The Great Australian Bake Off

Try these beautiful pastries for your next gathering... your guest will love them!


  • Pastry

  • 120ml warm water

  • 18g dry yeast

  • 500ml warm milk

  • 2tsp caster sugar

  • 1kg plain flour

  • 2 tsp salt

  • 620g butter (softened, not soft)

  • Plum jam and custard

  • 500g plums

  • 500g jam sugar

  • 3 eggs

  • 4 tbsp caster sugar

  • 300ml thickened cream

  • 1 tsp cornflour

  • Vanilla bean

  • Savory Bagel

  • Capsicum

  • Feta

  • Basil

  • Dried oregano

  • Tomato Paste


  • 1.

    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.

  • 2.

    For the plum jam, remove seeds from plums, place in saucepan with jam sugar and cook down to a thick sauce consistency.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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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