Little Monsters Cinnamon Whirls

I'm enjoying just how much little monster wants to bake and as it's part of his learning at school this term, what better excuse!

Here is his recipe for Cinnamon Whirls (in his own words!)

You will need

Puff pastry

75g butter

75g sugar

3 tbs ground cinnamon

A pinch of grated nutmeg

Raisins

Egg

Icing sugar 

Glacé cherries

1- Mix the butter and sugar together until it's all smooth and fluffy.

2- Then you have to mix the cinnamon and grated nutmeg in really well.

3- You have to roll the puff pastry out into a rectangle shape then brush on the creamy butter with cinnamon in it.

4- Sprinkle all the yummy raisins all over the pastry.

5- Roll the pastry into a sausage shape( from the short side)

6- Put it in the fridge and let it get cold for 20 mins.

7- Take the pastry out of the fridge and cut it into 2cm thick slices.

8- Put the slices on a greased baking tray leaving gaps because the pastry grows.

9- Brush with the egg and get an adult to put the tray in the oven.

10- While they're cooking make up the icing sugar into a thick paste.

11- After 25 mins take the cinnamon whirls out of the oven and let them cool down.

12- When they are cool drizzle with the icing sugar paste and finish with a cherry on the too.

They're yummy!

Sam and M xx

Savoury Tart #GBBO Week 4 Pastry, Pies and Tarts

I have to admit I was quite relieved to see this weeks Great British Bake Off focused on pastry, pies and tarts. Whilst I  love desserts and enjoyed making my petit fours for last weeks challenge, it was a monumental task! 

Now I wouldn't say I'm a pro but I do make pastry quite often at home so I was happy to be able to devise a flavoursome yet practical recipe for this weeks challenge.

Suitable on its own as a light lunch or perfect with chips and salad for tea, introducing my Bacon, Chestnut Mushroom and Caramelised Red Onion Tart in a Sage Pastry Tart

Ingredients

Pastry

250g plain flour

110g butter cubed

Pinch of salt

4 tablespoons of cold water

sage

Filling

300g unsmoked bacon

159g baby chestnut mushrooms

1 red onion

4 eggs

30ml milk

Put the salt, flour and chopped sage into a bowl and add the cubed butter.

Using your fingertips combine the ingredients until it resembles coarse breadcrumbs.

Use as much of the water as needed to bind the ingredients into a dough. Wrap in cling film and chill for 15-30 mins.

Whilst the dough is chilling chop the mushrooms into slices or quarters and gently fry in a little oil until cooked. 

Once cooked drain any excess liquid and set aside.

In the pan used to cook the mushrooms gently fry the chopped bacon and onion slices until the bacon is cooked and the onions have caramelised.

Roll the pastry out and line a tart tin with the dough and prick the base

Blind bake the pastry for 20 mins or until it is a pale golden colour.

Beat the eggs and milk and season to taste.

Fill the pastry case with the mushroom, bacon and onion filling and pour in the beaten egg.

Bake for a further 15-20 minutes or until the egg is set.

           No 'soggy bottoms' here!

For the purposes of lunch boxes tomorrow, I made individual tarts but I would usually make a big one for us all to share.

*You could add creme fraiche to the beaten egg mixture but as nobody in our house eats it, I omitted it from the recipe*

Enjoy!

For more tantalisingly tasty bakes visit Mummy Mishaps and The Crazy Kitchen