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Easier to make than pronounce, with just four ingredients, this classic Italian biscuit has fine layers of puff pastry that airily dissolve on the palate.
Ingredients:
1 pack ready rolled puff pastry (Jus-Rol 320g)
105g icing sugar
35g egg white
5 tbsp strawberry jam (strained)
Method:
Preheat oven to 180c. Line 2 baking trays with parchment paper. Using a ruler cut the puff pastry into 10cm x 2.5cm rectangles. Place them on the baking trays and then in the fridge for 20 mins. While these are chilling, in a bowl mix the icing sugar and egg white, cover this. Strain the jam and place in a squeezy bottle.
Take the puff pastry out the fridge, brush the top of the pastry with the icing sugar then place the trays back in the fridge and chill for another 20 mins.
Take out the fridge and using the squeezy bottle with jam in draw X patterns on the top of the icing.
Place in the oven and bake for 18-20 mins, until puffed, golden and crispy.
Once ready take out the oven and cool on a wire rack.
Enjoy.
Our kids often ask for a cake or biscuit etc, but I’m very conscious of not letting them have too much sugar. Would you believe they still willingly hand their party bags in to me so I can decide which sweets they can have, rationed over as long as I can get away with! So...
Cherries are in peak season now. Huge shiny ripe ones at our local farmers market sell out in the first hours. This simple classic French dessert of fruit traditionally uses black cherries, baked in a light custard and served warm or cold. Perfect for summer.