FRUITCAKES’s

Submitted to: Ms. Merben Almio

 FLOURLESS BRANDY CHOCOLATE CAKE WITH CHERRY SYRUP

INGREDIENTS:

 200g butter, chopped

 180g block dark chocolate, chopped
 1 teaspoon instant coffee powder
 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
 2 tablespoons brandy
 4 eggs, separated
 1 cup caster sugar
 2 teaspoons vanilla extract
 2 cups hazelnut meal
 300ml thickened cream, whipped
 Dark chocolate curls (see Notes), to decorate
CHERRY SYRUP

 415g can stoneless black cherries in syrup

 1 teaspoon caster sugar
 1 tablespoon brandy

PROCEDURE:

 Step 1

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan.
Line base and side with baking paper.

 Step 2

Place butter, chocolate, coffee powder, sifted cocoa and brandy in a saucepan over medium heat.
Cook, stirring occasionally, for 5 minutes or until melted and smooth. Set aside for 10 minutes.
 Step 3

Using an electric mixer, beat egg yolks, sugar and vanilla together for 5 to 7 minutes or until thick
(mixture will appear dry at first). Transfer to a large bowl. Fold in chocolate mixture and hazelnut
meal. Clean bowl and beaters.

 Step 4

Using an electric mixer, beat egg whites to soft peaks. Fold 1/2 the egg white into chocolate
mixture. Fold in remaining egg white. Pour mixture into prepared pan.

 Step 5

Bake for 45 to 50 minutes or until a skewer inserted in centre of cake comes out with moist
crumbs clinging. Leave cake to cool completely in pan.

 Step 6

Make Cherry syrup: Drain cherries over a saucepan. Halve cherries and set aside. Add sugar and
brandy to syrup. Place saucepan over high heat. Bring to the boil. Reduce heat to medium-low.
Simmer for 20 minutes or until mixture thickens slightly. Set aside to cool completely. Add
cherries. Stir to combine.

 Step 7

Transfer cake to a plate. Dollop with whipped cream. Spoon over the cherry syrup and top with
chocolate curls. Serve immediately.

http://www.taste.com.au/recipes/flourless-brandy-chocolate-cake-cherry-syrup/db681733-1e1b-47bb-8bd0-
690ea934d739
 DOUBLE-CHOCOLATE MUD AND MOUSSE CAKE WITH SPUN TOFEE

INGREDIENTS

 125g butter, chopped

 100g white chocolate, chopped

 1 cup caster sugar

 1/2 cup milk

 1 teaspoon vanilla bean paste

 3/4 cup plain flour

 1/3 cup self-raising flour

 1 egg, lightly beaten

 3 x 180g blocks dark chocolate, chopped

 2 tablespoons dutch processed cocoa, sifted

 600ml thickened cream

 Extra 1/2 cup caster sugar

 Whipped cream, to serve

 Fresh raspberries, to serve

PROCEDURE:

 Step 1

Preheat oven to 150C/130C fan-forced. Grease a 6cm-deep, 22cm-round springform cake pan. Line base and side
with baking paper, extending paper 2cm above edge.

 Step 2

Place butter, white chocolate, sugar, milk and vanilla in a saucepan over medium heat. Cook, stirring
occasionally, until smooth and combined. Set aside for 10 minutes to cool. Add flours and egg to chocolate
mixture. Stir well to combine. Pour mixture into base of prepared pan. Place on a baking tray.
 Step 3

Bake for 50 to 55 minutes or until a skewer inserted in centre of cake comes out with crumbs clinging. Cool
completely in pan.

 Step 4

Place dark chocolate, cocoa and cream in heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 2 to 3
minutes or until smooth and combined, stirring every 30 seconds. Cool completely. Using an electric mixer,
whisk chocolate mixture until it becomes pale in colour and soft peaks form. Spoon over cake in pan. Spread
with a spatula to level. Refrigerate for 4 hours or until set.

 Step 5

Line a large baking tray with baking paper. Place extra sugar and 1/2 cup cold water in a saucepan over medium
heat. Cook, stirring, until sugar is dissolved. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until
mixture turns golden, brushing down side of pan with cold water if sugar crystals start to form. Stand toffee for
2 minutes to allow bubbles to subside and toffee to thicken slightly. Working quickly, hold 2 forks in the same
hand (turn to p40 for how-to). Dip forks into toffee, then drizzle the toffee onto the prepared tray while moving
your hand in a circular motion to form a pile of toffee threads (see note).

 Step 6
Remove cake from pan and place on plate. Dollop with whipped cream and raspberries. Top with spun toffee.
Serve.

HTTP://WWW.TASTE.COM.AU/RECIPES/DOUBLE-CHOCOLATE-MUD-MOUSSE-CAKE-SPUN-
TOFFEE/ABFCA104-CFFE-4934-8ABA-A3D3B194AAD8
 BERRY TIRAMISU

INGREDIENTS:

 2 eggs, separated

 1/4 cup caster sugar

 250g mascarpone cheese

 300ml thickened cream

 300g plain sponge cake

 1 cup strong espresso coffee, cooled

 1 cup Bailey's Irish Cream liqueur

 250g strawberries, hulled, diced

 125g fresh blueberries or frozen blueberries

 125g fresh raspberries or frozen raspberries

PROCEDURE:

 Step 1

Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Fold in
mascarpone. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.

 Step 2

Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Refrigerate for 30
minutes.

 Step 3
 Cut cake into 1cm cubes. Combine coffee and liqueur together in a jug. Combine strawberries, blueberries and
raspberries in a bowl.

 Step 4

Place 4 cake pieces in the bases of eight 1-cup capacity glasses. Pour 25ml of coffee mixture over each. Use a
spoon to press cake into base. Top with 2 tablespoons of mascarpone mixture and 1 heaped tablespoon of
berries. Repeat layers with remaining cake, coffee mixture, mascarpone mixture and berries. Cover. Refrigerate
for 3 hours or overnight. Serve.

HTTP://WWW.TASTE.COM.AU/RECIPES/BERRY-TIRAMISU/66339862-AB00-4835-A942-DBB365349B82
Chocolate Swirl Muffin Cake

INGREDIENTS:

Filling

1 cup semisweet chocolate chips

3/4
cup heavy whipping cream
1
teaspoon vanilla

Cake

2 boxes (14.75 oz each) Betty Crocker™ chocolate chip muffin &

quick bread mix
1 1/2
cups milk
3/4
cup butter, melted
4
eggs

PROCEDURE:

 1Heat oven to 375°F. Generously spray 12-cup bundt cake pan with cooking spray with flour.

 2In 2-quart saucepan, heat Filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly,
until smooth. Remove and set aside 1/3 cup filling for glaze. Freeze remaining filling about 15 minutes
or until thick like pudding.
 3

Meanwhile, in large bowl, stir together Cake ingredients. Spoon half the batter into pan. Remove filling
from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining
batter over filling.

 4

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run metal
spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
Cool completely, at least 2 hours.
 5

When ready to serve, in small microwavable bowl, heat reserved 1/3 cup filling uncovered on High 10
to 15 seconds or until smooth and pourable. Pour over cake to glaze. Store covered at room
temperature.

https://www.bettycrocker.com/recipes/chocolate-swirl-muffin-cake/47695640-155c-4963-
bc07-7ead1f46bcfc
SUPER MOIST CAKE

Ingredients

1 box Betty Crocker™ SuperMoist™ yellow or white cake mix

Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food
wrap or foil
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Red food color
1 large marshmallow, cut in half
3 cups shredded coconut
Green food color
2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
1 roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
3 green-colored sour candies, separated into strips
Construction paper

Steps

 1

Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with
shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in
regular-size muffin pan.

 2

Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds
full. Pour remaining batter into 1 1/2-quart bowl.

 3

Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in

center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl;
place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut
off rounded tops of cakes.

 4

Spoon frosting into large bowl. Add red food color to make desired pink color. Place
bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to
adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place
 marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread
thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45
minutes to set frosting.

 5

Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to
adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until
evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry
candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press
onto bottoms of bunny feet, using frosting if needed.

 6

Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press
into large end of each carrot to make greens on carrot. Cut ears from construction paper;
wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove
ears, plastic wrap and toothpicks before serving. Store loosely covered.

HTTPS://WWW.BETTYCROCKER.COM/RECIPES/CHOCOLATE-CHIP-CARAMEL-POKE-
CAKE/757C706F-B33E-44CD-A925-7C76E347EBA4
 CHOCOLATE MOUSSE WITH CHANTILLY CREAM AND STRAWBERRIES

INGREDIENTS

 300g dark chocolate, chopped

 20g butter
 1 1/2 cups thickened cream
 3 eggs, separated
 3 teaspoons caster sugar
 250g strawberries, hulled, halved
 1 tablespoon orange-flavoured liqueur
 Grated dark chocolate, to serve

PROCEDURE:

Step 1

Place chocolate and butter in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3
minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 5 minutes
to cool.
Step 2

Meanwhile, using an electric mixer, beat 1 cup cream until soft peaks form.
Step 3

Add egg yolks to chocolate mixture. Stir until combined. Stir in half the whipped cream until combined.
Fold in remaining whipped cream. Wash and dry beaters and bowl.
Step 4

Using electric mixer, beat eggwhites until stiff peaks form. Fold half eggwhite into chocolate mixture
until combined. Fold in remaining eggwhite. Spoon mixture into 6, 1/2 cup-capacity glasses. Refrigerate
for 3 to 4 hours or until set.
Step 5

Meanwhile, using electric mixer, beat 1 teaspoon sugar and remaining cream until soft peaks form.
Transfer to a small bowl. Cover and refrigerate. Combine strawberries, liqueur and remaining sugar in a
bowl. Set aside for 1 hour to macerate.

http://www.taste.com.au/recipes/chocolate-mousse-chantilly-cream-strawberries/25f41fec-18d4-
4b7f-91de-3d53a08972
VIAND
Salpicao Jalisco

INGREDIENTS:

3 tablespoons extra-virgin olive oil

4 bulbs garlic, peeled and sliced
3 pounds beef sirloin or top round, cut into 3/4 inch
cubes

salt and pepper to taste

1 dash hot pepper sauce (e.g. Tabasco™)
2 tablespoons all-purpose flour
Add all ingredients to list

Prep

15 m

Cook

15 m

Ready In

30 m

Heat the oil in a large skillet over medium heat. Fry garlic until just beginning to turn golden; remove
with a slotted spoon and set aside. Add beef to the oil, and fry until browned on the outside. As the beef
is browning, season generously with salt, pepper and hot pepper sauce. Return the garlic to the pan, and
cook until meat has reached your desired degree of doneness. It is best at medium to medium-well.
Remove the beef to a serving dish using a slotted spoon.

Mix the flour with about a cup of water, and pour over the drippings in the pan. Stir until smooth
using a fork. Simmer over medium heat until thickened. Pour over the beef in the serving dish.
Barbecued Spareribs

 1 (4 pound) package pork spareribs, rinsed and

patted dry
 salt and ground black pepper to taste

 1 cup water
 1 cup sweet chili sauce
 Add all ingredients to list

 Prep

10 m

 Cook

1h

 Ready In

1 h 10 m

1. Preheat an oven to 350 degrees F (175 degrees C).

2. Season the spareribs with the salt and pepper. Pour the water into the bottom of a large
baking dish and lay the spareribs in the dish; cover with aluminum foil.
3. Bake in the preheated oven for 30 minutes; pour about half the chili sauce over the meat,
cover, and return to oven. Brush the ribs with more chili sauce every 5 minutes, and
continue cooking until the meat pulls away easily from the bone, about 30 minutes more.
Serve hot or cold.
Lumpia Mollica
 1 tablespoon vegetable oil
 1 yellow onion
 1 large stalk celery, finely chopped
 1 large carrot, finely chopped
 salt to taste
 2 pounds ground pork
 1 tablespoon minced fresh garlic
 1 teaspoon red pepper flakes

 1 teaspoon garlic powder

 1/2 teaspoon ground turmeric
 1/2 teaspoon ground ginger
 1/2 teaspoon ground cumin
 1/2 teaspoon ground coriander
 1/4 teaspoon celery seed
 2 (16 ounce) packages lumpia wrappers
 1 quart vegetable oil for frying
 Add all ingredients to list

 Prep

30 m

 Cook

45 m

 Ready In

1 h 45 m
1. Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir
onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Celery and
carrot may still be crisp; season with salt. Add ground pork and garlic. Continue to cook
and stir until pork is no longer pink. Season with more salt. Drain any excess grease and
stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery
seed. Set aside to cool.
2. Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you.
Fold corner closest to you over filling; fold two side corners toward center and continue
rolling wrapper around pork. Brush a small amount of water over the top corner and press
to seal. Repeat with remaining filling and wrappers.
3. Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees
C).
4. Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined
plate.
Slow Cooker Beef Pot Roast
 1 (5 pound) bone-in beef pot roast
 salt and pepper to taste
 1 tablespoon all-purpose flour, or as needed
 2 tablespoons vegetable oil
 8 ounces sliced mushrooms
 1 medium onion, chopped
 2 cloves garlic, minced
 1 tablespoon butter

 1 1/2 tablespoons all-purpose flour

 1 tablespoon tomato paste
 2 1/2 cups chicken broth
 3 medium carrots, cut into chunks
 2 stalks celery, cut into chunks
 1 sprig fresh rosemary
 2 sprigs fresh thyme
 Add all ingredients to list

 Prep

20 m

 Cook

6 h 30 m

 Ready In

6 h 50 m
1. Generously season both sides of roast with salt and pepper. Sprinkle flour over the top
until well coated, and pat it into the meat. Shake off any excess.
2. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on
both sides for 5-6 minutes each, until well browned. Remove from the skillet and set
aside.
3. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
4. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add
garlic, stir for about a minute.
5. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and
cook for another minute.
6. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from
the heat.
7. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in
any accumulated juices. Add rosemary and thyme.
8. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to
high and cook the roast for 5-6 hours, until the meat is fork tender.
9. Skim off any fat from the surface and remove the bones. Season with salt and pepper to
taste.
Taiwanese-Style Three Cup Chicken
 1 tablespoon vegetable oil
 1 1/2 pounds skinless, boneless chicken
thighs, cut into chunks
 1/2 cup sesame oil
 10 slices fresh ginger
 2 cloves garlic, sliced
 1/2 cup dry sherry

 1/3 cup soy sauce

 1/4 cup water
 3 tablespoons white sugar
 1/2 cup fresh Thai basil leaves
 3 dried whole red chilies
 Add all ingredients to list

 Prep

20 m

 Cook

40 m

 Ready In

1h

1. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook
until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set
aside.
2. Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger
begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water,
and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is
 only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and
increase heat to medium; continue cooking until the liquid is almost gone.

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BEVERAGES
Luscious Slush Punch

 2 1/2 cups white sugar

 6 cups water
 2 (3 ounce) packages strawberry
flavored Jell-O® mix
 1 (46 fluid ounce) can pineapple juice

 2/3 cup lemon juice

 1 quart orange juice
 2 (2 liter) bottles lemon-lime flavored
carbonated beverage
 Add all ingredients to list

 Prep

15 m

 Cook

5m

 Ready In

8 h 20 m

1. Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil
for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture
into 2 separate containers and freeze.
2. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated
beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.
Smooth Sweet Tea
 1 pinch baking soda
 2 cups boiling water
 6 tea bags

 3/4 cup white sugar

 6 cups cool water
 Add all ingredients to list

 Prep

5m

 Cook

15 m

 Ready In

3 h 20 m

1. Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling
water, and add tea bags. Cover, and allow to steep for 15 minutes.
2. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then
refrigerate until cold.
Shirley Temple
 6 fluid ounces lemon-lime flavored carbonated beverage
 1 dash grenadine syrup

 1 maraschino cherry
 Add all ingredients to list

 Prep

2m

 Ready In

2m

1. Into a tall glass, pour soda and grenadine over ice. Add cherry and straw.
Cherry Vanilla

 6 ounces 7UP® Cherry

 1 fluid ounce vanilla vodka

 Add all ingredients to list

Serve over 1 cup ice.

7 and 7

 6 ounces 7UP®

 1 ounce Whiskey
 Add all ingredients to list

Serve over 1 cup of ice.

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PASTRIES
Pesto Puff Pastry Pinwheel
 2 sheets puff pastry
 2 teaspoons all-purpose flour, or as needed

 8 1/2 ounces ricotta cheese

 8 1/2 ounces pesto
 Add all ingredients to list

 Prep

25 m

 Cook

25 m

 Ready In

50 m

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper
and dust lightly with flour.
2. Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1
circle to the prepared baking sheet.
3. Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the
second pastry circle on top. Set a small glass upside down in the middle of the circle.
4. Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then
each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a
time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make
a pinwheel shape.
5. Bake in the preheated oven until pastry is browned, 25 to 30 minutes.
Pastry Cream

 2 cups milk
 1/4 cup white sugar
 2 egg yolks
 1 egg

 1/4 cup cornstarch

 1/3 cup white sugar
 2 tablespoons butter
 1 teaspoon vanilla extract
 Add all ingredients to list

 Prep

15 m

 Cook

5m

 Ready In

20 m

1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over
medium heat.
2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining
sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a
boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the
eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so
the eggs don' t curdle or scorch on the bottom.
3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter
and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof
container and place a piece of plastic wrap directly on the surface to prevent a skin from
forming. Refrigerate until chilled before using.
Baked Apple Roses

 1 large red apple, cored and very thinly

sliced
 1/4 cup white sugar
 1 teaspoon ground cinnamon
 1 sheet frozen puff pastry, thawed

 1/4 cup melted butter

 1 egg
 2 teaspoons water
 1 teaspoon confectioners' sugar (optional)
 Add all ingredients to list

 Prep

25 m

 Cook

45 m

 Ready In

1 h 10 m

1. Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce)
and dust with white sugar.
2. Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about
45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a
kitchen towel.
3. Mix together sugar and cinnamon in a bowl.
4. Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch
by 12-inch rectangles. Reserve remaining pieces for another use.
5. Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place
apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough,
 overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long
"folder" of dough with rounded edges of apple slices exposed.
6. Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle
with more cinnamon-sugar, to taste.
7. Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll
with end of dough strip.
8. Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place
ramekins directly on middle rack of preheated oven.
9. Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on
baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish
cooling on rack. Dust with confectioners' sugar before serving.
Puff Pastry Waffles
 1 (17.3 ounce) package frozen puff pastry,
thawed

 cooking spray
 Add all ingredients to list

 Prep

5m

 Cook

3m

 Ready In

8m

1. Line a cutting board with parchment paper. Unfold puff pastry onto cutting board. Cut
each sheet into 4 equal squares.
2. Preheat a waffle iron according to manufacturer's instructions. Grease with cooking
spray.
3. Place one puff pastry square in the preheated waffle iron; cook until golden brown, 3 to 5
minutes. Repeat with remaining puff pastry squares.
Blitz Puff Pastry
 1 1/4 cups cake flour
 3 3/4 cups bread flour
 1 1/2 teaspoons salt
 1/4 cup white sugar

 1 1/4 cups cold butter, cut into

tablespoon-sized pieces
 1 1/4 cups cold water
 1 1/2 teaspoons lemon juice
 Add all ingredients to list

 Prep

2h

 Ready In

2h

1. In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the
chunks of butter so that each one is completely coated in flour. Combine the cold water
and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them
evenly. Gather the dough into a ball.
2. On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep
the edges as square as possible. The dough will look terrible, but don't worry, it will
shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and
refrigerate for at least 30 minutes.
3. Place the dough on the floured work surface and turn at a 90 degree angle from the last
time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough
is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and
continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet.
Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30
minutes before using.
 4. To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as
directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and
bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

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