Cinnamon and Nut Pastry with Fresh Cream Recipe

Oven baked flaky pastry topped with peanut bits. The pastry is sandwiched together with fresh cream and dredged in icing sugar.


  • 500g  puff pastry (shop purchased)
  • 1/2 cup oven roasted peanuts
  • 1/4 teaspoon cinnamon powder
  • 1/4 cup sugar
  • 1 cup fresh cream, whipped
  • Icing sugar for dredging


  1. Unroll the pastry on a flat floured surface. Ensure that the pastry is completely defrosted.
  2. DO NOT roll the out the pastry.
  3. In a bowl, combine the cinnamon powder and sugar together.
  4. Ensure that the roasted peanuts are shell with the red skin removed.
  5. Finely chop the roasted peanuts into little bits.
  6. Add the peanut bits to the cinnamon and sugar mixture.
  7. Sprinkle the peanut mixture over the surface of the pastry, press down firmly to ensure that the peanuts have embedded itself into the pastry.
  8. Cut the pastry into squares or rectangle shapes and place on a greased oven tray.
  9. Bake the pastry on 180 degrees for 15 minutes or until it has cooked through. Cooking time might vary according to the make of the oven.
  10. Remove the pastry from the oven and allow it to cool.
  11. Decant the cup of fresh cream into a bowl and whisk until it resembles an icing consistence.
  12. Do not over beat the fresh cream as this would cause the cream to separate.
  13. Using a butter knife carefully separate the pastry in the middle.
  14. Add a spoonful of fresh cream onto the base of  the pastry.
  15. Place the other layer of the pastry on top (this part of the pastry should have the roasted peanuts).
  16. Using a sieve, lightly dust the icing sugar over the tops of the pastry squares.