I first came to know about tamarind when I was little back in Kenya, in the coastal region, cassava was being grilled on side of the road, and the guy preparing it would pour a tamarind spice sauce, and since then; I feel in Love with the tangy sweet flavour. And today for breakfast, that is exactly what I made only this time minus the spice just the tamarind something about this vegetable fruit to stimulates your palate. Here’s a simple tamarind puff pastry I made.
Ingredients: Tamarind Jam
- 300g of fresh ripe tamarind, hard brown shells
- 1 tbsp brown sugar
- 1/2 cup water
Gently break the thin shell of each tamarind, and transfer into a pan on a medium heat, add sugar and water and let it simmer for 15 – 20 minutes until it thickens.
Using a fork press down on the now moist tamarind, this will help to remove the seeds and will thicken the mixture.
Transfer tamarind onto a sieve to separate the seeds and the tamarind jam.
Prepare puff pastry ( braid style)
In a rectangle shape pastry sheet, pour the tamarind jam in the middle and on top add the vegan cream cheese and all you have to do is make diagonal cuts down the sides of your sheet of pastry and criss-cross them over the filling.
Freeze for an hour and bake in a pre-heated oven 200C for 20 minutes, when the pastry puffs, it will transform into an intricate-looking tasty dessert.
Pantry’s Tip: Store tamarind jam in an airtight container and refrigerate, it can be stored and used up to 10 days