Niflette with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 large eggs 2 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/4 cup (50g) granulated sugar (for the filling) 1/4 cup (50g) granulated sugar (for the filling)
• 2 tablespoons (16g) cornstarch 2 tablespoons (16g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 11g, 7g
• Carbohydrates (total, sugars): 26g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter, and granulated sugar. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add one egg to the mixture and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, cornstarch, and remaining egg until well combined.
4. 4.
   Slowly pour the hot milk into the sugar mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and reaches a custard-like consistency.
5. 5.
   Remove the saucepan from the heat and stir in the vanilla extract, lemon zest, and orange zest. Allow the filling to cool completely.
6. 6.
   Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch.
7. 7.
   Cut out small circles from the dough using a round cookie cutter. Place the circles on a baking sheet lined with parchment paper.
8. 8.
   Spoon a small amount of the cooled filling onto each dough circle, leaving a border around the edges. Fold the edges of the dough over the filling, creating a rustic, free-form shape.
9. 9.
   Bake the Niflettes for 15-20 minutes, or until the crust is golden brown. Remove from the oven and allow them to cool slightly.
10. 10.
    Dust the Niflettes with powdered sugar before serving. Enjoy these delightful pastries warm or at room temperature.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky crust.
• Lemon and Orange Zest — Use a microplane or fine grater to zest the fruits, avoiding the bitter white pith.

Tips & Tricks

• For a richer flavor, you can add a splash of orange blossom water to the filling.
• Serve the Niflettes warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you prefer a sweeter crust, you can sprinkle a little extra sugar on top of the Niflettes before baking.
• Experiment with different citrus fruits for the zest, such as lime or grapefruit, to add a unique twist to the flavor profile.
• Store any leftover Niflettes in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Niflettes as a delightful breakfast pastry or as a sweet treat for afternoon tea. They are best enjoyed warm or at room temperature.

Presentation advice

Arrange the Niflettes on a decorative platter and dust them generously with powdered sugar for an elegant and inviting presentation.