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Puff pastry and raspberry stack
Serves 4
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
For the pastry300g/10½oz ready-rolled puff pastryicing sugar, for dustingFor the raspberry sauce200g/7oz raspberries2-3 tbsp icing sugarsplash waterFor the filling175g/6oz mascarponeicing sugar, to taste (optional)150g/5oz strawberries, hulled and halved200g/7oz raspberriessprig fresh mint, to garnish
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.
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