Ingredients:
- 1 sheet (250g) All-Butter Puff Pastry, thawed but cold
- 30g (1/4 cup) Powdered Sugar
- 10g (2 tsp) Granulated Sugar
- 150g (1 cup) Fresh Raspberries
- 15ml (1 tbsp) Fresh Lemon Juice
- 15g (1 tbsp) Honey
- 2.5g (1/2 tsp) Vanilla Bean Paste
- 120g (1/2 cup) Cold Heavy Cream
- 60g (1/4 cup) Neufchâtel cheese, softened
- 30g (2 tbsp) Plain Greek Yogurt, strained
- 2.5ml (1/2 tsp) Rose Water
Instructions:
- Preheat your oven to 200°C and line two heavy baking sheets with parchment paper.
- Unroll the cold puff pastry onto one sheet and prick it all over with a fork until it looks like a pincushion. Note: This prevents large bubbles from forming.
- Place a second sheet of parchment over the pastry, then top with the second baking sheet to weigh it down.
- Bake for 15 minutes, then carefully remove the top tray and parchment.
- Sift the powdered sugar over the pastry and bake for another 10 minutes until golden and crackling with a caramelized sheen.
- Simmer raspberries, lemon juice, and honey in a small saucepan over medium heat for 8 minutes until the sauce coats the spoon.
- Strain the raspberry mixture through a fine mesh sieve to remove seeds, then stir in the vanilla paste and let cool completely.
- Whisk the heavy cream in a chilled bowl until stiff peaks form; set aside.
- Beat the Neufchâtel, yogurt, and rose water in a separate bowl until velvety, then fold in the whipped cream gently.
- Cut the cooled pastry into 24 rectangles, pipe the cream onto 12 pieces, dot with coulis, and top with the remaining pastry shards.