Mille-Feuilles

A stylish French pastry whose name literally means 'thousand leaves'. Recipe makes 12 pastries.

Ingredients:

3 sheets (10 x 10 inch/25 x 25 cm) frozen ready-rolled puff pastry, thawed
Filling and Icing:
1/4 pint (150 ml) fresh or thickened cream
3 cups icing sugar, sifted
1 drop almond essence
8 teaspoons liquid glucose or golden syrup
1/4 teaspoon vanilla flavoring essence
1 teaspoon hard white vegetable fat
2 1/2 ounces (75 g) dark cooking chocolate

Method:

1. Preheat the oven to 425 degrees F (220 degrees C). Line 3 baking trays with non-stick baking paper. Place the pastry sheets on the baking trays. Cut each pastry sheet in half lengthwise, trim off the outer edges and cut each half across into 6 equal rectangles. Separate the rectangles and prick the pastry well with a fine fork.
2. Bake the pastry for 15-20 minutes, until well risen and golden. Swap the trays halfway through to ensure even baking. Transfer to wire cooling trays to cool completely.
3. For the filling, whip the cream with 1 teaspoon icing sugar until soft peaks form. Stir in the almond essence and chill until required.
4. Stack 3 pastry rectangles, spreading some cream between each layer. Continue until you have 12 pastries, dividing the cream evenly.
5. For the icing, put the remaining icing sugar, glucose, vanilla, white vegetable fat and 6 teaspoons water in a heatproof bowl over a pan of simmering water. Heat until smooth; remove from heat. Spread the icing over the top of each layered pastry.
6. Break the chocolate into a heatproof bowl. Place over a pan of simmering water until melted. Put the chocolate in a small piping bag fitted with a writing pipe/nozzle. Pipe lines of chocolate over the icing. Make a feather pattern by dragging a fine skewer through the icing, alternating from left to right.

Tip: The Mille-Feuilles may be made with 8 ounces (250 g) homemade puff pastry if preferred. Cut the pastry into three and roll each piece into a 10 x 10 inch/25 x 25 cm rectangle; cut each rectangle into 12 equal rectangles and bake and finish as directed. Glucose is available at health food stores.

Chocolate-glazed Slices

Earn the title of master pastry chef with these fancy, chocolate-topped delicacies. Recipe makes 12 slices.

Ingredients:

3 sheets frozen ready-rolled butter puff pastry (10 x 10 inch/25 x 25 cm), thawed
Filling:
2 cups milk
3 teaspoons powdered gelatin
5 teaspoons cornflour
1/4 cup caster sugar
2 large eggs, beaten
1 teaspoon vanilla flavoring essence
1/4 pint (150 ml) fresh or thickened cream
Topping:
6 ounces (185 g) dark cooking chocolate, broken into pieces
12 walnut halves
Fresh strawberries, to serve

Method:

1. Preheat the oven to 425 degrees F (220 degrees C). Sprinkle 3 large baking trays with cold water.
2. Lay the pastry sheets on a lightly floured work surface. Cut each square sheet down the center; trim the outer long edges, then cut each rectangle across into six equal pieces to give a total of 36 pieces. Place on the baking trays and prick well with a fine fork.
3. Bake for 15 minutes, or until golden brown and cooked. Cool on a wire rack.
4. For the filling, put 1/3 cup milk into a small heatproof bowl; sprinkle the gelatin over and leave to soak. Dissolve in a hot-water bath; leave until lukewarm.
5. Blend the cornflour and sugar smoothly with 1/4 cup milk in a mixing bowl, then stir in the remaining milk.
6. Put the cornflour mixture in a saucepan and bring to the boil, stirring constantly with a wooden spoon. Remove from heat and beat in the eggs. Return to a low heat and stir constantly until thick. Pour into the mixing bowl; cool until lukewarm.
7. Quickly stir in the gelatin mixture and vanilla. Then cover and chill until almost at setting point.
8. Meanwhile, whip the cream until soft peaks form. Fold into the filling mixture until smooth. Chill until thick enough to fill the pastries.
9. Arrange the pastry in stacks of three. Sandwich the pastry layers together with the filling, dividing evenly.
10. Melt the chocolate in a heatproof bowl over a pan of simmering water. Spread over the top of each pastry slice and top with a walnut half. Serve accompanied with strawberries.

Fresh Fruit Galette

Shortcrust and puff pastries combine in a pretty casing for summer fruits and cream. Recipe serves 7.

Ingredients:

1 sheet frozen ready-rolled shortcrust pastry, thawed
2 sheets frozen ready-rolled butter puff pastry, thawed
Beaten egg, to glaze
Filling:
1 pint (600 ml) carton fresh cream
1/2 cup icing sugar, sifted
4 teaspoons orange flavored liqueur or 1 teaspoon vanilla flavoring essence
4 ounces (125 g) very small strawberries
4 ounces (125 g) fresh figs, quartered
4 ounces (125 g) redcurrants
4 ounces (125 g) blackberries or boysenberries
4 ounces (125 g) raspberries
4 ounces (125 g) blueberries
1 large kiwi fruit, peeled and sliced

Method:

1. Line a large baking tray with non-stick baking paper. Place the short crust pastry sheet on a lightly floured, cold, dry surface. Using a 3 inch (8 cm) pastry cutter and a sharp knife, cut the circle into a flower shape with 7 petals. Transfer the pastry shape to the baking tray. Prick all over with a fork.
2. Place one sheet of puff pastry on the floured surface; brush lightly with cold water and place the second sheet of puff pastry on top. Roll over lightly with a rolling pin to seal the two sheets together. Using the pastry cutter and sharp knife, cut into a similar flower shape, as in Step 1. Cut out the inside of the petals, leaving a 1/4 inch (6 mm) border of pastry around each one. Remove the cut-out pastry.
3. Brush the shortcrust pastry 'flower' with egg. Carefully lay the puff pastry on top and brush with egg. Chill for about 30 minutes.
4. Preheat the oven to 450 degrees F (220 degrees C). Bake the pastry 'flower' for 25 minutes, or until golden brown. Carefully transfer to a wire rack to cool completely.
5. For the filling, beat together the cream, icing sugar and liqueur or vanilla essence with an electric mixer until soft peaks form.
6. Put the pastry base onto a serving plate. Spoon the whipped cream mixture into the cut-out petals. Arrange a different type of fruit over the cream in each petal and serve within 2 hours.

Curried Vegetable Pasties

Spicy curried vegetables in a sour cream pastry will liven up your lunchtime. Recipe makes 8 pasties.

Ingredients:

4 cups self-rising (raising) flour
1/2 teaspoon salt
4 ounces (125 g) butter
2 eggs, beaten
1/4 pint (150 ml) sour cream
Filling:
4 teaspoons peanut oil
1 ounce (30 g) butter
1 large potato (about 8 ounces/250 g), peeled and diced
1 large carrot (about 5 ounces/ 155 g) peeled and diced
1 cup finely chopped leek
4 ounces (125 g) mushrooms, diced
4 teaspoons curry powder or paste
Salt
Beaten egg, to glaze

Method:

1. Sift the flour and salt into a large mixing bowl. Add the butter and rub in with fingertips until the mixture resembles fine breadcrumbs.
2. In another bowl, mix the eggs and sour cream. Stir into the flour mixture until it forms a soft dough. Compress the dough together, then form into a disc shape on a lightly floured surface. Wrap in greaseproof paper and chill for 1 hour.
3. For the filling, heat the oil and butter in a large non-stick frying pan over a medium heat. Add the potato and carrot, cook for 5 minutes, stirring frequently. Add the leek and mushrooms and cook a further 5 minutes, stirring frequently. Add the curry powder and stir constantly for 1 minute. Remove from heat and add salt to taste. Leave to cool.
4. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 large baking trays. Roll pastry out on a lightly floured surface and cut out eight 6 inch (15 cm) rounds. Turn the rounds over, brush off excess flour. Spoon the filling evenly onto one side of each round. Brush edges with a little beaten egg. Fold the pastry over the filling and seal the edges with a fork.
5. Put the pasties onto the prepared baking trays. Brush with remaining beaten egg. Bake for 25 minutes, or until golden brown. Serve hot.

Tip: Try using wholemeal self-rising (raising) flour for a wholesome variation. Or, add 4 ounces (125 g) diced cooked lamb or chicken to the curried vegetables.

Chicken Vol-au-vents

These elegantly shaped puff pastry cases have a delicious chicken filling. Recipe makes 8 vol-au-vents.

Ingredients:

4 sheets frozen ready-rolled butter puff pastry, thawed
1 egg, beaten
Filling:
2 large single chicken breast fillets
1 ounce (30 g) sun-dried tomatoes in oil, well-drained and sliced
1 cup sliced spring onions
3 1/2 ounces (100 g) button mushrooms, quartered
1/4 pint (150 ml) light sour cream
8 teaspoons low-fat mayonnaise
2 tablespoons chopped parsley
Salt and pepper

Method:

1. Place 2 sheets of pastry on a lightly floured surface; brush lightly with chilled water. Layer the remaining pastry sheets over the top and, with a rolling pin, roll lightly to seal together. Trim edges with a large sharp knife. Cut the 2 layered sheets of pastry into quarters to give eight squares. Transfer the squares to 2 baking trays.
2. Using a sharp knife, make two L-shaped cuts at opposite corners of each square, 3/4 inch (1.5 cm) from the edge. Brush edges with chilled water. Fold one cut corner over to the opposite cut side. Repeat with the other cut corners. Press corners down gently to seal and form the walls of the pastry case. Chill for 30 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C). For the filling, slice the chicken into thin strips. Heat 1 tablespoon sun-dried tomato oil in a non-stick frying pan. Add chicken and fry quickly until cooked.
4. Stir in the tomatoes, spring onions, mushrooms and sour cream. Cook until the liquid reduces and thickens.
5. Remove from the heat. Stir in the mayonnaise and chopped parsley. Add salt and pepper to taste. Cover the filling to keep warm.
6. Brush the top edge of the pastry cases with beaten egg. Bake for 15-20 minutes, or until the pastry is well risen and golden brown. Spoon the warm filling into the cases and serve immediately.

Vegetarian Pasties

Perfect for picnics or packed lunches. Recipe makes 6 pasties.

Ingredients:

3 sheets thawed, ready-rolled wholemeal short crust pastry
Filling:
1/2 x 10 ounce (300 g) packet firm tofu, drained
4 teaspoons salt-reduced soy sauce
4 teaspoons sweet chili sauce
Juice of 1 lemon
4 teaspoons olive oil
1 onion, chopped
1 clove garlic, crushed
1/2 cup diced red pepper (capsicum)
1 cup small broccoli florets
1 cup shredded spinach
4 teaspoons burghul
Soy drink to glaze

Method:

1. For the filling, slice tofu 1/4 inch (6 mm) thick; place in a small bowl. Add soy sauce, chili sauce and lemon juice; cover and marinate for 15 minutes.
2. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking tray. Heat oil in a non-stick frying pan over a medium heat; add onion and garlic and cook, stirring frequently, until soft, about 5 minutes. Stir in tofu, pepper, broccoli and marinade and cook for 3 minutes. Remove from heat. Stir in spinach and burghul. Cool.
3. On a lightly floured work surface, place the sheets of pastry. Roll out each sheet until just large enough to cut two rounds from each one, using a 6 inch (15 cm) pastry cutter or by cutting around a 6 inch (15 cm) saucer.
4. Divide the filling equally between the six pastry rounds, spooning onto centers. Brush edges with cold water. Lift opposite sides and press together. Flute or roll edges over to seal. Place on greased tray; brush with soy drink.
5. Bake for 20 minutes. Serve warm or cold with salad.

Tip: Place sheets of frozen pastry on wire cooling racks to speed thawing.

Creamy Slices with Lemon Sauce

These pastries taste great with any combination of fresh seasonal fruit. Recipe makes 6 slices.

Ingredients:

8 ounces (250 g) puff pastry or 2 sheets frozen pre-rolled puff pastry, thawed
1 egg, lightly beaten
1/2 pint (300 ml) fresh or thickened cream
4 teaspoons caster sugar
1/4 teaspoon vanilla flavoring essence
4-8 ounces (125-250 g) raspberries and/or redcurrants
Icing sugar, to sift
Sauce:
1 cup white sugar
2/3 cup fresh lemon juice (about 3 lemons)
2 tablespoons julienne of lemon rind

Method:

1. Lay a sheet of pastry on a lightly floured surface; brush with cold water and lay the second pastry sheet on top. Roll over lightly with a rolling pin to seal. Trim the edges with a large sharp knife. Cut the pastry in half lengthwise, to make two wide strips about 10 x 5 inch (25 x 12.5 cm). Cut each strip into three 5 x 3 inch (12.5 x 7.5 cm) rectangles.
2. Preheat the oven to 440 degrees F (220 degrees C). Put the pastry rectangles on a large baking tray. To make the lids, score a border around each rectangle 1/2 inch (1 cm) in from the edge. Be careful not to cut all the way through the pastry.
3. Chill the pastry shapes for 10 minutes. Brush tops with egg and bake for 15-18 minutes, or until well risen and golden.
4. Turn out onto a wire rack to cool. Carefully remove the lids from the center of each pastry rectangle and reserve.
5. For the sauce, put the white sugar, lemon juice, lemon rind and 3 fl ounces (90 ml) water into a small pan. Bring to the boil, stirring until the sugar dissolves. Boil for 5 minutes, or until thickened and reduced slightly. Leave to cool completely.
6. Put the cream, caster sugar and vanilla into a mixing bowl. Beat with an electric mixer or hand-held rotary beater until soft peaks form.
7. Spoon the cream mixture and fruit onto the pastry bases. Put the lids on top and sift the icing sugar. Serve with the lemon sauce.

Tip: If preferred, use strawberries, cherries or blueberries in place of raspberries or redcurrants. Stone the cherries and slice the strawberries before filling the pastry cases.

Chocolate Chip Eclairs

The addition of chocolate chips gives these luxurious pastries extra appeal. Recipe makes 14-15 eclairs.

Ingredients:

1/2 cup all-purpose (plain) flour
Pinch of salt
2 ounces (60 g) unsalted butter
2 large eggs, beaten
1/4 cup dark chocolate chips
Filling:
1/2 pint (300 ml) double (thickened) cream
5 ounces (150 g) dark cooking chocolate, coarsely chopped
Icing and Decoration:
1 ounce (30 g) unsalted butter
2 ounces (60 g) dark cooking chocolate
8 teaspoons golden syrup
8 teaspoons double (thickened) cream
Icing sugar, to dust
Fresh strawberries

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking trays with melted butter. Sift flour and salt onto a sheet of greaseproof paper.
2. Put the butter and 5 fl ounces (150 ml) water into a heavy-based saucepan and heat gently until the butter melts. Raise the heat to medium and bring to the boil. Quickly add the flour all at once, then immediately remove from the heat and beat vigorously with a wooden spoon until the mixture forms a smooth ball. Cool slightly.
3. Beat the eggs into the mixture, a little at a time, until smooth and glossy. Put mixture in a piping bag fitted with a large plain nozzle/pipe.
4. Pipe the mixture onto the prepared baking trays in thick 3 inch (7.5 cm) lengths. Bake for 10-15 minutes, until well risen; reduce oven temperature to 350 degrees F (180 degrees C) and bake for a further 10 minutes, until golden brown and crisp. Slit down the side of each eclair. Cool in the oven, with the door ajar, for about 15 minutes. Transfer to a wire cooling rack to cool.
5. For the filling, scald the cream in a saucepan over a low heat. Turn off the heat and add the chocolate. Leave to stand undisturbed for 5 minutes, then stir until smooth. Chill until thick.
6. For the icing, put the butter and chocolate in a small bowl over a pan of simmering water and leave to melt, stirring occasionally. Whisk in the golden syrup and cream with a balloon whisk until the icing is smooth and glossy.
7. Pipe the filling in the slit of the eclairs. Dip the tops of the eclairs in the icing and leave to set. Dust with icing sugar and serve with strawberries.

Strawberry Palmiers

These delightful pastries bring a sweet, fruity touch to a morning coffee or afternoon tea-party. Recipe makes 10 palmiers.

Ingredients:

1/2 cup white sugar
8 ounces (250 g) homemade flaky pastry, or 2 frozen sheets pre-rolled puff pastry, thawed
Beaten egg, to glaze
Caster sugar, to sprinkle
Filling:
1/2 pint (300 ml) carton or jar fresh thickened cream
2 teaspoons caster sugar
1/4 teaspoon vanilla flavoring essence
8 ounces (250 g) strawberries, hulled and sliced

Method:

1. Preheat the oven to 440 degrees F (220 degrees C). Grease 2 baking trays.
2. Sprinkle half the white sugar on a clean dry work surface. Roll out the flaky pastry on the sugared surface to a 14 x 10 inch (35 x 25 cm) rectangle. Or lay a pastry sheet on the surface, brush lightly with cold water, cover with the second sheet of pastry and roll out to a 14 x 10 inch (35 x 25 cm) rectangle. Trim the edges.
3. Position the pastry with a short edge facing you. Sprinkle with the remaining sugar. Roll up the pastry, from the short side nearest you, to the center. Turn the pastry around, so the other short edge faces you. Roll from the edge to the center.
4. Cut the pastry roll across into 20 thin slices. Lay the slices on the prepared baking trays, spacing them 1 inch (2.5 cm) apart.
5. Slightly flatten each pastry slice with the back of a spoon. Chill for about 30 minutes.
6. Brush the pastries with beaten egg. Bake for 15-20 minutes, or until crisp and golden brown, swapping the trays from top to bottom half-way through baking if you have 2 oven shelves. Place the palmiers on a wire rack and leave to cool.
7. Whip the cream, sugar and vanilla until soft peaks form. Spoon into a piping bag fitted with a star pipe/nozzle. Pipe cream onto 10 of the palmiers. Arrange the strawberries on the cream. Put a dollop of cream and another palmier on top and press down gently. Sprinkle with caster sugar and serve immediately.

Strawberry and Apple Pastries

Delicious for dessert - these flaky pastries are served with a vanilla-flavored custard sauce. Recipe makes 4 pastries.

Ingredients:

1 1/4 sheets frozen pre-rolled puff pastry, thawed
1 egg, to glaze
Filling:
1 eating apple (about 5 1/2 ounces/175 g)
1/4 cup strawberry or raspberry jam or conserve
1/2 teaspoon cornflour
Custard:
1/4 pint (150 ml) fresh cream
8 teaspoons caster sugar
2 large eggs, plus 2 egg yolks
1 teaspoon vanilla flavoring essence
Finely grated rind of 1 lemon

Method:

1. Preheat the oven to 440 degrees F (220 degrees C). Line a baking tray with non-stick baking paper. Place the pastry sheet on a lightly floured surface; trim the edges with a sharp knife. Cut the pastry sheet into quarters, to give a total of 4 squares of pastry.
2. For the filling, peel, core and dice the apple. Mix in a small bowl with the jam and cornflour. Spoon into the center of each pastry square.
3. Beat the egg with 4 teaspoons water and brush over the corners of each square. Lift the corners into the center and pinch together. Put onto the baking tray.
4. Cut four 1 inch (2.5 cm) rounds from the remaining quarter sheet of pastry. Brush the underside with the egg mixture and put on the center of each pastry for decoration. Brush the egg mixture over all the pastries.
5. Bake for 5 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake for a further 20 minutes, or until golden. Transfer to a wire rack to cool a little.
6. For the custard, mix together the cream, sugar, eggs and egg yolks in a heavy-based saucepan. Heat gently, stirring, for 5-7 minutes, or until thickened. Remove from the heat. Stir in the vanilla and lemon rind. Cool, then serve with the warm pastries.

Tip: To help prevent the pastries from bursting, chill them for 30 minutes before baking.

Apple and Walnut Triangles

These flaky filo pastries enclose a delicious filling of apples, dried fruit and nuts. Recipe makes 18 triangles.

Ingredients:

12 sheets filo pastry
4 ounces (125 g) unsalted butter, melted
Filling:
1 pound 4 ounces (1.2 kg) Bonza apples, peeled, cored and finely chopped
6 teaspoons white or raw sugar
1 teaspoon finely grated lemon rind
1/4 cup sultanas or seedless raisins
1/4 teaspoon ground mace or mixed spice
1/4 cup chopped walnuts
Icing sugar, to sift

Method:

1. To prepare the filling, cook the apples, sugar and 1/4 cup water until apples are tender. Remove from the heat. Stir in the lemon rind, sultanas, mace and walnuts. Cool completely.
2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking trays with melted butter.
3. On a lightly floured surface, lay out 2 sheets of filo pastry, vertically. Cut a 5 1/2 inch (14 cm) wide strip from the bottom (narrow) end of both sheets. Cut the remainder of the sheets in half, vertically, to give a total of six 11 x 5 1/2 inch (28 x 14 cm) strips. Brush 3 of the filo strips with butter; cover each with another strip; brush with more butter.
4. Place 2 heaped teaspoons of filling at one end of each strip, then fold over one corner to the edge to make a triangle. Continue folding along the length of the strip, to make a triangular 'parcel' completely enclosing the filling. Place triangles onto a prepared baking tray. Repeat this process with the remaining filo pastry and filling.
5. Brush the triangles with melted butter and bake for 12-15 minutes, or until crisp and golden brown.
6. Sift with icing sugar. Serve triangles warm with whipped cream or yogurt.

Raisin Danish Pastries

These easy cinnamon and raisin whirls are drizzled with a tangy lemon icing. Recipe makes 12 pastries.

Ingredients:

2 cups strong all-purpose (plain) flour
1/2 teaspoon salt
2 ounces (60 g) unsalted butter, softened
Sachet rapid-rise dried yeast
1/4 cup caster sugar
1 egg, beaten
1/2 cup lukewarm milk
1/2 teaspoon ground cinnamon
3/4 cup seedless raisins
Icing:
1/2 cup icing sugar, sifted
4 teaspoons fresh lemon juice

Method:

1. Grease 2 baking trays. Sift the flour and salt into a bowl. Rub in half the butter. Stir in yeast and a third of the sugar.
2. Mix the egg and milk into the flour mixture and beat until the dough leaves the side of the bowl clean. Knead the dough for 10 minutes.
3. On a lightly floured surface, roll out the dough to a 12 x 9 inch (30 x 23 cm) rectangle. In a small bowl, mix the cinnamon, raisins and remaining sugar.
4. Spread the remaining butter over the dough and sprinkle with the sugar and raisin mixture, pressing it in lightly with a rolling pin.
5. Starting with a long side, tightly roll up the dough to the center of the rectangle.
6. Then, roll up the dough from the other long side to meet in the center. Moisten the area where the two rolls meet with a little cold water.
7. Cut the double roll into twelve 1 inch (2.5cm) slices. Lay the pieces, cut side down, 2 inches (5 cm) apart on the baking trays. Flatten them with your hand to about 1/2 inch (1 cm) thick.
8. Leave to rise in a warm area for 1 hour, or until nearly double in size. Meanwhile, preheat the oven to 440 degrees F (220 degrees C).
9. Bake the pastries for about 10 minutes, or until golden. Transfer to a wire rack and leave to cool.
10. Mix together the icing sugar and lemon juice until smooth and drizzle evenly over the cooled pastries.

Apple Turnovers

These canned fruit and frozen prepared puff pastry treats are very easy to make and taste yummy. Recipe makes 16 turnovers.

Ingredients:

4 sheets frozen pre-rolled butter puff pastry, thawed
Beaten egg, to glaze
Caster sugar, to sprinkle
Filling:
1 lb 10 oz (780 g) can pie apples
4 teaspoons cornflour
1 teaspoon ground cinnamon
1/3 cup sultanas

Method:

1. Preheat the oven to 440 degrees F (220 degrees C). Grease 2 large baking trays with melted butter.
2. For the filling, mix the pie apples to a puree in a food processor or blender. In a bowl, combine the puree with cornflour, cinnamon and sultanas. Mix well.
3. Place the pastry sheets on a lightly floured work surface. Cut each sheet into quarters to make a total of sixteen smaller squares.
4. Spread the filling equally over the center of each pastry square. Take care not to overfill each square.
5. Lightly brush the edges of each pastry square with cold water, then fold each in half diagonally, to make 16 triangles. Pinch the edges together to seal, then decorate by pressing with a fork.
6. Put the turnovers on the baking trays. Brush with beaten egg and sprinkle with sugar. Bake for 12 minutes or until golden brown and puffed.
7. Transfer to a wire cooling rack. Serve warm sprinkled with extra caster sugar.

Tip: For homemade apple sauce, peel, core and slice 1 pound (500 g) Granny Smith cooking apples in a heavy-based pan. Add 1/4 cup white sugar and 1/4 cup water. Bring to the boil over a medium heat; cover and stew over a medium-low heat for 15 minutes, or until soft and fluffy. Cool slightly and puree in a food processor or beat well with a fork.

Sweet Cheese Danish

Made from an authentic European recipe, this pastry has a delightful creamy center. Serves 8.

Ingredients:

2 cups strong white flour
Pinch of salt
1 ounce (30 g) butter, chilled and diced
6 teaspoons caster sugar
1 sachet rapid-rise dried yeast
1 egg, beaten
4 ounces (125 g) unsalted butter, softened
Beaten egg, to glaze
Filling:
1/3 cup seedless raisins
6 1/2 ounces (200 g) cream cheese
1 egg yolk
1 teaspoon cornflour

Method:

1. Sift the flour and salt into a large mixing bowl. Rub the chilled butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and yeast. Mix in the egg and 4-5 teaspoons lukewarm water to form a soft dough. Knead until smooth.
2. Place the dough in an oiled bowl; cover with oiled clear plastic wrap. Leave the dough to rise in a warm place for about 30 minutes.
3. Put the softened butter between 2 pieces of plastic wrap or greaseproof paper. Flatten with a rolling pin to a 5 inch (12.5 cm) square.
4. On a lightly floured surface, roll out the dough to a 10 x 8 inch (25 x 20 cm) rectangle. Put the flattened butter in the middle; fold the long sides of the dough into the center so that they overlap. Fold the top and bottom ends into the center.
5. Turn over and roll into a 10 x 8 inch (25 x 20 cm) rectangle. Repeat the folding and rolling process two more times, chilling whenever too soft to handle.
6. To make the filling, in a small bowl, mix together the raisins, cream cheese, egg yolk and cornflour. Chill until ready to use. Meanwhile, preheat the oven to 440 degrees F (220 degrees C).
7. Roll out the dough to a 16 x 10 inch (40 x 25 cm) rectangle. Spread the filling down the center, leaving 2 inches (6 cm) uncovered at the top and bottom and 2 inches (6 cm) on either side. Brush the edges with beaten egg. Fold in the ends just over the filling.
8. Cut the dough into strips on both sides of the filling at 1 inch (2.5 cm) intervals. From alternate sides, fold the strips over the filling until it is covered. Trim any ragged edges.
9. Transfer to a large baking tray and brush with beaten egg. Leave to rise in a warm place for 20 minutes. Bake for 25-30 minutes, or until the pastry is golden.

Cherry Strudel

Using Filo pastry makes this favorite fruit-filled dessert easy and fuss-free to prepare. Recipe makes 2 strudels.

Ingredients:

12 sheets ready-made filo pastry
2 1/2 ounces (75 g) unsalted butter, melted
2 1/2 ounces (75 g) crushed Madeira cake crumbs or trifle sponge
Icing sugar, to dust
Filling:
1 1/2 pound (720 g) jar or tin pitted cherries in syrup
8 teaspoons cornflour or arrowroot
1 teaspoon vanilla flavoring essence
1/4 teaspoon ground cinnamon

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 large baking trays with melted butter.
2. For the filling, drain the cherries and reserve the syrup. Blend the cornflour, smoothly and gradually with 1 cup syrup in a saucepan. Bring to boil over a medium heat, stirring constantly, until thickened. Simmer gently for 1 minute. Remove from the heat. Stir in the cherries, vanilla and cinnamon. Allow to cool.
3. Unfold the sheets of filo pastry, but cover with clear plastic wrap and a damp tea towel. Layer 2 sheets together and brush with melted butter. Layer 2 more sheets on top and brush with more butter. Repeat once more.
4. Spoon half the filling along one long edge of the pastry. Sprinkle with half the cake crumbs. Brush the short edges with a little cold water, then roll up the strudel from the long edge, enclosing the cherry filling.
5. Press the edges together to seal. Lift onto a baking tray, seam-side down, and brush with more butter. Make another strudel as directed and place onto the second baking tray.
6. Bake for 20 minutes, or until golden brown. Transfer the baking trays to wire cooling racks to cool for 15 minutes, then lift the strudels onto the wire racks to cool. Dust with icing sugar, slice diagonally, and serve.

Tip: Madeira cake may be bought in most supermarkets. Trifle sponges are sold from some cake shops. You can also use crumbs from suitable leftover homemade cakes.

Mini Cream Puffs

These deliciously light choux pastry puffs have an exquisite lemon and cream filling. Serve for dessert or as a special afternoon tea treat. Recipe makes about 18 puffs.

Ingredients:

1/2 cup all-purpose (plain) flour
2 ounces (50 g) unsalted butter
2 large eggs, beaten
Filling:
2 large eggs, lightly beaten
2 ounces (50 g) unsalted butter
Finely grated rind and juice of 2 small lemons
3/4 cup caster sugar
7 fl oz (200 ml) carton double cream
Icing sugar, to sift
Mint leaves and strawberries, to decorate

Method:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking tray with melted butter, then sprinkle lightly with cold water.
2. Sift the flour onto a square piece of greaseproof paper. Put the butter in a heavy-based saucepan with 5 fl oz (150 ml) water.
3. Place saucepan over a low heat until the butter melts. Increase heat to medium and bring to the boil. Working quickly, pour all the flour in and beat with a wooden spoon. Remove from the heat and beat vigorously, just until the mixture forms a ball and leaves the sides of the pan. Cool slightly.
4. Beat in the eggs a little at a time, beating well after each addition, until smooth and glossy. Drop tablespoons of the mixture onto the prepared baking tray. Bake for 20 minutes, or until well risen, golden brown and crisp. Leave to cool in the oven, with the door ajar, for about 25 minutes. Transfer to a wire cooling rack; pierce the side of each puff with a sharp pointed knife to release the steam.
5. For the filling, put the eggs, butter, lemon rind and juice and the sugar into a heatproof mixing bowl. Stand over a pan of simmering water and stir until the sugar has dissolved. Continue to heat gently, stirring constantly, for 20-25 minutes, or until the mixture thickens. Remove from the heat and cool completely.
6. Cut the mini puffs in half horizontally and remove any soft dough. Spoon the filling into the base and top evenly with the double cream.
7. Replace tops and sift lightly with icing sugar. Transfer to a serving plate and decorate with mint and strawberries.

Tip: Water is sprinkled over the buttered baking tray to create steam in the oven, which helps the choux pastry rise well, yet remain tender, during baking.

Danish Pastries with Ricotta Cheese

These easy and sweet yeast pastries are filled with a light and creamy ricotta mixture. Enjoy with an afternoon cup of tea or as a dessert. Recipe makes 10 pastries.

Ingredients:

4 cups all-purpose (plain) flour
Pinch of salt
1 ounce (30 g) unsalted butter, diced
1/4 cup caster sugar
Sachet rapid rise yeast
2 large eggs, beaten
8 ounces (250 g) unsalted butter, softened
Beaten egg, to glaze
Filling:
4 ounces (125 g) ricotta cheese
1/2 cup caster sugar
2 teaspoons lemon juice
1/2 teaspoon grated orange rind

Method:

1. Sift the flour and salt into a large mixing bowl. Add the diced butter and rub in with fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, yeast, eggs and about 3/4 - 1 cup cold water, until a soft dough forms.
2. Put the dough on a lightly floured work surface and knead for 5 minutes, or until smooth. Roll out to a 15 x 10 inch (38 x 25 cm) rectangle. Spread the butter over the middle third of the dough. Fold the other two-thirds over the buttered third, to give 3 layers. Seal the edges with a rolling pin. Cover with oiled clear plastic wrap and chill for 1 hour.
3. Roll the layered dough out to the same size as the original rectangle; fold into 3. Repeat the rolling and folding process 3 more times. Cover with plastic wrap and chill for a further 30 minutes.
4. Meanwhile, make the filling. Put the cheese, sugar, lemon juice and orange rind into a bowl. Stir well to combine.
5. Roll out the dough to the same size as before. Cut into ten 15 x 1 inch (38 x 2.5 cm) strips. Roll each strip into a rope and coil into a 'cup' shape, moulding together to seal. Place shaped pastries on 2 baking trays. Brush bases with beaten egg. Put the filling into the center of each, dividing evenly.
6. Preheat oven to 440 degrees F (220 degrees C). Cover the pastries with oiled plastic wrap and leave to rise in a warm place for 20 minutes.
7. Brush the pastries with the beaten egg to glaze. Bake for 15-20 minutes, or until golden. Serve warm.

Quick and Easy Apricot Danish

Ready-made puffed pastry makes a quick alternative to traditional Danish pastry. For a different fruit flavored pastry, replace the apricot jam with plum jam and use 12 chopped pitted prunes in place of the dried apricots. Recipe makes 12 pastries.

Ingredients:

2 sheets frozen ready-rolled butter puffed pastry, thawed
1/3 cup apricot jam or preserve
12 plump dried apricot halves, diced
Beaten egg, to glaze
1/2 cup icing sugar

Method:

1. Preheat oven to 440 degrees F (220 degrees C). Place one pastry sheet on a lightly floured work surface; brush lightly with cold water. Place the second pastry sheet on top and roll over lightly to seal together. Roll out the layered pastry sheets to a 16 x 12 inch (40 x 30 cm) rectangle. Trim the edges with a sharp knife and cut into twelve 4 inch (10 cm) squares.
2. Mix the jam and apricots together in a small bowl. Spoon the jam mixture evenly onto the center of the pastry squares. Fold over 2 opposite pastry corners to the center. Fold the remaining corners over to the center to enclose the filling.
3. Transfer the pastries to a non-stick or greased baking tray. Brush pastries with beaten egg, avoiding cut edges. Bake for 10 minutes, or until puffed and golden brown. Using an egg flip, transfer the pastries to a wire cooling rack.
4. Sift the icing sugar into a small bowl. Stir in 2 teaspoons of warm water to make an icing thick enough to coat the back of the spoon.
5. Spoon the icing over the pastries while they are still warm. Leave the icing to set.