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Afternoon Goûter Winners

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Afternoon Goûter Winners

Afternoon Goûter winners are a few of my pastry love affair recipes-Craving something properly delicious when you hit the mid-week slump or just looking for something tasty to make over the weekend? I love to eat healthy but every now again a girl is allowed to have a pastry affair… Here are a few recipes to keep you properly preoccupied for a while!

Recipe

Craving something properly delicious when you hit the mid-week slump or just looking for something tasty to make over the weekend? I love to eat healthy but every now again a girl is allowed to have a pastry affair… Here are a few recipes to keep you properly preoccupied for a while!

Cheddar Croissants with Thyme Fig Jam

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Ingredients 

Fig and Thyme jam

  • 3 cups of sliced figs
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup honey
  • 1 tsp dried Thyme
  • 1 tbsp lemon juice

Method

For the Jam: 

  1. Place all these ingredients in a pot and let it simmer over medium to low heat for 30 minutes to an hour.
  2. Once fully cooked and soft, let it cool and then place in a food processor and blitz it a few times.
  3. Place in a glass jar in the fridge.
  4. For the croissants: Roll out the Croustipate dough (or any other pastry dough in the shape of a triangle,) and then according to the lines in the dough slice out the croissants. Smear on the fig jam and then add the cheddar cheese.
  5. Roll them up and then place on a baking tray. Bake for 10 minutes at 180 degrees Celsius.
  6. Serve hot out of the oven with some extra fig jam!

Cinnamon Puff Pastry Cronuts

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Ingredients 

  • 1 sheet of puff pastry
  • 1 round cookie cutter
  • 1 small round cookie cutter or heart shape cookie cutter
  • Cinnamon
  • Castor sugar
  • 125ml cream cheese
  • 1 tbsp Lemon juice

Method

  1. Spread out the out Croustipate pastry and cut out circles with the cookie cutter and set on the baking sheet lined with parchment paper.
  2. Mix together the cinnamon and sugar to create the filling and a bit extra that goes on top of the cronuts.
  3. Layer these cookie cutouts on top of each other by sprinkling some of the cinnamon sugar in between and also leave a space open on the edges to smear a bit of water to make the layers stick together.
  4. Once you’ve layered them (about four to five layers), cut out a circle in the middle or a heart shape with a cookie cutter.
  5. Bake for 15-20 minutes at 170 degrees celsius.
  6. For the cinnamon frosting: mix one tub of cream cheese (125ml) with 1/3 cup of castor sugar, 1/4 cup of milk and 1 tbsp of lemon juice.
  7. Once the cronuts are hot out of the oven, let them cool down a bit before drizzling over the cream cheese frosting and extra cinnamon sugar.

Honey and Cheddar Scones

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Ingredients 

  • 1 1/2 cups of whole wheat flour
  • 1/3 cup of honey
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 50g salted bake butter
  • 1 heaped tbsp coconut oil
  • 1/2 cup of matured cheddar cheese
  • 1/3 cup of greek yogurt
  • 2 large eggs

Quince preserve

  • 2 big Quinces
  • 2 1/2 cups of sugar
  • 3/4 cup of water
  • salt
  • 1/3 cup lemon juice
  • 1/2 tsp cinnamon

Method

  1. Heat up the oven to 180 degrees celsius and place the baking rack in the center of the oven.
  2. Sift the whole wheat flour, salt, and baking powder together and then rub in the softened salted butter and coconut oil until it looks like crumbs.
  3. Whisk the cheddar cheese, honey, greek yogurt and an egg together.
  4. Fold the wet ingredients into the dry ingredients until fully incorporated. (Add more flour if the dough is too runny)
  5. Turn the dough onto a floured surface and form it into a circle. Then slice the scones like you would slice a pizza, into equal wedges.
  6. Place on a buttered baking tray and then whisk up the remaining egg and brush the scones on top with it to allow them to brown properly.
  7. Bake for 20 minutes until golden brown and serve hot out of the oven with whipped cream and the quinces preserve.

Quince Preserve

  1. Peel and de-core the quinces. Slice into quarters and place into a bowl of salted water to keep them from turning brown.
  2. Remove from the water once you’ve finished and place in a pot on the stove alongside 2 1/2 cup of sugar, 3/4 cup of water, 1 tbsp lemon juice, the pinch of salt and 1/2 tsp of cinnamon.
  3. Let the quinces cook till soft and then remove from the heat before scooping into jam jars and sealing them off until a time of use.

Nutella Blueberry Pop-Overs

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Ingredients 

  • 1 sheet of Puff pastry
  • 1 small tub of Nutella
  • 1/2 cup blueberries

Method

  1. Just roll out the Croustipate Pastry dough, smear with Nutella and drizzle over some blueberries and sliced into two strips.
  2. Roll up and then fold over each other and place in your muffin pan! Bake for 16-20 min at 180 degrees Celsius till brown and flaky!
  3. Makes two big Cromuffin:) If you don’t have Croustipate Croissant dough make use of normal puff pastry.

Churro Pretzels

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Ingredients 

  • 1 cup water
  • 2 tbsp oil
  • 2 1/2 tbsp sugar
  • 1 cup all-purpose flour
  • 1 L oil for frying
  • 1/2 cup castor sugar
  • 1/2 tbsp cinnamon
  • 1 dark chocolate bar
  • 1/2 cup roasted coconut
  • 1 can caramel ( cook 1 can of condensed milk, fully submerged under water for two hours on medium heat)

Method

  1. Place the water, oil, salt and sugar in a microwave safe bowl.
  2. Bring to a boil and then add the cup of flour. Mix vigorously till combined and a soft dough has formed.
  3. Heat up your oil and roll out your dough into long sausages. Press the ends flat and even smear some extra water on the bottom to make them stick.
  4. Fry the pretzels or the dough fills till golden brown.
  5. Remove and place onto paper towels to soak up the excess oil.
  6. Mix the sugar and cinnamon and roll the dough fills and cover the pretzels in the sugar mixture.
  7. Melt the dark chocolate in the microwave 30 sec on high, check- repeat, mix till melted)
  8. Dip the pretzels in the chocolate!
  9. For the dough fills: remove the caramel from the can and mix till smooth ( you can even place it in the microwave to make it easier to place in a piping bag)
  10. Fill the dough fills with the caramel by making a hole at the top and removing some of the dough or you can slice them lengthways and decorate with roasted coconut!

Apple Almond Cinnamon buns

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Ingredients 

For the dough:

  • 3 cups whole wheat flour
  • 1 cup of lukewarm milk
  • 1 tsp yeast
  • 1/3 cup honey or agave
  • 2 ml salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tbsp coconut oil
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup slivered almonds
  • 1 sliced apple

Frosting:

  • 1 tub of light cream cheese
  • 1/2 cup honey or agave
  • 1/2 tsp cinnamon

Method

  1. Mix together the flour, salt, nutmeg, and cinnamon.
  2. Heat up the milk to lukewarm and add the yeast, let it rest for 5 or so minutes till bubbly.
  3. Add the honey or agave to the milk and add this to the dough.
  4. Mix well and let it rest in a bowl for one hour to rise.
  5. Once risen, remove onto a floured surface and roll it into a rectangular.
  6. Smear half of the coconut oil onto the dough and drizzle over the coconut sugar and slivered almonds. Leave a bit over for the decoration.
  7. Roll the dough up and slice into circles and place them next to each other on the baking tray that you want to use.
  8. Let them rise a bit further for 10 minutes and decorate with the remaining coconut oil, sugar, and slivered almonds.
  9. Let it bake for 20-25 minutes at 165 degrees celsius.
  10. Mix together the frosting and once the buns are ready, drizzle them over and get started, before they disappear…

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