2020-04-01 Good Housekeeping South Africa

Start with Easiest-ever Pastry Dough

(page 71) and make these swaps for

delish variations

SAVOURY THYME

In Step 1, omit sugar and add 1 tbsp thyme

leaves.

CINNAMON-SUGAR

In Step 3, do not wrap dough; roll between

2 pieces of baking paper to 0,3cm thick.

Combine 1 tbsp sugar and ¼ tsp ground

cinnamon; sprinkle over rolled dough and

gently roll in. Refrigerate for 20 minutes.

CHEESY POPPY SEED

In Step 1, omit sugar and add ¼ cup each

finely grated Cheddar and Parmesan and

1 tbsp poppy seeds.

RUSTIC POTATO & FENNEL

GALETTE (page 70)

Prepare Savoury Thyme Dough (bottom

right). Roll between baking paper to

a 33cm circle. Heat oven to 205°C. Toss

1 small bulb fennel, 1 potato and ½ red

onion (all very thinly sliced) with 2 tbsp

olive oil and ¼ tsp each salt and pepper;

fold in 85g grated Gruyère. Slide crust with

baking paper onto a baking tray. Top with

vegetable mixture, leaving a 5cm border.

Fold border over filling and brush with

beaten egg. Bake until vegetables are

tender and crust is golden brown (35 to

40 minutes). (Cover with foil if crust browns

too quickly.) SERVES 4

BUTTERNUT & FETA TARTLETS

Heat oven to 205°C. Prepare Easiest-ever

Pastry Dough (page 71). Roll between

baking paper to 0,3cm thick. Using an 8cm

cookie cutter, cut out 12 circles. Invert

a mini muffin tin and lightly grease outside

bottoms and sides. Drape dough rounds

over muffin cups to mould into cup shapes.

Bake until golden brown (18 to

20 minutes). Fill shells with mixture of 1 cup

diced roasted butternut, ¼ cup crumbled

feta, 3 tbsp finely chopped parsley and

1 tbsp olive oil. MAKES 12

PECANAPRICOT RUGELACH

Heat oven to 205°C. Spread Cinnamon-

sugar Dough (right) with 3 tbsp whipped

cream cheese. Top with a mixture of ½ cup

finely chopped pecans, 3 tbsp sugar and

1 tbsp apricot preserves. Cut dough in two

and roll each half into a long log. Brush

with beaten egg and cut into 1,9cm-thick

pieces. Place on a baking tray lined with

baking paper and bake until golden brown

(15 to 20 minutes). MAKES ABOUT 30

CHEESY POPPY SEED CRACKERS

Heat oven to 205°C. Prepare Cheesy Poppy

Seed Dough (below), but after Step 2, roll

between 2 sheets baking paper to 0,3cm

thick. Transfer to a baking tray; remove top

piece of baking paper. Prick all over with

a fork, sprinkle with ¼ cup grated Cheddar

and bake until golden brown (18 to 20

minutes). Cool; break into pieces. SERVES 6

PASTRY 4

TASTY WAYS

SWITCH IT UP

ONE RECIPE, MANY WAYS

StartwithEasiest-everPastryDough

(page 71) and make these swaps for

delish variations

SAVOURY THYME

In Step 1, omit sugar and add 1 tbsp thyme

leaves.

CINNAMON-SUGAR

In Step 3, do not wrap dough; roll between

2 pieces of baking paper to 0,3cm thick.

Combine 1 tbsp sugar and ¼ tsp ground

cinnamon; sprinkle over rolled dough and

gently roll in. Refrigerate for 20 minutes.

CHEESY POPPY SEED

In Step 1, omit sugar and add ¼ cup each

finely grated Cheddar and Parmesan and

1 tbsp poppy seeds.

RUSTICPOTATO&FENNEL

GALETTE (page 70)

Prepare Savoury Thyme Dough (bottom

right). Roll between baking paper to

a 33cm circle. Heat oven to 205°C. Toss

1 small bulb fennel, 1 potato and ½ red

onion (all very thinly sliced) with 2 tbsp

olive oil and ¼ tsp each salt and pepper;

fold in 85g grated Gruyère. Slide crust with

baking paper onto a baking tray. Top with

vegetable mixture, leaving a 5cm border.

Fold border over filling and brush with

beaten egg. Bake until vegetables are

tender and crust is golden brown (35 to

40 minutes). (Cover with foil if crust browns

too quickly.) SERVES 4

BUTTERNUT & FETA TARTLETS

Heat oven to 205°C. Prepare Easiest-ever

Pastry Dough (page 71). Roll between

baking paper to 0,3cm thick. Using an 8cm

cookie cutter, cut out 12 circles. Invert

a mini muffin tin and lightly grease outside

bottoms and sides. Drape dough rounds

over muffin cups to mould into cup shapes.

Bake until golden brown (18 to

20 minutes). Fill shells with mixture of 1 cup

diced roasted butternut, ¼ cup crumbled

feta, 3 tbsp finely chopped parsley and

1 tbsp olive oil. MAKES 12

PECANAPRICOT RUGELACH
Heat oven to 205°C. Spread Cinnamon-
sugar Dough (right) with 3 tbsp whipped
cream cheese. Top with a mixture of ½ cup
finely chopped pecans, 3 tbsp sugar and
1 tbsp apricot preserves. Cut dough in two
and roll each half into a long log. Brush
with beaten egg and cut into 1,9cm-thick
pieces. Place on a baking tray lined with
baking paper and bake until golden brown
(15 to 20 minutes). MAKES ABOUT 30

CHEESY POPPY SEED CRACKERS

Heat oven to 205°C. Prepare Cheesy Poppy

Seed Dough (below), but after Step 2, roll

between 2 sheets baking paper to 0,3cm

thick. Transfer to a baking tray; remove top

piece of baking paper. Prick all over with

a fork, sprinkle with ¼ cup grated Cheddar

and bake until golden brown (18 to 20

minutes). Cool; break into pieces. SERVES 6

ONE RECIPE, MANY WAYS