Thursday, July 24, 2008

Time Sharing

Buying a mixed pack of dried fruit salad (apricots, apples, pears, figs, dates etc) works out cheaper than buying a pack of each, or just use the dried fruits you have as long as some figs are included). Cutting the pastry after baking prevents the filling from oozing out and makes them look much neater.
Figgy Rolls: makes a good 2 dozen
8 oz (225g) mixed large dried fruits
2 oz (50g) candied peel
4 tblsp runny honey
2 oz (50g) dark chocolate, grated
1 tsp cinnamon
Mince or process the dried fruit and candied peel. Blend in the honey, chocolate and cinnamon. Cover and chill for a couple of hours. This mixture will keep for up to 2 weeks in the fridge.
2 oz (50g) butter, softened
1 oz (25g) caster sugar
1 egg
1 tsp lemon zest
6 oz (175g) self-raising flour
Cream together the butter and the sugar, beat in the egg and lemon zest, then stir in the flour and knead to a smooth dough. Cover and chill for at least an hour.
Divide botht the filling and the pastry into two halves. Roll out one half of pastry into an oblong 6" x 13" (16 x 33cm). Form the half filling into a sausage shape 13" (13cm) long and place this on the pastry and roll up as you would when making sausage rolls. Repeat with the second half of pastry and filling. Gently roll the top with a rolling pin to flatten slightly.
Place both rolls on a greased and floured baking sheet and bake for 10 - 12 minutes at 190c, 375F, gas 5 until the pastry is golden. Remove from the oven, and while still warm slice into 1" (2.5cm) portions. Cool on a wire rack.