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READY IN: 25mins
Recipe by Chef MB

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


  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.

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