Try these delicious sweet and savoury pastries by The Great Australian Bake Off contestant Olivia.
For the rough puff, in the bowl of an electric mixer with a dough hook attachment, combine flour, salt, 25g butter and add cold water. Mix on low speed until combined then increase the speed to medium and mix for 3 minutes. Turn out onto a floured bench and with a rolling pin roll out into a 9” square. Wrap in cling film and rest in the refrigerator. Once rested, roll out to a rectangle, grate over frozen butter and fold the 2 ends in on top of the butter. Roll, fold and turn, wrap in cling film and rest for 10 mins. Repeat the roll, fold and turn 4 more times, resting in between.
For the savory filling, mix goat’s cheese, finely diced black garlic and black pepper and set aside. Slice onions and sauté in olive oil and butter. Add salt. Add caramelised balsamic, fig vino cotto, Pedro Ximenez, olive oil, butter and brown sugar. Cook down until the onions are caramelised.
For the sweet filling, make the crème pâtissière by placing the milk and scraped vanilla bean into a saucepan and bring to the boil. In the bowl of an electric mixer whisk the egg yolks and sugar until the sugar is dissolved. Add the flour and cornflour until a paste has formed. When the milk is at boiling point gradually add to the egg mix. Place the mixture back into the saucepan and continuously stir until it has thickened and bubbles appear. Keep cooking the mixture until the flour cooks out and you can no longer taste it. Transfer to a plate or flat tray, cover with cling film, right onto the surface of the mixture to prevent a skin and chill.
For the sugar syrup, place the sugar and water into a saucepan and bring it to the boil. Allow to boil until the sugar has dissolved and the mix has thickened slightly. Add the rose blossom water, grated tonka bean and half the orange zest.
Peel the persimmons using a speed peeler and slice 2 cheeks from half of each persimmon place into the sugar syrup to poach for around 10 minutes or until the flesh is just softened (don’t cook it all the way as it will be cooked further in the oven on the Danishes).
To assemble the savoury Danish, take half the rough puff and roll out, cut into 6 squares. Make cut into 2 opposite corners and fold each edge over to the opposite corner. Spread the goat’s cheese mixture into the centre and top with the caramelised onions.
To assemble the sweet Danish, roll out the other half of the rough puff, cut into 6 squares. Pipe Crème pat into the center of each, fold all of the edges into the center and top with a cheek of persimmon. Brush the persimmon with sugar syrup.
Bake at 200°C for 20mins or until the pastry is puffed up and golden brown.
Once baked, brush the savory Danish with the syrup from the onion mixture and top with micro basil and brush the sweet Danish with the syrup from the persimmons and sprinkle over the remaining orange zest.
This recipe has not been edited or tested by the Bake Off Food Department
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