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Great British Bake Off: 4 tasty recipes to try out in Pastry Week

Cook up a storm in your kitchen with these sweet and savoury dishes

Bake along with these great treats - can you do better then the contestants?

It's Pastry Week on Bake Off and the judges are expecting perfection from the eight remaining contestants.

In the signature challenge bakers must make Danish breakfast-style pastries, whilst in the technical Paul and Mary want them to produce a classic British tart.

Finally there is a bite-size showstopper, which must be made with a fine pastry.

Meanwhile Mel takes a shift at a Turkish bakery and learns how to make baklava - a filo pasty dessert made with nuts and syrup or honey.

Try your hand at these pastry recipes for a little Bake Off magic at home.

Cheat's cranberry Danish

Serves: 8

Prep time: 18 minutes

Cooking time: 12 minutes

Ingredients:

115g Chosen by you 50% Less Fat Light Soft Cheese

2 tbsp caster sugar

¼ tsp vanilla extract

3 tbsp light brown sugar

25g butter

1 tsp cornflour, mixed with 1 tsp of water

¼ tsp cinnamon

¼ tsp ground nutmeg

150g fresh cranberries

1 sheet Chosen by you Ready Rolled Puff Pastry

1 egg, lightly beaten

Icing sugar, for dusting

Method:

  1. Preheat the oven to 200°C/180°C Fan/Gas 6. Beat together the cream cheese, caster sugar and vanilla extract. Line 2 baking trays with baking paper.
  2. Put the brown sugar in a pan with the butter, cornflour and spices on a medium heat for 2 minutes, stirring until thick. Stir in the berries. Leave to cool.
  3. Cut 8 pastry squares and put on the trays. Add a dollop of cheese and cranberry compote to the middle of each one.
  4. Make a diagonal cut from each corner to the filling. Fold every other point inwards to create a pinwheel shape. Brush with the beaten egg to glaze.
  5. Bake for 12 minutes until golden. Cool, then dust with icing sugar.

Recipe Asda.

Aladdin's Arabian baklava

Serves: 18

Prep: 30 minutes

Cooking time: 75 minutes

Ingredients:

350g caster sugar

1 lemon, juice only

20 sheets filo pastry

175g unsalted butter

175g walnut pieces, finely chopped

175g blanched almonds, finely chopped

175g pistachio kernels, finely chopped

3 tbsp honey

Method:

  1. Preheat oven to 180°C/160°C fan/Gas 4. Heat the sugar and lemon juice in a pan with 350ml cold water, stirring, until the sugar has dissolved. Simmer for 10 minutes until the syrup coats a wooden spoon. Chill.
  2. Lightly butter a 20 x 30 x 2.5cm baking tin. Stack the filo, place the tin on the top and cut out the pastry, using the tin as the template. Place a sheet of pastry in the tin and brush with melted butter, then top with another layer of filo. Repeat to layer 5 sheets (Keep any pastry you're not using covered with a clean, damp cloth to prevent it drying out.)
  3. Combine the nuts and sprinkle a third over the butter and pastry. Cover with five more layers of pastry and melted butter. Repeat twice more, alternating layers of nuts and pastry. Score the top pastry later into 18 diamonds and brush with any remaining butter.
  4. Bake for 1 hour. Remove from the oven, pour over the chilled syrup and drizzle over the honey. Serve warm of cold.

Recipe by Morrisons.

Mini white chocolate and raspberry eclairs

Serves: 24 people

Prep time: 20 minutes

Cooking time: 30 minutes

Ingredients:

120g the Pantry plain flour

80g Greenvale unsalted butter

3 medium eggs

200ml boiling water

200ml double cream

100g fresh raspberries

100g Choceur white chocolate

10ml The Pantry lemon juice

Non-stick baking parchment

Method:

  1. Preheat the oven to 180°C/350°F/Gas 4
  2. Line a couple of baking trays with some non-stick paper
  3. Chop the butter finely
  4. Put into a large saucepan and pour over the boiling water, still till melted
  5. Put the pan on the heat and bring the liquid to the boil
  6. Take the pan off the heat – add all the flour in one go and beat with a wooden spoon till completely incorporated and the mixture comes away from the sides of the pan
  7. Whisk the eggs together in a mixing bowl
  8. Put the batter into a food processor and process adding the eggs slowly till the mixture is smooth and glossy
  9. Put the mixture into a piping bag with a 2cm plain nozzle
  10. Pipe small lines of the choux pastry – about 7/8cm long
  11. Leave some space between them to allow them to spread whilst cooking
  12. Bake for 25 minutes - till risen and golden
  13. Take them out of the oven and with a sharp serrated knife cut them in half length ways and gently open up
  14. Put back in the oven for a couple of minutes to dry out the insides
  15. Allow to cool completely
  16. Whisk the cream with the lemon juice till thick
  17. Crush the raspberries with a fork in a small bowl, then fold into the cream
  18. Break up the chocolate and put into a heatproof bowl
  19. Put the bowl over a pan of boiling water – making sure the bottom of the bowl doesn’t touch the water
  20. Gently heat the water in the pan till the chocolate has melted
  21. With a small teaspoon fill the eclairs with the raspberry cream
  22. Fold over the top and gently dip the top in the melted chocolate - allow to cool and serve

Recipe by Aldi.

    Spinach and ricotta filo pastry parcels

    Serves: 4 people

    Prep time: 15 minutes

    Cooking time: 25 minutes

    Ingredients:

    2 tbsp olive oil

    3 spring onions, trimmed and sliced

    160g bag ready washed baby spinach

    175g Asda ricotta

    25g extra mature Cheddar cheese

    270g pack Jus-Rol Filo Sheets

    Method:

    1. Pre-heat the oven to 190°C/170°C Fan/Gas 5. Line a baking tray with baking paper. Heat 1 tsp of the oil in a large non-stick frying pan and cook the spring onions until soft. Transfer to a bowl. Add the spinach to the pan and cook until it wilts.
    2. Tip the spinach into a sieve standing over a bowl. Press with the back of a wooden spoon to extract excess water.
    3. Add the spinach, ricotta and Cheddar to the spring onions and mix together. Season with pepper.
    4. Cut each sheet of pastry in half to make two pieces that are almost squares. Lay three squares on top of each other.
    5. Keep the rest of the pastry covered with a clean, damp (not wet) tea towel, as filo pastry dries out and becomes brittle and unusable quickly.
    6. Brush the top square of pastry with oil and put a quarter of the ricotta mixture in the middle. Fold up the edges to make a money purse shape and twist the top to seal it.
    7. Brush all over with oil and put on the baking tray. Repeat to make three more parcels. Bake for 20-25 minutes or until crisp and golden.

    Recipe by Asda.

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