Puff pastry and raspberry stack


For the pastry
  • 300g/10½oz ready-rolled puff pastry
  • icing sugar, for dusting
For the raspberry sauce
  • 200g/7oz raspberries
  • 2-3 tbsp icing sugar
  • splash water
For the filling
  • 175g/6oz mascarpone
  • icing sugar, to taste (optional)
  • 150g/5oz strawberries, hulled and halved
  • 200g/7oz raspberries
  • sprig fresh mint, to garnish

Preparation method

  1. Preheat the oven to 220C/425F/Gas 7.

  2. For the pastry, place the pastry onto a board and cut out four 10cm/4in discs. Place onto a non-stick baking sheet and leave to rest in the fridge for a few minutes.

  3. Dust the pastry heavily with icing sugar, then transfer to the oven and bake for 5-6 minutes, until golden-brown and crisp. Remove from the oven and allow to cool. Carefully cut each pastry disc into three across the middle to make a total of 12 thin discs.

  4. For the raspberry sauce, place the raspberries, icing sugar and water into a blender and blend until smooth. Pass the mixture through a sieve to remove the pips.

  5. For the filling, mix the mascarpone with icing sugar, to taste (optional), in a bowl. Place a pastry disc onto four serving plates and top each with a spoonful of the mascarpone mixture. Top with a few strawberries and place some raspberries around the edge of the mascarpone. Repeat the process with a second layer of pastry, mascarpone and fruit. Finish with the remaining pastry disc and top with a strawberry.

  6. To serve, pour a little of the raspberry sauce around the puff pastry stack on each serving plate and garnish with mint.

James Martin recipes from Sweet Baby James

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

Print Friendly, PDF & Email

Share this post

scroll to top