These delicious Blue Cheese and Fig pockets & Lime Palmiers are great for entertaining.
1. For the dough, put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the eggs, water and milk and mix until an elastic dough forms. On a lightly floured surface, roll out your dough to a rectangle, about 50 x 20cm. Flatten the butter to a rectangle, about 33 x 19cm. Lay the butter on the dough so that it covers the bottom two-thirds of it. Fold the exposed dough at the top down one-third of the butter. Cut off the exposed bit of butter and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. Pinch the edges lightly to seal in the butter. Put the dough in the freezer and chill for 10 minutes to harden butter. Roll out the dough on a lightly floured surface to a rectangle, about 50 x 20cm. Fold up one-third of the dough and then fold the top third down on top. Chill for 10 minutes. Repeat this twice more, putting the dough back into the freezer between turns.
2. For the lime palmiers, roll out half of your prepared dough into a rectangle using the zest and sugar mixture to prevent the dough from sticking to the bench. Roll both ends of the dough into the center of the rectangle so that you are left with a scroll looking piece of dough. Cut 6 even slices, lay onto a baking sheet and prove for 30 minutes. Bake at 190°C for around 20 minutes.
3. For the fig and blue cheese pockets, roll out the other half of your prepared dough to 4mm thick. Cut out 11cm squares, folding the corners into the center and pressing to secure. Prove for 20 minutes. Brush over with egg wash then crumble over your blue cheese into the center of the danish before topping with half of a fresh fig and freshly cracked black pepper.
Bake at 190°C for 20 minutes or until golden. Once the come out of the oven brush over with vino cotto.
This recipe has not been edited or tested by the Bake Off Food Department
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