Sweet Tooth Experiments

Category Archives: Pastries

Summer Ricotta Turnover

Posted on Posted in Pastries .

Summer Ricotta Turnover

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This recipe came from a desire to experiment with all my favorite flavors rolled into one sweet treat. I wanted a treat that was packed full of flavors, but not only that, flavors that all complemented each other.

The influence was summer flavors, so I started jotting down all the tastes that mean summer to me.

The first thing I thought of was Pina Colada, a reminder of my pre COVID-19 Hawaii trip (hello rim, citrus, pineapple, coconut). But these flavors were nothing usual so I then added cherries, berries and chocolate = flavor mix made from heaven. Lastly, almond to give the mix a new layer and a little mint for added freshness.

Add all these ingredients infused with fresh ricotta and wrapped in puffy pastry and you have yourself a scrumptious easy to make unique treat.

Pastry:

  • 1 large puff pastry sheet
  • 1 tbsn sugar

Filling:

  • ½ tsn almond essence
  • 1 tsn rum
  • 10g chocolate
  • 15g desiccated coconut
  • 10g dried mixed berries
  • 20g glace cherries
  • 125g ricotta
  • 2 tsn citrus zest (even amounts of lime, lemon and orange)
  • ¼ tsn ground ginger
  • 40g pineapple pieces
  • 1 tsn chopped mint leaves

Extra:

  • 1 egg
  • 30g slivered almonds
  • I tbsn icing sugar

Method:

  1. Preheat the oven to 180c and line a baking tray with baking paper.
  2. Sprinkle the sugar on top of the puff pastry evenly and using a rolling pin roll the sugar into the pastry.
  3. Meanwhile make the filling by placing the ricotta, almond essence, rum, desiccated coconut, ginger and zest into a bowl and stir.
  4. Grate the chocolate and chop the mint then add.
  5. Dice the mixed berries, cherries and pineapple into small pieces.
  6. Stir mix until well combined.
  7. Using a 10cm cutter cut out 4 circles in the pastry.
  8. Using the eggwhite brush the pastry.
  9. Evenly place the ricotta filling in the center of the circles and fold to resemble a half circle shape,
  10. Seal by pressing a forks teeth onto the seal.
  11. Place on the prepared tray.
  12. Sprinkle the top with almonds and dust with the icing sugar.
  13. Bake for 15-20 mins until golden brown.
  14. Serve warm with a scoop of vanilla ice-cream.

 

Summer Ricotta Turnover recipe

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Summer Ricotta Turnover recipe

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Summer Ricotta Turnover recipe

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Summer Ricotta Turnover recipe

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Saffron Cardamom Orange and Almond Profiteroles

Posted on Posted in Pastries .

Saffron Cardamom Orange and Almond Profiteroles

Saffron cardamom orange and almond profiteroles

 

This recipe came about off the back of an Indian spiced rice pudding recipe I recently had. Obviously rice pudding and profiteroles are very very different bakes – almost polar opposites, however it was the flavour combo I was influenced by in which I incorporated into my usual profiteroles. Cardamom, orange, almond, saffron and honey are the feature flavours in this bake, in which work complimentary.

I also wanted to make my filling low in fat and super quick therefore instead of the traditional whipped cream, ice-cream or pastry cream filling I have created a skim milk honey-based custard.

Traditionally the pastries are dipped into melted chocolate, however in this instance I have make an icing for a bit of a twist and extra orange hit.

Ingredients:

Pastry:

  • ½ cup flour
  • ½ cup water
  • 40g butter
  • ¼ tsn salt
  • 2 egg

Custard:

  • 8 tbsp corn flour
  • 200ml milk
  • 4 tbsp honey
  • ½ tsn ground cardamom
  • 1 tsn almond essence
  • 2 tsn orange zest
  • 10 saffron threads

Icing:

  • 160g icing sugar
  • 2 tsn vanilla essence
  • ½ tsn orange essence

 

Method:

  1. Preheat the oven to 200c fan forced.
  2. Bring the water and butter to the boil in a saucepan on the stove to a medium heat. Once at a boil add the flour and salt stirring with a wooden spoon for 5 minutes or until the mix comes away from the side of the pan.
  3. Take off the heat, wait 5 minutes and beat the eggs in one at a time. The mix will now resemble dough.
  4. Line 2 baking trays with baking paper.
  5. Using a piping bag with a large tip pipe 10 puffs in the size of golf balls leaving, 5 cm apart on the 2 trays.
  6. Place the 2 trays in the oven and bake for 10 minutes.
  7. Decrease the oven temperature down to 180c fan forced and bake for a further 10 minutes until the pastry is golden and all puffed up.
  8. Turn off the oven. With a knife cut a slit I the top of each puff and leave them in the oven to dry out for 10 minutes. Following, place on a cooling rack to cool.
  9. To prepare the custard place all ingredients in saucepan on the stove. Whisk well.
  10. Heat on medium, whisking until the mix is super thick and glossy. Leave to cool. The custard should be thick enough to almost hold its shape.
  11. With another piping bag and a medium star tip fill the profiterole with the cooled custard.
  12. Pipe the custard into each puff.
  13. Whisk the icing ingredients until thick and glossy.
  14. Drizzle the icing over the top of the puffs and top with extra orange zest and chopped almonds if desired.
Saffron cardamom orange and almond profiteroles

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Saffron cardamom orange and almond profiteroles

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Saffron cardamom orange and almond profiteroles

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Saffron cardamom orange and almond profiteroles

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Saffron cardamom orange and almond profiteroles

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