This is another one of Yotam Ottolenghi’s wonderful recipes. I could cook my way through all his books and not get tired of it. You can find this recipe in his book “Ottolenghi – The Cookbook”. I have “Plenty” and “Plenty More” as well and am happily anticipating my birthday (coming very very soon) because I know that I will receive “Jerusalem” from my mother-in-law. She asked me what I wanted for a present and that was my wish. Hopefully she didn’t forget it. I am sorry I didn’t know Ottolenghi existed during the time I lived in London, it would have been great to eat in his restaurant.
The cases for this cups are quite an universal recipe, if I can call it so. I used it several times and filled the cups with different things, like white chocolate, but also cream cheese andberries, dark chocolate, pudding and fruit etc. The recipe is perfect, I had my doubts the first time I made them, I thought I would never manage to get the cups out of the muffin forms in one pieces, but I did. They came out perfectly.
I found it a bit difficult to roll the dough into circles, cut them out and then unstick them from the working surface in one piece. After several unlucky tries, I gave up and just continued by pressing down the dough with my fingers a bit, then transferring it into the tins and continue pressing the dough and spreading in on the walls of the tins. It worked great and it was much quicker, I think.
The recipe for the cases will be enough for about 20-24 cases, depending on how thick you roll the dough. They will be baked blind and, when cold, filled with various fillings. I already filled them with white chocolate and raspberries and with a cream cheese filling topped with berries (recipes coming soon).
You can use the recipe to make pie shells as well. Roll the dough in a greased pie dish and either bake blind and then fill with pudding or cream cheese and top with fruit or berries or fill the partially pre-baked pie shell with sliced apples or pears, sprinkle some cinnamon on top and bake. I will post a more detailed recipe for that, next time I bake it. I already used this for a nice pear pie but unfortunately I didn’t have the time to take any picture.
If you cannot use the dough in one go, you can definitely freeze this for future occasions. It will last for about 1 month in the freezer.
One more word about the wetter. It is unbelievable: the 2nd of April and it is SNOWING. Since yesterday. And it won’t stop. I hate it. I want spring. I don’t think I ever had my birthday in snow. I remember times when I would wear a T-shirt on the day. And now it’s snowing. Like really snowing, not just like a few watery snowflakes. NO! Real, thick, heavy snow. The poor pansies I planted last week will probably not survive this. I could cry. Well, or I’ll just eat another white chocolate cup.
- 330 g/ 2 ¼ cups all-purpose flour (11,6 oz for more accuracy)
- 100 g/ 1 cup icing sugar (3.5 oz)
- grated zest of ½ lemon
- ¼ teaspoon salt
- 180 g/ ¾ cup cold butter (6.3 oz)
- 1 egg yolk
- 2 tablespoons cold water
- extra butter for brushing the tins
- extra flour for dusting
- paper muffin cases or parchment paper
- dry beans or rice for blind baking
- Put the flour, sugar, lemon zest, salt and butter in the food processor and process until you get a coarse mixture that resembles breadcrumbs. Add the yolk and the water and mix shortly until the dough comes together. Take the dough out of the food processor and knead lightly, for just a few seconds, to form a smooth disc. Wrap in plastic foil and refrigerate until needed. It will keep for a week in the fridge and a month in the freezer.
- To make the cases brush the muffins forms with melted butter, place the tin in the fridge and leave to set.
- Dust the working surface with a bit of flour, take a small amount of dough and roll it into a circle, about 2-3 mm thick and large enough to cover the bottom and the walls of the muffin tin. I preferred to roll the dough just a little bit and then press it with the fingers directly into the prepared tins. Place the prepared tray into the fridge for at least 30 minutes.
- Preheat the oven to 150 degrees Celsius/ 300 degrees Fahrenheit.
- Line each pastry case with a paper muffin case or baking paper, fill with dry beans or rice and bake blind for about 25 minutes. Remove the beans and the paper. The cases should be golden-brown. If they are not so yet, bake for another 5 to 10 minutes without beans and paper. Let the cases cool slightly but remove from the tins while they are still warm. Place on a wire rack to cool completely, then fill.
- Instructions for the pies, I got two of them from this amount.
- Grease a loose-based cake tin (about 20 to 26 cm diameter/ 7,8 – 10 inch) with oil and set aside. Roll the dough into a circle large enough to cover the bottom and the walls of the tin, press it lightly in the tin and trim the edges. In this case I prefer to form a thick roll of dough (which should be really cold, just out of the fridge), cut it lengthways into very thin slices, enough of them to cover the tin and its edges, place the slices in the tin, push them with the fingers and press them to close the cuts. Trim the edges with a sharp knife.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Cut a piece of parchment paper large enough to fit the tin, place on top of the pie and fill with dry beans or rice. Bake blind for about 20 -25 minutes until golden-brown. Remove the beans and the paper and bake for another 5 to 10 minutes if the shell does not have the right color yet. You can then let it cool and fill.
- If the filling has to be cooked as well, remove the paper and beans, fill the shell and continue cooking according to the recipe's instructions.