Blog,  Recipe,  savoury

Weekends and Pastries!

Its becoming habit me saying this… but these really are easy recipes! I’m not one for spending hours in the evening or weekends baking/cooking. Like a lot of people, I have a hectic work life and as much as I love to bake, in my spare time I’d much rather be out and about. I do however, always have a constant supply of treats ready for people to munch at any given time.

Breakfast is a big deal in our house and our house is always full of people. Over the weekend, the breakfast bar in our kitchen always has bodies gathered round chatting, drinking tea and making food. These pastries are great for such occasions, they take about 5 minutes to prepare and will be in and out of the oven by the time the tea has mashed!

A simple trick to help save time is by using ready rolled pastry, no surprises there! If it means the difference between making something like a sausage roll or a Danish swirl for yourself rather buying one, then go ahead buy the pastry ready rolled. I promise whatever you make with it will taste so much better than anything you can buy in a supermarket. Particularly when it comes to puff pastry, it can be tricky to make and honestly, who has the time?

My preference is to buy the supermarket own brand, ready rolled in a sheet. If you buy the version that comes in a block, you run the risk of squashing down the layers too much with a rolling pin which will result in your dough not rising once it’s in the oven.

The brand ‘Jus-Roll’ is great if you’re vegan, but personally I would never use it unless I was baking for someone who was. I find it to have a fake margarine-like smell and I prefer a proper buttery taste!

Anyway, here are a couple of SUPER EASY recipes for you to try. You can switch the ingredients round as much as you like, let your imagination run wild. The jammy pinwheels can be swapped with Nutella, lemon curd or you could even just make the butter and cinnamon filling from the swirls and add a spoon full of that instead.

These basic pastries are so versatile, you can mix up the fillings to suit everyone. You could use the cinnamon mixture in the pinwheels. Other yummy fillings could include jam, peanut butter, Nutella, lemon curd or even try a savoury filling!

 


 

Cinnamon and Raisin Swirls

 

Ingredients.

1 Sheet of ready rolled puff pastry

60g Unsalted butter

65g Light brown muscavado sugar

3 tsp ground cinnamon

50g raisins/sultanas

1 egg

Tips – Preheat your oven to 180 degrees and arrange your shelves so that you can fit a couple of racks in. Get your butter to room temperature before you start and chop your dried fruit if it seems a bit big.

 

How to.

  1. Beat your butter and sugar until combined and fluffy.
  2. Unroll your pastry and spread over your butter mixture and sprinkle over the raisins. Leave the pastry on the paper – saves making a mess with flour! Leave a ½ cm strip down one of the short sides.
  3. Roll up the pastry from the short side (start with the side where you didn’t leave the strip), being careful not to roll it too tight or it wont rise very well. The strip you left bare will just help the last bit grip and will stop it from unrolling in the oven.
  4. Chill in the fridge for at least 15 minutes.
  5. Slice the rolled up pastry into 1.5cm chunks and lay down on a baking tray lined with baking paper.
  6. Brush with egg wash and bake for around 20 minutes at 180.

 

 

 

 


 

Danish Pastry Pinwheels

 

Ingredients

1 sheet puff pastry.

4tbs of filling (Jam, lemon curd, nutella, peanut butter)

2tbs of smooth apricot jam

1 egg

 

How to.

  1. Roll out your pastry. A sheet of ready rolled is best, then trim the edges with a ruler to make them straight. Cut into squares approximately 4x4inches. 1 sheet should make 6.
  2. Make cuts in each square from the outer corners 2/3 of the way to the middle.
  3. Add 1/2 tsp of filling to the middle of each square.
  4. Fold in every other corner towards the middle and press down to seal. Add a little egg wash to each corner to make it stick.
  5. Add another 1/2 tsp to the top, feel free to add more after cooking!
  6. Brush with egg wash and bake at 180 degrees for around 20-22mins.
  7. As soon as they are out of the oven, warm up the jam for 30 seconds in the microwave and brush all over the pastries to make them lovely and sticky.

Leave a Reply

Your email address will not be published. Required fields are marked *