A roll of Puff Pastry
Raspberry/Apricot Jam for glazing
Preheat the oven at level 5.
Thaw the pastry as instructed and roll them on floured surface.
Sprinkle sugar (according to how sweet you want) on the pastry surface and roll them a little.
Cut them into squares using sharp knife.
Grease the cup cake tins and place the pastry sheets giving them desired shapes. If required cut out the excess sheets or leave as it is as it gives the rustic look.
Place 4-5 raspberries, apricot and drizzle more sugar on top and add little unsalted butter on top and bake them for about 15-20 minutes till puff pastries turn brown and crisp.
Cool them little and transfer to serving dish and glaze them with jam.
Dust with icing sugar before serving.
What is puff pastry?
The key to using puff pastry is knowing what it is and how it works. There are four main ingredients in puff pastry: flour, butter, salt, and water. No leavener. So what makes it rise up so high and fluffy? It's the way these ingredients are combined and their reaction.
Once it comes together is when the true labor begins. The dough is rolled around a thick slab of butter. Through a process of folding, turning, and rolling, the butter is dispersed throughout the dough creating hundreds of very thin layers of dough separated by a film of butter.
The butter layer is what causes the rise. When the pastry is heated, the butter melts and boils, creating steam which lifts the successive layers higher and higher. At the same time, the heat is cooking the flour, hardening it around those minute air pockets, creating the puff. Puff pastry expands 6 to 8 times its pre-baked height. Puff pastry is known as Pâté feuilletée, in France and is used in the making of Napoleons, palmiers, croissants, allumettes, turnovers, en croute dishes, pithiviers, tartes tatain, beef Wellington, bouchées, and vol-au-vents.
Raspberry and Apricot Tarts