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Puff pastry shells filled with a sweet, light and soft egg white filling. Also, the best way to use all those remaining egg whites!

Prep time:
Cook time:
Servings: 8 rolls
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Ingredients

Cost per serving $0.91 view details
  • 500 g puff pastry, fresh or frozen
  • A little oil for coating tin molds
  • 4 egg whites
  • 200 g powdered sugar
  • 1 packet vanilla sugar
  • 1 tbs lemon juice

Directions

  1. Cut fresh puff pastry into 2 cm wide and 20 cm long strips or
  2. Roll out the thawed puff pastry evenly on floured board to a thickness of 0.5 cm and cut into 2 cm wide and 20 cm long strips. approximately 2 cm and a length of about 20 cm.
  3. Grease with oil metal tubes. Roll each strip like a spiral around the tube, overlapping by half the width of the strip.
  4. Place the rolls vertically onto a baking sheet and bake 10-15 minutes at 200°C or until light golden.
  5. When done, remove them immediately off the tubes by slightly twisting them. Leave to cool.
  6. For the filling beat egg whites and sugar in a glass or a stainless steel bowl until stiff snow peaks form
  7. Place the pot of water over the heat, bring to boil, then turn down the heat. Place the bowl with egg whites and sugar over the steaming, simmering water and beat with a mixer for about 5-10 minutes until the mixture is very firm.
  8. Add vanilla sugar and lemon juice just before the end of beating. Remove the bowl from the heat and continue beating for additional 10 minutes until the meringue is completely cool.
  9. Fill a pastry bag with the meringue and fill the puff pastry rolls. Dust with icing sugar.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 8 servings
Calories 451  
Calories from Fat 218 48%
Total Fat 24.23g 30%
Saturated Fat 6.13g 25%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 163mg 7%
Potassium 42mg 1%
Total Carbs 54.53g 15%
Dietary Fiber 1.0g 3%
Sugars 25.69g 17%
Protein 4.67g 7%
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