Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2tsp/10ml margarine
- 1 lb/450g Puff Pastry
- little flour
- 2oz/50g g cornflour
- 1 pint/600ml milk
- 1 vanilla pod
- 4oz/125g Caster Sugar
- 4 Egg Yolks
- 4 oz/125g raspberry jam
- 2 oz/50g raspberries
- 8oz/225g Icing Sugar
Directions
Preheat the oven to Mark 7/425'F/220'C, Grease 2 baking trays with margarine then sprinkle the trays with little water
Roll out the pastry on lightly floured surface thin sheet, approximately 8 x 5in/20 x 15cm, Trim the edges and prick the pastry all over with a fork.
To achieve neat sized pieces of pastry, a cardboard template is useful when culling out.
Cut the pastry into 14 pieces each 4 x 2½in/10 x 6cm.
Place on prepared trays, close but not touching, to ensure even cooking. Bake for 8-10 minutes until golden in colour.
Carefully transfer to a wire rack to cool.
When cold split each pastry slice horizontally through the middle into 2 or even 3 layers if the pastry is very well risen and flaky.
Dissolve cornflour in a little milk heat with vanilla and sugar bring to the boil turn off the heat and leave for 5 minutes to infuse, remove vanilla.
Whisk together the cornflour milk and egg yolks. return to the pan and bring back to the boil cook gently stirring all the time, for about 2-3 minutes, or until thick.
Cool custard throughly whisking occasionally to avoid a too thick, solid custard if necessary sieve the custard before use
Warm the jam slightly and mix in the raspberries halved cool the mixture
Slightly and spread over the bottom layer of pastry (reserve 1-2 tbsp/ 15-30 ml for the topping) if you have only 2 layers of pastry spread the cold custard over the jam and then top with a final layer of pastry, if you have 3 layers spread the second pastry layer with custard and place on top of the first, top with the final pastry layer.
Blend the icing sugar with sufficient water to give spreading consistency spread icing over the top layer of pastry.
Sieve reserved jam and place in a very small paper piping bag,snip a little off the corner of the bag to give a small hole.
Pipe the jam across the top of the pastry slices in 2 or 3 lines.
Gently pull a knife across these lines from end to end twice this will give the pretty feathered or pulled effect.
If you are not intending to serve the slices immediately store in a cool but not chilled place, or the pastry will go soggy.
Category:Maltese Recipes
Category:Maltese Desserts