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 youtube.com 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
Instructions
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.
Pastries
  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.

Victoria Day – Canada’s Ode to Summer

Victoria Day is the distinctly Canadian holiday that officially wraps up winter. Even if the date marks the informal start of summer, you could be planning for a backyard barbecue or an impromptu indoor shut-in due to an array of snow, sleet, rain or hail.

Although we are well into the 21st century, in Canada we still celebrate Queen Victoria’s birthday over 100 years after her passing. The only other country in the Commonwealth to observe this celebration is Scotland. This is our oldest statuary holiday in Canada and is celebrated annually on the Monday preceding May 25th. In the maritime provinces it is a non-statuary ‘general’ holiday and in Quebec, ‘National Patriots Day’ is observed instead.

While we might hang onto the British queen’s name for old times sake, the tradition of Victoria Day is truly Canadian and has everything to do with the end of the cold weather and short days, and a lot to do with some great food.

My choice of food for today’s blog should work well with your own ‘barbecue’ meal. It is APPLE-TURKEY SAUSAGE ROLLS  and STUFFED POTATO SKINS.

Print Recipe
Apple-Turkey Sausage Rolls / Stuffed Potato Skins
Servings
Servings
Instructions
Apple-Turkey Sausage Rolls
  1. Line a large baking sheet with parchment paper.
  2. In a large, heavy-bottomed saucepan, saute apple, onion, sage, thyme & allspice in olive oil for 5 minutes. Apples & onions should be soft but not browned. Remove from heat & set aside to cool for 5 minutes.
  3. In a large bowl, combine cooled apple mixture with ground turkey, salt & pepper. Using your hands, gently mix until everything is evenly combined, making sure not to overwork the mixture.
  4. Unroll the puff pastry sheet onto a lightly floured work surface, cut crosswise to make three long, strips ((about 10 x 3.5" each) Brush a line of mustard down the middle of each strip. Divide filling into 3 equal portions. Roll into sausage shapes & place down the middle of each pastry rectangle. Brush edges firmly to seal.
  5. Preheat oven to 400 F. Arrange the rolls, seam side down, on prepared baking sheet. Brush with remaining beaten egg, & sprinkle with poppy seeds. Cover with plastic wrap & place in the freezer to firm up, about 15 minutes.
  6. Using a very sharp knife, cut each roll into 8 bite-sized pieces & arrange 1" apart on baking sheet. Bake for 25-30 minutes, or until golden brown & sausage is cooked through.
Stuffed Potato Skins
  1. Microwave potatoes, uncovered, on high for 14-17 minutes or until tender but firm, turning once. Let stand for 5 minutes. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4" shell ( pulp can be used elsewhere).
  2. Combine oil & hot pepper sauce; brush over potato shells. Cut each potato shell in half lengthwise again. Place on baking sheets coated with baking spray. Sprinkle with the tomato, bacon, onion & cheese. Bake at 450 F. for 12-14 minutes or until heated through & cheese is melted. Serve with sour cream.