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Raspberry Cream Squares

Preparation time 25 minutes,
Cooking time 10 - 12 minutes,
Oven temperature 220°C, 425°F, gas 7,
Calories 675 per square

ingredients

368 g (13 oz) packet puff pastry
2 tablespoons raspberry jam, sieved
300 ml (1/2 pint) double or whipping cream
50 g (2 oz) raspberries
100 g (4 oz) icing sugar
1 tablespoon water

method

1. Grease two baking trays. Roll out the pastry thinly and cut into two 7.5 x 30 cm (3 x 12 in) strips. Place on the prepared baking trays and bake in a hot oven for 10 - 12 minutes or until well risen and golden.

2. Leave to cool on a wire rack.

3. Heat the jam until runny and brush on to one strip of pastry. Whip the cream until thick, then fold in the raspberries. Spread the cream filling over the pastry slice without the jam.

4. Top with the jam-coated pastry slice, jam side up. Carefully cut into four. Beat the icing sugar and water until smooth and pour over the jam.

Cook's Tip
To make custard slices: cook pastry as above. Spread both slices with jam and thick custard with whipped cream folded in, then sandwich together, jam sides in. Cut into 5 cm (2 in) slices.

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