Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
To easily find one of our recipes type below:
Cheese-y Mushroom "Danishes"
These danishes are made with puff pastry instead of the traditional yeast raised Danish dough. For this recipe I used half of the batch from the puff pastry dough I made for Sausage Rolls, you can check out that recipe if you would like to make your own puff pastry or you can just use the puff pastry from the freezer section of your grocery store! These little danishes are buttery and full of flavour! You can fill your danish with anything (sweet or savoury!) and they make an awesome and impressive appetizer! I am filling mine with some caramelized onions, mushrooms, ham and swiss cheese!
Cheese-y Mushroom “Danishes”
Yield: 9 large sized danishes
Preheat your oven to 400*F
1 sheet of puff pastry (if buying premade) or 1/2 batch of my puff pastry dough (see Sausage Rolls recipe)
~1 Tablespoon Dijon Mustard
~1 cup grated Swiss Cheese (or your favourite cheese!)
2 slices of Ham Deli Slices (or your favourite thinly sliced meat), cut into quarters
Egg Wash - 1 egg whisked up with a pink of salt and sugar
Mushroom Filling:
1 Tablespoon Butter
1/2 an Onion, diced
1-1 1/2 cups of Mushrooms, chopped
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
1/4 teaspoon Salt
1/4 teaspoon Pepper
1-2 Tablespoons Wine (white or red), or both or water - anything you have on hand!
1/2 teaspoon Worcestershire Sauce (optional)
In a frying pan melt your butter, then add your onions, thyme, rosemary, salt and pepper. Cook over medium heat until onions start to brown and caramelize.
Add your mushrooms and continue cooking until the mushrooms start to brown and release their juices.
Deglaze your pan by pouring a tablespoon or two of wine into the pan and scraping the bottom to release any of those bits that have stuck on. Add your Worcestershire sauce.
Cook for a minute or so while stirring until most of the liquid has bee absorbed. Pour into a bowl to cool and Taste and season to your liking!
Roll out your puff pastry into a large square about 1/8” thick.
Using a pizza cutter or knife, trim the edges and then cut into 9 portions, I did 3 rows horizontally and 3 rows vertically.
Going diagonally from on corner to the other, smear a thin layer of dijon mustard down the middle.
I sliced my deli ham into quarters, then placed one quarter on top of the dijon mustard.
On top of the ham but keeping to the centre area of your square, scoop about 1 tablespoon of the mushroom mixture.
Then place a large pinch of shredded cheese on top of the mushrooms.
Now you can bake the danish just like this, or make it into a shape!
To shape, grab the corner with the least toppings and fold it over so it’s reaching across the cheese and filling. Lightly egg wash, then grab the opposite corner and fold it on top of the first one, so they are “hugging” your filling. Egg wash the other side.
Sprinkle the tops of your danishes with coarse salt or pepper (optional)
Bake in a preheated 400*F oven for about 25 minutes or until golden brown!
Eat!
Puff Pastry with a side of Sausage Rolls!
Puff pastry is a super delicious flaky pastry dough with hundreds of buttery layers! Perfect for making sausage rolls! The puff pastry we are making is the SLIGHTLY faster “quick puff” or “rough puff” which is a little easier! Yay!
Look at those flaky layers of puff pastry in our sausage roll!
Puff Pastry
Yield: about 1 pound of puff pastry dough - good for 12 large sausage rolls, or 2 tart tatins!
Preheat your oven to 425*F once you are ready to bake your puff pastry
1 3/4 cup Flour
1 cup Butter, cold - cut into large cubes
1 teaspoon Salt
1/2 cup Water, cold
In a bowl mix together the flour, salt and cold butter, rubbing the butter into the flour but leaving large nickel sized chunks - we want to keep lots of big butter chunks so we can roll them into layers on our next steps!
Pour the cold water into the flour mixture and stir it together until it can be pressed into a ball. You might need to add a little more or less water depending on how your dough is working! I like to dump the dough out onto my counter and press it together into a rectangle shape, then saran wrap it and place in the fridge for 30 minutes.
Once your dough has rested, roll your dough out into a large rectangle, then fold it into 3rds like a brochure, so the bottom one third of the dough folded up, then the top one third folded down on top of it. This is called a “3 fold”
Roll out your folded dough and repeat the 3 fold again, then wrap in saran wrap and put in the fridge for 30 minutes.
Once chilled, you will repeat the 3 fold 2 more times, then wrap and put in the fridge for 30 minutes.
Now your puff pastry is ready to go! You can store it in the fridge or in the freezer. I cut my puff pastry in half, used one, and popped the other into the freezer for another time!
Sausage Rolls
Yield: 6 large ~3” long rolls
Preheat oven to 425*F
1/2 batch of Puff Pastry
2 Sausages (I used Spulumbos Chicken Apple Sausages but use your favourite!)
2 teaspoons Dijon Mustard
Egg wash (one egg with a pinch of salt and sugar wicked together)
Roll your puff dough out into a long rectangle about 18” long and 5” wide.
Using a sharp knife cut slits down both sides of your puff dough about 3/8” wide and about 1.5” long on each side leaving a 2” wide UNCUT section in the middle, this is where the sausage is going to go.
Smear a little mustard down the middle of your dough where you didn’t cut and then scoop your sausage down the middle from top to bottom, but not going on top of the cut strips on either side.
Starting at the top you will grab one of the cut strips and pull it across the sausage towards the other side, then grab the top strip from the alternate side and pull it across in the other direction so the strips are criss-crossing. Continue down the entire strip of sausage and pinch them together at the bottom.
Using a sharp knife cut the sausage roll into 3” long pieces, or whoever she you would like!
Place your sausage rolls onto a lined baking tray, then paint the tops with egg wash.
Bake in the oven for 25-35 minutes or until golden brown and the sausage is fully cooked through.
Eat!
Apple Turnovers aka Hand Pies aka DELICIOUS!
What’s better than a pie? A personal pie that fits into your hand! These little pies can be made into any shape, I went for a pop tart-esque shape, but you can make them into triangles or circles or whatever you like! As for fillings, that is completely up to you! I whipped up an apple pie filling, but you can use any canned pie filling, or jam, or even a cheesecake filling! So many options!
Apple Turnovers - the pop tart of your dreams!
Apple Turnovers
Yield: 4 pop tart sized turnovers, or more if you make them smaller
Preheat the oven to 350*F
Pastry:
1 1/2 cups Flour
1 Tablespoon Brown Sugar
1/2 teaspoon Salt
1/4 cup Cream Cheese, cold and cubed
1/4 cup Butter, cold and cubed
1/4 cup Cold Water
Apple Pie Filling:
1 Apple, peeled and chopped
1/2 teaspoon Cinnamon
1 teaspoon Butter
pinch of Salt
1/2 teaspoon grated Ginger (optional)
1/4 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Flour
Egg Wash:
1 Egg
pinch of Sugar
pinch of Salt
In a bowl combine your flour, brown sugar, and salt. Stir to combine.
Now add the cream cheese and blend it into the flour mix by pinching and rubbing it in. It should look dry and sandy.
Once your cream cheese is worked in, add your cold butter and using the same pinching and rubbing technique work in the butter, but make sure to stop while there are still some larger pea sized chunks of butter. These are going to make things flaky!
Next we’ll add the cold water and stir until the dough comes together, it will still have some dry bits and look a bit shaggy, but when you press it together it should stay together. Then press your dough into a rectangle shape, wrap it in saran and pop it into the fridge for at least 30 minutes to chill and relax.
Now for our filling! If you want to skip this step you can definitely replace this with canned pie filling or jam. In a pot place your apples, ginger, 1 teaspoon of butter, cinnamon, salt and water, cook over medium heat until your apples soften and start to release their juices.
Stir together the 2 Tablespoons of brown sugar and 2 teaspoons of flour, then dump into the apple mixture and cook until it thickens (about 1 minute). Put this to the side to cool while our dough rests.
Whisk together your egg with a pinch of salt and sugar until combined for your egg wash.
Once your dough is chilled roll it into a large rectangle on a floured surface, about 1/8-1/4” thick. Using a pizza cutter, slice the dough into evenly shaped rectangles about the size of a deck of cards. You should have 8 rectangles altogether, if you need to, re-roll the scraps to get a few more pieces go for it!
Now take one rectangle of dough and scoop about 2 tablespoons of your pie filling into the middle. Brush around the edges with your egg wash, then place another rectangle of dough on top and press together the edges, then using a fork press all around the edges to seal in the pie filling. Slice 3 slits into the top of the dough so the filling has a vent. Place onto a parchment lined baking tray and continue with the the rest of your dough until they are all filled.
Brush the tops of your turnovers with the egg wash and sprinkle them with sugar for a crispy top!
Bake for 20-25 minutes or until golden brown!
Time to eat! Yay!