Fri, 30 August 2019
Fruit & Pastry Slices
This puff pastry dessert is a delicious alternative and a great recipe to have up your sleeve if you have short notice of visitors arriving. I always keep a block of puff pastry in the freezer for such occasions.
1 roll of convenience puff pastry (thawed naturally)
3-4 tablespoons raspberry jam
9floz/250ml cream-lightly whipped
12oz/350g fresh mixed berries (strawberries, raspberries, blueberries etc)
Egg wash (1 egg & 100ml milk mixed together)
Glaze:
9oz/250g icing sugar
3-4 dessertspoons of boiling water
2oz/50g toasted almonds
Preheat the oven to 190C/375F/Gas Mark 5
Lightly flour your work surface. Lay the pastry on it and divide it in half lengthways.
Prick the pastry lightly all over with a fork and transfer it to a flat baking sheet.
Mix the egg and milk together to make a light egg wash and brush all over the top of the pastry.
Bake in the oven for 15-20 minutes until the pastry is golden brown and well risen.
Allow the pastry to cool down.
On a large chopping board place one piece of the cooked pastry and spread it with some raspberry jam. Spread the whipped cream on top and then scatter with the selection of mixed berries.
Place the second sheet of cooked puff pastry on the top of the fruit and press down gently.
With a very sharp knife cut the whole way around the pastry to trim off the bare edges making sure that it is uniform in shape
Next mix the icing sugar with enough boiled water to make a paste and with a hot palette knife spread the paste all over the top of the pastry. Scatter with some toasted flaked almonds.
Using a sharp warm knife cut the entire dessert into slices and serve as soon as possible.
