Description
This Easy London Cheesecake recipe features flaky puff pastry filled with a sweet raspberry jam center and topped with a delicious almond frangipane mixture. Finished with a smooth icing and desiccated coconut, these bite-sized treats are perfect for tea time or dessert.
Ingredients
Pastry
- 375 g Ready-rolled Puff Pastry
Frangipane Filling
- 75 g Unsalted Butter
- 75 g Caster Sugar
- 75 g Plain White All-Purpose Flour
- 1 Egg (Beaten)
- 30 g Ground Almonds
- 1 tsp Almond Essence
Jam
- 6 tsp Raspberry Jam (Seedless)
Icing & Topping
- 150 g Icing Sugar
- Approx. 1 to 1 1/2 tbsp Cool Water
- 30 g Sweetened Desiccated Coconut
Instructions
- Preheat the Oven: Preheat your oven to 180°C (356°F) to ensure it's ready for baking the puff pastry circles evenly.
- Prepare Pastry Circles: Unroll the puff pastry sheet and use a cookie cutter to cut out 12 circles. Place these circles spaced apart on a baking sheet lined with parchment paper.
- Add Jam: Spoon half a teaspoon of seedless raspberry jam into the center of each pastry circle and set aside.
- Make Frangipane Mixture: In a bowl, combine the unsalted butter, caster sugar, and almond essence. Beat the mixture well until it becomes light and fluffy.
- Add Egg: Slowly beat the egg into the butter and sugar mixture until fully incorporated.
- Incorporate Dry Ingredients: Mix the plain flour with ground almonds, then gently fold this into the wet mixture until a smooth batter is formed.
- Top Pastry with Frangipane: Place a heaped teaspoon of the frangipane mixture on top of the jam in each pastry circle, making sure the jam is completely covered to prevent spillage during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and has risen nicely.
- Cool the Pastry: Remove the pastry circles from the oven and transfer them to a cooling rack to cool completely.
- Prepare Icing: In a small bowl, combine the icing sugar with about 1 to 1 1/2 tablespoons of cool water. Mix until you achieve a thick, smooth icing consistency.
- Ice the Pastries: Once the pastries have cooled, spoon about one teaspoon of icing over the top of each one.
- Finish with Coconut: Sprinkle sweetened desiccated coconut over the iced pastries. Allow the icing to set before serving.
Notes
- Ensure the jam entirely covered by the frangipane mixture to avoid it spilling out during baking.
- Use seedless jam for a smoother filling texture.
- Puff pastry should be kept cold until ready to use to achieve maximum flakiness.
- Let the icing set fully for a better presentation and taste.
- This recipe yields 12 small pastries, ideal for sharing or as individual dessert portions.
