Toffee Bombe

Instructions

1. 1

   Preheat the oven to 180°C (350ºF). Line a baking tray with parchment paper.

   Tip: Make sure to grease the parchment paper with butter or cooking spray.

2. 2

   Roll out the pastry dough to a thickness of about 3mm (1¸ inch). Transfer it to a baking tray.

   Tip: Use a rolling pin to achieve an even thickness.

3. 3

   Cut out rectangles of pastry dough that are about 10cm x 15cm (4·6 inch). You should be able to get 6-8 rectangles.

   Tip: Gather the scraps, re-roll the dough, and cut out more rectangles.

4. 4

   Place a rectangle of pastry dough on a flat surface. Spread a quarter of the toffee mixture onto the center of the dough, leaving a 2cm border around the edges.

   Tip: Don't overfill the pastry, as it will expand during baking.

5. 5

   Fold the edges of the pastry up over the toffee mixture, pressing gently to seal. Repeat with the remaining pastry dough and toffee mixture.

   Tip: Use a fork to crimp the edges and create a decorative border.

6. 6

   Bake the toffee bombe for 20-25 minutes, or until the pastry is golden brown and the toffee is bubbly.

   Tip: Remove from the oven and let cool for 5 minutes before serving.

7. 7

   While the toffee bombe is baking, prepare the caramel sauce. Melt the unsalted butter and caster sugar in a saucepan over medium heat.

   Tip: Stir occasionally to prevent burning.

8. 8

   Once the toffee bombe is done baking, remove it from the oven and place it on a wire rack to cool slightly.

   Tip: Drizzle with the caramel sauce and sprinkle with flaky sea salt, if desired.

9. 9

   Serve the toffee bombe warm, with a scoop of vanilla ice cream if desired.

   Tip: Enjoy the gooey, caramelized goodness!