Servings: 12 people
Equipment
- Oven
- Baking Sheet
- Utensils
- Brush
Ingredients
Part 1: Raspberry Pinwheels
- 500 g Puff Pastry ( either homemade or store-bought )
- 6 tsp Raspberry Jam
- 24 Fresh Raspberries ( do not use frozen berries )
- Beaten Egg ( for glazing )
Part 2: Finishing Touch
Instructions
Part 1: Raspberry Pinwheels
- Preheat your oven to 180°C/356°F and line 2 baking sheets with baking parchment.
- Divide the pastry into two and, on a floured worktop, roll one piece out into a rectangle (approximately 16cm wide by 24cm tall -if your edges are wonky just roll a little wider and trim to size).
- Cut the rectangle in half lengthways then cut each strip into three. You should end up with six squares of pastry each measuring approximately 8cm x 8cm.
- Repeat with the remaining piece of pastry.
- Take one square of pastry, spread ½ tsp of the jam over it, then use a sharp knife to cut diagonally from each corner to approximately 1cm from the centre.
- Rip two raspberries in half and lay the pieces on the pastry, midway between each cut.
- Fold one corner from each piece you’ve cut into the centre, pressing it lightly over the raspberry half as you do so.
- Repeat with the remaining corners.
- Transfer to the baking sheet (use a palette knife to help).
- Repeat with the remaining pastry squares.
- Brush the exposed pastry lightly with the beaten egg then bake for 14-18 minutes, turning the baking sheets midway through cooking time to ensure an even bake.
- Remove from the oven when the pastry looks golden and let cool completely on the baking sheets.
Part 2: Finishing Touch
- Melt the 30 g Callebaut W2 28% White Chocolate Baking Callets either in the microwave or over a Bain Marie.
- Drizzle the melted chocolate over the pastry pinwheels and press 1 of the 12 Guylian 22-Piece Chocolate Sea Shells Original Praliné into the centre of each pinwheel and leave until the chocolate sets firm.
- Store in an airtight container at room temperature for up to 48 hours.