Kale and Edible Gold Pastry with Dates
- 250 g cold butter (9 oz)
- 300 g all-purpose flour (2.5 cups / 12 oz)
- 200 g whole wheat flour (1.6 cups / 8 oz)
- 10 g salt (2 tsp)
- 1 g freshly ground black pepper (1/4 tsp)
- 300 ml cold water (1.25 cups)
- 3 large eggs (150 g / 5.3 oz)
- 300 ml heavy cream (1.25 cups / 12 oz)
- 200 g chopped kale, parboiled and drained (2 cups / 7 oz)
- 20 g edible gold dust (for dusting)
- 8 whole Medjool dates, pitted and halved (for garnish)
1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together all-purpose flour, whole wheat flour, salt, and black pepper.
3. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
4. Gradually add cold water, mixing just until the dough comes together. Do not overwork.
5. Turn dough onto a floured surface and knead lightly 3 to 4 times. Flatten into a rectangle, wrap in plastic, and chill for 30 minutes.
6. In a bowl, beat eggs and heavy cream until smooth. Stir in parboiled kale.
7. Remove dough from fridge. Divide into 8 equal portions. Roll each into a 15 cm (6 inch) round.
8. Place a heaping tablespoon of kale filling on one half of each round. Fold the other half over, sealing edges with a fork.
9. Arrange pastries on the prepared baking sheet, spacing 2.5 cm (1 inch) apart.
10. Brush tops with heavy cream and lightly dust with edible gold.
11. Bake for 22 to 25 minutes, until puffed and deep golden brown.
12. Remove from oven. While warm, dust again with a fine sprinkle of edible gold and place a date half on top of each pastry.
13. Serve warm or at room temperature.
- mixing bowl
- whisk
- rolling pin
- baking sheet
- parchment paper
- fork
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