Caki Roulade with Puff Pastry

1

Preheat the oven to 320°F

Moisten the puff pastry with a little water

Cut the pastry into eight disks, each about 10 cm in diameter

Use a rolling pin to give the pastry a ruffled effect

Place the disks on round baking sheets and brush with egg yolk

Bake for 15 minutes or until golden brown

Place the remaining disks in a baking dish and bake for another 15 minutes

2

In a separate bowl, whip the heavy cream with half of the confectioner's sugar and vanilla extract until stiff peaks form

Combine the Porto wine with the remaining confectioner's sugar in a saucepan and reduce by half

Place the mixture in a freezer-safe container and refrigerate for 30 minutes

Assembly: Spread the chantilly cream between the puff pastry disks, then place caki strips on top

Drizzle with some of the Porto wine reduction, and finish with another pastry disk

Dust with confectioner's sugar and decorate with the remaining Porto wine reduction.