After an early lunch with some friends in Melbourne I had some free time in the afternoon. so following up on a friends suggestion I decided to go for tea and a cake at Brunetti's on Lygon Street.
It was a nice sunny day and not too hot so the walk helped work off some of the calories from lunch whilst also giving me a slight appetite for the delights to come.
Brunetti's is a family owned 'Roman Pasticceria' with several locations in Melbourne and even in Singapore. The selection of cakes, gelato and savouries is staggering. glass cabinets line one side of the cafe with an amazing display. The choice was amazing and a visual delight. There were rows and rows of celebration cakes, cannoli eclairs, macarons, gelato and biscuits. All tastes, ages and hunger levels were catered for.
There was even a good selection of mini treats for those like me who couldn't decide what they wanted.
I was at the Lygon Street location in the middle of the week, mid afternoon and there was a queue of at least 10 people before me. Service was quick, but these guys are hugely popular so Saturday lunch times may not be the best time for a visit.
My salted caramel eclair and my mini white chocolate and raspberry opera cake were divine and the range of flavours have inspired me to give eclairs a try at home.
Sadly there were not enough days left in my trip to visit again as I would love to try their gelato, but I guess I can wait until my next trip to Melbourne.
If you live in Melbourne I guess you have already heard of Brunetti's. If you are visiting, why not save some room after lunch or dinner and take a walk here for dessert.
Brunetti - 380 Lygon Street, Carlton VIC 3053, Australia +61 3 9347 2801 Website
This tart has a wonderful sweet shortcrust base. It can be made with whatever fruits are in season, but the cooking times for bigger fruit such at plums or apricots will be longer.
Its REALLY easy - apart from the pastry bit. I personally make my own as it has a much lighter finish and taste, but you can also buy it and roll it out !!
Ingredients for the filling
half a cup creme fraiche
1 large egg beaten
half a tsp vanilla extract
2 tablespoons honey (pref gritty)
1 tablespoon flour.
Once you have the pastry case blind baked then you literally just throw the filling in and arrange the fruit on top. In a bowl mix the honey, creme fraiche, egg and vanilla. Mix it well with a whisk until smooth, then whisk in the flour. That is literally it !! How easy is that one !!??
I would suggest putting the fruit in the base and pouring the mixture on while the pie is on the oven shelf. That way you won't get any spillage.
Your choice of fruit will dictate how long the tart needs to bake. I baked the apricot one for about 50-60 mins at 175 C. The smaller raspberry one above they only took about 20mins. This will be a bit trial and error, and also depend on your oven. The bigger and more dense the fruit the longer it will take to cook. You may also want to put a crust protector on the sides to stop the edges burning.
I made this for the In-laws as a dessert after Sunday Lunch. They loved it. Its not too heavy and its relatively quick to make. You can use raspberries or blueberries alongside the apples if you fancy it too !!
I was going to serve it with custard but opted for fresh whipped cream instead. Ingredients
5 sheets filo pastry
60g butter melted
3 tbsp almonds
I tbsp brown sugar.
750 g apples cored and peeled
zest and juice of one lemon
3 tbsp muscovado sugar
half tsp cinnamon
half tsp mixed spice
125g sultanas soaked in brandy / orange juice Mix the filling together - apples (sliced), sultanas, lemon zest and juice, muscovado sugar, spices and cinnamon.
Lightly brush one sheet of fill with melted butter. Cover with another sheet and repeat until all five sheets are layered. This can be a bit diddly if the sheets break. You really should use whole sheets to stop the filling leaking out.
Sprinkle the almonds over the middle of the fill pastry and add the filling.
Fold the pastry over the at the top, brushing the join with butter will help to seal it.
Brush butter over the top of the strudel and sprinkle with the tbsp brown sugar.
Bake in a pre-heated oven at 190 C for about 40-45 minutes until crisp and golden.
Mine leaked a little so I rolled it over and baked the bottom for 5 mins too and this dried it up a bit !!
You can dust with icing sugar just before serving. Serve hot of cold, with custard or fresh cream - such tough decisions !!
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