BERRY CUSTARD PASTRIES :

INGREDIANTS:

READY –ROLLED BUTTER PUFF PASTRY – 2 SHEETS
ICING SUGAR MIXTURE -2 TABLESPOON
FRESH BERRIES -700GM

CUSTARD CREAM:

THICKENED CREAM -300 ML
VANILLA CUSTARD -300 GM
ICING SUGAR MIXTURE -40 GM

METHOD :

GREASE AND LINE THREE OVEN TRAYS WITH BAKING PAPER

CUT ONE PASTRY SHEET IN HALF .SPRINKLE ONE HALF WITH 2 TEASPOONS OF THE SUGAR;PLACE REMAINING HALF OF THE PASTRY ON TOP .ROLL PASTRY UP TIGHTLY FROM SHORT SIDE ;CUT LOG INTO EIGHT ROUNDS.REPEAT WITH REMAINING PASTRY SHEET AND ANOTHER 2 TEASPOON OF THE SUGAR.

PLACE ROUNDS ,CUTSIDE UP ,ON BOARD DUSTED LIGHTLY WITH ICING SUGAR ;ROLL EACH ROUND INTO AN OVAL ABOUT 8 CM*10 CM

PLACE OVALS ON PREPARED TRAYS.BAKE UNCOVERED ,IN HOT OVEN ABOUT 12 MINUTES OR UNTIL PASTRIES ARE BROWNED LIGHTLY AND CRISP,TURNING HALFWAY THROUGH BAKING.

MEANWHILE AKE CUSTARD CREAM.

PLACE A DROP OF THE CUSTARD CREAM ON EACH OF EIGHT SERVING PLATES [TO STOP PASTRY SLIDING ];TOP EACH WITH A PASTRYDIVIDE HALF OF THE BERRIES OVER PASTRIESS,THEN TOP WITH CUSTARD CREAM,REMAINING BERRIES AND REMAINING PASTRIES.DUST WITH SIFTED REMAINING SUGAR.

CUSTARD CREAM :

BEAT CREAM ,CUSTARD AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.COVER ;REFRIGERATE 30 MINUTES OR UNTIL FIRM.