Swedish Glace Recipes
Apple Pastry (Vegan* Serves 4)
Ingredients
- 2 small dessert apples
- 250g/9oz ready made puff pastry 200ml/7oz Swedish Glace Vanilla
- 5ml/1tsp ground cinnamon or cloves
- A little milk/soya milk* to glaze
- 30ml/2tbsp demerara sugar
- To decorate: strawberries, halved and fanned
Method
Pre-heat oven to 2000C/4000F/Gas 6. Peel and core apples and cut each one in half horizontally to give 4 apple rings. Remove a little more apple from centre of each so that each ring is no more than 1cm/½î thick.
Roll out pastry and cut into 4x15cm/6î squares. Place an apple ring on centre of each pastry square. Push a scoop of Swedish Glace Vanilla into centre of each apple and pile up a further scoop on top. Sprinkle with ground cinnamon or cloves. Brush edges of pastry with milk/soya milk* and bring edges together to enclose filling completely. Take care to ensure that pastry edges are pinched together to seal well. Brush with milk/soya milk* and sprinkle with
a little demerara sugar.
Bake in pre-heated oven for 15-20 mins until risen and golden. Serve immediately decorated with fanned strawberry half and an extra scoop of Swedish Glace Vanilla.
Strawberry Horns (Vegan* Serves 4)
Ingredients
- 250g/9oz ready made puff pastry
- A little milk/soya milk* to glaze
- Strawberries, washed
- Swedish Glace Strawberry
- A little icing sugar, to dust
- Cream horn formers
Method
Pre-heat oven to 2000C/4000F/Gas 6. Roll out pastry to form a rectangle 20cm x 33cm (8' x 13') and cut into 1cm/½" wide strips. Starting at the thin end, wind strips round cream horn formers, overlapping and stretching pastry a little as you go. You will need 4 strips of pastry for each cone.
Glaze with milk/soya milk* and place on baking sheet lined with non-stick baking parchment and bake in pre-heated oven for 15-20 mins until golden. Remove formers and leave to cool completely on wire rack.
Reserve two strawberries for decoration. Chop remainder finely.
Take scoop of Swedish Glace Strawberry and use teaspoon to push into bottom of one of pastry horns. Fill horn with chopped strawberries, then fill mouth of horn with more Swedish Glace. Place on a serving plate, dust with icing sugar and decorate with half a strawberry. Repeat with remaining pastry horns. Serve immediately.
Tip - If you don't have cream horn formers, make your own by cutting 4 pieces of thin card 15cm x 15cm (6" x 6î) square. Enclose completely in aluminium foil then form into a cone shape. Secure with paper clips and
use as described above.
Recipe supplied by The Vegetarian Society