Feuillete Recipe

Feuillete Recipe

Ingredients: Makes 6

225 g/8 oz Puff Pastry

100g/4 oz raspberries
120 ml/4 fl oz double (heavy) cream
60 ml/4 tbsp icing (confectioners') sugar
A few drops of water
A few drops of red food coloring

Method:

Roll out the pastry to 5 mm or 1/4 in thick on a lightly floured surface and neaten the edges into a rectangle. Place on an un-greased baking (cookie) sheet and bake in a preheated oven at 220C/425F/gas mark 7 for 10 minutes until well risen and golden. Leave to cool.


Cut the pastry horizontally into two layers. Wash, drain and dry the fruit carefully. Whip the cream until stiff. Spread over the bottom layer of the pastry, top with the fruit, then place the top layer of pastry on top. Place the icing sugar in a bowl and gradually add enough water to make a thick icing. Spread most of the icing over the top of the cake. Color the remaining icing with a little food coloring, adding a little more icing sugar if it becomes too runny. Pipe or drizzle in lines on the white icing, then run a cocktail stick (toothpick) across the lines to create a feathered effect. Serve immediately.

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