With some friends coming over to visit the other night I needed to bake something sweet to share.
I was however feeling lazy and was not in the mood to visit the supermaket.
Grabbing 2 sheets of puff pastry, I blind baked 24 shells in a mini-muffin tray using a teaspoon of rice in each shell.
While it was mildly tedious to remove the rice afterwards, it was completely worth it in the long run.
Each shell was then filled with a teaspoon of Nestlé Top ‘n’ Fill, and refrigerated overnight.
The good news was that the pastry stayed crisp and was an instant crowd pleaser.
The recipe could be tweaked in any number of ways, adding a slice of banana on top of the caramel and some whipped cream – instant mini banoffe pies!
Making caramel from scratch (salted caramel anyone?!!) and topping with ganache would leave everyone in a sugary delight.
One of these days I will learn to make pastry from scratch, but until then I will continue to let puff pastry do all the hard work for me.