Pastry puffs topped with whipped cream & berries
Preparation: 10 minutes
Cooking: 15 minutes
You will need:
Puff pastry sheets (available in the frozen section of the supermarket; look for the ones made using vegetable fats and not animal)
Mixed berries (I used rasperries, blueberries & mulberries)
To make the base:
Take 2 sheets* of puff pastry and stick together using a bit of milk.
Using a pastry/scone cutter or a small glass, cut shapes from the pastry and place on a greased ovenproof tray.
Brush with milk and bake in fan-forced oven at 200*C for 15 minutes, or until golden brown.
Remove from oven and allow to cool.
To whip cream:
Pour cream into a mixing bowl, add a dash of vanilla essence and a teaspon of icing sugar.
Using an electric beater, mix on high until cream has become thick and stiff.
The finishing touches:
Take pastry bases and top with a dollop of whipped cream, some berries and then dust with icing sugar.
Best served fresh!
*Should make approximately 12 bases, depending on the size and shape of pastry cutter.