The perfect shape using the lid! You will cook this dessert with puff pastry every day
Ingredients:
puff pastry – 500 g (17.64 oz)
water – 10 ml (0.34 fl oz)
sugar – 10 g (0.35 oz)
IN THE OVEN 180 °C (356 °F)/20 minutes
Tray size 35 X 40 cm (14 x 16 in)
for the cream:
whipping cream – 400 ml (13.5 fl oz)
powdered sugar – 50 g (1.76 oz)
Greek yogurt – 250 g (8.8 oz)
for the jam:
frozen berries – 300 g (10.6 oz)
sugar – 50 g (1.76 oz)
corn starch – 10 g (0.35 oz)
water – 10 ml (0.34 fl oz)
IN THE FRIDGE 1 HOUR
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Would have been easier and faster to use the knife to cut around the lid.
Delicious recipe and my mom taught me a similar one. I sub out most of the added sugar in the berry mix, add a bit of gelatine for body & firmness. In the Whipped cream I sub all the sugar with stevia or monk fruit sweetner. The extra crusts, I make a cinnamon & apple compote and let the kids have it for their snacks. The sides get sliced toasted almonds.
Hvala na izvrsnom receptu.
What is the diameter of the lid, please?
Could use ice- cream and place in freezer later with banana and topping
Looks…deliciously delicious. !!! ????????
So easy cake reecipe looks delicious,gonna try it for my family,thanks for sharing????????
Why not cut the pastry with the cake tin ?
There is a way to use a pizza cutter in a more efficient way. This is not the way.
Fresh Raspberries would be Sooo Yummy with this ????
I agree, use softened cream cheese for sure. And simplify using canned pie filling (the horror, I know!) and I would just add toasted, sliced almonds to the side (would look tidier, I think). Then snack on the leftover bits when no one is looking ????????