Raspberry Puffs…

...or another thing to do with left over puff pastry.

Raspberry Puffs

Having bought some ready made puff pastry for the Tarte Tartin I had a bit left over in the fridge to use. These really are very simple:

Take the pastry and cut it into approximately 2 inch squares. Liberally make holes in the centre with a fork so that the centre doesn’t rise. Leave about a 1cm margin around the edge to rise.

In the centre put some raspberry jam and on top of that place some raspberries. 

Then pop in the oven for 10-15 mins at 220C. Only having 4 in the oven these cooked a bit too quickly and are just starting to catch. Should have got them out a couple of minutes earlier!! Oh well…

Also, as puff begins with P I’ll enter them for Alphabakes hosted by Caroline of Caroline makes and Ros from The more than occasional baker.

I was going to enter a polenta cake but that turned out to be an epic fail (or didn’t turn out as the case may be…). Still, might have another crack at that later in the week.

Strawberry and mint swirls.

Simple, quick and easy to make these are a great summer snack / party food.

Inspired by the Lemon and Pistachio Pinwheels in Marian Keyes' Saved by Cake (http://www.amazon.co.uk/Saved-Cake-Marian-Keyes/dp/071815889X) these are sweet yet somehow refreshing with the mint.

Ingredients:
Ready made puff pastry - 1 sheet (this is supposed to be quick and simple and, frankly, you can buy some really good ready made pastry).
Strawberry jam - 2 tablespoons
Mint, finely chopped - 1 teaspoon.

Method:

Mix the strawberry jam and the mint.
Thinly spread this mix over the sheet of puff pastry.
Roll the sheet of pasty up and then slice up. Make the slices about 1cm thick.
Place the slices on a baking tray and out in the oven at 210C for 20 minutes.

Job done. I said they were easy! Ignoring the cooking time, making them takes about 5 minutes. The only cautionary note I will add is not to add too much filling - if you do it just oozes out and is prone to catching if you are not careful.