Rum and raisin cornettes

  • 40 mins cooking
  • Makes 20 Item
  • Print


Rum and raisin cornettes
  • 1 egg white
  • 1/3 cup (55g) icing sugar
  • 1/2 teaspoon vanilla extract
  • 30 gram butter, melted
  • 1/4 cup (30g) ground almonds
  • 1/4 cup (35g) plain flour
  • 1/3 cup (50g) finely chopped raisins
  • 1/4 cup (60ml) dark rum
  • 1 cinnamon stick
  • 1 cup (240g) ricotta cheese
  • 2 tablespoon honey


Rum and raisin cornettes
  • 1
    Preheat oven to 200°C/400°F. Grease two oven trays. Mark two 6cm circles on each tray.
  • 2
    Beat egg white, sifted icing sugar and extract in small bowl with fork until foamy. Beat in butter, ground almonds and sifted flour.
  • 3
    Drop level teaspoons of mixture into circles, spread to fill circles. Bake about 4 minutes or until edges of cornettes are browned lightly (bake two cornettes at a time; they must be shaped quickly).
  • 4
    Using metal spatula, quickly lift one cornette from tray, roll into cone shape; hold gently until crisp. Repeat with remaining mixture.
  • 5
    To make filling, combine raisins, rum and cinnamon in small saucepan, stir over low heat until warm; cool then discard cinnamon. Combine cheese and honey in small bowl; stir in raisin mixture.
  • 6
    Spoon filling into piping bag fitted with 1cm plain tube. Pipe mixture into cornettes.

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