Sweet Ideas with Yvonne Fernando

Words - Yvonne Fernando
Photos - Jagath Dharmakeerthi

Strawberry Puff

Ingredients

• 1sheet Frozen Puff Pastry
• 2 tubs Strawberry Yoghurt
• 2 tbs Cream Cheese
• 1 packet Strawberries sliced
• 2 tbs Strawberry jam mixed with 2 tbs hot water
• 1 Egg

Method

Roll the puff pastry on a floured board, cut pastry into 5” x 6” inch rectangles, brush beaten egg and bake the pastry at 2000c for 20 – 25 minutes in a pre - heated oven, take off the oven and allow to cool. In a bowl mix cream cheese and yoghurt together; apply the yoghurt mix with a brush over the puff pastry and arrange sliced strawberries over it. Brush strawberry jam over and serve.

Cinnamon Scrolls

Ingredients

• 200g Flour
• 50g Butter
• 1/4 tsp Salt
• 1 tsp Yeast
• ¼ tsp Cinnamon Powder
• 1 tbs Sugar
• 125ml Milk

Method

Place the flour in a bowl, add salt, sugar, yeast and mix; add butter and rub into the flour; gradually pour the milk, make a soft dough, and set aside for 40 minutes. Then transfer the dough onto a lightly floured, board, using a rolling pin; roll the dough into a 10’’ x 08” inch rectangle.

Cinnamon Butter

• 50g Butter,
• 2 tbs Brown Sugar (Powdered)
• 1 tsp Cinnamon Powder
• In a bowl mix together.
• Spread the cinnamon butter evenly over the dough using a small knife. Cut the dough into 4cm wide strips; then roll up each strip to an enclosed filling. Transfer the dough cut side up on to a buttered baking tray. Pre - heat the oven to 1900c for 10 minutes and bake the cinnamon roll for15 – 20 minutes; remove from oven, place on a tray and allow to cool.

Chocolate Glazed

• ¼ cup Icing Sugar
• 1 tbs Milk
• 1 tsp Vanilla
• 100g Grated Dark Chocolate
• Add all the above ingredients into a bowl and double boil and make the glazed, cool. Then drizzle little Icing sugar over the scrolls and pipe the chocolate topping over.