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Pastry cones filled with paprika-spiced popcorn

We love a fresh bowl of popcorn, but it’s time to spice up this faithful snack with new and improved pastry cones filled with paprika-spiced popcorn!


For the pastry cones
2 rolls puff pastry
1 egg, beaten
2 tbsp sesame seeds
For the paprika-spiced popcorn
1 tsp paprika
1 tsp dried rosemary
1 tsp salt
½ tsp garlic powder
¼ cup Parmesan
¼ cup vegetable oil
½ cup popcorn kernels
1 tbsp butter

For the pastry cones
1. Preheat oven to 200°C. Line a baking tray and grease cone-shaped moulds.
2. Cut the pastry into 2 cm-wide strips. Brush the edges of each strip with the egg and wrap around the moulds.
3. Brush with the remaining egg and arrange, seam-side down, on the prepared tray.
4. Sprinkle with the sesame seeds and bake for 15–20 minutes, until golden and crispy. Allow to cool.
For the paprika-spiced popcorn
1. Mix the herbs, spices and Parmesan together.
2. Heat the oil in a pot over medium heat. Add the popcorn kernels and the butter.
3. Cover and cook until the popcorn has popped.
4. Transfer to a bowl and toss with the popcorn spice. Fill the pastry cones with popcorn and serve.

Recipe & styling: Jezza-Rae Larsen
Photography: Gareth van Nelson //

While you enjoy your snack, let this kids tuck into our butterscotch popcorn balls.

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