|I had experimented with freezing the left over egg yolks from the pavlovas I had been rustling up earlier and thought it was time to give them a go! Wow! I shall definitely be doing this again. I have read about perhaps whisking each egg yolk in a small amount of sugar before freezing, but I didn't do any of that and they seemed to be fine.|
This is about as close I feel I could get to this recipe but I will keep up with the experimenting to try and get a better flakier pastry as the ones in Porto last year. On the whole a fab recipe from allrecipes.co.uk
I amended the quantity of pastry but other than that, it worked a treat!
|It is fine to fill them to around two thirds full as they totally rise and then deflate!|
Prep Time 20 mins
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