassatelle)
Cannoli lovers will not be disappointed in these turnovers, which share similar components with the famous Italian dessert. Cassatelle, as they’re called, originate from Sicily and consist of a very thin layer of dough (that must even be laminated with the pasta machine), which is then fried and filled with ricotta cheese. In this case, we’ve also added dark chocolate for an even more decadent version. Serve the turnovers lukewarm so that the chocolate is still gooey.
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Caramelized Pear Turnovers
Reminiscent of the viennoiseries in French pastry shops, these turnovers are all about elegance underneath their perfect golden flakiness. To make them, first make caramel and let some pears simmer in it. Then, assemble them by spreading the rough puff pastry into an oval shape, making sure there’s more dough around the outside than in the centre of the turnover. This way, the edges will puff up more, resulting in a sublime-looking pastry.
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Apple-Cranberry Turnovers with Whipped Cream
With their apple and cranberry compote filling and whipped cream, these turnovers are reminiscent of the store-bought flaky pastries of our childhood. Spread compote on a sheet of puff pastry, then fold it to create a closed triangle. Once the turnovers have been cooked and cooled down, open them slightly to add a good dollop of whipped cream. No need for moderation.
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Pumpkin Turnovers
We were inspired by classic pumpkin pie to create these phyllo turnovers filled with pumpkin purée, honey and spices. The sheets of phyllo pastry are basted with brown butter, which makes these heavenly little pockets as crispy under your teeth as autumn leaves under your feet.
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Sea Buckthorn Meringue Pie
When you want to cook with local ingredients, it can be difficult to replace lemon or lime in some recipes. But local sea buckthorn, a small orange berry that’s very acidic, deserves to be better known, as it may be a perfect replacement! In this recipe, we use it the way we would for lemon meringue pie, replacing lemon juice with a speedy homemade sea buckthorn juice. Hurrah for local ingredients!
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Paloma Popsicles (Tequila and Grapefruit)
Give a toast with a popsicle? There’s nothing better to do on a beautiful sunny day. These iced lollies are inspired by the Paloma, a classic cocktail made with grapefruit juice, lime juice and tequila. Simply freeze the mixture in popsicle moulds, then eat them in the shade.
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Mont Blanc Cherry Slush
This icy pleasure will awake nostalgic memories of that good old slush from the summers of our youth. First, make cherry juice, adding a good quantity of lemon juice, then dump everything into the ice cream maker to turn it into slush. Divide among glasses and top with a scoop of ice cream. Drink it with a large straw, a long spoon, and try to avoid brain freeze!
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Rhubarb Bostock
To use your leftover rhubarb, turn it into a slightly sweet compote that you can add to plain yogurt or, better yet, to top a bostock. This French pastry is made with brioche bread coated with maple simple syrup and garnished with a mixture of marzipan and eggs. A few minutes in the oven and you’ve got a gourmet dessert.
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Lemon and Basil Poke Cake
This type of cake is called a “poke cake,” or in other words, cake with holes. The secret? After taking it out of the oven, you poke several holes in the cake’s surface and pour in a lemon cream that will infuse the whole dessert. For even more freshness, spread some basil-flavoured whipped cream on top.