MALLOWHIP PASTRY
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Desserts and Patisserie - Meringue and Marshmallow |
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| 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 220°C (425°F). 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. |