39. Palmiers

I just love watching such a thin bit of pastry quadruple in size to form this crisp, lightly caramelised cookie. So simple to make and can be stored in an airtight container. Perfect for coffee dipping and road tripping.

Palmiers

Makes about 15

600g Puff Pastry

about 300g granulated sugar

Roll your puff pastry into a rectangle about 20 x 50cm. Sprinkle your sugar over your dough to cover. Starting at the short edge of your pastry, fold twice towards the center to create 3 layers, covering with sugar at every turn. Repeat with the other side of your rectangle. Fold one half over the other and roll a bit to secure, wrap in cling film and freeze for 15 minutes.

Preheat your oven to 200ºC. Cover the outside of your prepared dough in sugar. Cut your biscuits into 6mm slices and place on a baking tray lined with parchment paper. Allow loads of room for your biscuits to grow. Bake for 15-20 minutes until well spread and golden.

38. Chaussons Aux Pommes

One of my favorites as a kid, a nice warm apple turnover brings back so many wonderful memories of chilly Canadian winter days in Quebec and the fabulous french breakfasts treats we would consume.

Chaussons Aux Pommes

Makes 8-9

One portion Puff Pastry
500g Applesauce, cold
1 egg, to glaze

Preheat your oven to 180ºC. Roll your puff pastry into a rectangle that's 23cm x 45cm, about 5mm thick. Using a 11cm diameter cookie cutter (or a mug and a paring knife), cut out as many circles as possible. Roll each disc lengthways to 3mm thick to create an oval. Place on a baking tray lined with parchment paper, spaced evenly apart.

Whisk your egg. Add 2 heaping tablespoons of applesauce to the center of each disc and brush the edges with your egg wash. Fold your pastry over and press down to seal in your applesauce. Repeat with all your pastry discs, flip them over so the flat side is facing up and egg wash the top. Refrigerate for 10 minutes.

Give your chaussons a second egg wash (this will help it turn shiny and give it a dark golden brown colour), score them using a sharp paring knife, prick the tops to create steam holes and bake for 25-30 minutes until risen and golden brown. Allow to cool for at least 10 minutes before devouring. Enjoy!

37. Applesauce

Such a classic! Warm spiced apples with a hint of vanilla is the perfect accompaniment to any breakfast or dessert, or simply eaten on it's own.

Applesauce

Makes about 1kg

6-7 apples*

200g water

50g dark brown sugar

1/2 lemon, juice

1/2 vanilla pod (optional), split in half

1/2tsp cinnamon (optional)

*I used a mix of pink lady and golden. It's important to remember that cooking times vary depending on the type of apple you use. If you want a slightly chunky apple sauce, use a few firmer apples along with softer cooking apples. If you want your compote completely smooth, it's best to stick to the softer apples, or give the mixture a final whizz in the food processor.

Peel, core and finely chop your apples. Place in a large casserole with your water, lemon juice, sugar and spices. Bring to a boil over a medium heat, cover and cook for 15 minutes, stirring occasionally. Remove the lid and continue cooking a further 5-10 minutes until your apples are cooked though and start to break apart. Eat warm or allow to cool. Stores in the fridge for up to a week or freezes well for up to 9 months.