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published on 16 January, 2019 at 16:46

Pyramid Cherry Cake:

Ingredients:
For the Pastry:
400g Flour.
190g Softened Butter.
180g Sugar.
190g Sour Cream.
More flour for dusting.
For the remainder of the recipe:
700g Sour Cherries.
500g Sour Cream.
100g Powdered Sugar.
90g Dark Chocolate

Instructions:
Mix together the ingredients for the pastry in a mixer.
Dust your work surface and knead the pastry to ring together before wrapping in cling film and chilling for at least 30 minutes.
When chilled take your pastry and roll out to 20cm by 7cm and 3-4m thick, you will need 15 of these sheets, it is easier if you place them on sheets of baking paper.
Line up 9 or 10 cherries along the centre of each pastry sheet and gentle roll and set aside whilst you complete all 15.
Brush these cherry rolls with beaten egg and then bake at 180C or 350F for 15 minutes.
Allow these rolls to cool completely before moving on.
Mix together the 500g of sour cream and 100g of powdered sugar.
Now build your pyramid.
Add 5 rolls to a tray or plate and cover in the sour cream and sugar mix.
Then 4 rolls and again cover, repeat reducing the number of rolls by one each time.
When you have no rolls left cover your pyramid with more of the sour cream mix and finally grate over the chocolate

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Soft-center cookies:

INGREDIENTS
for the shortcrust pastry:
350g flour
1 tsp baking powder
120g butter
120g powdered sugar
1 egg
hazelnut spread, as needed
powdered sugar, as needed

DIRECTIONS
1. Prepare the shortcrust pastry by mixing together the sugar, softened butter, and baking powder.
2. Make some balls and place them in an ice-tray covered in plastic wrap.
3. Press down on the dough and fill with hazelnut spread or jam.
4. Cover with more shortcrust, and refrigerate for 30 minutes.
5. Bake at 180°C for 20 minutes
6. Dust with some powdered sugar and serve.

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Ice Cube Tray Fruit Pies:

Ingredients:
500g Puff Pastry
1 Small apple (Cored and Diced)
2 Tbsp Caramel Sauce
Or
1 Peach
2 Tbsp Marmalade (Stone removed and diced)
1 Beaten Egg
Sugar
Flour

Instructions:
Roll out your puff pastry so that it is 3-4mm thick.
Dust an ice cube tray with flour and then place a piece of puff pastry 5-7cm larger than the ice cube tray on top.
Gently ease the puff pastry into the holes to create a void.
Mix together the filling (apple and caramel or peach and marmalade) and fill each of these holes.
Brush the gaps and edges with beaten egg.
Place another piece of puff pastry the same size as the ice cube tray and press to seal and then flip out.
Blow off the excess flour.
Cut out to form parcels.
Brush these parcels with beaten egg and sprinkle with sugar.
Place on a baking parchment lined tray and bake at 180°C or 350°F for 12 minutes.

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