Nutty cones


Ingredients 15
Servings 40
Time

Ingredients

  • 480
    g
    cake flour
  • 25
    ml
    baking powder
  • 2
    ml
    salt
  • 20
    ml
    butter
  • 2
    egg yolks
  • 250
    ml
    sour cream
  • 5
    ml
    vanilla essence
  • 175
    ml
    milk
  • FILLING
  • 3
    egg whiles
  • 210
    g
    castor sugar
  • 100
    g
    nuts, chopped
  • 5
    ml
    vanilla essence
  • 1
    whisked egg yolk for brushing on top
  • icing sugar for rolling
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Spray a few large baking sheets with non-stick spray. Sift the cake flour, baking powder and salt together. Rub in the butter. Add the egg yolks, sour cream, vanilla essence and just enough milk to form a soft dough which is easy to roll. Blend the ingredients with a spatula till just mixed. Divide the dough into 5 equal pieces. On a floured surface, roll out each piece till 2 mm thick. Cut out a circle, 23 cm in diameter, from each piece of dough and cut each circle into 8 wedges. Whisk the egg whites till soft peaks are formed. Add the castor sugar by the spoonful, beating well after each addition. Add the nuts and vanilla essence and mix lightly. Spoon about 5 ml of the filling onto each pastry wedge and roll up the wedge, starting at the wide end. Arrange the cones on the prepared baking sheets and brush with the whisked egg yolk. Bake for about 15 minutes or till done and golden brown. Roll in icing sugar while still warm. Makes 40 cones.
 

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