These rather ugly looking things are the bits of puff pastry left over after making apricot turnovers. I got the idea from some cooking show I saw just a bit of (Rachel Khoo maybe?). I layered the pastry bits on top of each other, with jam in the middle; this jam was Valentina, from Just Add Moonshine. Then I baked it for… I’m not sure how long. Probably not quite long enough since they didn’t brown very much, but it was a very tasty way of using the scraps and it meant that I didn’t feel guilty about throwing them away. Nom.
(In the cooking show version, she was making the pastry layer of a tartlet; each layer was much bigger, of course, and they were all the same size; and then she froze it for a while so it stuck together better. After cooking she piped cream+yoghurt in little blobs, and then added something else too – orange maybe. The jam she used was a very quick, cheat’s marmalade.)
I discovered that I still had some stewed apricots in the freezer… from last summer… so I figured I really needed to do something with them. And because I’ve recently been on an Australian Road Trip, I have recently been to a couple of Australian bakeries, which means I’ve been reminded of my passionate but suspicious love affair with The Turnover.
Acts of Kitchen 