My gran always made us these cones.She filled them with cream– I’m adding toasted coconut. So now it’s my Creamy coconut cones.
Enough for 8 cones
1 roll (400 g) puff pastry
1 egg, beaten
80 g (250 ml) coconut
250 ml cream
15 g (30 ml) icing sugar
Heat oven to 200 ºc. spray 8 metal cone forms with non-stick cooking spray. cut puff pastry into long strips, 2 cm wide. Twist dough around the cones and brush with beaten egg. Place on a baking tray lined with parchment paper. Place in oven and bake for 30 – 35 minutes until pastry is golden brown and crisp. Remove from oven and remove metal cones.
Place dough cones on baking tray and return to oven for about 3 minutes to get
them crisp on the inside. Allow to cool. Put coconut in a non-stick pan and place on a hot stove plate. stir constantly until coconut is toasted and golden brown. Pour out onto a plate and allow to cool. Pour cream and icing sugar into mixing bowl and whip until stiff.
Keep about 30 ml of toasted coconut aside and fold rest into cream. fill a piping bag with the cream and fill the cones. sprinkle the rest of coconut over the cream.
Milk tart with a touch of chocolate, and caramel pudding with raspberries… it’s high time the old favourites got an update !
Edition SARIE FOOD April / May 2014 | Story Sweet Memories|Recipe Creamy coconut cones