EDWARD ENTERTAINS
THIS WEEK: PUFF PASTRY & CUSTARD SLICE
Hi Folks! Hope you are all holding up as well as you can. I don’t know about you, but for me spending time in the kitchen preparing really nice and tasty meals is helping me while away the lockdown as best Ican. This week’s recipes is hopefully the gun powder you will all need to have on reserve for those days where you need some firer! You know the days where you are just longing for something tasty to give you a sugar burst lift! This puff pastry dessert is a delicious option to do just that and (post lockdown) it’s a great recipe to have up your sleeve if you have short notice of visitors arriving. I always keep a block of puff pastry in the freezer for such occasions. Whilst not exactly sinful it will definitely be guaranteed to lift a drooping spirit and for me, with a nice cup of tea, this dessert/teatime treat will 100% hit the spot!
RECIPE
* 1 roll of convenience puff pastry (thawed naturally)
* 3 tablespoons custard (homemade or otherwise)
* 9floz/250ml cream-lightly whipped
* 12oz/350g fresh mixed berries (strawberries, raspberries, blueberries etc)
* Egg wash (1 egg & 100ml milk mixed together)
Glaze:
* 5oz/150g icing sugar
* 3-4 dessertspoons of boiling water
* 2oz/50g toasted flaked almonds
METHOD
* Preheat the oven to 190C/375F/ Gas Mark 5.
* Lightly flour your work surface.
* Once the roll of puff pastry has defrosted cut it in two (lengthways).
* Prick the pastry lightly all over with a fork and transfer it to a flat baking sheet.
* Mix the egg and milk together to make a light egg wash and brush all over the top of the pastry.
* Bake in the oven for 15-20 minutes until the pastry is golden brown and well risen.
* Allow the pastry to cool down. Meanwhile mix together the whipped cream and the custard.
* On a large chopping board place one piece of the cooked pastry and spread it with some of the custard flavoured whipped cream on top and then scatter with the selection of mixed berries.
* Next mix the icing sugar with enough boiled water to make a paste and with a hot palette knife spread the paste all over the top of the second piece of pastry.
* Place the second sheet of cooked puff pastry on the top of the fruit and press down gently.
* Scatter with some toasted flaked almonds and a little grated chocolate. Decorate the top with some halved strawberries.
* Using a sharp warm knife cut the entire dessert into slices and serve as soon as possible.