Orejones

AT A GLANCE

  • Serves 16 people

Orejones means "big ears". They can be filled with cream flavoured with anything you like - try lemon or orange rind, or chocolate.

  • 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
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.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2009

Oct 2009

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