CHERRY, PISTACHIO & COCONUT CAKE
Provided by Itamar Srulovich
Categories Cake Dessert Bake Kid-Friendly High Fiber Cherry Coconut Almond Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes a 9 in/24cm diameter ring cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
- Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
- Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
- Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.
SAVORY PUFF PASTRY CHRISTMAS TREE
Fun and easy to make, this savory puff pastry Christmas tree is filled with a combination of creamy goat cheese and sun-dried tomato pesto. It's so much easier to make than it looks and is guaranteed to get lots of oohs and aahs from guests! Serve warm or at room temperature.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Cheese
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
- Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
- Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
- Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
- Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
- Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
- Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 24.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 172.3 mg, Sugar 0.6 g
PUFF PASTRY CHRISTMAS TREES
These are so easy to make and very professional looking. Your company won't believe they are homemade! These may be Puff Pastry Christmas Trees, but you can change the shape of the cutters to fit the celebration, as long as they are 3 graduated sizes. e.g. Hearts for valentines day, stars for Christmas Trees, etc... You can even make smaller sized ones to make appetizers with different fillings. I have a set of flower and heart graduated appetizer sized cutters. Cutter sets for gum paste decorations are also good. The prep time includes the time to thaw pastry.
Provided by Nana Lee
Categories Tarts
Time 50m
Yield 8 trees
Number Of Ingredients 5
Steps:
- Thaw pastry sheets at room temperature for 30 minutes.
- Preheat oven to 400º F.
- Unfold 1 pastry sheet on lightly floured surface.
- Cut 4 stars (or any shape appropriate for the occasion)of each size.
- Use 3 star cookie cutters in graduated sizes (2-inch, 2½-inch, and 3-inch cookie cutters or Cardboard patterns).
- Repeat with remaining pastry sheet.
- Place stars on baking sheets.
- Bake 10 minutes or until golden.
- Remove from baking sheets and cool on wire rack.
- To assemble trees:.
- Top large star pastry with 1 teaspoon pudding/curd.
- NOTE:.
- If using pudding you might want to use pistachio, or tint vanilla or cheesecake flavor green.
- Top with medium star pastry, turning star so points do not line up.
- Top with 1 teaspoon pudding/curd and place small star pastry on top, turning so points do not line up.
- Repeat with remaining star pastries, making 8 trees.
- Drizzle trees with honey.
- Sprinkle with green sugar (or color of your choice) and top each with a raspberry or cherry half.
- NOTE: Obviously there are many variations of this, fitting many occasions. Change the jelly; pudding for lemon curd; etc.
Nutrition Facts : Calories 375.8, Fat 23, SaturatedFat 5.8, Sodium 150.6, Carbohydrate 39, Fiber 1.1, Sugar 12.1, Protein 4.5
PESTO CHEESE STRAW CHRISTMAS TREE
Create this tear-and-share pastry tree for a festive family get-together. It's a lovely, playful idea for Boxing Day - and kids will love taking it apart!
Provided by Cassie Best
Categories Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the two pastry sheets, keeping them on their baking parchment. Spread the pesto over one of the pastry sheets, then scatter over half of the grated cheese. Flip the second sheet of pastry on top and press to stick the two pastry sheets together. Remove the top layer of parchment.
- Cut out a Christmas tree shape - a large triangle with a little stump at the bottom, using as much of the pastry as possible. Cut a star shape out of the offcuts for the top of the tree. Reserve the rest of the offcuts. Lift the tree onto a large baking tray, brush with the beaten egg, then do the same with the star and press it on the tip. Scatter over the rest of the cheese and gently press to help it stick to the pastry.
- Cut vertical lines into the sides of the tree, about 1cm apart, leaving a 'trunk' of about 2cm up the middle. Twist the strips of pastry and stick them back down to the tray. Do this with all the pastry 'branches'. Cut the offcuts into straws, and arrange them on another baking tray. You can now wrap and chill the tree and offcuts for up to two days, freeze for two months, or bake straightaway.
Nutrition Facts : Calories 225 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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