Puff ‘n’ Stuff

Ready-made pastry is such a handy standby – here are three ways to turn it into something special.

Pears in puff

This is the smart cousin to stuffed baked apples. I haven’t tried it, but I suspect a little bit of dark chocolate might go rather well in these, too. Quantities are flexible, but you’ll probably need the best part of one sheet of pastry per pear.

Small to medium-sized pears Lemon juice

Maple syrup Ready-rolled puff pastry Dates

1 egg, beaten

White sugar for sprinkling

Heat oven to 180C. Peel pears and carefully cut out the cores, working from the base. Slice a little off the base so the pears will sit level. Gently toss pears with a mixture of lemon juice and maple syrup (roughly equal parts is about right) then fill each cavity with pitted dates.

Cut circles of puff pastry large enough to encase the pears. Place a pear upright in the centre of each circle and brush pastry edges with beaten egg. Wrap pastry firmly around pear. Decorate with pastry leaves cut from the leftover pieces of pastry, attaching them with beaten egg.

Brush pastry all over with more beaten egg and sprinkle with white sugar. Place in a lined baking tray and bake for 30 minutes or until golden and pears are tender. Serve hot with cream or icecream.

Seeded filo crisps

Enjoy these delightfully crispy little mouthfuls as a nibble or quick snack. Once again, quantities are flexible.

Filo pastry

Butter, melted

Egg white, beaten

Mixed seeds, for example sesame, pumpkin, sunflower

Heat oven to 180C. Place a sheet of filo pastry on a lined oven tray and brush with melted butter. Lay another sheet on top and brush with melted butter. Add a third sheet and this time brush the top with beaten egg white.

Sprinkle over a selection of seeds, cut pastry into pieces and spread around the tray. Bake for about 8 minutes or until crackers are crisp and golden.