Apple Pastries

Hello there! 

 Sorry I haven’t posted, I was having a lovely holiday! 🙂 I must say by the time I got home I was feeling very baking deprived. 

 Anyway, this weekend we were invited to a lovely picnic – all very nice, great to take advantage of the (rare) sunny day. The only problem was we were invited about 2 hours before we were due there. Which left me only enough time to make my ‘safety net’ apple pastries. They really are ridiculously simple, and use ingredients that I always have around in the kitchen. 


 So here is the recipe:

 1 sheet puff pastry

1 apple (or nectarine, pear, peach etc.)

Juice of 1/2 lemon

White sugar


1. Preheat oven to 175*C. Peel the fruit, (you won’t need to peel stone fruit if you decide to use that) and cut into eighths. 

2. Lightly coat the fruit with sugar (sometimes I use cinnamon as well when I am using apple).

3. Cut 8 circles in the thawed puff pastry, each circle about 2-3cm bigger than the slices of fruit.

4. Place one slice of fruit on each circle, fold pastry over into a crescent moon shape (like you would fold a dumpling) , and close by pressing the edges together with a fork. Don’t worry if there are small tears in the pastry.

5. Brush lemon juice on the top of each pastry, and sprinkle with a bit of sugar.

6. Place on a lined baking tray and bake for approximately 20 minutes – until the pastry has puffed up and are a golden colour.

7. If desired, dust with icing sugar. I find they’re best served warm, with cream. Mmm… Enjoy!

Happy baking! x



Devil’s Food Cake

Hello! First off, I would like to wish my sister a very happy birthday! It feels like yesterday that we were walking home together from school. I am thinking that makes me sound very old

So, I needed to find a simple and quick (for time deprived people like me!) birthday recipe that hadn’t been done millions of time before. And luckily I got a suggestion for Devil’s Food Cake. (thankyou everyone for following and liking my previous posts – yay!) I had never made one before, and I never really new what set it apart from other wickedly rich and decadent chocolate cakes. I went on a recipe search, and found the ever-faithful Nigella’s. Here is is:

I really don’t have any complaints – it definitely didn’t live up to it’s name!. It turned out the perfect texture, and the perfect amount of richness. To speed up the setting of the frosting, I popped it in the fridge, which worked out really well. It isn’t the flashiest cake ever, as I really didn’t have time, but as they say, it is what is inside that counts!


Remember to like me on FaceBook ( for pictures of my baking endeavors, and please post any recipe suggestions.

Happy baking! x