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This was the first recipe Ben was taught at Catering College all those years ago... an amazing puff pastry slice with a raspberry and almond filling, drizzled with icing. It's perfect as a dessert or just with a cup of tea. Go on and treat yourself.
preheat oven to 180°C.
beat the butter and the sugar into a bowl until fluffy and pale.
add the eggs slowly to the bowl, mixing continuously.
fold the ground almonds and essence into the bowl until incorporated.
unroll the puff pastry onto a non-stick baking tray.
lay the raspberries down the centre third of the sheet and squish them slightly.
pour the almond mix on top of the raspberries and spread out evenly.
slice diagonal slits in the pasty, 1cm apart either side of the almond centre.
smear the strips with beaten egg and fold over on top of the almond mix so that they alternate and cross over.
brush with more of the egg wash and sprinkle with brown sugar.
cook in the oven for 30 minutes until golden and the pastry is risen and cooked.
serve drizzled with a simple glace icing made by mixing the icing sugar with a dash of water.