Borekitas

It took us months to get these just right, but we are so pleased with the result, as they are truly gorgeous. The star here is the pastry. It is known in our kitchen as ‘dough number 4’ – the number assigned to it in the final session of blind tasting, where it was the clear, unanimous winner. The cold, finely diced butter gives it a lovely flake and the double cream adds a richness that makes it nearly impossible to resist having another one. There are enough alternative fillings to make a