orange, puff pastry


(c) Matt Russell

Ingredients (makes 12)

  • 1 quantity Rough Puff Pastry (recipe here) or 500g shop- bought all-butter puff pastry
  • 1 /2 quantity Crème Pâtissière (recipe here)
  • Zest of 1 small orange
  • 1 tbsp Cointreau liqueur
  • Icing sugar for dusting
  • Butter for greasing

Essential equipment

  • 7.5cm/3-inch cookie cutter
  • 2x12-hole shallow bun tins, greased with butter 


Prepare the Rough Puff Pastry according to recipe link above and put in the fridge to chill. Prepare the crème pâtissière according to recipe link above. Stir the orange zest and liqueur into the crème pâtissière, and allow to cool completely.

Preheat the oven to 220°C/Gas 7.

Sift a heavy covering of icing sugar on to the worktop and roll out the pastry to about 3mm thick. Cut out 24 circles using the cookie cutter. Line the greased bun tins with the pastry circles, and fill each one with a good blob of the cooled, orange-infused crème pâtissière – I do this using a piping bag to avoid spillages. Be sure not to fill them more than half full, because the crème pâtissière will rise as it bakes.

Place the natas in the hot oven and bake for 1215 minutes, or until the pastry has puffed up and is a deep golden brown, and the crème pâtissière is slightly charred in areas. Watch carefully for the last 2 minutes to make sure they don’t burn. Remove from the tins while hot, and allow to cool before serving.