Raspberry Feuillette

Ingredients:

• 2 sheets puff pastry

• 2/3 cup thickened cream

• 1/4 cup Beerenberg Raspberry Jam

• 1 egg white

• Extra Beerenberg Raspberry Jam

• Icing Sugar

Method:

1. Cut out circles or stars of pastry using an 8cm cutter. Place on a baking tray and bake in a preheated 200C oven for 10 minutes or until golden brown. Remove to a wire rack and allow to cool.

2. Whip cream and jam together until stiff. Whip egg white until stiff. Gently fold the egg white into cream. Keep chilled until required.

3. When ready to serve place one piece of pastry on a serving plate and spread with extra jam. Dollop a small amount of cream on top and cover with another piece of pastry. Repeat layer of jam, cream and pastry. Dust with icing sugar. Repeat the process with remaining pastry.