Raspberry Creme Fraiche Puff
Ingredients
- 1 Sheet Puff Pastry (from a 17 1/4 oz package), thawed
- 3 tablespoon Creme Fraiche
- 2 teaspoon Granulated sugar
- 3 ounce Raspberries 1/2 cup
- Confectioners Sugar dusting
Instructions
- 1. Put oven rack in upper third of oven and preheat oven to 400F
- 2. Unfold pastry sheet and cut a 3 inch square from pastry with sharp knife. (reserve remaining pastry for another use).
- 3. Bake pastry square on a ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack to cool completely, then cut pastry horizontally into 2 layers.
- 4. stir together creme fraiche and sugar until sugar is dissolved.
- 5. Just before serving, put bottom half of pastry on a plate and top with creme fraiche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.
