Raspberries, Buttercream and Pastry

Shooting in candle light has never been my strong suit – still isn’t. This is the best that I could do.¬†

Raspberries with coffee flavoured cream on puff pastry, decorated with chocolate filigree.Image


Puff Pastry Tree with Cinnamon and Sugar Dust

There has been a pack of puff pastry sitting in the freezer for several months now and today I decided that I wanted to try something different. After much umm-ing and ahh-ing I decided on something simple – puff pastry dusted with sugar and cinnamon.Image

For this cute little project you will need:

2 sheets of puff pastry
A styrofoam cone
Toothpicks, broken into halves
Sugar and cinnamon for dusting
A small round cookie cutter (mine was about 2cm in diameter)


1. Preheat the oven to 200 Celcius (fan forced).
2. Cut circles out of the sheet of puff pastry and stack 2 of them onto each other – this is what gives the puff pastry the split appearance when baked. If you prefer single pillows then bake them individually.
3. Bake off your circles for about 10-15 minutes or until golden.
4. Stick toothpicks into the styrofoam and attach your puff pastry as closely as possible to hide as much as the styrofoam as possible.
5. Sift icing sugar and cinnamon over the top and you’re done!

The hardest part was getting the puff pastry onto the cone but once it was completed it was well worth it – so pretty and charming! Definitely worth the effort.

Parmesan Puff Pastry Sticks

I have about 8 sheets of puff pastry sitting in the freezer, slowly dehydrating around the corners. It’s clear that it’s time for me to go on a puff pastry baking extravaganza (well, in my mind it is) to use it all up before it all goes off.

Incidentally, my parmesan cheese is also nearing the end of its shelf life so what better way to consume than to make some parmesan puff pastry sticks!

It’s extremely simple and easy and quick – perfect for munching on a dinner party with some dips if puff pastry and parmesan cheese ¬†does not seem fattening enough as it is.

Recipe below:

Makes 12 sticks
1 sheet puff pastry
Handful of parmesan

  1. Preheat oven to 180 Celcius (fan forced).
  2. Sprinkle parmesan liberally over the surface of puff pastry and press in a little to increase adherence. One could egg wash the surface but I just couldn’t be bothered.
  3. Pick a strip up and twist until desired spiral is achieved and lay down on a baking sheet. Repeat with the others.
  4. Bake for about 12 minutes or until crisp and golden.

Puff Pastry Pizza

I admit it – I am absurdly happy every time I harvest some basil leaves from my basil plant that has yet to die under my care. Every time I cook with it I feel a sense of pride – I grew these leaves!

Anyway, I have several sheets of puff pastry in the freezer and decided it was time to put it to good use. Decided for something quick and simple for lunch – a pizza of sorts using puff pastry. Who has the time or the patience to make their own dough? Not I.

Lovely fresh ingredients, all ready to go into the oven.

Post baking – flaky puff pastry covered with melted cheese, slightly soaked with the juices from the tomatoes. Heaven.

Recipe as follows:

1 sheet puff pastry
cherry tomatoes
basil leaves
ground pepper
parmesan cheese
olive oil

  1. Preheat oven to 200 Celcius.
  2. Cut sheet of puff pastry in half. Brush with olive oil and place tomatoes, bocconcini, parmesan in a pleasing pattern. Sprinkle salt and pepper to taste.
  3. Bake in oven for about 10-15 minutes or until puff pastry is crisp and brown.
  4. Artfully scatter some basil leaves over the top. Slice into pieces. Eat.

For such a simple recipe, I really enjoyed it. Or perhaps because it was simple.