Ingredients
- Butter for greasing
- 40g custard powder
- 3 tablespoons caster sugar (40g)
- ½ teaspoon ground cinnamon, plus extra for dusting
- 1 teaspoon vanilla bean paste
- 2 medium egg yolks
- 500ml whole milk
- 50g California walnuts, chopped
- 320g pack ready rolled puff pastry
Preparation:
- Preheat the oven to 220°C. Butter a 12-hole muffin tin.
- Place the custard powder, sugar, ¼ teaspoon cinnamon and vanilla in a medium saucepan and blend in the egg yolks and milk. Gently heat until just boiling, stirring until thickened, stir in half the walnuts and set aside.
- Cut the pastry in half and place 1 half on top of the other, sprinkle with ¼ teaspoon cinnamon and roll up tightly from the long edge like a Swiss roll. Cut this into 12 equal slices.
- Flatten each pastry round with the palm of your hand and roll out to a 10cm circle then press into the prepared tin. Fill each with the custard.
- Bake for 15-20 minutes until golden. Allow to cool before removing from the tin and sprinkle with extra cinnamon and remaining Walnuts.
