Papaya cheesecake galette with passionfruit toffee
serves
6
“The gentle sweetness of papaya is elevated by the slightly tart passionfruit combined with syrupy toffee. The cream cheese adds the perfect velvety balance.” – Kim Coverdale
Ingredients (9)
- 2 sheets frozen puff pastry, partially thawed
- 1 egg, lightly beaten, for the egg wash
- 250g spreadable cream cheese
- 1/4 cup (30g) pure icing sugar
- 1 tsp vanilla bean paste
- 1/2 red papaya, peeled, cut into thin wedges
- 1/2 cup (110g) caster sugar
- 2 passionfruit, halved
- 1/4 cup (25g) flaked almonds, toasted
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 220°C/220°C fan-forced. Line a large baking tray with baking paper. Place 1 pastry sheet on prepared tray. Brush all over with a little egg wash. Top with remaining pastry sheet, pressing to secure. Fold edges inwards to form a 1.5cm border and brush with egg wash. Prick centre of pastry with a fork. Bake for 25 minutes or until pastry is golden and puffed. Carefully press down on the centre of pastry to flatten slightly, if required. Set aside to cool completely.
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2.Whisk cream cheese, icing sugar and vanilla in a bowl until well combined. Dollop over pastry base, spreading to the edges. Top with papaya wedges. Place caster sugar, passionfruit pulp and 1/4 cup (60ml) water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
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3.Increase heat to high and bring to the boil. Boil for 6-8 minutes or until mixture turns golden in colour. Working quickly, carefully drizzle hot toffee over papaya and sprinkle with almonds. Set aside for 5 minutes to set before serving.
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