Here’s a fun little recipe that is easy to pull together and tastes great! I only started using puff pastry recently but I love how easy and convenient it is to use. It is fun to make savory or sweet treats with the flaky layers without having to go through all of the time and work of making the pastry dough. Many stores carry it in the frozen foods section.
I like to work with the dough when it is cold. I don’t let it sit out for too long at room temperature before starting to cut it.
This recipe makes 12 cute puff pastry treats. One of the ingredients you will need is whipped cream. You can use the recipe in the link below and you should have plenty of whipped cream if you cut the recipe in half.
Ingredients
- One sheet/roll of puff pastry dough.
- Fresh Raspberries. (About 60 oz or 85-90 small raspberries)
- Confectioners sugar – for dusting dessert at the end. (1-2 Tbsp)
- Whipped Cream (see link below for recipe)
Method
- Preheat your oven to 400F / 200C
- Unroll your dough and using a cookie cutter or biscuit cutter, cut out 12 circles and carefully transfer them to a parchment lined baking tray. I used a biscuit cutter that was 3 inches across. (7 1/2 cm)
- Using a fork, dock each circle 5 times.
- Bake the cut pastry circles for 8-10 minutes until they are golden brown. Take them out of the oven and let them cool completely.
- Place the whipped cream in a piping bag with a large star tip. (I used an Ateco 846 tip)
- Swirl the whipped cream on top of the puff pastries completely covering the tops with one layer of whipped cream.
- Arrange the raspberries on top of the whipped cream. I started with 1 in the middle and then added others in a circle around it. You will use about 7-8 small raspberries per pastry. If you have large berries you will use less. Just add as many as will fit nicely on the top of the whipped cream.
- (Optional) Dust the top of the berries with a little confectioners sugar.
- Enjoy!
Follow this link for the Whipped Cream recipe.