Durian season is still here...and whenever I went grocery shopping, I see ripe, soft, golden yellow, super fragrant durian packages screaming out my name.
If it's up to me, I'd buy a pack every single time.
But my ever so helpful SC would remind me that durian = sugar = fattening ^_^'...thus should be avoided whenever possible.
Amazingly, yesterday he suggested me to buy a HK$20 pack of gorgeous durian...after I said that I'd use the whole wheat filo pastry sheets I got last week (on sale, HK$60 reduced to HK$5!!! Three-sixty Landmark, Central) to bake some durian dessert. Honestly, I had no idea how to use filo pastry...let alone bake an elaborate dessert with it...but I'd say whatever I needed to say to score me a pack of heaven ;)
So, how did I do it finally?
Preheat oven to 350F/180C. Lightly grease a baking dish, lay a couple layers of filo pastry sheets, brushing in between with peanut oil (you can use butter if you want more oomph), tuck them in as you would do pastry base for a pie. Then simply add durian flesh to fill the pastry "bowl" and top it with a thin layer of caster sugar to get the "bruleed" effect. Don't forget to brush the top layer of filo pastry with some oil/butter to make it gloriously golden.
Bake for about 25 minutes in the middle rack, and move it to the top rack, bake for a few more minutes until you get the bruleed effect. You can blow torch the top if you want, but gas-and-flame combo scares me :D
Easy peasy, eh?
...and what will you get?
Sweet, creamy, fragrant, soft and rich durian flesh with crispy pastry skin.
Durian is one of those things that taste fantastic hot or cold.
I understand that some of you find durian disgusting, you can replace durian with bananas, chocolates, peaches, etc etc etc. The sky is your ocean (or something ^_^)
Now if you'd excuse me...I am still burping durian now (a good 22 hours later).
Clearly, it is not an ideal date dessert, especially if your date hates durian ;)
PS. SC reminded me to post a picture of whole wheat filo pastry sheets that I used ^_^ so there you go.