Pastries with Castello Double Crème White

Ingredients for 1 serving

1 package ready-made puff pastry

1 ounce Castello Double Crème White

4 teaspoons rosehip jam

3 Brazil nuts

2 teaspoons mixed dried fruit (papaya, pineapple, melon, mango)

1 egg

Powdered sugar for dusting

Pastries with Castello Double Crème White

Preparation

Cut 8 equal circles of puff pastry by hand or with a round cookie cutter. Fill 2 of the circles with rosehip jam and Castello Double Crème White. Chop the nuts and fill 2 of the circles with dried fruit, nuts and Castello Double Crème White. Top each circle with an additional circle of puff pastry and press the edge closed with a fork.

Whisk the egg and brush it on the top of the puff pastry. Bake in a preheated convection oven at 400° for 10 minutes.

Once cooled, cut a heart out of paper to use as a stencil. Place the stencil on the pastries and dust with powdered sugar, removing to reveal a heart. Serve with slices of apple, strawberry or pear.

This recipe was written by chefsseason.dk.

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