Frangipane and berry individual puff pastry parcels - for a special touch decorate with guest initials.
Preparation Time: 1 Hour
Cooking Time: 20-25 Minutes (+ Chilling)
- 140g shelled unsalted pistachio
- 100g caster sugar
- 100g butter, diced
- 2 medium eggs
- 3 tbsp plain flour, plus extra for dusting
- 500 pack puff pastry
- 24 raspberries, defrosted if frozen
- Red edible glitter and gold spray to decorate (optional)
1. Whizz together the pistachios, sugar, butter, 1 egg and the flour in a food processor to an almost smooth frangipane.
2. Roll the pastry into a ball (to break up some of the layers), then roll out very thinly on a flour-dusted surface. Cut on 4 x 11 circles and 4 x 13cm circles - you'll probably need to re-roll once. Save all the trimmings.
3. Put 6 raspberries in the centre of each of the 4 smaller circles, then dollop on some pistachio frangipane. Using a small palette or round-bladed knife, spread and smooth the mixture into a dome, covering and enclosing the raspberries - leave a good 1cm clear around the edge. Beat the second egg and brush a little around the pastry edges. Carefully lay the larger circles of pastry on top, easing and pressing them over the filling bit by bit, all the way around, to squeeze out any air. Reshape the pithiviers to give a nice round dome shape, press the edges to seal, then trim any excess pastry around the edges if you need to. Brush egg over all the pithiviers.
4. Decorate the tops by lightly scoring a pattern with the tip of a sharp knife. Pinch the edges to seal, then crimp to give a fluted edge. Chill for at least 2 hours but, more if you can. Can be made 1 day in advance.
5. Heat oven to 200°C/180°C fan/gas 6. Bake the pithiviers for 20-25 minutes until golden and crisp. Serve immediately.
Credit: Good Food