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MALLOWHIP PASTRY

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Desserts and Patisserie - Meringue and Marshmallow
Recipe No:  R715n
USING MALLOWHIP DRY
Method:  1. Cut off strips of Puff Pastry 100 x 3mm (4 x 1/8").
2. Dock well and bake at 220C (425F).
3. Prepare MALLOWHIP and add APITO STRAWBERRY PASTE.
4. (Tinned or fresh fruit may be added to the MALLOWHIP).
5. Cover half of the pastry strips with a generous layer of Marshmallow.
6. Top with remaining pastry strips.
7. Press down and clean off edges.
8. Ice with flavoured and coloured fondant.
9. Cut into strips 30mm (1 1/4") wide and dress cut edges with coloured coconut.
Yield:  Yield: One standard baking tray.