We tried this treat for Easter. Easy to make and a lovely mixture of sweet and sharp to cut through all that Easter chocolate overload!
Ingredients:
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Roll of ready made puff pastry (or if you want, make your own!)
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500g or so of crushed fresh raspberries
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A bar of white chocolate, cut into small chunks
Instructions:
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Roll out your pastry into one long, thin strip.
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Apply generously with crushed raspberries so that it completely covers the pastry, then sprinkle with white chocolate.
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Starting from one end, roll your pastry up until it creates one big swirl.
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Using a knife, cut the roll into segments about 2cm thick.
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Place onto a baking tray lined with Bake-o-glide. Leave in the fridge for 20 minutes or so if you have time.
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Set the Electrickit Advanced top oven to 200c and bake for 15 to 17 minutes until nice and golden..
