A change in diet more than often proves beneficial as we want to extricate ourselves from the boring everyday routine and reward ourselves with something different – something to pep us up and instil a go – spirit.Associating with Shhhhh Secretly Cooking Challenge does just that and when I am paired with someone as talented as Nirmala Gurunathan,the spirit gets rekindled by itself.
I gave Nirmala Raw Bananas and Maida from which she proceeded to make an awesome lip smacking Cutlet.Here is her recipe link :
Nirmala gave me 2 ingredients :
2.Besan or gram flour/garbanzo bean flour
I had some cream horn moulds gifted to me last year and I thought to make use of them for the Challenge!You can get them at Amazon or Ebay very easily!Cream horns are like Cream Rolls easily available in bakeries across India.Sheets of Puff Pastry are wrapped around conical metal moulds and baked after which they are hollow and crispy cones.Thereafter they are either filled with sweet pastry cream or whipping cream and topped with a glace cherry.
But here I decided to do a savoury filling with Corn and cheese.I fried some besan in butter and then added corn and seasoning,filled it in the empty pastry moulds,gave a topping of cheese and put them in the oven to melt the cheese.The result – crispy pastry cones with a delicious filling inside – something totally new to serve guests and ourselves!Thank you Nirmala for the ingredients which made me concoct something deliciously different!
NOTE : You can substitute the cream horn moulds with metal Kulfi moulds.Be sure to join the pastry at the narrow end so prevent the filling from falling out!They give an equivalent perfection!
The Cream Horn Moulds
The Indian metal Kulfi Moulds
Specially made for Shhhhh Secretly cooking challenge – the Logo!
Preparation Time : 2 hours
Makes : 8 – 9 pastry cones
400 gms store bought or home made puff pastry
1/2 cup corn kernels
4 tbsp coloured Capsicum/Peppers – chopped finely
2 tbsp besan (gram flour/garbanzo bean flour)
1 tbsp Italian herbs
2 tsp Chilli Flakes
2 tbsp Cheese Spread (any flavour)
4 tbsp Mozzarella Cheese (grated)
1 tsp salt
2 tbsp butter
3 tsp Oil
1 tsp milk
1/2 tbsp Coriander leaves – to garnish
Thaw the Puff Pastry till a little soft.Remember not to soften it too much but it should be flexible enough to wrap around the cones.This should take an hour as it will be frozen.In the meantime lets make the filling.
Heat 2 tbsp butter with the Oil on medium heat.Adding Oil prevents the butter from burning.Add the besan and fry lightly till fragrant and aromatic.Add the salt,capsicum and corn and mix well.Add the seasoning and chilli flakes and take off heat.Cool to room temperature and add the cheese spread into this.Mix well to amalgamate and set aside till required.
The Corn and besan filling…
Mix 2 tsp butter and the milk in a small bow and keep aside.
Make the pastry cones :
Preheat oven to 200°C.
Place the sheet of Puff Pastry on the kitchen countertop and roll into a rectangle.
With a pizza cutter,cut into even strips.
Take each strip and roll out further into a bigger and thinner strip.
Grease the cones or kulfi moulds with the remaining butter.
Take each rolled strip and wrap it over the moulds in spirals.
Stop when you come to the edge and cut off extra pastry with a knife or kitchen shears.Place the cones or moulds in a greased cookie sheet or baking tray.
Bake the cones for 12 – 15 minutes till golden brown and crisp.Take out from the oven and let cool for 5 minutes.Then slide them out of the moulds or cones.They come off easily.Keep the cones in an airtight container till use.
The baked cones…
Stuff the cones :
Preheat oven to 180°C.Fill the cones with 1 tbsp of the Corn mixture and sprinkle some grated cheese over.
Return to the oven and heat for 5 – 7 minutes till cheese melts.
Remove to a plate and garnish with Coriander Leaves!Serve immediately!