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Vanilla Slice With Passion Fruit Icing
Bake the pastry under a weighted sheet pan so it comes out flat. Spread cooled vanilla custard between the crisp layers, then cover the top with icing made from passion fruit pulp and powdered sugar. Leave the slab to set in the refrigerator before cutting.
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Italian Cream Horns
Wind narrow strips of pastry around greased metal cones with the edges slightly overlapping. Bake the shells to a deep golden color and remove the molds after the pastry cools. Fill the horns with chilled Italian pastry cream and dust with powdered sugar just before serving.
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Puff Pastry Cannoli Cones
Wrap strips of dough around foil-covered sugar cones to make the shells. Slide the pastry off the molds once cool and dip each shell in melted chocolate. Pipe in the sweetened ricotta shortly before serving to keep the pastry crisp.
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Puff Pastry Galette des Rois
Seal almond cream between two rounds of pastry, leaving a margin around the filling. Draw a pattern in the surface with a knife without cutting through. The design shows up clearly once the egg-washed top turns golden.
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Chocolate Puff Pastry Braid
Put dark chocolate and a little chocolate-hazelnut spread down the middle of a cold sheet. Cut diagonal strips on both sides, then cross them over the filling in alternation. Let the braid cool for a few minutes before slicing so the filling is still soft and the pastry holds together.
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Chocolate-Hazelnut Puff Pastry Tree
Sandwich chocolate-hazelnut spread between two pastry triangles. Cut strips from the sides, leaving a solid column down the middle, then twist the branches. The center keeps the whole shape together while the edges bake into portions people can pull off.
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Banana Tarte Tatin
Lay firm banana halves in caramel, tuck the pastry over them, and bake until golden. Let the pan sit for a few minutes before turning the tart onto a plate. This version puts the bananas straight into the caramel, so there’s no separate bake for the fruit.
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Lemon Curd Pastry Cups
Cut rounds from the pastry and press them into a cakelet or jumbo muffin pan. Beat lemon curd into the sweetened cream cheese and eggs for a tart, custard-like center. Brush the baked rims with melted butter and give them a little cinnamon sugar.
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