Fried Ice Cream In Puff Pastry
Indulge in a delightful treat with this easy and quick recipe that combines the buttery crispness of puff pastry with the creamy sweetness of vanilla ice cream. Encased in a golden, crispy shell, these dessert pockets are a perfect harmony of textures and flavors. Drizzled with hot chocolate sauce and topped with fresh berries, this dessert is sure to be a hit at any gathering or as a delightful treat for yourself.
— Constant Cookbook
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 scoops vanilla ice
- sunflower oil
Instructions
- Roll out the pastry to a thickness of 5mm, and cut into 4 rectangles
- Place a ball of ice cream in two of the rectangles, and top them with the other two rectangles.
- Seal pressing with your finger tips, and freeze for 20 minutes
- Preheat the oil in a deep pan, and fry the puff pastry until golden
- Remove from the pan and place in paper towel plate to avoid excess oil. Serve inmediately with hot chocolate sauce, berries, as you prefer
Yield
Serves 2
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