These wonderfully easy and delicious pastries are made using Brunberg’s traditional sweet liquorice. The pieces of liquorice are melted together with water to make a sauce. The pastry itself is made from a biscuit base and topped with a white cream cheese filling. Finally, the cooled liquorice sauce is partially poured over the cream cheese filling and the surface is marbled by drawing lines in the filling. The pastry is left to cool, preferably until the following day, when it is cut into individual pieces with a knife. This would be perfect to serve for Halloween, for example!
Liquorice pastries
15-20 pastries
Liquorice sauce
70 g Brunberg Liquorice
3 dl water
Bisquit base
180 g oat bisquits
50 g butter or margarine
Cream cheese filling
400 g natural cream cheese
4 dl whipped cream
1 dl icing sugar
2 tbsp vanilla sugar
4 sheets gelatin
2 tbsp water
Brunberg liquorice and fresh rosemary for decoration.
Liquorice sauce
Prepare the liquorice sauce well in advance to cool.
Cut the Brunberg liquorice bites into small pieces.
Heat up the water in a saucepan and add the liquorice. Simmer over low heat, stirring, for about 15 minutes, until the pieces of liquorice have melted.
Pour the liquorice sauce into a bowl to cool. If there are small liquorice bites left in the sauce, use a blender to make the sauce smooth.
Bisquit base
Line a 25 x 22 cm baking dish with baking paper.
Break the biscuits into fine crumbs and melt the butter. Mix together and press into the bottom of the pan until smooth. Put in the fridge to wait.
Cream cheese filling
Put the gelatine sheets in cold water to dissolve. Whip the cream until it becomes fluffy.
Whip the cream cheese with a whisk and mix in the sugars.
Bring the water to boil. Squeeze the excess water out of the gelatine leaves and soak the gelatine in the water, mixing thoroughly with a spoon.
Pour the gelatine liquid into the cream cheese mixture in a thin stream, whisking all the time.
Finally, using a spatula, swirl in the whipped cream and pour the filling evenly over the biscuit base.
Spoon about half of the liquorice sauce unevenly over the filling and draw lines on different sides of the filling with a spoon. Place in the fridge to wait, preferably until the next day.
Serving
Using a baking sheet, lift the hardened pastry out of the pan. Use a knife to cut into suitable sized pieces and serve with the remaining liquorice sauce!
Veckjärventie 6
06150 Porvoo
(019) 548 42 00
mon-fri 9–15
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