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Archive of BBC Food Recipes

Puff pastry and raspberry stack

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Sweet Baby James

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. For the pastry, place the pastry onto a board and cut out four 10cm/4in discs. Place onto a non-stick baking sheet and leave to rest in the fridge for a few minutes.

  3. Dust the pastry heavily with icing sugar, then transfer to the oven and bake for 5-6 minutes, until golden-brown and crisp. Remove from the oven and allow to cool. Carefully cut each pastry disc into three across the middle to make a total of 12 thin discs.

  4. For the raspberry sauce, place the raspberries, icing sugar and water into a blender and blend until smooth. Pass the mixture through a sieve to remove the pips.

  5. For the filling, mix the mascarpone with icing sugar, to taste (optional), in a bowl. Place a pastry disc onto four serving plates and top each with a spoonful of the mascarpone mixture. Top with a few strawberries and place some raspberries around the edge of the mascarpone. Repeat the process with a second layer of pastry, mascarpone and fruit. Finish with the remaining pastry disc and top with a strawberry.

  6. To serve, pour a little of the raspberry sauce around the puff pastry stack on each serving plate and garnish with mint.

Ingredients

For the pastry

  • 300g/10½oz ready-rolled puff pastry
  • icing sugar, for dusting

For the raspberry sauce

  • 200g/7oz raspberries
  • 2-3 tbsp icing sugar
  • splash water

For the filling

  • 175g/6oz mascarpone
  • icing sugar, to taste (optional)
  • 150g/5oz strawberries, hulled and halved
  • 200g/7oz raspberries
  • sprig fresh mint, to garnish

Shopping List

Puff pastry and raspberry stack

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other


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