pastry

Upside down dessert – apple pastry slice

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I have tried this before, but not upside down, so when I saw the short vid for it showing how east it was, I knew I was trying it. Previous attempts at doing it from the pastry up didn’t quite work, so backwards it is 👍

Lay a line of honey, carefully place apple slices on it, then a bit more honey, then the pastry. Press down the edges a bit, and brush with egg.

180°c (fan) for 15 minutes.

(c) K Wicks

Orange cookies and cherry turnovers

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Turns out the oat cookie recipe works with orange, just a bit more flour and oats needed to compensate for the orange juice – i’ll update and post the recipe later in case anyone wants to give them a go. Also decided to get some cherries and make cherry turnovers, as they are a favourite. I haven’t had a cherry turnover since the ‘Nobody likes a mouldy turnover‘ incident with the local bakery.

But it inspired me to start baking more at home, so it turned out to be a good thing.

(c) K Wicks

Puff pastry

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Ever since my local bakery incident last year ‘nobody likes a mouldy turnover‘, I have taken it upon myself to be a bit more proactive in the kitchen and try not rely on the high street for things – even before everything went into lockdown.  A few incidents in recent years made me realise it was on a declining path and they had already lost my business mostly through their own doing – Death of the High Street

I make my own short crust pastry for things now and again, but have never attempted puff. I have seen it done on the TV and to be fair, and thought I might get round to it one day, but since discovering the pre made packs, have to admit that I probably never will make it myself now.

I am getting to enjoy all my favourites again and I know how fresh it is and what went into it. Makes a difference.

So far we have apple turnovers – 

Apricot Danish

And now have got the hang of corned beef pasties.

You may think that the pasties look suspiciously like the same shape as the turnovers, because they do. I didn’t see the need for the pasties to be round and it would waste some of the pastry. Waste not want not as they say.

I am aware though that suddenly upping your pastry intake can have a detrimental effect, so am trying to hold it down a bit, not bake constantly because then that means lot smore eating. So a bit more walking and a few more salads and I can justify it over the winter months.

(c) K Wicks