This is how the Vantaa50 pastry is made – bake your own!
Vantaa has its own Vantaa50 pastry to celebrate the anniversary! The recipe was developed by Lotta Honkaranta and Breshna Shafizada, baker-confectioner students at Vantaa Vocational College Varia. The Vantaa50 pastry is a blueberry rose that melts in your mouth.
According to the students, the recipe is easy and suitable for all home bakers.
- I can guarantee that the pastry tastes very good, promises Lotta Honkaranta.
The beautiful and mouth-watering blueberry roses are suitable for both everyday and festive occasions. The pastry is made of a type of short-crust dough. You can adapt the recipe to your own taste and, when it comes to decoration, the only limit is your imagination.
- If you don’t like blueberries, you can use, for example, strawberry or apricot jam for the filling. You can also make the pastries without colouring or decorations, continues Breshna Shafizada.
Try the recipe and share your own anniversary pastries with the hashtag #VantaaBakeOff. Watch the baking video on YouTube.
Vantaa50 pastry
Blueberry rose
(about 15 pastries)
Dough:
330 g butter
3 dl (250 g) sugar
8 dl (500 g) plain flour
3 tsp baking powder
2 tbsp vanilla sugar
3.5 tbsp natural yoghurt
1.5 tsp salt
red food colouring
Filling:
blueberry jam (bake-proof)
2.5 tbsp (20 g) vanilla custard powder
1 dl water
Decoration:
1.75 dl (100 g) powdered sugar and 4 tsp water
e.g. nonpareils, white chocolate, pearl sugar (decorate to your taste)
7 x 4 cm muffin tins for baking
How to prepare the pastries:
1. Weigh/measure the ingredients. Prepare the dough by kneading by hand or in an electric mixer with a paddle attachment. The dough is ready when it forms a clear ball shape.
2. Divide the dough in half and colour one half red. (You can also make the pastries without colouring.)
3. Let the dough rest in the fridge for about 15 minutes.
4. Prepare the vanilla custard while the dough is in the fridge. Add the vanilla custard powder to the water and whisk to combine.
5. Take the dough out of the fridge. Roll the different coloured pieces of dough into two separate thin sheets.
6. Use a mould, such as a drinking glass, to shape the dough into circles. The mould should be about 8 cm in diameter.
7. Place five circles in a line, overlapping each other. Every second circle should be of plain-coloured dough and every other of red-coloured dough. You can also make single-coloured pastries.
8. Spread a teaspoon of blueberry jam and a teaspoon of vanilla custard on top of the line of dough.
9. Roll up the line of dough and cut it in half in the middle.
10. Place the halves in muffin tins. Place the cut side down.
11. Bake at 190°C on the middle rack of the oven for about 25 minutes.
12. Allow the pastries to cool. In the meantime, prepare the powdered sugar icing: mix four teaspoons of water with the powdered sugar. Slowly add the powdered sugar until the icing is runny but thick.
13. Pipe or spoon the icing over the cooled pastries.
Decorate to your taste, using your imagination! You can decorate, for example, with white chocolate, pearl sugar, nonpareils or powdered sugar.
This article was published in Residents' magazine 2/2024. Read the other articles on the resident magazine home page!
