Puff pastry and raspberry stack

Puff pastry and raspberry stack

By
From
Desserts
Serves
4

Rather than using an egg yolk or a mixture of egg and milk to glaze the puff pastry, dust it with icing sugar and cook in a really hot oven. This causes the pastry to rise and the icing sugar to caramelize, giving you a beautifully clear, smooth glaze.

Ingredients

Quantity Ingredient
300g ready-rolled puff pastry
45g icing sugar, plus extra for dusting
400g fresh raspberries
75ml double cream
175g mascarpone cheese
50g fresh strawberries
Spun sugar, shaped into twists

Method

  1. Pre-heat the oven to 220ºC.
  2. Cut the puff pastry into circles with a diameter of 7.5cm. Place on a non-stick oven tray and leave to rest in the fridge for 10 minutes.
  3. Turn the pastry over (this will ensure an even rise when baked) and dust with icing sugar. Bake in the top of the oven for 5–6 minutes. Remove from the oven and allow to cool, then carefully slice each pastry into three discs (top/middle/bottom).
  4. To make the sauce, blend half the raspberries with 1 tbsp of the icing sugar and a little water and pass through a sieve.
  5. Beat the cream, mascarpone and remaining sugar together.
  6. Place a spoonful of the mascarpone mixture on top of one of the discs (the base disc) and top with a couple of halved strawberries. Place the raspberries around the edge, then top with another disc (the middle disc) of pastry and repeat the process. To finish, top with a final piece of pastry (the top disc).
  7. Spoon the sauce onto a serving plate and place the puff pastry stack in the centre. Dust with icing sugar and serve with a sugar twist if you wish.
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