Caramel Cream Pastries

Ingredients

Tick ingredients as you prepare them. Checks reset when you reload.

• 1 × 400 g roll puff pastry
• 250 ml fresh cream
• 2 tbsp icing sugar
• 180 ml caramel sauce
• ¼ cup chopped nuts

Method

1. Cut the pastry into approximately 12 small flower- or oval-shaped portions and fold each over.
2. Place on a greased or lined baking tray. Bake at 220°C for 5 minutes, then reduce the temperature to 160°C and bake for approximately 15 minutes.
3. Cool completely on a wire rack.
4. Whip the cream with the icing sugar and transfer it to a piping bag.
5. Cut a small opening in the side of each pastry and pipe in the cream.
6. Spoon over the caramel sauce, scatter with the nuts and allow to set.