Borgcraft, Melbourne (2026)

13/02/2026

Skip the roses 🌹
Say it with Borg’s Pastizzis!

❤️

25/01/2026

Pro tip: Keep the door closed!
Resist the temptation to open the oven door during the first 10 mins of baking. Cold air affects the overall temperature and prevents the pastry from rising.
Here’s to perfect puff pastry.

21/01/2026

🍒Cherry cheesecake strudel. YES PLEASE. This is an easy dessert to make and it comes together quickly. We used bottled Morello cherries but you could easily use fresh cherries, pitted then poached in a simple sugar syrup for a few minutes to soften them.

🍒Borg’s NEW Puff Pastry roll (available exclusively at Coles) is perfect for this dish. Defrost overnight then keep chilled until you’re ready to unroll, create and bake.

🍒You’ll need:
• 1 roll Borg’s Puff Pastry, thawed overnight
• 250g cream cheese at room temp
• ¼ cup icing sugar
• Zest of a lemon
• Juice of 1/2 a lemon
• 1 x 670g jar pitted morello cherries, well drained
• 1 egg, whisked
• Icing sugar to dust
• Cream or ice cream to serve

🍒To make:
• Preheat the oven to 220 C or 200 C fan forced and line a baking tray with baking paper
• Mix cream cheese, icing sugar, lemon zest and juice together until well combined. Add the drained cherries and mix gently. Taste for sweetness and add more icing sugar if needed
• Unroll the pastry and place it on the baking tray. Dollop the cherry mix down the centre and smooth
• Cut the pastry either side of the cherry mix into 2 cm strips on the diagonal. Encase the filling by braiding alternate strips of pastry over the filling. Crimp each end with your fingers or a fork and brush with eggwash
• Bake for 30-35 mins until puffed and golden
• Allow to cool for 20 mins, then dust with icing sugar and serve with cream or ice cream

07/01/2026

Our chicken and sour cream pie is a family fave. We used BBQ chicken for an easy meal, served with salad. Delish.

You’ll need:
• A roll of Borg’s Puff Pastry
• 50g butter
• 1 leek, white part only, sliced
• 1 heaped tbs plain flour
• 1 cup chicken stock
• 1 cup shredded BBQ chicken
• 2 tbs sour cream
• 1 tbsp fresh rosemary, finely chopped
• Salt and pepper to season
• 1 egg, whisked

To make:
• Melt the butter in a saucepan over low heat. Add leek and cook for a few mins until soft
• Add flour and cook, stirring, for 5 minutes. Add stock, stirring until smooth
• Increase heat to medium and bring to the boil, stirring all the while. Cook for approx. 5 minutes until mixture thickens
• Add chicken, sour cream and rosemary. Season with salt and pepper. Set aside to cool
• Pre-heat the oven to 220 C / 200 C fan forced and line a tray with baking paper
• Unroll the pastry and spread the cooled chicken mixture down the middle third of the pastry, leave a 1 cm border top and bottom
• Fold one side of the pastry over the top of the filling. On the other side slash the pastry with a knife with cuts about 2cm apart ensuring you leave the outside edge of the pastry in tact
• Fold this over the top and brush. Crimp the ends of the pie with a fork. Brush with egg wash
• Place the pie on a baking tray and bake for 30 mins until puffed and golden

21/12/2025

This dessert combines our favourite festive flavours – berries, fruit mince and Christmas spices to make a celebration tart. It’s delicious served warm with custard, but just as nice with icecream. Or both! It’s Christmas afterall.

You’ll need: 2 sheets Borg’s shortcrust pastry, just thawed
• 1.5 cups frozen mixed berries, thawed
• 1 punnet of fresh berries to serve
• 1 tbs lemon juice
• 2 tbs caster sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp mixed spice
• Pinch ground nutmeg
• 1/4 cup fruit mince
• 2 tsp cornflour
• 1 egg, whisked
• Icing sugar to dust
• Ice cream or custard to serve

To make:

• Preheat oven to 200 C or 180 C fan forced
• Line a pie tin or flan dish with shortcrust pastry. Top with baking paper and pie weights or rice and bake for 10 mins. Remove pie weighs and bake for a further 5 mins
• Mash 1/4 cup berries in a bowl and keep separate
• Place the remaining berries, sugar, lemon juice, spices and 2 tbs water in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to low. Cook for 5 mins or until berries are just breaking down. Stir in the fruit mince
• Stir the cornflour and 1 tbs water into mashed berries and mix well
• Add this to the berry mixture in the pan. Cook for 1 min or until mixture thickens. Set aside to cool. And transfer to fridge to chill
• Use a cookie cutter to cut star shapes from the remaining pastry. Brush the shapes with egg wash
• Add the chilled berry mix to the tart shell and top with the pastry shapes
• Bake for 15 mins until the filling is heated through and the pastry shapes are golden
• Allow the tart to cool for 15 mins then decorate with fresh berries and dust with icing sugar. Serve with extra berries and icecream or custard

07/12/2025

Save this recipe and enjoy these chocolate hazelnut scrolls on Christmas morning. You can prep them the night before then pop them in the oven on Christmas morning.

You’ll need:
• 2 sheets Borg’s puff pastry, just thawed
• 4 tbs choc hazelnut spread (or Biscoff caramel spread)
• 1 tbs hazelnuts (or walnuts or unsalted peanuts)
• 1 egg whisked
• 100 g milk or dark chocolate broken into pieces

To make:
• Pre-heat the oven to 220 C / 200 C fan forced and line a tray with baking paper
• Spread a thick layer of choc hazelnut spread on the pastry sheets
• Roll up and slice into 1.5-2cm scrolls
• Place the scrolls on the baking tray and brush with egg wash (if prepping the night before, cover the scrolls and refrigerate)
• Bake for 15-20 mins until puffed and golden
• Dry roast the nuts for a few minutes in a dry fry pan then chop
• While the scrolls are cooling, melt the chocolate in the microwave, stirring between 30 sec bursts
• With a spoon, drizzle the melted chocolate over the scrolls, scatter with chopped nuts and enjoy immediately

12/11/2025

Tomato, mozzarella and basil is a classic combo. Add these ingredients to puff pastry and you’ve got a winning snack. We’re calling these caprese danishes. Serve with a salad for a light meal or pass around with drinks.

Save this recipe because it will be on repeat over summer. One sheet of pastry makes 4 danishes.

You’ll need:
• 1 sheet Borg’s puff pastry, just thawed
• 2-3 Roma tomatoes, sliced
• 8 small slices of mozzarella
• Salt and pepper
• Handful fresh baby spinach
• Handful of fresh basil leaves, torn
• 1 egg, whisked
• Pesto to drizzle (store bought or homemade)

To make:
• Preheat your oven to 220 C / 200 C fan forced and line a tray with baking paper
• Cut the puff pastry sheet into 4 squares and place on the lined tray
• To each pastry square add 4 spinach leaves, and top with e slices od mozzarella, a few slices of tomato, torn basil, salt and pepper
• Bring two opposite corners of pastry to the middle and fold them over, pressing together to secure
• Brush each pastry with egg wash and bake for 15 minutes, until the puffed and golden
• Drizzle with pesto and serve warm

05/11/2025

Our silverbeet, onion and cheddar galette is perfect for a picnic, light lunch or dinner with a salad.

You’ll need:
• 1 sheet of Borg’s Shortcrust pastry, just thawed
• 1 bunch silverbeet, leaves only
• 1 tbsp olive oil
• 2 onions, halved and finely sliced
• 3 tbs pine nuts, toasted (or use walnuts, toasted)
• ½ cup vintage cheddar, grated
• ¼ tsp freshly grated nutmeg (optional)
• Pinch of salt and pepper
• 1 egg, whisked for egg wash

To make:
• Blanch the silverbeet leaves in a large saucepan of salted boiling water for 1-2 minutes then drain and refresh in iced water
• Squeeze out the excess water and roughly chop and place in a large bowl
• Add olive oil to a large pan and cook the onions, stirring occasionally, for 12-15 minutes or until very soft
• Heat the oven to 220 C / 200 C fan forced and line a tray with baking paper
• Add the onions to the bowl with the silverbeet and allow to cool. Then add all the remaining filling ingredients and mix well to combine
• Place the pastry onto the lined tray and spread the mix leaving a 1cm border all the way around
• Fold up the pastry edge and pinch to keep in place
• Brush the pastry border with egg wash and bake the galette for 20-25 mins until golden
• Serve warm with a salad, or slice for lunch boxes or pack for a picnic

22/10/2025

Here’s how to avoid freezer burn when storing pastry. Remove the clear wrapping and pop the whole pack into an extra large zip lock bag. The pastry stays fresh, there’s less wastage and no freezer burn.

08/10/2025

Tender young asparagus combined with sour cream and flaky puff pastry makes this a perfect dish for Spring. Serve with a green salad and dinner is done.

You’ll need:
• 1 sheet Borg’s puff pastry, just thawed
• 2 bunches fresh asparagus, ends trimmed
• 150 ml sour cream
• ½ cup Parmesan cheese, finely grated
• 2 tsp fresh thyme, leaves only
• Zest of a lemon
• Salt and pepper
• 1 egg, whisked
• Extra virgin olive oil to drizzle

To make:
• Heat oven to 220/200 C fan forced and line a tray with baking paper

• Using a knife, lightly score a 1.5 cm border around the edge of the puff pastry (do not cut through the pastry). Place on a baking tray and bake for 10 mins until the pastry is puffed and lightly golden

• Gently push the centre of the pastry down, leaving the scored border

• Combine sour cream, most of the egg (save a small amount to brush the pastry), parmesan, thyme, lemon zest, salt, pepper and mix well

• Spread the mix onto the pastry, staying within the border, then top with asparagus spears

• Brush the edges of the pastry with the remainder of the beaten egg

• Return the tart to the oven and bake for 15-20 minutes until the pastry is golden and the filling is set

• Remove from the oven and allow to cool for 5-10 minutes. Drizzle with extra virgin olive oil. Slice and serve with a green salad

01/10/2025

Pears are in season right now and this classic pear tarte tatin makes an impressive dessert. And it’s not as hard as you think using Borg’s puff pastry.

You’ll need:
• 1 sheet Borg’s Puff Pastry, just thawed
• 3-4 Bosc pears, ripe but firm
• 1 tbs lemon juice
• ¼ tsp cinnamon
• Pinch of nutmeg
• 4 tbs butter
• ½ cup brown sugar
• Vanilla ice cream to serve

You’ll need an oven proof skillet for this dish or use a 20-22cm cake tin for baking

To make:
• Preheat the oven to 220 C/200 C fan forced
• Cut a circle of pastry slightly larger than your skillet or 20-22cm cake tin and refrigerate until needed
• Peel and core the pears and cut into quarters. In a bowl add the pears, lemon juice, cinnamon and nutmeg and stir to combine
• In an ovenproof skillet or regular saucepan, melt the butter over medium heat. Once melted, add the sugar and stir to combine. Allow to cook for 3 mins and stir occasionally
• Remove from the heat and let the caramel cool for a few mins
• If you don’t have an oven proof skillet, pour the caramel into a 20-22cm cm round cake tin
• Arrange the pears in a circle, core side up,on top of the caramel
• Drape the pastry over the pears, tucking it in around the sides. Prick the pastry with a fork in several places to allow the steam to escape while cooking
• Bake for 20 mins then reduce the heat 200 C / 180 C fan forced and bake for another 10 mins until puffed and golden
• Allow to cool for 10 mins. Don’t skip this step. The caramel will be very, very hot!
• Using a plate or platter larger than the skillet or cake tin, carefully invert the tart
• Slice and serve warm with vanilla ice cream

06/09/2025

Father’s Day inspo? You can’t beat a Portuguese custard tart, warm from the oven.

💛They’re like little cups of sunshine. You’ll need a muffin tin and just a few ingredients to whip these up in the morning.

💛Serve with coffee and lots of love.

💛You’ll need:

• 2 sheets Borg’s puff pastry, just thawed
• 2 eggs
• 2 ¼ cups full cream milk
• ¼ cup sugar
• 2 tbs cornflour
• ½ teaspoon vanilla
• Olive oil to grease the muffin tin

💛To make:

• Whisk the eggs, cornflour and ¼ cup of milk

• Bring the remaining milk to the boil, then add the egg mix and stir on a low-med heat until thickened, then add sugar and vanilla and stir to combine. Cover with baking paper and allow the custard to cool completely

• In the meantime, lightly grease a muffin tin with olive oil and cut discs of pastry to fit the muffin tin

• Ease the discs into the muffin tin, then cover and chill until the
custard has cooled

• Preheat oven to 220 C / 200 C fan forced

• Fill the pastry cases with the cooled custard

• Bake for 20-25 mins until the pastry is golden and the custard is nicely browned

• Take the muffin tin out of the oven and allow the tarts to stand in the tin for 10 mins. (They will shrink)

• Take the tarts out of the muffin tin and cool on a wire rack

• Put the kettle on!

Borgcraft

13/02/2026

25/01/2026

21/01/2026

07/01/2026

21/12/2025

07/12/2025

12/11/2025

05/11/2025

22/10/2025

08/10/2025

01/10/2025

06/09/2025

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