Puff pastry rolls filled with custard,mango and hazelnuts. Tastes delicious but hard for a Dude to make.
Author: Tom Gerrets
8 to 12smallsquare sheets of puff pastry
1/2mangosliced in small cubes
1box of custard powder
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.