Almost cake-pops because they look like cake-pops, but they are not made from cake! In fact these are Cape Gooseberries (therefore I am calling them Cape-pops :-)), dipped in dark chocolate. I left some plain, while I rolled the others in shredded coconut, ground pistachio nuts, and plum powder (my new discovery, I talked about it already in here). I let them set first at room temperature and then, because it was a warm day, in the fridge.
I am entering this recipe for Sweet New Zealand #9 (April 2012) hosted by Frances of the Bake Club
But I am not finished yet...
I had melted far too much chocolate for the Cape gooseberries, so I made a pie which, I must say, came out better than I had anticipated. But sometimes new discoveries are born out of chance, or leftovers!
I had a few sheets of filo pastry left, I placed them into a 23 cm pie dish lined with baking paper, leaving the corners to spill out. I peeled and cut four pears and placed the slices over the pastry, then drizzled the lot with Frangelico liqueur. I added the melted dark chocolate and closed the four corners of pastry over the filling. I wetted the top pastry with water and I added the rest of the coconut/pistachio stuff on top too (why waste it!). I baked the pie until the pastry was golden, and then I sprinkled a little icing sugar on top (this was the only sugar needed). I pie was perfect! Bittersweet and with an amazing texture, the chocolate had 'melted' into the pear slices... I will need to work on this and make it again, on purpose, and with more filo pastry, but I wanted to share it with you now because to me this was the perfect Vegan pie!!
Photos and Recipes by Alessandra Zecchini ©
I've never actually seen gooseberries in real life! These pops are so fun.
ReplyDeleteThey are Cape gooseberries though, not the green gooseberries. But you could use anything really, even seedless grapes (although gooseberries and Cape gooseberries are better because a little tart)
DeleteCarini i popos ma...il dolcetto con la phillo above all!!!
ReplyDeletebaci
Ecco cos'erano!!! No,non avrei mai immaginato,ma li assaggerei volentieri :)
ReplyDeleteComunque è pazzesco sai che qui a milano faccio una fatica incredibile a trovare la pasta fillo?assurdo!
Qui as Auckland si trova in tutti i supermarket, per fortuna!
Deletesai che l'uva spina non l'ho mai assaggiata?
ReplyDeleteperò i tuoi cape-pops me li papperei volentieri, più dei cake!
e che dire della pie fatta così tanto per finire gli avanzi?
sei una golosona, ecco cosa sei!
Non e' uva spina, Cape gooseberries sono gli alchechengi :-). Pero' anche con l'uva spina verrebbero bene :-).
DeleteEd e' vero, sono una golosona, devo stare attenta!
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ReplyDeleteidee in sintonia ^_____^ bounty pops, ciauzzzzzz
ReplyDeleteDavvero?
ReplyDeleteChe delizia cara Alessandra, trovo le tue preparazioni sempre molto chic e piacevolmente golose!!!
ReplyDeletehai passato bene la pasqua???
Si benissimo, grazie Artu`!
DeleteFortissimi i "cake pops" anche senza cake! I gooseberries qui sono praticamente introvabili ma sarebbe una bella idea usare l'uva :) E il riciclo di avanzi nella pie mi piace davvero un sacco ^_^ Un bacione
ReplyDeleteI'm drooling over your recipe collection
ReplyDeleteWhat a fantastic idea - I'm hoping to grown cape gooseberries next year as I do love them.
ReplyDeleteThey are actually very easy to grow, in fact they have taken over my veggie garden.... ops!
DeleteIo gli alchechengi li trovo ogni tanto al super, ma gli altri prodotti tipo pasta fillo e plum powder proprio no . . . a volte vado a frugare tra gli scaffali della Migros in Svizzera dove c'è più assortimento :)
ReplyDeleteQui per esempio faccio fatica a trovare il pistacchio tritato, questo me l'ero portato dall'Italia. L'importante e' usare l'immaginazione, e quello che si ha sotto mano :-).
Deletequesta è una torta delle meraviglie Alessandra, e anche i pops, mi piacciono moltissimo!
ReplyDeletema la torta merita davvero, intanto epr l'abbinamento che io amo particolarmente, poi perchè ha una spetto splendido e scommetto che in tavola fa anche un figurone!
complimenti veramente :)
Torta positiva: fa un figurone, e' buonissima, e troppo facile! L'importante e' trovare la pasta filo :-).
DeleteLove the Cape pops and that pie does sound decident, pear and chocolate is always a good combination
ReplyDelete