Just the thing for pairing up with preserves out of the pantry: curd cheese pastries, from the “ricotta and oil” family, have a wonderfully light, moist texture midway between scones and bread (milk loaf)… and they can do both sweet & savoury.
Pictured here: my curd cheese and plum preserve cake…
and individual cheesy pastries for pairing up with chutneys and pickles…
… but you can use this recipe to make all manner of roll-ups, wrap-ups and jazz-ups to suit the filling(s) you have to hand…
Curd Cheese Pastries
Prep. Time: about 15 minutes
Cooking time: about 20 – 30 minutes
Makes 1 cake form (20 cm) or about 10 individual pastries
For the pastry:
Flour 400 g
Baking powder 2 tsp
Vanilla essence 1 tsp
Curd cheese (or
ricotta) 150 g
Milk 120 ml
Oil (i.e. rapeseed) 120 ml
Filling of your choice e.g. plum preserve, cherry preserve, quince preserve, Meadow Orchard Mincemeat (anediblelandscape.wordpress.com/2014/11/10/orchard-magic-for-christmas) or else chopped apple with cinnamon and butter…
For finishing and brushing:
Egg, separated 1
Cream 2 tbsp
1) Pre-heat the oven to 200 °C and then work all of the pastry ingredients into a smooth dough. Roll out on a floured surface.
2) Spread with the filling of your choice, leaving a margin of about 1 cm – brush the margin with the beaten egg white. Roll the pastry up into the shape(s) of your choice e.g. roll it up lengthways, pressing the brushed edges so that they stick together, and place in a greased baking tin in a spiral shape. Alternatively, roll up lengthways into a long “sausage”, slice the roll into individual slices and place on a baking tray.
3) Beat together the egg yolk and cream and use this mixture to brush the pastry/pastries immediately before placing them in the oven.
4). Bake in the pre-heated oven for about 20 (for individual pastries) to 30 minutes (for pastry in a cake tin).
… & Savoury
Reduce the sugar to 20 g, leave out the vanilla essence and add about 80 g (to taste) of grated firm cheese (e.g. cheddar) to the pastry ingredients.
Proceed as for the sweet version.