Puff pastry tubes with protein cream

The perfect treat for tea! Try it, everything will work out! Tubes with protein cream are tender, crispy, airy - it's beyond words, you just need to try! Cakes are prepared very simply - from ready-made yeast-free puff pastry.

Margot

The author of the recipe

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Composition / ingredients

servings:

Puff pastry (sheet)

450

Sunflower oil (refined)

Egg whites

Sugar

150

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 5 g

Fats 28 % 19 g

Carbohydrates 64 % 43 g

363 kcal

GI: 0 / 49 / 51

Cooking method

Cooking time: 1 h 20 min

1. Defrost the dough, following the instructions on the package.

2. Roll out the dough, cut into long strips from 2 to 2.5 cm wide (I got 12 strips).

3. Lubricate the cones for the tubes with sunflower oil and wrap one strip of dough around them.

4. We line the baking sheet with parchment and place cones with dough on it.

5. Preheat the oven to 200 degrees, set the baking tray and bake the tubes to a beautiful golden color (it took me about 12 minutes, it all depends on the type and power of the oven).

6. While the tubes are hot, we immediately remove them from the cones, lay them out on the grill, let them cool down.

7. Beat egg whites (well cooled) with a mixer to a dense foam, then add sugar and beat the cream to stable peaks.

8. Lightly sprinkle the tubes with powdered sugar and serve on the table.

Have a sweet tea party!