When I was little my sister and I frequented a convenience store nearby our house. The store was a kids' dream – full of an endless variety of candy. While I would often go for hard, sugary candies like 'gobstoppers', my sister typically went for a yummy pastry filled with jam and cream, aptly named ‘passion flakie’.
Over time I have also come to appreciate creamy, flaky pastry items. While I do sometimes crave the trashy flavours of a store-bought, plastic-wrapped dessert, most often I decide to recreate a fresh, somewhat healthier version at home.
rhubarb, raspberry and ginger cream puffs
makes about 10 little puffs – depending on how generously you fill them!
1 package puff pastry
flour for dusting
icing sugar for sprinkling
300g rhubarb, cut into 2 inch pieces
100g raspberries – frozen is fine
1/2 tsp grated fresh ginger
30g raw sugar
2 inch piece lemon peel
1/2 vanilla bean
125g low fat cream cheese
1tbsp thickened cream
1 tbsp dark agave syrup
juice of a lemon wedge
Preheat oven to 220 degrees C
For the pastry: dust surface with flour and roll out pastry. Using a cookie cutter, cut out 8cm circles and place onto baking sheet lined with baking paper. Place tray of pastry in fridge while prepping other ingredients.
For compote: place all ingredients except raspberries into pot and cook on medium heat for 5 minutes or until rhubarb is just soft. Take out rhubarb and add raspberries. Cook until thickened and raspberries have broken down. Add rhubarb back into pot and adjust for sweetness. Take off heat and let cool.
For cream cheese filling: bring cream cheese to room temperature, mix with other ingredients and place into fridge until ready to assemble.
Dust pastry with icing sugar and place into hot oven. Bake 5-6 minutes or until golden. Take out, let cool and slice through the middle to create two halves. Assemble the puffs, first with a layer of cream and then compote, add the top layer and dust generously with icing sugar. Enjoy!