Name: Raspberry and cream pastries recipe
Cook time: 25 min
Yield: Serves: 8
Ingredients: Half 425g pack ready-rolled puff pastry; 8tbsp raspberry conserve or home-made raspberry jam; 250g pack fresh raspberries; 284ml pot double cream; 3tbsp icing sugar; Few drops vanilla essence

By GoodtoKnow

published 29 October 2007

Combine raspberries with puff pastry to make this delicious dessert - they're so easy!

Ingredients

Half 425g pack ready-rolled puff pastry
8tbsp raspberry conserve or home-made raspberry jam
250g pack fresh raspberries
284ml pot double cream
3tbsp icing sugar
Few drops vanilla essence

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Method

Preheat the oven to 220ºC/Fan 200ºC/gas 7. Line a baking sheet with baking paper. Cut the sheet of pastry in half across the short side and then into 4 along the longer side to make 8 even pieces. Put on the baking sheet, leaving a gap between each, and bake for 10 mins. Cool on a wire rack.
Carefully cut pastry slices through middle to make 2 thinner slices. Spread bottom of each with a tablespoon of jam and cover with a layer of raspberries.
Whip the cream with two teaspoons of icing sugar and the vanilla essence until it just holds its shape. Carefully spoon on top of the raspberries and level the top. Cover with the pastry tops. Chill for up to 2 hrs. Sift the remaining icing sugar over the top just before serving.

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