Apple & cinnamon kouign-Amann pastries

This is a variation on the Kouign-Amann (roughly pronounced “queen ah-marn”) I posted ages ago. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin – but a touch more indulgent! Continue reading “Apple & cinnamon kouign-Amann pastries”

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Mince pies with pistachio Viennese biscuit topping

I do like to take a humble mince pie to a level that is so much more than what commercially is usually just indifferent pastry with a fairly non-descript filling. So I often vary things a little so that the mince pie is that bit more special. Continue reading “Mince pies with pistachio Viennese biscuit topping”

Ginger snowmen macarons

Although I make macarons frequently, it is a first for me to do a macaron shape that is anything other than circular, so having seen meringue versions of snowmen in a shop recently I felt I had to make some as macarons….well, why not?! Continue reading “Ginger snowmen macarons”

Chocolate & salted caramel éclairs

Salted caramel and chocolate éclairs: nothing too extreme flavour-wise, but two flavours that are nonetheless stunning together. A white chocolate crème pâtissière and a little salted caramel make a lovely filling here but you can, of course, use whipped cream. Continue reading “Chocolate & salted caramel éclairs”

Glazed Fruit & nut vegan Christmas cake

A vegan fruit cake for a recent Clandestine Cake Club event, with the theme “A vegan Christmas”: and what an exciting theme it was and a great way to research an area of baking that is not often in my repertoire. Continue reading “Glazed Fruit & nut vegan Christmas cake”

Spiced cranberry & orange baklava

A Christmas-inspired baklava that is simple and very tasty. Ok, it doesn’t skimp on the calories but this is, after all, an indulgent treat rather than a staple bake! Continue reading “Spiced cranberry & orange baklava”

Stilton, pear & piccalilli pork pies

This one of my favourite pork pies and it goes down especially well at Christmas: pear, Stilton and piccalilli are so good for each other anyhow as part of a cheese board or light snack, and they work particularly wonderfully in a pie with a crisp, melt-in-the-mouth pastry. Continue reading “Stilton, pear & piccalilli pork pies”

Black forest gateau with caramel glazed cherries

Another version of my favourite over-the-top dessert cake; although I am well aware I have blogged about a few Black Forest Gateaux I have made, with little tweaks to the recipes here and there! I still argue, though, that a good Black Forest Gateau is a joy to eat in all of its retro kitsch-ness! Continue reading “Black forest gateau with caramel glazed cherries”

Cranberry, orange & fennel seed biscotti

I adore a good biscotti, but have never been a fan of the (ridiculously expensive!) ones you can buy in coffee shops and the like that can be little more than an expensive work-out for the jaw! Continue reading “Cranberry, orange & fennel seed biscotti”