| Servings | serves |
Ingredients
- 300 ml Thickened Cream
- 1 Vanilla Bean
- 2 tablespoons Cornflour
- ¼ cup Semolina
- ¼ cup Caster Sugar
- Pinch Salt
- 2 Eggs
- 350 ml Full Cream Milk
- 200 grams White Chocolate Cooking, chopped
- 12 sheets Filo Pastry
- 1 cup Butter melted
- Icing Sugar for dusting
- Cinnamon Ground , for dusting
Ingredients
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Instructions
- Split vanilla bean length ways, scrape out seeds. Save bean for vanilla sugar.
- Whisk together vanilla seeds, cornflour, semolina, caster sugar, salt, eggs, milk and cream.
- Place into heavy based saucepan and bring to boil, whisking until thick.
- Remove from heat, cover mixture with baking paper to prevent skin from forming and cool to room temperature.
- Once cool, stir in white chocolate with wooden spoon.
- Cut individual filo pastry sheets into 6 squares. Brush each square with butter then arrange all six sheets, rotating angle of each slightly.
- Place a heaped tablespoon of mixture onto centre of pastry. Fold sides to form slightly open parcels, flaring the tops of the pastry. Repeat until all mixture is used.
- Refrigerate the mixture until required or bake immediately on a tray in preheated oven at 170c for 8-10 minutes or until golden brown. If required, rotate tray whilst baking to prevent burning.
- Remove from oven and cool slightly on a wire rack.
- To serve, dust with icing sugar and cinnamon.
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