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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.
This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
