Roasted Strawberry & Hazelnut Pastries

Definitely, roasted fruit is one of my favorite summer desserts. It becomes so intense when its been sizzling and caramelizing at a high temperature. Roasted strawberries are one fruit that can take any dish to the next level. Along with the fact that it will stain even the palest berries to a ruby red, the subtle use of aromatic ingredients like lemon, vanilla or rose water can breathe new life into your bland unripe berries. Another added bonus is that the seeds add a little crunch to the tender, supple structure of a roasted strawberry.

I wanted to make something quick and easy for dessert today. I just happened to have some strawberries on hand why not roast them. A while back I saw an idea on with strawberries and of all things, the famous chocolate hazelnut spread, ‘Nutella’. I have to be honest, I have maybe only tasted it once or twice but what the heck! Of course, you guessed it, I would first want to read up on its history. You maybe know all this but—–   It seems it all started with the same Italian family that gave us the glorious ‘Ferrero Rocher’ chocolates. Nutella was invented during WWII when the war had created a chocolate shortage.

In 1925, Italian chocolatier, Pietro Ferrero, perfected the so-called ‘pastone’ (pastry mesh) of chocolate and hazelnuts. The Piedmont region of Italy, which his family called home, is famed for its delicious and abundant hazelnuts. In 1946, he created pasta giandja (or giandujot) which was made in a small hard loaf or bar, wrapped in aluminum foil and could be sold at a cheaper price. This chocolate could be cut into slices to eat on bread which formed a big part of the diet at the time. In 1949, a spreadable version called supercrema gianduja was intoduced, which was later renamed ‘Nutella’ in 1964. The name gave the product international appeal. It said ‘nuts’ and it also said Italy — ‘ella’ being a common affectionate ending in Italian such as in mozzarella cheese, tagliatella (a form of pasta) or caramella (a sweet).

Fifty years on, the company is the number one user of hazelnuts worldwide. Interesting!    OK, now on with the pastries. 

Print Recipe
Roasted Strawberry & Hazelnut Pastries
Roasted Strawberries
  1. Preheat oven to 375 F. Slice off blossoms; leave small & medium berries whole, cutting largest ones in half. In a glass baking dish, toss with sugar, salt & lemon juice.
  2. Roast, stirring once or twice, for about 30-40 minutes, long enough for the berry juices to thicken but not burn. Remove from oven; add vanilla & rose water. Set aside until ready to use.
  1. On parchment paper, lay out sheet of puff pastry. At one end of the pastry, spread hazelnut cream& top with cooled roasted strawberry 'jam'. Below the chocolate/strawberry mixture make 5 slices so you end up with six strips. Starting at top where the filling is, roll up pastry & join the two ends together to make a wreath.
  2. Adjust oven to 400 F. Brush with egg wash , sprinkle with chopped hazelnuts. Lift wreath ON the parchment paper to baking sheet & bake for about 20 minutes or until golden brown.

Fig & Pear Stuffed Pork Tenderloin

Pairing pork with figs and pears may seem a little odd but believe me it tastes great. Pears are one of those fruits that are extremely versatile. Their subtle sweetness and juiciness makes them perfect for recipes from entrees to desserts. Figs could be considered the perfect fruit — low on calories, full of fiber, vitamins and minerals.

Figs have always appealed to me since the first time I tasted a ‘Fig Newton’ cookie.  Now that seems like eons ago! Figs also bring me back to a place that holds some wonderful memories for Brion & I. In 2014 we visited the eastern side of the Algarve region in Portugal. This coastline is a spectacular site, very similar to the Big Sur coastline of California, USA. 

Portugal has an excellent climate for cultivating figs. In the Mediterranean region as well as the Algarve, you can see fig trees almost everywhere. From August until about the end of September, there are plenty of fresh figs ripening on the trees. The only thing, is they have a short harvest time and will go bad quickly once picked. After the season ends you can buy dried figs. Fig jam is a product of fresh figs whereas dried are used for cooking, baking and even in fig liquor.

Portugal possesses great charm in its medieval villages, walled towns and glorious monuments while at the same time embracing progress and modernity with a style all of its own. It was such a memorable experience that will not be forgotten for sure.

There’s very little fuss to preparing today’s recipe and the meat turns out extremely tender.

Print Recipe
Fig & Pear Stuffed Pork Tenderloin
  1. In a bowl, combine first 8 ingredients; set aside.
  2. Make a lengthwise cut 3/4 of the way through the tenderloin; open and flatten to 1/4-inch thickness. Brush meat with Fig Balsamic dressing & sprinkle with salt & pepper. Spread pear mixture over tenderloin. Roll up from long side; tuck in ends. Secure with toothpicks.
  3. Preheat oven to 425 F. Place tenderloin on a large piece of foil on a rack in a shallow roasting pan. Nestle remaining filling around tenderloin, pulling up foil to make sides to keep it close to meat. Brush with Fig Balsamic dressing. Bake, uncovered for 40-45 minutes or until a meat thermometer inserted into pork reads 160-170 F. Remove from oven & brush with apricot preserves. Let stand for 5 minutes before slicing. Serve with the additional roasted filling.

Dinner ‘En Croute’

Today, November 24, our neighbors to the south are celebrating Thanksgiving. Over the years, Brion and I have been in the USA numerous times on this occasion and enjoyed the food and holiday atmosphere very much. Today’s blog post acknowledges the American holiday with some special meal choices.

At the heart of a memorable dinner is the main entree, so why not make it just a bit more special by serving it  ‘En Croute’.  In the culinary arts, the term en croute (pronounced ‘on Kroot’) indicates a food that has been wrapped in a pastry dough and then baked in the oven. Traditionally the type of pastry used was a simple dough called pate pastry. Today, puff pastry  is frequently used for most en croute recipes.

The key to preparing items en croute is that however long it takes to cook the pastry until it is golden brown is how long the item will spend in the oven. Some of the best choices are beef tenderloin, salmon or a brie cheese, due to the fact they require less time to cook.

In the 1950’s and 60’s, Beef Wellington or as the French called it, ‘Boeuf en Croute’, became very popular. It was an elegant meal, using a beef tenderloin covered with liver pate and wrapped in pastry. My first introduction to this meal was a much more low key  version. It was simply achieved by making a nicely seasoned meatloaf, wrapping it a basic pastry and baking it. My mother would serve it with a tomato soup sauce. Definitely good but not quite the elegance of the true en croute entrees.

Two favorites of mine are variations of the classic ‘boeuf en croute’. One uses boneless turkey breast topped with a cranberry, hazelnut stuffing and baked in a tender puff pastry then served with a citrus-fig cranberry sauce. The other one is a seafood en croute using fresh salmon. The salmon is topped with shrimp or scallops in a seasoned egg/cream mixture and baked in puff pastry. A dill cream sauce is served to compliment this entree. Having a few alternatives to change out your traditional holiday meals always keeps it interesting.


Print Recipe
Turkey / Seafood 'en Croute'
Alternative ideas for those special occasions.
Turkey en Croute
  1. Saute garlic & onions in olive oil & butter 1-2 minutes. Add bread crumbs; toss until they begin to brown slightly. Add hazelnuts, thyme, cranberries, salt & pepper. Add only enough turkey stock to make stuffing hold together.
  2. Place the first pastry sheet on a parchment lined baking sheet. Place turkey breast along the center line of the pastry sheet. Brush the edges of the pastry with egg wash. Place stuffing on top of the turkey. Place the second pastry sheet over the turkey & stuffing. Trim the edges to form an oval shape. Save the trimmings in the fridge.
  3. Bring the edges of the dough together & seal by pinching them. Roll the dough from the bottom layer over the top layer & press down all the way around the perimeter of the pastry. This creates a tighter seal. Brush egg wash over the entire surface of the pastry. Decorate, cutting leaf shapes from trimmed pastry & score leaf veining into them with the tip of a sharp knife. Cut four 1/2" slots in the top of the pastry to let steam escape. Chill for 20 minutes or longer in the fridge before baking. This helps the pastry to puff.
  4. Bake at 400 F. for about 15-20 minutes then reduce the heat to 350 F. Use a meat thermometer to make sure that the center has reached at least 170 F. to be sure the turkey is completely cooked, about 35-45 minutes longer. Let rest for 10 minutes before cutting into servings.
Citrus - Fig Cranberry Sauce
  1. Simmer all ingredients together slowly for 30-40 minutes or until the cranberries are fully cooked & the mixture reduces & thickens to a jam-like consistency. Stir the sauce often as it simmers. Remove the star anise (if using). Store in a plastic container in refrigerator until serving time.
Seafood en Croute
  1. On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle. Cut each sheet into four 6 x 5-inch rectangles. Place a salmon fillet in center of four rectangles.
  2. In a small bowl, combine the shrimp (or scallops), cream, onions, parsley, dill, garlic, pesto, salt & pepper. In another small bowl, beat egg white on medium speed until soft peaks form; fold into shrimp mixture. Spoon about 1/4 cup over each fillet.
  3. Top each with a pastry rectangle & crimp to seal. With a sharp knife, cut several slits in the top to let steam escape. Place on a 15 x 10 x 1-inch parchment lined baking sheet; brush with egg wash. Bake at 400 F. for 20-25 minutes or until a thermometer reads 160 F.
Dill Cream Sauce
  1. Mix all ingredients & refrigerate until serving time.
Recipe Notes
  • The original recipe source for the Cranberry Hazelnut Turkey & Citrus Fig Cranberry Sauce can be found at
  • The cranberry sauce uses star anise or extract but feel free to omit it if you do not care for that flavor.
  • The Seafood en Croute recipe is one that is featured on  which has always been my favorite 'go-to' recipe company forever.