Flaky ready rolled puff pastry filled with a vanilla matcha whipped cream and fresh raspberries and decorated with a sprinkle of gold glitter. This is my super simple St. Patrick’s Day themed recipe. But one that I know I’ll be making on repeat all summer!
I love how quick and easy this recipe is to make; this is mainly down to the pre-made pastry used for the shapes. Instead of spending hours attempting to get the perfect puff, all you have to do is get the pastry out of the fridge for roughly 10 minutes to warm up and gently unroll. If using straight out of the freezer, ensure that you defrost thoroughly. Then, cut out your shape, place them on the pre lined baking tray and brush a wash over the top of each shape, following packet instructions for cooking instructions. It really is that simple!
The wash is a really important step because it helps to give your bake that brown colouring and ensures you end up with crispy pastry. You can either use an ‘egg wash’, where you whisk an egg and gently rub this on the top of the pastry. Or a ‘milk wash’, in which you brush milk on top of the pastry shapes. Although they will both give the same results and is just a matter of which ingredients you prefer to use.
As this recipe is slightly inspired by the luck of the Irish, I dusted this will a little bit of edible gold glitter, to give it that lucky gold coin effect. I applied the milk wash, then a light dusting of gold cake glitter before placing in the oven.
Let them cool and gently, with a sharp knife, cut them in half. Making a sandwich type shape. Make sure that the pastry is completely cool before filling.
Matcha seems to be a love or hate flavour and can sometimes come across as quite bitter. That’s why when turning it into a whipped cream, it’s important to add a little bit of vanilla, to counteract the strong matcha flavour, and some sugar to add a bit of sweetness.
The first step is to add half (75ml) of cream to a bowl along with the sugar and matcha powder. One of the most important steps is to make sure that your matcha is well mixed. Under whisking is one of the biggest mistakes that people make when making anything with matcha. To do this, you can use a bamboo whisk, balloon whisk, I personally use a small handheld ‘milk frother’. Whisk this for roughly 2 minutes, ensuring that all the powder is incorporated. It will start to thicken slightly and turn a lovely smooth light green colour. Add the remaining (75ml) whipping cream and whisk everything together. I like to swap to an electric mixer for this. Go slow here as it is very easy to over mix. Stop when the mixture is smooth and thick enough to hold its own shape.
Place a teaspoon of vanilla matcha cream in each pastry case, then, top with fresh raspberries. I broke one raspberry up and placed it on top of the cream, but feel free to add as many fresh berries as you like. Place the top half of the pastry shape on top, add a dusting icing sugar and you’ve just made the perfect little bite sized treat.
Best to store any leftovers in the fridge. If you have any cream left over, this can also be stored in the fridge in an airtight container.
Ingredients
- Pre Made Ready Rolled Puff Pastry
- 150ml Whipping Cream
- 2 teaspoons Matcha Powder
- 2 teaspoons Caster Sugar
- 1/4 teaspoon Vanilla Extract
- Milk - For a milk wash
- Edible Gold Glitter (optional)
- Fresh Raspberries
- Icing Sugar - For Dusting
Instructions
- Remove the pre made pastry from the fridge and leave to sit for roughly 10 minutes, meanwhile preheat your oven to 180*c Fan Oven/200*c/400*f/Gas Mark 6
- Remove the pastry from the packaging and cut out your shapes. Place this directly onto a pre lined baking tray
- Using a pastry brush, 'brush' a light layer of milk on to the pastry shapes, and if using, add a light sprinkle of gold edible glitter
- Place in the oven for roughly 15-20 minutes, or until risen and a nice golden brown
- Once removed from the oven, allow them to fully cool down
- Whilst waiting for the pastry to cool, start to whip the cream. Place the half of the whipping cream (75ml), matcha powder, caster sugar and vanilla extract into a bowl. Using a handheld - bamboo, balloon - whisk (I personally use a handheld 'milk frother' whisk), blend together for around 2 minutes. Ensuring that all of the powder is well mixed. The mixture will start to thicken slightly and turn a light green colour
- Using an electric mixer, add the remaining cream (75ml) and slowly whisk until the cream is smooth and thick enough to hold its own shape
- Using a sharp knife, cut the shapes in half lengthways to create a top and bottom
- Add a spoonful of the vanilla matcha whipped cream mixture to the bottom half of the pastry heart. Break up a raspberry and place one (or more) in each case on top of the cream filling
- Place the top half of the pastry shape on top, creating a sandwich effect
- Sprinkle with a dusting of icing sugar and enjoy!
Notes
Any leftovers can be stored in the fridge for 2-3 days. If there is spare cream, place this into an airtight container and store in the fridge for up to 5 days.
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