Raspberry Vanilla Pastry

== Description ==
Light flaky layers with some surprises between!
* Serves 10 – 12.
== Ingredients ==
* 2 tsp / 10 ml margarine
* 1 lb / 450 g puff pastry
* little flour
* 2 oz / 50 g corn flour
* 1 pint / 600 ml milk
* 1 vanilla pod
* 4 oz / 125 g caster sugar
* 4 egg yolks
* 4 oz / 125 g raspberry jam
* 2 oz / 50 g raspberries
* 8 oz / 225 g icing sugar
== Directions ==
# Preheat the oven to mark 7 / 425°F / 220°C, grease 2 baking trays with margarine then sprinkle the trays with little water.
# Roll out the pastry on lightly floured surface thin sheet, approximately 8 x 5in / 20 x 15cm, trim the edges and prick the pastry all over with a fork.
# To achieve neat sized pieces of pastry, a cardboard template is useful when culling out.
# Cut the pastry into 14 pieces each 4 x 2½ in / 10 x 6cm.
# Place on prepared trays, close but not touching, to ensure even cooking.
# Bake for 8 – 10 minutes until golden in colour.
# Carefully transfer to a wire rack to cool.
# When cold split each pastry slice horizontally through the middle into 2 or even 3 layers if the pastry is very well risen and flaky.
# Dissolve cornflour in a little milk heat with vanilla and sugar bring to the boil turn off the heat and leave for 5 minutes to infuse, remove vanilla.
# Whisk together the cornflour milk and egg yolks.
# Return to the pan and bring back to the boil cook gently stirring all the time, for about 2 – 3 minutes, or until thick.
# Cool custard thoroughly whisking occasionally to avoid a too thick, solid custard if necessary sieve the custard before use.
# Warm the jam slightly and mix in the raspberries halved cool the mixture.
# Slightly and spread over the bottom layer of pastry (reserve 1 – 2 tbsp / 15 – 30 ml for the topping) if you have only 2 layers of pastry spread the cold custard over the jam and then top with a final layer of pastry, if you have 3 layers spread the second pastry layer with custard and place on top of the first, top with the final pastry layer.
# Blend the icing sugar with sufficient water to give spreading consistency spread icing over the top layer of pastry.
# Sieve reserved jam and place in a very small paper piping bag,snip a little off the corner of the bag to give a small hole.
# Pipe the jam across the top of the pastry slices in 2 or 3 lines.
# Gently pull a knife across these lines from end to end twice this will give the pretty feathered or pulled effect.
# If you are not intending to serve the slices immediately store in a cool but not chilled place, or the pastry will go soggy.
Category:Maltese Desserts
Category:Puff pastry Recipes
Category:Raspberry preserves and jam Recipes
Category:Raspberry Recipes
Category:Milk and cream Recipes
Category:Cornmeal Recipes
Category:Egg yolk Recipes