We saw an episode of Bobby Flay’s cooking show recently where his non-chef wife made his birthday dinner – for pudding she made double layered peach cobbler. Home made pastry and fresh peaches. We thought we’d give it a go for Wednesday dinner with our Short Dark Friend. I’ve only attempted my own pastry once or twice and didn’t much like it, hence the only once or twice. But now I have our chef friend’s food processor, and seeing as it saved the hot cross buns at the weekend I thought I’d give it a go for the pastry. After all, Bobby’s wife made it look so easy.

I might’ve put too much water in but it rolled out and kept it’s shape. I layered it with fresh peaches warmed with butter, nutmeg, sugar and flour.

Hey presto, peach cobbler. It was very good even if it didn’t quite look like hers. I think my pastry was a bit stodgy.

Yes I’m here … got so caught up in work it’s taken me days to get back to post about the WONDERFUL hot line (because I couldn’t get the dough stuff to form a cross) buns!

In the end I dumped the bubbling mixture (the yeast was *very* active having sat in the warm bread maker for a while) into the food processor, churned it up, and put the dough in a bowl in the hot water cupboard for an hour a la manual dough rising method suggested in an alternative recipe that I had on hand.

It rose up then I was back on track…

Roll the dough into a long sausage and cut into segments

Make a piping bag out of a snap lock bag and ‘pipe’ crosses onto the top of each bun (my flour/water mixture was too thick to easily manage crosses so we went with lines instead!)

Take out of oven and let cool on a wire rack

Then we just had to scoff one down before rushing out to the movies (they were supposed to be for lunch but by this time it was 10 past 3) and didn’t have time to have the top/bottom argument so we got half each cut vertically!

They’re delicious and not too dense and definitely taste like the real thing! We’re still eating them for breakfast each morning.