Recipes

Dark chocolate and walnut strudel recipe

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Ingredients:

1 roll of Paneton flaky pastry
1 cup chopped walnuts
200g dark chocolate
1 egg – for egg wash
Icing sugar to finish
Process:
Preheat oven to 180′
Unroll flaky pastry.
Melt chocolate in microwave – stir every 30 seconds to prevent burning.
Spread melted chocolate over pastry and evenly distribute chopped walnuts over chocolate.
Roll pastry into a coil, brush with egg wash and bake for 20-35 minutes or until golden and flaky.
To finish dust with icing sugar and slice to serve.  A dollop of whipped cream or ice cream is a perfect match.

Lemon and cream cheese danish

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Ingredients:
1 roll of Paneton flaky pastry
1 tub of spreadable cream cheese
1 jar of lemon curd
1 egg – to coat pastry before baking
lemon zest to decorate
A dusting of icing sugar
Process:
Preheat oven to 180′ fan-bake.
Gently run knife down pastry to divide into 3 sections – but don’t cut through the pastry, you want to create a guide line.
On the outside sections cut into 1-2cm slices, which you will use to plait over the filling.
Spread cream cheese down the centre section. About 1cm high.
Spread lemon curd over cream cheese.
Plait pastry from top to bottom, pressing down gently at the end to seal filling in.
Brush egg wash over danish and bake for 20-35 minutes or until golden.
To serve, dust with icing sugar and lemon zest.

Pork, Apple and Sage plaited parcel

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Ingredients:
1 roll of savoury or flaky pastry
1 carrot
1 onion
1/2 green apple
6 sage leaves
(place all into a food processor and blitz till finely chopped)
1/2 green apple (finely diced)

1 pack a best quality sausages (filling squeezed into large bowl)

salt and pepper to taste
1 egg to wash pastry before baking
Process:
Mix all ingredients accept egg, in a large bowl and mix thoroughly with hands until well combined.  Set aside while you prepare pastry.
Gently score (do not cut through pastry) your pastry into thirds – lengthwise.  On the outer side sections, slice equal sized strips which will be used to plait.
Place meat mix onto the centre section to form a long sausage shape.
Plait pastry evenly and then brush egg wash over entire surface.
Bake at 180′ for 30-40 minutes until golden brown and meat juices run clear.

Mildly Spiced Cauliflower Parcels

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Ingredients:
1 roll of Paneton savoury pastry
1/2 white onion, diced finely
1 small carrot, diced finely or grated
2 cups chopped cauliflower
1 tsp fresh grated ginger or 1/2 tsp powdered gin
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1 tsp tumeric powder
1 tsp cumin powder
1/4 tsp cinnamon
Zest of 1/2 a lemon
1 big hand full of spinnach, chopped
2 Tbsp chopped coriander
2 Tbsp thick yoghurt
Salt and pepper to season
1 egg for brushing pastry
Process:
Preheat oven to 180′.
Saute onions and carrots until softened.  Add cauliflower, lemon zest and spices and gently cook until cauliflower is tender. Turn off heat and stir through spinnach, coriander and yoghurt.  Season with salt and pepper.
Cut pastry into 4 equal sections.
Divide filling between the 4 pastry rectangles.  Place on one half of rectangle, allowing the other half to be folded over to encase filling.
Brush with egg wash and bake until golden brown, approximately 20-30 minutes depending on your oven.
Serve with a green salad and dollop of yoghurt for dipping.

Tamarillo tart made with “Ready To Use” chocolate pastry

tamarillo tart

 

 

tamarillo tart

 

 

Ingredients:

1 roll of Paneton Chocolate pastry (defrosted)
3-4 Tamarillos
150g sugar
120g butter (room temperature)
200g ground almond
1 tsp cinnamon
2Tbsp cocoa powder
2 eggs
Raw sugar to sprinkle over fruit.
Icing sugar to decorate.
Directions:
  1. Pre heat oven 180′
  2. Gently make a slice on the end of each tamarilo.  Place tamarilo into a heat proof bowl and poor boiling water over and allow to sit for 10 minutes or until you are ready to assemble tart.
  3. Press chocolate pastry into tart tin, line with paper and baking weights to blind bake for 10 minutes.
  4. Cream butter and sugar until light in colour and creamy in texture.
  5. Add 1 egg at a time while still mixing – ensure to mix well after each egg.
  6. Add cinnamon, cocoa and almond meal and mix to combine well.
  7. Remove tamarilo’s from water, peel skin and remove stalk. Then slice in half length wise.
  8. Spread batter over base of blind baked pastry tart.
  9. Place tamarilo’s around evenly and sprinkle with raw sugar.
  10. Bake for 30 minutes until golden and batter bounces back to touch.
To serve, dust with icing sugar and add a dollop of soft whipped cream.

Strawberry and blueberry fresh fruit tarts made with “Ready To Use” chocolate pastry

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Strawberries and Cream Tart 

 

Ingredients:

1tsp vanilla bean extract

1Tbs honey

200g mascarpone

1 tub strawberries

 

Steps:

Blind bake pastry shells.

Allow pastry shells to cool completely.  Mix mascarpone, vanilla and honey until combined. Slice strawberries.

Spoon mascarpone mixture into tart shells, decorate with sliced strawberries.

 

Dress tarts with either of the following – a dusting of icing sugar, freeze dried fruit powder, mint leaves, or a drizzle of creme balsamic.

 

 

Blueberries and Chocolate ganache tarts

 

Ingredients:

100g fresh cream

100g dark chocolate

1 tub of blueberries

 

Steps:

Blind bake pastry shells.

Allow pastry shells to cool completely.  Place chocolate and cream into a bowl, over simmering water. Melt chocolate and cream together, mix well to combine.  Spoon ganache into tart shells and decorate with blueberries.

 

Dress tarts with a dusting of cinnamon and a drizzle of maple syrup.  Or a dusting of freeze dried lemon powder. Or simple finish with mint leaves.

 

 


Chocolate peppermint slice made with “Ready To Use” chocolate pastry

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Chocolate peppermint slice

Ingredients:

Peppermint filling

3 1/2 cups icing sugar

2 1/2 Tbsp boiling water

1tsp peppermint essence

 

Chocolate topping

200g dark chocolate

1 Tbsp vegetable oil

 

Process:

Preheat oven to 180′.  Line tin with baking paper and press chocolate pastry into tin.  Blind bake for 5-10minutes or until cooked.

Pastry needs to be cooled completely before assembling slice.

 

To make the peppermint filling, place the icing sugar, water and mint essence in a bowl and stir to combine.

  • Working quickly, spread over the cooled base and refrigerate for 1 hour or until firm.
  • To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth.
  • Pour the chocolate over the filling and swirl the tin to coat. Refrigerate for 30 minutes or until firm.
  • Cut into squares and keep refrigerated until ready to serve. Makes 20.

Chocolate pastry ice cream sandwiches

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Ingredients:

Paneton Dark Chocolate Pastry

Selection of ice cream flavours, we used Kohu Road chocolate, salted caramel and vanilla.

 

Method:

Preheat oven at 180′

Cut chocolate pastry into desired shapes, we used a cookie cutter but if you don’t have one, use a sharp knife or a glass to press out circles.

Press a fork into the top twice.

Bake for 10 minutes or until cooked through.

Allow to cool fully on a wire rack.

Scoop spoonfuls of ice cream onto chocolate pastry cookie and sandwich together.

You can then roll these in toasted coconut or freeze-dried fruit powder, or dip them into chocolate.

 


Black Bean and Sweet potato Empanada Recipe

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FullSizeRender-14Ingredients:

1 roll of Paneton savory pastry (alternatively flaky pastry)
1 celery stalk
1 onion
1 carrot (all three blitzed in food processor till finely chopped)
1 medium sized sweet potato (we used an orange one)
1 tin of black beans
2 Tbs tomato paste
1/2 cup of water
1 tsp cumin powder
1tsp smoked paprika
1/2 tsp cinnamon powder
salt and pepper to taste
1 egg for pastry wash
Process:
Blitz celery/carrot/onion till finely chopped.  Saute in a little oil until tender.  While these are cooking, peel and dice sweet potato into 1cm cubes.  Add to pan along with spices, salt, pepper and tomato paste and stir gently.  Add water and lid to cook until sweet potato is tender.  You may need to add more or less water, just keep an eye on the pan, so it doesn’t catch.  Finally add drain black beans to mix and gently stir to combine.
Cut pastry into desired shape (square or round is up to you).  Spoon mixture onto pastry shapes.  Brush egg wash around edges, fold in half and seal by pressing with a fork or gently folding edges.
Bake in preheated oven 180′ until golden brown.  Serve with salsa, gaucamole, or sour cream.

Feijoa, Coconut and Almond Tart

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FullSizeRender-12Ingredients:
1 roll or Paneton sweet pastry
90g butter
1/2 cup sugar
2 eggs
1 cup almond meal
1tsp vanilla bean extract
zest of one lemon
1/2 cup shredded coconut
10 feijoa’s (depending on size, you may need more or less to fill baking tin)
 Process:
Preheat oven 180′.  Press sweet pastry in to well buttered tin and blind bake this for 10 minutes or until pastry is just starting to become golden around the edges.
Reduce oven to 160′
Cream butter and sugar until they are light and fluffy.  Add lemon zest, vanilla  and mix to combine.  Beat in one egg at a time, until well mixed.
Peel and halve feijoas (if they are very large cut them to fit baking tin height).
Spoon almond mix into pastry case.  Place feijoa’s into the almond mix evenly, cut side up.  Sprinkle coconut over feijoa’s.
Bake for 30-40 minutes until golden brown and almond mix has cooked through.
Allow to cool before cutting and serve with a dollop of cream.