PEARS AND FIGS IN PHYLLO CUPS

Phyllo or filo dough is a very versatile ingredient. At home, I always keep a pack in the chiller as it can be used to make a quick and easy dish in minutes. Once, I even baked  leftover adobo and longganisa in phyllo cups for a satisfying midnight snack! In the recipe I’m sharing with you this month, I used phyllo dough to make a last-minute dessert with sliced pears and dried figs. A few pointers in using phyllo dough: Always make sure to cover the unused dough with a damp towel while you’re working with it so it doesn’t dry up. Also, use only unsalted butter as manufacturers usually add a lot of salt to the dough to act as a preservative. Try this recipe for holiday gettogethers and experiment with your own combinations for the filling. If you combine sliced apples, earthy spices, some sugar, and dried fruit, you can easily make apple strudel. You can also try making gourmet turon with bananas and jackfruit rolled in phyllo dough. Have fun experimenting! BY JUN JUN DE GUZMAN

Serves 8 Prep Time 15 to 20 minutes
Cooking Time 20 minutes

     

INGREDIENT
8 sheets phyllo dough, cut and divided into 6 squares per sheet
1/2 to 2/3 cup unsalted butter, melted
FOR THE FILLING
1/3 cup brown sugar
2 tablespoons white sugar
1 tablespoon all-purpose flour
8 dried figs, finely cubed
a pinch each of cinnamon, allspice, and nutmeg
6 to 7 pears, peeled and sliced into 10 to 12 pieces per pear
2 teaspoons lemon juice
2 teaspoons grated lemon zest, divided
whipped cream, to serve (optional)

HOW TO COOK
1. Place a phyllo square into each hole of a 6-cup muffin pan. Brush melted butter on top. Repeat process with remaining phyllo squares until you have 6 sheets of dough layered on top of each other, with butter brushed in between. Bake for 10 minutes in a preheated  350°F oven. Set aside to cool.

2. While dough is being partially baked, make the filling: Mix together brown sugar, white sugar, flour, dried figs, and spices in a bowl. In a separate bowl, toss sliced pears in lemon juice and mix in 1 teaspoon lemon zest. Add pears to brown sugar mixture and mix well.

3. Fill each phyllo cup with the pear and fig mixture. Sprinkle remaining lemon zest on top of the phyllo cups. Bake in a preheated 350°F oven for 20 minutes. Serve with whipped cream, if desired.

SUPER BOWLS COOKIE ICE CREAM BOWLS

For a deliciously fun twist on dessert, serve ice cream in bowls made out of yummy cookie dough!

     

TO MAKE:
Using a hand mixer, cream together 1/2 cup butter and 1/2 cup sugar.
Mix in 1 large egg.
In a bowl, combine 1 cup all-purpose fl our, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and a pinch of salt.
Add to the butter mixture and mix until a dough forms.
Divide dough into six balls.
Turn a standard-size muffi n pan over and lightly grease with butter.
Mold and fl atten dough over the muffi n cups to make a bowl shape.
Bake in a 350°F oven for 6 to 8 minutes until dough looks dry and set.
Let cool completely on the pan.
Once cool, gently twist each cookie bowl to release.
Serve ice cream in the bowls and add rainbow sprinkles on top.
Makes 6.

CHOCOLATE CUPCAKES WITH COFFEE FROSTING AND CARAMEL SAUCE

These decadent cupcakes are the perfect dessert this holiday season! Store leftover cupcakes in the refrigerator for up to 5 days.

Makes 12 cupcakes Prep Time 1 hour Baking Time 18 minutes

FOR THE COFFEE FROSTING
2 teaspoons instant coffee powder
2 teaspoons vanilla extract
1 cup unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar

FOR THE CUPCAKES
1/2 cup butter
2 ounces semi-sweet baking chocolate (about 1/3 cup)
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup sour cream
store-bought caramel sauce, for drizzling

1. Preheat oven to 350°F. Line a muffin pan with cupcake liners; set aside.

2. Make the coffee frosting: Mix coffee powder and vanilla until coffee dissolves; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed for 5 minutes. Reduce speed to low and add confectioners’ sugar 1/4 cup at a time until well incorporated. Increase speed to medium and whip for 1 to 2 minutes or until fluffy. Add dissolved coffee and mix until well combined. Transfer to a piping bag fitted with a large star tip; set aside.

4. Make the dark chocolate cupcakes: Melt the butter and chocolate in a saucepan over low heat or in the microwave for 30 seconds. Stir until smooth and let cool for a few minutes.

5. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl; set
aside.

6. In a separate bowl, whisk together eggs, sugars, and vanilla until smooth. Add the cooled chocolate mixture and whisk until incorporated. Add the dry ingredients in three batches, alternating with the sour cream in two batches (starting and ending with the dry ingredients). Stir just until combined. Avoid overbeating the batter.

7. Pour batter into the prepared pan. Bake in the preheated oven for 18 minutes or just until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

8. Assemble the cupcakes: Pipe the frosting onto the cooled cupcakes in a swirling motion. Drizzle caramel sauce on top before serving.

 

Coconut Turon with Brown Sugar

MAKE IT:
Place 12 pieces Chocnut in a bowl. Using a fork, mash Chocnut until powdery.
Slowly add 4 tablespoons water and mix to form a paste; set aside.
Slice 6 plantain bananas (saba) in half lengthwise.
Place a lumpia wrapper on a flat work surface.
Place a saba half in the center and add 1 tablespoon Chocnut paste on top.
Fold the sides of the wrapper in and roll tightly to form the turon.
Dab the edges of the wrapper with water to seal.
Repeat process to make 12 rolls.
Heat 2 cups oil in a skillet over medium heat.
Carefully add turon pieces, then sprinkle 1 cup brown sugar on top.
Flip the rolls to coat in melted sugar.
Once turon turns golden brown, remove from heat and place on a rack to drain.
Sprinkle sesame seeds on top.
Let cool for a few minutes to allow sugar coating to harden.
Serves 12

 

BROWNIE FUN

MAKE THESE FOUR DELICIOUS BROWNIE INCARNATIONS USING A READY-MADE MIX!

BROWNIE CREPE

In a large bowl, whisk 1 egg with 2 tablespoons vegetable oil.

Add 1/4 cup brownie mix (we used Maya Oven Toaster Brownie Mix) and 1/4 cup water. Mix until no lumps remain.

Chill batter for about 30 minutes.

Grease a large nonstick skillet with butter.

Place over medium heat and pour 1/4 cup batter in the center of the pan.

Tilt pan from side to side to spread batter evenly.

Cook for 40 seconds or until top looks slightly dry.

Loosen with a spatula and flip to cook the other side.

Move to a flat surface and top with banana slices.

Fold the crepe over and place on a plate.

Drizzle caramel sauce over and add more banana slices.

Top with vanilla ice cream, whipped cream, and chopped nuts. Makes 4.


COFFEE BREAK PARFAIT

Bake 1 (230-gram pack) brownie mix according to package directions.

Let cool and cut into cubes.

Layer brownies and cappuccino ice cream in a tall glass.

Top with whipped cream and chocolate chips.

Serves 4 to 6.


BUTTERSCOTCH BROWNIE SANDWICHES

Make a rich and chewy dessert sandwich with your favorite hazelnut spread! Bake
1 (500-gram pack) Maya butterscotch brownie mix according to package directions.

Let cool on a wire rack.

Slice into squares, then slice lengthwise.

Generously spread a thick layer of hazelnut cream (we used Crumpy Duo) on the bottom layer and top with the other half of the brownie.

Repeat with remaining ingredients.

Sprinkle powdered sugar on top before serving.

Serves 6 to 8.


OREO AND PEANUT BUTTER-STUFFED BROWNIE CUPCAKES

These easy-to-make cupcakes come with a yummy surprise.

Preheat oven to 320°F.

In a large bowl, prepare 1 (230-gram) brownie mix according to package directions.

Set batter aside.

Place 6 (3.25-ounce) cupcake liners into a muffin tin.

Place an Oreo in each liner.

Top each with a tablespoon of peanut butter.

Scoop batter into liners until almost full.

Gently tap the tin to release any air bubbles.

Bake for 20 to 30 minutes or until done.

Place on a wire rack.

The middle part will slightly sink as the cupcake cools.

Sprinkle tops with powdered sugar before serving. Makes 6.

 

strawberry & raspberry paris-brest

Serves 6
300ml thickened cream
1 vanilla bean, split, seeds scraped
1 tbs amaretto
1 cup (150g) pure icing sugar, plus extra to serve
250g punnet strawberries, quartered
2 x 125g punnets raspberries
1/2 cup (40g) flaked almonds, toasted Choux pastry
100g unsalted butter
1/2 cup (125ml) milk
11/4 cup (175g) plain flour, sifted
1 tsp pure icing sugar, sifted
5 eggs

Preheat the oven to 210 C.

Line a baking tray with baking paper.

Draw an 18cm circle in the centre of the sheet of baking paper, then flip the paper over.

For the choux pastry, melt the butter with the milk and 1/2 cup (125ml) water in a
saucepan over medium heat.

Add the flour and icing sugar, then beat with a wooden spoon until the mixture comes away from the sides of the pan.

Transfer the mixture to a heatproof bowl.

Set aside to cool.

Lightly beat 4 eggs, then add them to the mixture, a little at a time, beating well after each addition, until thick and glossy.

Spoon the dough into a piping bag fitted with a plain, round 2cm nozzle.

Carefully pipe one ring over the circle template, then another on the inside of the ring, allowing the rings of batter to touch.

Pipe a third ring on top of the first two, over the seam, then smooth out any bumps with a finger dipped in cold water.

Lightly beat the remaining 1 egg, then brush over the dough.

Bake for 15 minutes, then reduce the oven to 190 C and bake for a further 30 minutes or until puffed and golden.

Turn off the oven and allow to cool in the oven with the door ajar.

To make the filling, beat the cream, vanilla seeds, amaretto and 1 tbs icing sugar using electric beaters until soft peaks form.

Use a sharp knife to split the pastry ring in half horizontally.

Remove any damp or uncooked pastry, then spread the creammixture over the bottom half
and top with the strawberries and raspberries.

Top with the pastry lid.

To make the icing, sift the remaining 140g icing sugar into a bowl and add 1-2 tbs water.

Whisk until smooth, then drizzle over the pastry, allowing it to drip down the sides. Scatter with almonds and dust with extra icing sugar to serve.

sticky cranberry & butterscotch puddings

Makes 8
200g pitted dates, chopped
1 tsp vanilla bean paste
1 tsp bicarbonate of soda
80g unsalted butter, softened
150g caster sugar
2 eggs, lightly beaten
180g self-raising flour
1 tsp mixed spice
1/2 cup (75g) craisins

Butterscotch sauce
175g brown sugar
100g unsalted butter
1/2 cup (125ml) thickened cream, plus extra to serve
1 cup (150g) frozen cranberries, thawed

Preheat the oven to 170 C. Grease and line the base and sides of eight 200ml dariole moulds.

Place dates, vanilla and 3/4 cup (185ml) water in a saucepan over medium heat.

Bring to a simmer, then add bicarbonate of soda.

Remove from heat and set aside for 10 minutes.

Meanwhile, beat butter and caster sugar with electric beaters until thick and pale.

Add eggs, 1 at a time, beating well after each addition.

Fold through the date mixture.

Sift over the flour and mixed spice, then fold in the craisins.

Divide batter evenly among moulds, then place on a baking tray and bake for 25 minutes or until a skewer inserted in the centre comes out clean.

Cool in moulds for 5 minutes before inverting onto the baking tray.

For the sauce, place brown sugar, butter and cream in a saucepan over low heat.

Cook, stirring, for 3-4 minutes until sugar dissolves, then cook for 2-3 minutes until
thickened.

Add cranberries and cook for a further 1 minute.

Drizzle puddings with sauce and serve with extra cream.

Cook’s Note
* Buckwheat flour is from selected supermarkets and health food shops.

* Pomegranate molasses is available fromMiddle Eastern food shops.

* Imported pomegranates and mandarins are available in Dec/Jan fromsupermarkets and greengrocers.

* Duck fat is available from gourmet food shops; substitute olive oil.

* Elderflower cordial is available from gourmet food shops.

* Spatchcocks are young chickens available from selected butchers and specialty poultry shops.

* Verjuice (substitute white wine vinegar) and quince paste are from delis and gourmet food shops.

ice cream meringue cake

Serves 8-10 Begin this recipe a day ahead. You will need a kitchen blowtorch.

300g shortbread biscuits
1/2 cup (45g) desiccated coconut, toasted
125g unsalted butter, melted
3 x 1L flavoured ice cream (we used chocolate, strawberry and vanilla)
4 eggwhites
1 cup (220g) caster sugar

Grease and line the base and sides of a 24cm springform cake pan with baking paper.

Whiz biscuits in a food processor to fine crumbs.

Add coconut and butter, then whiz to combine.

Press half the mixture into the base of the pan.

Fill with scoops of ice cream, pressing down gently until pan is full.

Scatter over remaining crumb mixture, then cover and freeze overnight.

Beat eggwhites with electric beaters until soft peaks form.

Gradually add sugar until stiff peaks form.

Fill a piping bag fitted with a plain nozzle with the meringue.

Remove cake from the pan and pipe the meringue all over the top.

Brown meringue, using a kitchen blowtorch, until light golden.

Slice the cake and serve.