Saturday, January 05, 2008
25g mixed peel
50g pistachio nuts, chopped
50g dried cranberries
1tbsp brandy or rum
375g pack ready rolled puff pastry
For the glaze:
4tbsp apricot jam
2tbsp brandy or rum
Preheat to 220
Line a baking sheet with baking parchment. Mix the peel, nuts, cranberries, raisins, and brandy or rum. Soak while you make the glaze. Gently heat the jam and brandy or rum in a small pan, then bubble for 1 min. Sieve into a bowl, cool.
Lay the pastry on a lightly floured work surface. Spread the fruits and nuts almost to the edges. Roll the marzipan into a long sausage. Lay it along the pastry’s length over the filling, 1 inch from 1 edge. Roll pastry around marzipan, join underneath.
Trim the ends, slice into 12. Lay the slices in a ring, slightly overlapping, on the baking sheet. Bake for 15-20 min until golden. Brush with glaze. Cut slices. Serve warm.
This was cool. It was like cake baking for people who don’t like baking cakes. It was that simple. Just spread out some toppings, and roll it up. It takes no time at all, and it comes out really well.
I found this in 101 Christmas Dishes.
This is a good recipe to have around, because it’s a lovely dessert cake, and it’s also nice to serve with coffee or tea. And like I said before, super easy, super fast and tasty. What more could you ask for?