Recipe Raspberry pop tarts

Method

1. Preheat oven to 170°C.

2. Roll your shortcrust pastry out.

3. Prick the entire pastry sheet.

4. Spread Macphie ku-li® Raspberry fruit coulis on one side being careful to leave a 1cm gap from the edge.

5. Brush the 1 cm strip with a little egg.

6. Fold the other side over the top so that both edges meet.

7. Using a fork gentle crimp the open long edge on the pastry.

8. Bake for 30 minutes, then allow to cool.

9. 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.

10. Sprinkle with dried raspberry before the icing sets.

11. Cut into portions and serve.

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