Good Morning Lovelies, 

What did you have for breakfast today? Or pudding yesterday? When it comes to our house, we all love pastries! Whether it be a buttery croissant, a gooey pain au chocolat or even a classic maple and pecan plait, I have been brought up by my parents to love them. Especially the little Italian ones that come off the markets out there. 

I can recall spending many summer mornings eating them with my mum and dad in our kitchen, after they had been to the shops close to our home to get them. Seeing how they would make them both so happy inspired me to learn how to make my own kinds, especially when it came to the summer holidays, as the warm weather brought out the best fruits ever. 

One of those recipes is this one lovelies, which is so simple and full of the most beautiful raspberries with a hint of white chocolate that leads to a taste explosion. It is the best bits of all kinds of pastries in one and I hope you all like it lovelies. It is time to get berry picking for this one…

Ingredients

One Sheet of Ready Made Puff Pastry

150g-200g of Fresh Raspberries

Two Tablespoons of Sugar

One Teaspoon of Lemon Zest

50g of White Chocolate Chips

One Egg 

OPTIONAL: Icing Sugar, For Dusting

Tools

A Knife

A Baking Tray

A Fork

A Mixing Bowl

A Mixing Spoon

A Pastry Brush

Method

1. Start by preheating your oven to 180°C before unrolling your pastry. Using a sharp knife, cut the pastry into squares or rectangles, placing them onto a baking tray, before lightly scoring the edges of each one. 
2. Grabbing a mixing bowl, add in the raspberries, lemon zest and sugar and toss together until fully combined. Allow the berries to sit for 5 minutes to allow them to go a little juicy.
3. Once ready, spoon some of the raspberry mixture into the middle of each square of pastry before sprinkling over some of the chocolate chips on top of them. Leave a little space around the edges to allow for them to rise and encase the mixture.
4. Brush the sides of each pastry with the egg before popping into the oven for 15-20 minutes or until golden and fully puffed up.
5. When fully baked, remove from the oven and allow them to cool slightly before dusting with the icing sugar if using. Then tuck in! 

These are so quick to make lovelies that you can have them as a breakfast, snack or pudding throughout the warm season! And when the weather turns a bit cooler, you can easily adapt them too to feature more autumn and winter flavours. However you have them, I hope you enjoy them lovelies!

Joey X