Bake · 1 hr 20 min
Arequipe profiteroles
Crisp choux puffs filled with light arequipe cream and finished with chocolate.
Ingredients
- 1 300 g sheet puff pastry
- 120 g arequipe
- 1 tbsp sugar
- 1/2 tsp cinnamon
- 1 beaten egg
Method
- Heat oven to 200°C / 400°F and line a sheet pan.
- Spread a very thin layer of arequipe over half the pastry and fold it over.
- Cut 16 strips, twist each one and place on the tray. Brush with egg and sprinkle with cinnamon sugar.
- Bake 15–18 minutes until puffed and deeply golden.
Arequipe noteA thin layer works better than a thick one; too much filling prevents the pastry from puffing.