July 24, 2018
Desserts, Dairy, Fruit,
Grapes, Food Processor, Oven Bake, Refrigerator, No Eggs, Vegetarian, Flour, Kosher Dairy more
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"Recipe source: Sunset Magazine (August 2018)"
Using a food processor, add the first 4 ingredients (-salt) until the dough comes together and gather it into a disk, wrap with plastic wrap and chill 1 hour.
Preheat oven to 375 degrees F.
In a bowl combine all the filling ingredients (sugar - grapes) and let stand 15-20 minutes, stir often so tapioca has time to soften. Spoon mixture into 8 ramekins (6-8 oz size).
On a floured board roll out pastry 1/8 inch thick and then cut into 8 rounds, making them 1/2 inch wider than the ramekins; re-roll scrapes as needed. In center of each round cut out 3 holes of different sizes (you don't want them to touch and meld together -- but they should be about an inch or so wide) using a knife. Put pastries on the filled ramekin and flute edges so they sit inside the dish. Brush with cream and sprinkle with sparkling sugar. Set them on a cookie sheet.
Bake for 35 - 40 minutes or until the pastry is brown and crisp and grapes begin to caramelize. Let the cobblers cool on sheet for at least 30 minutes before serving.
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