INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 15-20 MIN SERVINGS: 4 COST: LOW
RECIPE
HEAT OVEN AT 350°F
FIRST THING TO DO IS TO PREPARE THE CUSTARD, PUT IT THE REFRIGERATOR TO COOL.
CUT THE PASTRY SHEET IN 12 STRIPS AND BRUSH THEM WITH BUTTER.
PREPARE THE PARCHMENT PAPER CONES BY CUTTING ABOUT A 5 INCH STRIP OF PAPER, FOLDING IT IN HALF AND FOLD AGAIN TO FORM A TRIANGLE. FOLD TWO SIDES OF THE TRIANGLE TO FORM A CONE AND FOLD THE EDGES THAT FORM INTO THE CONE TO HOLD THE SHAPE. MAKE AS MANY AS THE STRIPS OF PUFF PASTRY.
ROLL THE PASTRY STRIPS ON THE CONES STARTING FROM THE SMALL SIDE AND THE BUTTERED SIDE OF THE PASTRY FACIND DOWN (TO REMOVE THE PARCHMENT PAPER BETTER WHEN COOKED).
PLACE THE PUFF PASTRY FINGERS ON A COOKIE SHEET. BRUSH WITH BUTTER AND SPRINKLE GRANULATED SUGAR.
PLACE IN THE PREHEATED OVEN UNTIL READY, 15-20 MINUTES,
TAKE OUT OF THE OVEN, TAKE THE CONES OUT OF THE PASTRY AND PUT BACK IN THE OVEN ANOTHER 5 MINUTES OR UNTIL READY.
TAKE OUT OF THE OVEN AND, HELPING YOURSELF WITH A PIPING BAG, FILL THE FINGERS WITH CUSTARD.
ENJOY AND BUON APPETITO!!!
CUT THE PASTRY SHEET IN 12 STRIPS AND BRUSH THEM WITH BUTTER.
PREPARE THE PARCHMENT PAPER CONES BY CUTTING ABOUT A 5 INCH STRIP OF PAPER, FOLDING IT IN HALF AND FOLD AGAIN TO FORM A TRIANGLE. FOLD TWO SIDES OF THE TRIANGLE TO FORM A CONE AND FOLD THE EDGES THAT FORM INTO THE CONE TO HOLD THE SHAPE. MAKE AS MANY AS THE STRIPS OF PUFF PASTRY.
ROLL THE PASTRY STRIPS ON THE CONES STARTING FROM THE SMALL SIDE AND THE BUTTERED SIDE OF THE PASTRY FACIND DOWN (TO REMOVE THE PARCHMENT PAPER BETTER WHEN COOKED).
PLACE THE PUFF PASTRY FINGERS ON A COOKIE SHEET. BRUSH WITH BUTTER AND SPRINKLE GRANULATED SUGAR.
PLACE IN THE PREHEATED OVEN UNTIL READY, 15-20 MINUTES,
TAKE OUT OF THE OVEN, TAKE THE CONES OUT OF THE PASTRY AND PUT BACK IN THE OVEN ANOTHER 5 MINUTES OR UNTIL READY.
TAKE OUT OF THE OVEN AND, HELPING YOURSELF WITH A PIPING BAG, FILL THE FINGERS WITH CUSTARD.
ENJOY AND BUON APPETITO!!!