Serves

6

Ingredients

2 packs ‘Crops’ frozen chestnuts 600g • 1 pack ‘Crops’ frozen blueberries 300g • 60g hazelnuts • 100g sugar • 40g butter • 100g melted butter • 1 tsp cinnamon powder • 50g raisins • 1 pack ‘JR’ chilled puff pastry (four sheets) • Juice and zest of a small lemon • 60g sugar • 80g breadcrumbs • ½ tsp cinnamon powder • 3g cardamom • 50ml Quinta da Bacalhôa Moscatel Wine

Method

Place the frozen chestnuts in a pan with a glass of water, lemon zest and cinnamon stick and cook on a low heat until soft and the liquid has practically evaporated (10-12 min.) • Melt the butter and add the cooked and broken chestnuts • Cook slowly for 6-8 minutes and add the sugar, the raisins and the broken hazelnuts, and the wine, mixing and cooking for another minute • Add the blueberries and the cinnamon, cardamom, and cook for another 2 minutes • Mix the lemon with the chestnuts and add to the previous mixture and leave to thicken • Take off the heat and place in a bowl to cool, reserving for later • Mix 60g of sugar with the breadcrumbs and the cinnamon powder and put to one side • Prepare the pastry sheets, brushing them with butter on one side and with the breadcrumb mix on the other complete 3 sheets, and brushing the fourth with butter only • Place the 4 sheets on a tray on a sheet of baking paper, and add the chestnuts mix all over and roll up • Bake in the oven at 180ªC for 15 minutes • Serve warm, dusted with icing sugar, with fresh fruit or ice cream

NB: If using fresh chestnuts, you can easily peel them by dashing the for 2 minutes in a deep fat fryer, making a small cut into each one previously.