Total Time
25mins
Prep 10 mins
Cook 15 mins

Light and sweet, super easy. Don't know the origin.

Directions

  1. Allow the raspberries to thaw, store in the fridge.
  2. Preheat oven to 350F/180C while you oil a muffin tray with butter or oil.
  3. 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.
  4. Combine the raspberries and icing sugar and blend until smooth. Pour a little of the mixture into each pastry cup ready to serve.