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Recipe from: 9/23/1993 12:00:00 AM
Ingredients 7
Servings 26
Time 20-30 minutes, plus


  • 400
    frozen flaky pastry, defrosted
  • 100
    cold butter
  • 1
    cream of tartar
  • 500
    cream, chilled
  • 50
    castor sugar
  • 5
    vanilla essence
  • icing sugar for dusting


12-15 minutes
Unroll the puff pastry. Grate 50 ml butter over the centre third of the pastry and sprinkle with the cream of tartar. Fold one third of the pastry over and grate another 50 ml of butter over the folded section. Fold the remaining third over and seal the edge. Cover with cling film and chill for at least 30 minutes. Roll out the pastry, fold into thirds once more and roll out. If the butter does not squeeze through the pastry it is ready for use. If the butter does come through, stop rolling immediately, cover the pastry and freeze for 15 minutes before rolling it out on a floured marble surface. Cut the rolled-out pastry into small squares. Place on a baking tray sprayed with water and bake in a preheated oven at 220 ºC (425 ºF) till golden brown and puffed up (12-15 minutes). Separate each square horizontally into 2 or 3 layers. Whip the cream, castor sugar and vanilla essence together till thick. Spread the bottom and centre pastry layers with cream. Stack the pastry layers on top of each other again, placing the layer with no cream at the top. Dust with icing sugar. Makes 26-30 tamboesies.

Read more on: starch  |  bake

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