Wednesday, 20 February 2013
I usually have a package of all butter puff pastry in the refrigerator or freezer. It comes in handy for so many different things. The Toddster really loves pie . . . and I thought I would make up for having fed him pasta yesterday by baking him something scrummy.
He's always most appreciative when I take the time to make something special just for him like these tasty turnovers. They look like they took a lot of time and effort . . . but in truth they are very quick and very easy to do . . . but he doesn't need to know that. ☺
All you need for these is a package of puff pastry (I like the all butter one,) a jar of berry jam (I used mixed summer berry this time,) and a few cubes of Brie Cheese. (I always trim the rind of the Brie when I am making these.) Brie goes so very well with fruity flavours!
I used the mixed summer berry but strawberry is excellent, and if you wanted to make them just that little bit more different and add a bit of a bite, you could use a mixture of jam and sweet chili sauce. That would be fabulous actually . . . I thought of that just now as I was writing this and am making note of that idea for the next time around!
Just look at that cheese . . . rich and scrummy . . . and that sweet jam. The perfect fit. Do try hard to seal the edges well, so you don't end up losing a lot of it on the baking tray.
A tiny bit of ooze is inevitable, but you do want to keep it at a minimum if you possibly can. You also want to eat these while they are still warm . . . but do take care to make sure they aren't hot, Hot, HOT! Hot jam can really burn, as can hot cheese. Nice and warm is just the right temperature. And of course a dusting of icing sugar, dresses them up just nicely. Enjoy!
*Brie & Berry Turnovers*
Only two words will suffice . . . oh . . . my.
1 packet of all butter, ready rolled puff pastry
6 TBS of your favourite berry jam
6 1-inch cubes of Brie cheese
1 small free range egg beaten with a bit of water
demerara sugar for sprinkling before baking (Turbinado)
sifted icing sugar to finish
Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking sheet with baking paper and lightly spritz the paper with some cooking spray.
Unroll your pastry. Cut it into six even sided squares. Brush the edges of the squares of pastry all the way around with a bit of beaten egg. Place one TBS of jam in the middle of each square, just slightly off centre, and top with a cube of cheese. Fold the pastry over to enclose the filling and make a triangle. Press the edges firmly together along the open sides and flute. Place onto the baking tray. Brush the tops with more beaten egg. Cut a few slits in the top for venting. Sprinkle with demerara sugar.
Place in the heated oven and bake for 15 to 20 minutes, until well puffed and golden brown. Slip off of the baking sheet onto a wire rack to cool some. Dust with icing sugar and serve warm. Delicious!
Enjoy! Perfect treat for the perfect day . . . simple and delicious. Oh, sometimes I am a lazy pup, I know . . . but you still love me eh? That's good . . . I do so appreciate it. ☺