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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

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Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

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Cue the Champagne.

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Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Quince pastelitos


When quince is in season, you could make your own quince paste, but we've taken a shortcut and bought ours. While we love this homemade flaky pastry, a good butter-puff pastry would also work well here. Soaking in syrup makes these pastries stickily delicious, but if you prefer a slightly less sweet result, dust them with icing sugar instead.

You'll need

120 gm quince paste or guava paste Vegetable or grapeseed oil, for deep-frying Icing sugar, to serve   Flaky pastry 175 gm butter, diced and chilled, plus extra, melted for brushing 335 gm (2¼ cups) plain flour 1 egg yolk 2 tsp lemon juice   Vanilla-cinnamon syrup 330 gm (1½ cups) caster sugar 3 cinnamon quills 1 vanilla bean, split and seeds scraped Juice of ½ lemon

Method

  • 01
  • For flaky pastry, melt 50gm butter in a saucepan over low heat and set aside. Pulse 300gm flour, remaining diced butter and ½ tsp salt in a food processor until pea-sized lumps of butter remain, add yolk and lemon juice, and pulse to just combine. Add 125ml iced water and pulse to just combine, then turn out onto a lightly floured surface and knead lightly until smooth. Wrap in plastic wrap and refrigerate for 30 minutes to rest and chill. Roll out dough on a lightly floured surface to a 40cm square, brush evenly with melted butter, then dust lightly with a little of the remaining flour to soak up the butter. Fold dough in half from the top down to form a 20cm x 40cm rectangle, then brush with butter and dust with flour once again. Fold short sides in toward the centre, overlapping (you’ll now have a 20cm square), then brush with butter and dust with flour. Fold top half of the dough again (you’ll have a 10cm x 20cm rectangle), brush with butter and dust with flour, then fold short sides in as before to form a 10cm square. Wrap in plastic wrap and refrigerate to rest for 30 minutes.
  • 02
  • For vanilla-cinnamon syrup, stir sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, add cinnamon and vanilla bean and seeds, bring to the boil and cook until a light syrup forms (4-5 minutes). Add lemon juice, stir to combine and set aside.
  • 03
  • Roll out pastry on a lightly floured surface to a 45cm square, trim uneven edges and cut into 16 squares (we’ve used a fluted pastry wheel for fancy edges). Place a teaspoonful of quince paste in the centre of half the squares and brush edges lightly with water. Place remaining pastry squares on top offsetting them to form eight-point stars and press around filling to seal. Pinch to form a flower shape and place on a lightly floured tray.
  • 04
  • Heat oil in a deep saucepan to 180C. Deep-fry pastries in batches, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels, then serve hot drizzled with vanillacinnamon syrup and dusted with icing sugar.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2016

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