Quick Pear Tart

I’ve been on “MIA” for the last 5 months. I have to apologize to my friends and blog-friends. Many things have happened and I’ve been short on time. There were a million things to look into. Sadly, I’ve pushed blogging to aside… :-(

I’ve been walking my friend’s dog ;-)
I’ve been hibernating
I’ve been dreaming

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Blueberry Flower Pastry

I was feeling lazy one Sunday…that’s why they call it lazy Sunday…(hahaha!) and was thinking of making the quickest and simplest to serve with afternoon tea. Hah…I have some leftover blueberry pie fillings and some frozen puff pastry in the freezer. Why not?

6 slices frozen puff pastry square, thawed

120g blueberry pie filling

 1.      Each slice, divided into 4 squares. It is easier to cut them before they thaw. Thaw for 10 minutes.

2.      Lightly grease the mini muffin pan.

3.      Gently press each piece of puff pastry into the mold.

4.      Spoon 1 tsp of pie filling into the pastry.

5.       Bake at 200C for 13-15 minutes till golden brown.

6.      Remove and cool on wire rack.

Serve each dainty pastry in paper cup liners individually.

Enjoy!

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Puff pastry cheese stick bars

Quick and fast, my little prince’s favorite afternoon snack.

You will find something similar, called Cheese Sticks, but it's 1-foot long, in some local bakery shops.

I start with instant puff pastry square from the frozen section of the supermarket, there are some brands like Pampas or Kawan. But it’s kinda hard to find Pampas in the local Giant, Carrefour or Tesco these days.

1.  Take 3 pieces of puff pastry, they have plastic dividers, so it's easy to remove just 3 slices, cut into 2, and thaw for 10 mins.

2.  Place the pastry on a greased baking tray, allowing room for expansion, at least 3cm apart.

3.  Lightly spread some butter on top of the pastry.

4.  Spoon shredded cheddar cheese on top of pastry. (We like lots, but do not spread too near the edge, leave a space of 0.5cm. Once the cheese melts, it may drip to the baking tray)

5.  Sprinkle some coarse sugar on the cheese.

6.  Bake at pre-heated oven at 200°C for 15-20 minutes till they puff up and the top is golden.


Serve warm.

The butter will hold the cheese when the pastry puff up or they may roll of the pastry. I use either SCS butter, Golden Churn or Anchor butter for real buttery taste. 

Marc assured me these crispy and flaky puff pastry bars with cheese are perfect with a cup of his favorite espresso. 

Enjoy.

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