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Orejones

You'll need

  • 1
  • (375gm) sheet butter puff pastry (see note)
  • For brushing:
  • lightly beaten egg
  • For coating:
  • dried shredded coconut
  •  
  • Vanilla crema
  • 500 gm
  • double cream
  • 40 gm
  • (¼ cup) pure icing sugar, or to taste
  • 1
  • vanilla bean, scraped seeds only

Method

  • 01
  • Preheat oven to 200C. Roll pastry on a lightly floured work surface to 3mm thick and refrigerate until firm (20 minutes), then cut into 10cm strips and cut each strip on a slight angle to create 13cm-long diamond shapes. Working with one piece at a time (keep remaining pastry refrigerated until required), brush with eggwash and coat eggwash side with shredded coconut. Wrap around a 15mm-diameter stainless-steel rod (see note), coconut-side outward, pressing opposite corners to seal, forming a diamond-shaped cylinder. Repeat until rod is filled, place on a baking tray lined with baking paper and bake until pastry is golden and crisp (10-15 minutes). Cool, slide orejones off rods, clean rods, repeat with remaining pastry and set aside.
  • 02
  • Meanwhile, for vanilla crema, whisk cream, icing sugar and vanilla seeds until soft peaks form. Transfer to a piping bag fitted with a 1cm star nozzle and pipe into orejones, then serve immediately.
Note Use Carême puff pastry where available. Stainless-steel rods are available from hardware stores; you’ll need to ask for them to be cut into lengths.

This recipe is from the October 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 16 people
  • 30 min preparation
  • 40 min cooking (plus resting, cooling)
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At A Glance

  • Serves 16 people
  • 30 min preparation
  • 40 min cooking (plus resting, cooling)

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