Ingredients

The following ingredients have 4 Servings
  • 1 sheet butter puff pastry – 22 ½ cm (9 inch) square (See Note 1)
  • 1 egg – lightly beaten
  • 2 tbsp demerara sugar (See Note 2)
  • 170 g (6 oz) cream cheese – at room temperature
  • 3 tbsp icing/powdered sugar (See Note 2)
  • 1/2 tsp fine lemon zest
  • 1 tsp vanilla extract (See Note 3)
  • 1 1/2 cups (200 gm) raspberries
  • 1 1/2 tbsp icing/powdered sugar (See Note 2)

Instruction

  • Preheat your oven to 200 degrees C (400 F).
  • Use a clean ruler to measure and cut 9 equal squares from the sheet of pastry. Mine measured 8cm (3 inches).
  • With the tip of a sharp knife, score a square about 1 cm (1/2 inch) inside the square, but not cutting right through.
  • Place the pastry squares onto a baking tray lined with non-stick baking paper.
  • Prick the central square thoroughly with the prongs of a fork to prevent the pastry rising.
  • Brush the outer frame of the pastry with the beaten egg and sprinkle with demerara sugar.
  • Bake in the preheated oven for about 10 minutes until the edges are golden brown and the bottom of the pastry is cooked.
  • Remove from the oven and cool the squares on a baking tray for about 15 minutes before adding the topping.If the pastry has risen in the centre, gently press it down.
  • In a medium-sized bowl, place the cream cheese, icing/powdered sugar, lemon zest and vanilla extract. Using hand-held electric beaters or a stand mixer, beat until smooth and creamy. If you prefer, you can combine the ingredients by hand – it will just take a little longer.
  • When ready to serve, spread about 1 ½ teaspoons of the cream cheese mixture into the centre of the pastry square.Top with raspberries and dust with icing sugar, and serve.