Make these very attractive but deceptively simple cases as carriers for desserts, starters or main courses if you are generous with the fill. INGREDIENTS - per tartlet · 1 Jus Rol 5” Puff Pastry Square – thawed · Beaten egg to glaze Crème fraiche and berry fruits to fill · Icing sugar to dust
METHOD Preheat oven to 220oC/425oF/Gas M7 1. Fold pastry square in half diagonally, make two cuts from the folded edge towards the point (approx. 1.5cm away from the edges), BUT leave point intact. Open out square, brush borders lightly with beaten egg. 2. Pick up one of the cut points and fold it over to the opposite point of the inner square. Repeat with the other side so that a twist is formed at 2 opposite corners of the square. Prick centre well with a fork, brush the top of the borders with egg glaze and bake for 12 – 15 minutes until pastry risen and golden. 3. Allow to cool then fill with crème fraîche or whipped cream and seasonal berry fruits, dust with icing sugar to serve. NB If liked you can glaze the cases again just before end of cooking time and sprinkle with caster sugar to ‘frost’ them, especially good with a fruit filling! Recipe from www.jusrolfoodservice.co.uk