This cheerful, pink puff pastry with raspberries is easy to make and fun to serve when entertaining friends or family. The puff pastry gives a light texture with a bite and the raspberries give a sweet taste. Grate some pure chocolate on top and decorate with a few mint leaves. Enjoy this delicious puff pastry with raspberries!

— INGREDIENTS—

Baking utensils:
round springform tin (20/24 cm)
rolling pin
baking paper
saucepan

Ingredients:
200 g Beekers Berries raspberries
1 roll puff pastry
500 ml fruit yogurt
1 tsp vanilla sugar
1 sprig of mint
4 pieces gelatin
dark chocolate (to garnish)

— RECIPE—

Grease the springform tin with butter and roll out the puff pastry in a circle. Now you can cover the springform tin with the puff pastry. Take a fork and pierce holes in the base of the pastry. Put the springform tin in the fridge for about 30 minutes. Meanwhile, heat up the oven to 180°C (fan assisted).

Take the sprinform tin out of the fridge and fill it with baking paper and baking beads (you can also use dry rice as an alternative). This ensures the sides will not create many air bubbles in the oven and prevents the base from rising too much. Put the springform tin in the oven for approximately 20 minutes. Remove the beads and baking paper and put the tin back in the oven again, for around 10 mintus,so the bottom can turn golden brown. After that, let the puff pastry cool down in the fridge.

Now we start with the delicious raspberry filling! Take a saucepan and fill it with plenty of cold water. Let the gelatin pieces get soft in the pan and then squeeze them. Use the same saucepan to heat a few tablespoons of the yogurt and then add the gelatin. Once the gelatin has been properly dissolved in the fruit yogurt, you can remove the pan from the heat. Put the mixture in a bowl and add the rest of the yogurt and the vanilla sugar. Gently wash the raspberries and cut half of them in half. Add these to the mixture and stir it with a spoon. Take the springform tin out of the fridge and spoon in the raspberry mixture. Put the springform tin back into the fridge and let it stiffen up for approx. 5 hours.

Decorate the puff pastry with the remaining raspberries and grate the dark chocolate over it. Add a few mint leaves and the puff pastry with raspberries is ready to be served!