Best Blueberry Pastry Pocket With Lemon Poppy Seed Glaze And Candied Cashews Recipes

PEACH AND BLUEBERRY PASTRY POCKET WITH VANILLA GLAZE AND CANDIED ALMONDS

Steps:

• For the pastry pocket: To the bowl of a food processor, add the cream cheese, flour, butter, 1/2 teaspoon kosher salt and 1 tablespoon of the granulated sugar. Pulse to combine until it's the consistency of grated Parmesan cheese. Add the egg yolk and 1 tablespoon of water. Pulse until the dough just comes together. Turn out the dough onto a floured work surface and gently knead into a large disc. Roll the dough into a circle about 1/4 inch thick. Transfer the dough to a sheet tray and cover with plastic wrap, then place in the refrigerator to chill for at least 20 minutes.
• Preheat the oven to 425 degrees F.
• Set up an ice bath and generously season with kosher salt (it keeps the water cold!). Add the blueberries, peaches and cornstarch to a medium saucepan. Stir to combine, making sure all of the fruit is coated with the cornstarch. Add the cinnamon, thyme bundle, lemon zest and juice, remaining 1/2 cup granulated sugar and 2 tablespoons of water. Bring to a boil, then reduce to a simmer and cook until thickened, about 10 minutes. Remove the thyme bundle and discard. Transfer the peach and blueberry mixture to a bowl, place over the ice bath and stir to cool down.
• Whisk the whole egg with 1 teaspoon of water to create an egg wash. Place the dough on a floured work surface. Roll out the dough to 1/8 inch thick. Using a 5-inch ring cutter, punch out 8 circles and place on a parchment-lined sheet tray. Brush the edges of one half of each circle with the egg wash. Add 2 tablespoons of filling into the center of each circle, then fold the dough over to create a half moon. Press the edges with your fingers to secure the seam tightly. Crimp the edges using a fork. Make 3 small slits in the top of each pastry pocket with a paring knife.
• Bake, turning the tray halfway through cooking, until golden brown, 15 to 17 minutes. Set the pastry pockets on a sheet tray lined with a rack to cool.
• For the glaze: Sift the powdered sugar using a hand strainer into a large bowl. Add the milk, vanilla extract and lemon juice and whisk to combine. The consistency should be on the thinner side, but still have a slow flow when drizzled with a spoon.
• Spoon the glaze over both sides of the pastry pockets. Garnish with chopped Candied Almonds and flaky sea salt.
• Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper.
• Place the egg white into a large bowl with 1 teaspoon of water. Whisk vigorously until it's foamy, frothy and white. Add the granulated sugar and kosher salt and whisk to combine. Fold in the sliced almonds. Spread the almond mixture onto the sheet tray. Bake, giving it a toss halfway through, until golden, about 15 minutes.

GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE

Steps:

• Preheat the oven to 350°.
• To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
• Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
• Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
• To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

CANDIED CASHEWS

Steps:

• Preheat the oven to 350 degrees F. Place the cashews on a baking sheet and place in the oven. Toast the cashews for 10 minutes, or until golden brown. Be sure to watch the cashews carefully so they don't burn! Remove the cashews from the oven and cool. In a saucepan (copper works best), add the sugar and the water. Bring the mixture to a boil. Once the mixture is boiling and the sugar has dissolved, add the cashews. Continue cooking the mixture, stirring constantly. The sugar will thicken, and then become granular again, continue stirring. The sugar will then begin to turn back into a clear liquid. When all of the sugar has turned into a clear liquid, remove the pan from the heat, stirring constantly. Once the sugar begins to turn a golden color, spoon the nuts onto a parchment paper lined sheet pan. Allow to cool.;

LEMON POPPY SEED CAKE

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.