Ingredients: For the Pastry
(250g-300g ready-to-roll puff pastry)
or
250g strong white flour
1 tsp sea salt
250g unsalted soft butter
1/2 cups cold water

Ingredients: For the Cream Filling
250ml cream
1-2tbsp icing sugar
50g good raspberry jam

Ingredients: For the Icing Coffee
1-2 tbsp boiling hot coffee
25g butter
100g icing sugar, sifted

Method: Pastry

Step 1: Preheat oven to 200˚C.

Step 2: If not pre-rolled, roll out puff pastry into a rectangle. Cut pastry into at least eight even strips. Place the pastry strips on a baking sheet and line it with parchment paper.

Step 3: Cover the pastry with a second sheet of parchment paper and weigh it down by resting another baking sheet on top, this prevents the pastry from puffing up.

Step 4: Bake in the preheated oven for 12-15 minutes until golden and risen.
You can remove the top layer of parchment and the baking tray for the last five minutes or so of baking to help give a golden color to the pastry.

Step 5: Remove from the oven and allow to cool, transfer onto a wire rack after five minutes.

or to make pastry from scratch:

Step 1: Place the flour and salt in a large bowl and whisk to combine.
Step 2: Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
Step 3: Stir in the cold water until a thick dough forms. Gather the dough into a ball, flatten it into a disk shape, and wrap it in plastic wrap.
Step 4: Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
Step 5: Fold the dough in thirds, like a letter. Turn 90 degrees, roll and fold again.
Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.

Method: For the cream filling

Whisk the cream until it forms soft peaks. Stir in one-two tablespoon of icing sugar to sweeten the cream to your taste.

Method: For the coffee icing

Step 1: For the coffee glaze, add the butter into the hot coffee and stir until fully melted. You can use the microwave here to help melt the butter.

Step 2: Stir in the sieved icing sugar to create a smooth, thick, liquid glaze, whisk to remove any lumps, and add more hot water if the mixture is too stiff.

Set aside to cool slightly.

Step 3: To assemble the coffee slices, spread half the baked pastry strips with a layer of jam. Spread whipped cream evenly over the jam.

Step 4: Lastly, spread the coffee glaze over the remaining strips and place them over the cream (coffee side facing upwards). Transfer to the refrigerator for the icing to set and until ready to serve.

Tips: If you are not a huge coffee fan and don’t want too much coffee glazing. Use up the cream by placing some on top and then drizzle the coffee glaze over the cream. It gives you a nice coffee kick but not overloaded. Enjoy!