Try these amazing creations by The Great Australian Bake Off contestant Fiona.
For the pastry, combine the flour, salt and chilled butter together in a food processor until fine breadcrumbs. Gradually add the water one tablespoon at a time, until a dough forms. Roll the dough out into a large rectangle on a lightly floured work surface. Grate half the frozen butter over the rectangle. Fold down the top quarter and fold up the bottom quarter so they meet in the middle, then fold in half (4 folds). Turn the folded dough 90 degrees and roll it out into a large rectangle again. Grate and add the remaining frozen butter on the rectangle and fold as above (4 folds). Repeat the 4-fold as above 2 more times, chilling dough for 10-15 minutes between each fold. Total 4 folds. After the final 4-fold, chill dough in the freezer at least 10 minutes before using. Roll out the dough and cut into 12 rounds using an 10cm round cookie cutter. Using an 8cm round cookie cutter, gently score a border for each piece of pastry. Cut an additional 6 rounds using a 10cm round cookie cutter, and using an 8cm round cookie cutter, cut out a ring from the 6 rounds. Transfer the rounds to a lined cookie sheet.
For the rhubarb filling, combine chopped rhubarb, sugar and orange juice and zest in a small saucepan. Heat and stir the mixture on a low heat until the rhubarb is just tender (but not mushy). Set aside to cool on paper towel. Form a lattice with the rhubarb. Cut rounds of lattice using the 8 cm cookie cutter as a guide.
For the pistachio crème, in the bowl of a stand mixer and using a paddle attachment, beat the butter and sugar until creamy and fluffy. On a medium speed, beat in the egg and yolks, one at a time. Beat between each addition to ensure the egg is absorbed. Add the almond meal and finely ground pistachios and beat until combined. Increase the speed and beat until light and fluffy. Beat in the kirsch and beat until smooth. Cover with cling film until needed, make sure the cling film is touching the crème to prevent skin from forming.
To assemble, Serrano jamon, goat’s cheese and fig. Carefully layout pieces of Serrano jamon on top of the pastry rounds, taking care not to let the jamon lay outside of the border of the pastry rounds. Sprinkle on goat’s cheese, ensuring the cheese remains inside the 8 cm border of the pastry on top of the Serrano jamon. Sprinkle lemon zest on top of the cheese on each pastry round. Place a fig half on top of the goat’s cheese, cut side up.
Drizzle 1 teaspoon of honey over the figs. Carefully brush egg wash on the exposed pastry – careful not to let the egg wash run over the sides of the pastry as this will stop the pastry from rising evenly.
For the rhubarb and pistachio crème, spread the pistachio crème on 6 of the pastry rounds, ensuring the crème remains inside the 8 cm border. Carefully lay a piece of rhubarb lattice over the pistachio crème. Carefully brush egg wash on the exposed pastry – careful not to let the egg wash run over the sides of the pastry as this will stop the pastry from rising evenly. Bake 15-20 minutes until pastry is golden and puffy. Sprinkle the rhubarb danishes with chopped pistachios around the edge of the rhubarb lattice.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99
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