- Puff pastry 375 gm
- Flour for dusting
- Ground cinnamon(darchini) 1 ½ tsp
- Caster sugar(suger powder) 2 tbsp
- Ground almonds(badam) 6 tbsp
- Egg yolks 2
- Chocolate spread 200 gm
- Custard 300 gm
- Icing sugar (suger powder)to serve
Roll the pastry on a floured work surface to a rectangle. Mix the cinnamon and caster sugar, and sprinkle evenly over the top of the pastry, then use a rolling pin to gently roll over the top so the sugar is pressed in. Use your hands to tightly roll up the pastry from one of the short ends into a sausage, then cut into 12 slices. Turn each slice so the spiral faces upwards then roll to make a disc to ¼” thickness and use to line 12 holes of a muffin tin. A little overhanging pastry is fine.
Mash the ground almonds and egg yolks into the chocolate spread, then whisk in the custard little by little to make a smooth chocolate custard, and pour into a jug. Divide between the pastry cases, filling ¾ of the way up, and bake at 200 degrees C for 18-20 minutes or until the pastry is golden and puffed around the edges. Lift one out to check the pastry is golden right to the bottom. Cool for 15 minutes in the tin, then eat just warm or at room temperature, dusted with a little icing sugar.