Elderberry cobbler
Date pastry pie
- ELDERBERRIES, de-stemmed
- 8 TBSP SUGAR
- 1 TBSP VANILLA SUGAR
- 2 TBSP CUSTARD POWDER
- 150 GRAM SELF RAISING FLOUR
- 60 GRAM BUTTER, cold and cubed
- 100 GRAM DRIED APRICOTS, soaked overnight and cut small
- 1/2 CUP BUTTERMILK
- 250 GRAM DATES, without pits and chopped
- 50 GRAM ALMOND PASTE
- 8 SHEETS PHYLLO PASTRY
- 1 TSP CUMIN SEED
- 100 GRAM BUTTER, melted
- 4 ORANGES
- 100 GRAM SUGAR
Mix the elderberries with 5 tablespoons of sugar, the vanilla sugar, the apricots and the custard powder and put this mixture in a greased oven dish. Mix the flour with the butter and 1 tablespoon sugar and knead this quickly to a crumbly dough. Add the buttermilk and stir quickly, the dough should remain a little crumbly. Put the dough on top of the fruit. Bake the cobbler half an hour at 180 degrees Celsius. Sprinkle with the remaining sugar and serve hot.
A cobbler is an American deep fruit dish, and the fruit is covered by a crust, usually out of biscuit dough. You can use many different fruits like cherries, peaches, blackberries or apples. The name is derived from the fact that the top layer looks like "cobbles". The British call it "pandowdy" (dowdied means broken). The cobbler looks very much like a crumble, but the crumbles are more coarse; also, recipes for cobblers are much older.
See also a recipe for mango cobbler.
Grate the rind of 1 orange and press the juice out of all 4. Puree the dates. Mix the puree with the almond paste, the cumin seed and the juice and rind of 1 orange. Brush 4 phyllo sheets with butter, put another one on top, brush again with butter. Distribute the date puree over the dough pieces. Roll them up and close them like toffees. Brush them with butter and bake them 12 minutes at 190 degrees Celsius. Heat in the meantime the remaining orange juice and dissolve the sugar; simmer for 15 minutes. Serve the pastry with the sauce.
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