Dudefood Tuesday: Sweet pastry rolls with mangocustard
They say: ‘Every man to his own trade’, and so should this Dude also keep to his specialties.
Sweets and baking pastry is not my forte and this weeks kitchendrama was the best witness to that.
No Dude is perfect and I am living proof of that. My skills in making sweet bakeries are terribly flawed and just like a good Dude would, I should only be making meaty dishes.
On the other hand there are a lot of people who say that practice makes perfect.
So today I fell for it again and tried to hone my baking skills and I failed miserably.
Let me tell you about my latest baking disaster…I took up the idea in making some delicious pastry rolls filled with custard and sweet mango.
Just to show the Misses that Dudes can bake too, you know.
Of course there had to be custard in this recipe, for I am addicted to that creamy vanilla goodness. Yummy!!!
I didn’t want to make the vanilla custard from scratch so I bought a box of powdered, instant to make, custard.
It tastes just as good and saves you a lot of time and trouble.
First problem solved by good ole instant powder.
Slicing and dicing the mango was no obstacle because every Dude knows his knife skills and roasting a hazelnut was no problem at all.
I even managed to produce some near perfect rolls and was very excited when i shoved the baking tray with those wonderful pastry rolls in the oven.
Now the oven had to do the rest and I was almost certain that I could serve the Misses the ‘too good to be true’ pastry rolls in about twenty minutes.
After ten minutes I couldn’t wait any longer and ran to the oven to see how my rolls were doing.
I expected to see perfectly puffed rolls which perhaps needed just some more heat to cook to perfection.
The thing I saw when I looked in the oven couldn’t be more remote from my expectations.
I saw some miserable dough rolls floating in yellow bubbly goo.
Aaahhhh! Even though I had taken extra care to close the rolls on all sides all the custard filling was pouring out and making a mess of my recipe.
It looked like a yellow custard lava with slightly brown pastry stepping stones in it. Dish failed.
I came, I saw, I stumbled. Again sweet baking has given me a severe beating and taught me a lesson in humility.
For what it’s worth; the taste was terrific (if you don’t count the undercooked pastry which was bathing in the custard).
If anybody has some golden advice to prevent the filling from spilling out the pastry and get the pastry cooked crisp to all sides, I’d be happy to award them with a ‘Hadia’ award.
The Hadia award is awarded to them who Helping A Dude In Agony.
Anyway, the basics in this recipe are okay, but preparing this rolls need some fixing.
Sweet mangorolls with custard
- 8 to 12 small square sheets of puff pastry
- 1/2 mango sliced in small cubes
- 30 gr hazelnuts
- 1 box of custard powder
- 30 gr sugar
- 2 tsp cinnamon
- 2 eggyokes lightly beaten
- Preheat the oven to 200°C. Roast the hazelnuts briefly in a frying pan and when they are done chop them up roughly. Mix the sugar with the cinnamon in a small cup
- Make the custard as directed on the box and when ready put the bowl of custard in the fridge for at least 15 minutes. Prepare a baking tray with baking paper.
- Stir the mango and chopped hazelnuts through the custard. Put a sheet of puff pastry with one point towards you on a plastic or ceramic chopping board (the square of puff pastry should look like a diamonds shape).
- Put 1/2 tablespoon of the custard filling on the pastry and fold the point over the filling. Then put the left and right point over the covered filling and roll the pastry to the last point facing from you. Use some eggyoke to 'glue' the last point of pastry to the roll and then put the roll on the baking tray.
- Repeat this for all the sheets of puff pastry. and be sure to keep at least 1 1/2 cm between the rolls on the baking tray (I didn't so the rolls stuck to each other in the oven.
- Sprinkle the cinnamon sugar mix generously on top of the rolls. and put the tray in the oven for about 20 minutes.
- When the pastry is golden brown and the sugar nicely caramelised, your rolls are done and you should take them out of the oven.
- Let the rolls cool down for about ten minutes before serving.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.