One desset I am experimenting with

01001011

I am not very good at baking so maybe members can offer some inputs (in particular I find the puff pastry very easy to burn ):

Ingredients:

Puff pastry ... 250g
Mascarpone cheese ... 250g
Lemon juice ... 20 ml
Sugar ... 3 tbsp
Almond flaks ... 1.5 tbsp

Method:
1) If not already rolled, roll the pastry into 4 sheets of about 0.5 cm thick. Poke lots of dents with a fork.
2) Spray almond flak on top of the pastry.
Bake the pastry at 180 C for 15-20 minutes, until crisp and golden.
3) Transfer the almond into another bowl.
Let the pastry to cool down for 15 min.
4) At the same time, dissolve the sugar into the lemon juice. Mix slowly with half of the cheese.
5) Put the mixture into the other half of the cheese. The filling should be firm like the original cheese.
Stop adding lemon juice + cheese if the filling starts becoming runny.
6) Assembly the cake. Put down one layer of puff pastry, then filling and almond, then pasty, and so on. Like a sandwich, finish with a layer of pastry.
7) (Optional) Decorate the top with icing sugar. Serve when the pastry is still fresh and crispy.

krlyr

Hard to give input on a recipe I've not tried but my suggestion would be to invest in an oven thermometer to ensure your oven is cooking at the right temperature. Many ovens vary hugely, and being 20-30 degrees out could certainly explain why you find pastry burns so easily. They're not majorly expensive and I found mine a huge help with baking.

Sambucus_Nigra

What is it supposed to be?

01001011

Actually I don't know what is the right temperature to bake puff pastry. I largely made the recipe up and everything is trial and error.

The recipe is inspired by this
http://en.wikipedia.org/wiki/Mille-feuille

Sambucus_Nigra

Are you using a puff pastry pack or making it yourself?

Surely the recipe or the pack will have cooking temps on them?

bossymoo

Sorry to hijack, but my friend was experimenting today (just as I turned up, lucky me!) and did shortcrust pastry in mini tins, then put a slice of banana in bottom, and a rolo sweet on top. When they came out the rolo was all melted. She topped with a chocolate button to tidy them up and oh my they were very moreish I could have eaten the whole tray.

I didn't!

pamsdish

Will try those with any left over pastry,if I can keep a packet of rolos long enough, :rotfl:

01001011

Sambucus_Nigra wrote: »

Are you using a puff pastry pack or making it yourself?

Surely the recipe or the pack will have cooking temps on them?

The packet says 200C 15-20 min. I put the pastry on an aluminum foil on the tray. The bottom usually burns first, while the top looks OK. I thought I am missing some tricks.

daska

bossymoo wrote: »

Sorry to hijack, but my friend was experimenting today (just as I turned up, lucky me!) and did shortcrust pastry in mini tins, then put a slice of banana in bottom, and a rolo sweet on top. When they came out the rolo was all melted. She topped with a chocolate button to tidy them up and oh my they were very moreish I could have eaten the whole tray.

I didn't!

Bar the banana I've seen that combo (rolo + white button) done at a couple of Pampered Chef parties.

Still very yum though! (Isn't it a killer when you find your wonderful invention has already been thought of - I clearly remember when I found my very own creamy potato dish was called gratin dauphinoise LOL)

We've also tried it with Munchies, unfortunately they're not quite big enough and definitely not gooey enough. We've talked about trying a version using a jelly tot and a marshmallow we can't decide whether it would be interesting or disastrous...

flea72

01001011 wrote: »

The packet says 200C 15-20 min. I put the pastry on an aluminum foil on the tray. The bottom usually burns first, while the top looks OK. I thought I am missing some tricks.

If the bottom is burning then the underside is getting too hot. So the foil must be affecting it

Try using greaseproof paper instead of foil