Prep 10 mins
Cook 15 mins
Light and sweet, super easy. Don't know the origin.
- Allow the raspberries to thaw, store in the fridge.
- Preheat oven to 350F/180C while you oil a muffin tray with butter or oil.
- Cut sheets of pastry into 4 equal squares and gently push into muffin tray. Bake for 15 minutes until golden. Allow to cool and push down pastry with the back of a spoon.
- Combine the raspberries and icing sugar and blend until smooth. Pour a little of the mixture into each pastry cup ready to serve.