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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 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.