Durian Pastry
Freeze durian and banana purée to use as a filling, wrap in homemade puff pastry, and deep-fry until golden.
Ingredients
durian and banana flesh (mashed into puree)
to taste
fine sugar
to taste
butter
to taste
all-purpose flour (for dough B)
200 g
lard (for dough B)
60 g
water (for dough B)
80 ml
cake flour (for dough C)
200 g
lard (for dough C)
100 g
Instructions
1
Make the filling
Mash the durian and banana flesh into a puree, add fine sugar and butter, stir well, spread flat onto a plate, and place in the freezer for about 10 minutes until hardened to form the filling.
2
Make the oil dough and shortening dough
Mix dough B and knead until smooth, then let rest for about 20 minutes to relax into the oil dough. Mix dough C and rub together evenly to form the shortening dough (oil pastry).
3
Wrap and shape
Divide the oil dough into 50 g portions, wrap each around 30 g of the shortening dough, then flatten. Roll out into a long strip, roll up, stand upright, flatten again, and roll out once more. Roll up into a cylinder, cut in half through the middle, place the cut side up, then flatten and roll out into a round to make pastry shells. Place 50 g of filling into each pastry shell and repeat until all the ingredients are used up.
4
Deep-fry
Heat oil in a pot to 150°C, slowly lower in the durian pastries from step 3, and fry until the surface turns golden yellow, then remove.
