Try these beautiful pastries for your next gathering... your guest will love them!
For the pastry, place yeast in warm water and set aside until foamy. Mix in milk and sugar. Mix flour and salt in a bowl. Rub in 120g of butter. Make well in centre and pour in the milk mix. Mix till there is sticky dough. Knead for 5 minutes on floured bench. Place in oil coated bowl, wrap with cling film and prove in drawer until double in size. Knock air and make a rectangle, place butter on 2/3s of the pastry and fold like making puff. 4 folds should be sufficient. Rest in fridge till firm.
For the plum jam, remove seeds from plums, place in saucepan with jam sugar and cook down to a thick sauce consistency.
For the custard, beat eggs, cornflour and sugar till light and fluffy. Heat cream and vanilla bean in saucepan; but not to boil. Beat a small amount with the eggs to thin them out. Pour egg mix into hot cream, stir constantly until thick, allow to cool.
To assemble savoury, make a large rectangle of pastry. Spread with mix of tomato paste, water and herbs. Sprinkle on the broken up feta and roasted capsicum. Roll up and slice into six pieces. Bake.
To assemble sweet, roll out pastry. Cut out 12 hexagons. Make lattice pattern in 6 with cookie cutters. Apply a swirl of custard and plum jam using piping bags. Bake.
This recipe has not been edited or tested by the Bake Off Food Department
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