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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Prosciutto and mozzarella sfogliatina


You'll need

180 ml lukewarm milk 7 gm dried yeast (about 1 sachet) 1 tbsp caster sugar 300 gm (2 cups) plain flour 50 gm (1/3 cup) “00” flour 275 gm cold butter 1 egg yolk, lightly beaten with 1 tbsp milk 18 very thin prosciutto slices 250 gm buffalo mozzarella, thinly sliced 24 oregano leaves

Method

  • 01
  • Combine milk, yeast, sugar, ½ tsp salt and 60ml lukewarm water in the bowl of an electric mixer and stir to dissolve. Add flours and beat on high speed until dough is elastic and pulls away from sides of bowl (4-5 minutes). Cover and stand until dough doubles in size (45 minutes-1 hour).
  • 02
  • Transfer dough to a lightly floured tray, cover and refrigerate until very cold (30-40 minutes).
  • 03
  • Meanwhile, cut butter widthways into 18 slices, lay in a single layer on a tray and refrigerate until very cold (30-40 minutes).
  • 04
  • Roll dough on a floured surface to a 23cm x 42cm rectangle and lay slices of butter, slightly overlapping, over centre third of pastry. Fold pastry bottom over butter, then fold over top pastry. Roll to a 20cm x 45cm rectangle, fold in thirds again, repeat rolling and folding twice more, wrap dough in plastic wrap, refrigerate until cold (30 minutes). Repeat rolling and folding twice more, wrap, refrigerate for another 30 minutes. By now you have rolled and folded the dough five times.
  • 05
  • Preheat oven to 200C. Roll out pastry on a lightly floured surface to a 35cm square. Cut in half to form two rectangles, then cut each rectangle into thirds (you should have six rectangles about 11cm x 17cm). With shortest sides facing you, fold each rectangle into thirds, place on a baking paper-lined oven tray and brush with eggwash. Bake until risen and dark golden (25-30 minutes), then cool on a wire rack. Pastries will keep for up to two days stored in an airtight container.
  • 06
  • To serve, preheat a grill to high (see note). Split pastries in half horizontally, place bases on an oven tray, layer with prosciutto, mozzarella and oregano, season to taste. Place tops of pastries cut-side up on tray and grill until cheese melts and tops are toasted (4-5 minutes). Sandwich pastries and serve immediately.

Note You can also toast these pastries in a sandwich or panini press.


This is inspired by a dish available at Fratelli Paradiso in Sydney's Potts Point, which has an impressive selection of Italian pastries. This version is made with a yeasted dough similar to croissant pastry, which is layered and rolled with butter to form flaky layers. You can make and shape the pastry a day ahead and store it in the refrigerator overnight. Bring it to room temperature before baking.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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