
Ingredients
- Macphie 5th Avenue® White Icing
- Macphie ku-li® Raspberry fruit coulis
- Shortcrust pastry
- Freeze dried raspberries
- 1 egg

Method
Preheat oven to 170°C.
Roll your shortcrust pastry out.
Prick the entire pastry sheet.
Spread Macphie ku-li® Raspberry fruit coulis on one side being careful to leave a 1cm gap from the edge.
Brush the 1 cm strip with a little egg.
Fold the other side over the top so that both edges meet.
Using a fork gentle crimp the open long edge on the pastry.
Bake for 30 minutes, then allow to cool.
Heat the Macphie 5th Avenue® White Icing to around 35°C. To make spreading easier, use a pallet knife to spread onto the cool pastry.
Sprinkle with dried raspberry before the icing sets.
Cut into portions and serve.