Rum & Raisin Frangipane Puff
Christmas is here and that means rum soaked raisins, and indulgence.
This recipe combines both things. Using time and the magic of shop bought puff pastry, this comes together so quickly.
130g Dark Rum
30g Soft Brown Sugar
Zest of Two Lemon
15g of Ginger Grated
1 1/2 Ground Cinnamon
1 teaspoon Vanilla Extract
1 Teaspoon Nutmeg
85g Melted Vegan Butter and another Tablespoon for brushing pastry
85g Soft Brown Sugar
50g Ground Almonds
110g Plain Flour
Pinch of Salt
1 Tablespoon Cornflour
1/2 Teaspoon Baking Powder
3/4 Teaspoon Almond Extract
Flaked Almonds to top
Sheet of rolled puff pastry
Start be soaking the raisins in dark rum in a bowl. Cover with clingfilm and set aside to soak overnight.
In a saucepan add the soak raisins and rum along with grated ginger, cinnamon, Vanilla extract, nutmeg, brown sugar and the zest of two lemons. Stir to dissolve the sugar and bring to a boil, lower the heat and allow to reduce into a sticky syrup for 3-4 minutes. Allow to cool and set aside.
Whilst its cooling preheat oven to 200c.
To prepare the frangipane. Add Ground Almonds, Flour, Baking Flour, Cornflour and a pinch of salt. Mix together to combine. In another bowl add meted butter, aquafaba, almond extract & sugar together. Mix to combine. Then fold the dry ingredients with the wet and mix till it just comes together.
Unroll puff pastry and using a sharp knife cut into 8 rectangles. Place on a lined baking tray, ensuring there’s enough space in-between. Take a knife and without cutting all the way through but a smaller rectangle around 1 cm in. This is where you put the filling, add a generous teaspoon of the sticky raisins in the inner rectangle and the on top of that add a tablespoon of the frangipane, being sure not to add too much. Repeat.
Brush each edge of the pastry with melted butter and the add the flaked almonds on top. Bake for 20-22 minutes till lovely and golden brown on top.