09 November 2010

Recipe: Jolly Pastry Bell

1 roll Ready Rolled Puff Pastry, thawed
1 Egg for glazing
12 g (15 ml) Huletts White Sugar
250 ml Fresh Cream
Kiwi Fruit

Preheat oven to 200°C. Roll out the pastry and cut out a bell shape. Place the bell on a lightly greased oven tray, brush lightly with water and prick well with a fork. From the remaining puffy pastry, cut out strips (2.5 cm wide), a small circle, and star shapes. Make a border around the bell with the strips, place the circle at the top of the bell, and place the stars at the bottom of the bell for decoration.
Glaze the border, stars and circle with the egg. Sprinkle sugar on the border. Bake for 15–20 minutes until the pastry has risen and is golden. Remove from oven and allow to cool before adding the filling.
Beat the cream until stiff. Add a little sugar and liqueur. Spoon into cooled pastry shell.
Wash and cut fruit and place on cream. Sprinkle with a little icing sugar before serving to create a snow effect.



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