Experimenting with Kamado Dessert

Apricot Puff Pastry Parcels.

A last minute simple dessert that the kids loved. Apricot puff pastry parcels baked on the Kamado Joe

I had had a couple of bourbons and was feeling a little creative/experimental and was struck with an idea to make a dessert for the family to enjoy after the Shepard’s Pie. A quick search of the fridge, freezer and cupboard I was inspired.

Apricot Puff Pastry Parcels.

Ingredients

-4 sheets of puff pastry

-1/2 tin of apricots chopped

-2 crushed weetbix

-1/4 cup shredded coconut

-1 tablespoon sugar

-milk for browning

-icing sugar for dusting

Method

Kamado Set up

Indirect, deflectors in upper position, grill rack in upper position, aiming for a dome temp of around 200c

-layout puff pastry sheets (defrost if frozen) cut into 1/4s forming 4 squares from each sheet.

-combine apricots, weetbix and sugar and mix well.

-spoon some mixture into the centre of 8 of the squares. Being careful not to add too much.

-place the 8 unused squares on top of the squares with the mixture

-paint some milk around the edges of the squares to assist in sealing.

-using a fork, “pinch/squash” the edges (with the flat part of the fork)

-pierce the top in a couple of places with the fork.

-once assemble place onto a lined tray (ensuring the tray fits the Kamado)

-paint the tops with milk to help with browning

-cook on the Kamado until brown and puffed (10-15mins) Keep an eye on them to prevent burning.

-once cooked remove from heat and dust with icing sugar

Warm flaky yumminess

Enjoy

Would I change anything in this cook?

Yes, serve with ice-cream and or custard.

Don’t be afraid to experiment, there are so many things that can be done on the Kamado, so many ingredients that love the addition of smoke and charcoal flavours.

What’s the worst that can happen? 

Joe On !!

Jason

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