Vanilla Cream Fruity Puff Pastry by Vanessa Tay


2 Frozen Puff Pastry
* I used Kawan Frozen Puff Pastry
3 Large Fresh Strawberries
1/3 pint Fresh Blueberries
1 tbsp Raw Sugar
1 Small Egg - lightly beaten


Slightly thaw frozen puff pastry for easy shaping. Prick whole puff pastry with holes lightly with fork. Arrange the puff pastry in a 10cm round dish or similar {grease baking dish with some butter}. Fold the 4 corners inward until corner tip touches centre of pastry

Egg wash pastry and sprinkle evenly with raw sugar

After shaping, return pastry together with baking dish into freezer for 10mins

Wash and pat dry strawberry {slice} and blueberries, set aside

Pre-heat Oven to 200 deg C with Fan Force. Bake pastry for 15 mins, Centre Rack


20g Mascarpone Cream Cheese
17g Icing Sugar ** optional
1/8 tsp Vanilla Extract
100ml Dairy Whipping Cream


Whisk all together until stiff peaks formed
Put in a plastic pipe bag
Refrigerate 3-4hrs before using

Remove baked puff pastry from baking dish. Place it on serving dish. Pipe Vanilla Cream in the middle and top up with fresh fruits. Dust snow powder over.