Ingredients
25g unsalted butter, softened
1 1/2 tbspn (25g) light brown sugar
1 1/2 tbspn (25g) glace ginger, chopped
1 1/2 tbspn (25g) dried pears, chopped
1 sheet puff pastry, rolled out to 2mm thickness
2 tbspn milk
1 free range egg yolk, beaten
1 tbspn caster sugar
25g unsalted butter, softened
1 1/2 tbspn (25g) light brown sugar
1 1/2 tbspn (25g) glace ginger, chopped
1 1/2 tbspn (25g) dried pears, chopped
1 sheet puff pastry, rolled out to 2mm thickness
2 tbspn milk
1 free range egg yolk, beaten
1 tbspn caster sugar
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Methods
Prep time: 20 mins / Cook time: 20 mins.
METHOD
1
Preheat the oven to 220°C fan-forced. Line a baking tray with baking paper.
2
Place the butter, sugar, ginger and pear in a bowl and use a fork to mash together until just combined.
3
Roll pastry out to 2.5mm thick then cut 10cm circles from the puff pastry and place a heaped teaspoon of the filling in the centre of each circle. Dampen the edges of the pastry with a little milk and gather the edges together to seal well.
4
Turn the cakes over so that the joins are underneath, then use a rolling pin to gently flatten. Slit the top of the pastry in two lines, so that the pears are just popping through. Brush the tops with egg yolk and sprinkle with a little sugar. Place the cakes on the baking tray, then refrigerate for 10 minutes as a minimum.
5
Bake in the oven for 15 to 20 minutes or until golden. Allow to cool a little before serving.
Note: This recipe is also delicious served with one of Maggie's delicious Ice Creams.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 20 mins / Cook time: 20 mins.
METHOD
1
Preheat the oven to 220°C fan-forced. Line a baking tray with baking paper.
2
Place the butter, sugar, ginger and pear in a bowl and use a fork to mash together until just combined.
3
Roll pastry out to 2.5mm thick then cut 10cm circles from the puff pastry and place a heaped teaspoon of the filling in the centre of each circle. Dampen the edges of the pastry with a little milk and gather the edges together to seal well.
4
Turn the cakes over so that the joins are underneath, then use a rolling pin to gently flatten. Slit the top of the pastry in two lines, so that the pears are just popping through. Brush the tops with egg yolk and sprinkle with a little sugar. Place the cakes on the baking tray, then refrigerate for 10 minutes as a minimum.
5
Bake in the oven for 15 to 20 minutes or until golden. Allow to cool a little before serving.
Note: This recipe is also delicious served with one of Maggie's delicious Ice Creams.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
