Raspberry pastries

• Melted butter or margarine, for greasing
• 2 sheets (25 x 25cm) frozen puff pastry
• 1 egg, lightly whisked
• 125mls (1/2 cup) sour lite cream
• 1 tablespoon soft brown sugar
• 300g (2 punnets) raspberries (defrosted frozen raspberries may be used)
• Icing sugar, to serve

Energy 1750kJ	Fat saturated 15.00g
Fat Total 24.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 38.00g	Dietary Fibre 7.00g
Protein 9.00g	Cholesterol 101.00mg
Sodium 173.45mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 220°C. Lightly grease a baking tray with the butter or margarine.

2. Step 2

   Remove pastry from your freezer and thaw on bench for 3-5 minutes. Use a 6-7cm star-shaped or fluted pastry cutter to cut 16 shapes from pastry.

3. Step 3

   Arrange pastry shapes on prepared baking tray and brush each with the egg. Bake in preheated oven for 4-5 minutes or until golden. Remove from oven and cool.

4. Step 4

   Meanwhile: combine sour lite cream and brown sugar in a bowl and stir until smooth, then gently stir through half the raspberries.

5. Step 5

   Arrange 2 pastry shapes on each serving plate and top each with sour cream and berry mixture. Top with remaining raspberries. Dust the remaining pastry shapes with sifted icing sugar and place on top of desserts to serve.