John Myers
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Oranges in Puff Pastry with Cinnamon Sprinkles
The perfect oranges in puff pastry with cinnamon sprinkles recipe with a picture and simple step-by-step instructions.
For the vanilla cream:
- 0,5 l Orange juice
- 3 tbsp Brown sugar
- 1 Cinnamon stick
- 1 Anise star
- 2 Oranges
- 100 g Wheat flour type 405
- 40 g Sugar
- 70 g Soft butter
- 0,5 tsp Cinnamon
- 200 g Whipped cream
- 2 tsp Powdered sugar
- Scraped pulp of 1 vanilla pod
Also:
- 4 Bullets Walnut ice cream
- Place the puff pastry sheets next to each other and let them thaw. Bring the orange juice, brown sugar, cinnamon stick and anise star to the boil, simmer for about 5 minutes. Peel the oranges so that the white skin is removed. Cut oranges into slices and simmer in the stock for 2-3 minutes. Remove from heat, leave oranges in the stock.
- For the cinnamon crumble, use your hands to process the flour with sugar, pieces of butter and cinnamon into crumble, then chill.
- Preheat the oven to 225 ° C (fan oven: 200 ° C). Line a baking sheet with parchment paper. Roll up the puff pastry corners a little so that circles of dough are formed and place on the baking sheet. Place orange slices with 2-3 tablespoons each on the dough pieces, sprinkle with cinnamon crumble Bake in the preheated oven for about 10 minutes. Serve warm or cold.
- For the vanilla cream, cut the vanilla pod crosswise and scrape out the pulp. Whip the cream with icing sugar until stiff, carefully stir in the vanilla pulp.
- Arrange the still lukewarm orange puff pastry with 1 scoop each of walnut ice cream and vanilla cream on plates and serve.
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