Afghan Cream Rolls

Afghan Cream Rolls

Afghan Cream Rolls

Afghan Cream Rolls with Cherry

Update: Afghan Cream Rolls with Cherry

This recipe is courtesy of Amalkitchen.com who posts the most amazing recipes via videos on YouTube. Her food always looks amazing and really inspires me to try new things. So When I saw this post for the Afghan Cream Rolls I decided to head down to the supermarket to buy the basic ingredients needed; puff pastry and double cream!

We had an Afghan guest visiting over the weekend and I wanted to make a dessert that would be easy but bring the flavours from home. This recipe is similar to ‘cream horns’, fairly straight forward, although a little fiddly!

Check out the video to see how simple this recipe is to make. The basic ingredients are; ready rolled puff pastry, icing sugar, ground cardamom, whipping cream.

Puff Pastry Rolls

Puff Pastry Rolls using make shift foil ‘cones’

The tricky bit of this recipe is using the aluminium foil ‘cones’ to shapes the pastry rolls. As you need to wrap thin pieces of pastry around the cones, and I had made the mistake of flouring the work surface to roll out the pastry a little thinner. This meant that the pastry did not stick to itself well and began to unravel! I also found it a little difficult to get the foil out of the cooked pastry without crushing the delicate cones… 😦

Pastry Rolls

Pastry Rolls

Once the rolls are cooled and the cardamom cream is piped in, the cones hold well. They should be filled just before eating to avoid soggy pastry, but they’ll still be fine after a couple of hours.

Afghan Cream Rolls

Afghan Cream Rolls

One packet of pastry makes quite a few rolls. I’d forgotten to sprinkle icing sugar on mine but I like that they weren’t very sweet! This is a simple dessert to make for when guests come around. Serve as a snack with a cup of tea..

Update

Afghan Cream Rolls with Sour Cherry

Afghan Cream Rolls with Sour Cherry

I tried this recipe again but added some sour cherry jam to the filling, yum! 🙂

Basically follow the recipe as above but use a teaspoon of sour cherry jam inside the cones before piping in the cream. With this addition in mind, there are no end of extra fillings to try! Enjoy… 😀

 

Macau ‘Portuguese’ Custard Tarts (Pasteis de Nata)

There are lots of different types of custard tarts all from different countries and cultures, all with a slightly different list of ingredients and cooking method. Yesterday I was reminded of the deliciously buttery ‘Portuguese’ custard tarts I had in Macau, an island of the main land of China, which is an ex-Portuguese colony. Due to the history of the island, Macau is a fantastic place to visit to for it’s Chinese-Portuguese fusion food and exploring the what remains of the colonial town. In contrast, post-colonial Macau is also full of over-the-top 5 star hotels and is said to have a gambling industry seven times the size of Vegas!

These custard tarts are made from a buttery puff pastry and are baked until they are caramelised, almost burnt, on top. Not being able to get the Portuguese custard tarts out of my head, I set about finding a recipe and go to work on a cold and rainy Saturday afternoon…

Portuguese Custard Tarts - Pasteis de Nata

Portuguese Custard Tarts – Pasteis de Nata
Flaky puff pastry and not a soggy bottom in sight!

After quite a bit of internet searching, comparing recipes for the original Portuguese recipe and the Macau recipe, I decided to go for the one on allrecipes.com due to the rave reviews and the helpful suggestions on how to adjust the recipe. Luckily for me, most recipes I found called for using ready made puff pastry, so who am I to question this? 🙂

After researching this recipe so much I made some changes to the recipe, so this is the final list of ingredients I used:

  • 300 ml whole milk
  • 150 ml double cream
  • 1 tbs cornflour
  • 0.5 tsp vanilla paste (I don’t have vanilla pods, too expensive!)
  • 6 egg yolks
  • 100 g sugar
  • 500g pack of puff pastry

The method I used was pretty much the same so no need to tell you about that!

Mini Portuguese Custard Tarts

Mini Portuguese Custard Tarts

The recipe was for 12 cupcake sized tarts, however I had pastry and custard left over so I ended up making some mini ones too in a mini cupcake pan. Great for little kids who don’t ever finish a whole dessert for themselves…

These tarts are so delicious and buttery, however even though I halved the sugar suggested in the original recipe they were still really sweet! So next time I’ll reduce the sugar event more and maybe add even more double cream to make them extra rich!

Macau Portuguese Custard Tarts

Macau Portuguese Custard Tarts

Since making this recipe, I have come across a  which includes a pinch of salt and a little lemon juice in the custard. Definitely worth a try to balance out the flavours…

Actual Portuguese Tarts bought in Macau (January 2012)

Actual Portuguese Tarts bought in Macau (January 2012)

As you can see from the photo above, there are different versions of the tarts available. I think we bought three custard flavour, two coconut milk flavour and one ‘sharks fin’ flavour from a well known bakery. They were straight out of the oven and I burnt my mouth on them, but boy were they worth it!