London Cheesecake Pastry
Crisp puff pastry squares filled with fruity jam and coconut frangipane, topped with glossy white icing and shredded coconut.
- Prep
- 20 min
- Cook
- 22 min
- Total
- 42 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 375 kcal
Equipment
- •Baking tray
- •Greaseproof paper
- •Mixing bowl
- •Palette knife
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 375 kcal
- fat
- 19 g
- carbs
- 48 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 375 kcal
Instructions
- 1
Preheat your fan oven to 190°C and line a large baking tray with greaseproof paper.
- 2
Unroll the puff pastry sheet and cut it evenly into six equal rectangles.
- 3
Place the pastry rectangles onto the lined baking tray, spacing them 3 cm apart.
- 4
Beat the softened butter and caster sugar in a bowl until pale and creamy.
- 5
Stir in the beaten egg, plain flour, and 30 g of desiccated coconut until thoroughly combined.
- 6
Spread a generous tablespoon of raspberry jam down the centre of each pastry rectangle.
- 7
Spoon the coconut mixture over the jam, leaving a narrow border around the pastry edges.
- 8
Bake for 20 to 22 minutes until the pastry is puffed, crisp, and golden brown.
- 9
Transfer the pastries to a wire cooling rack and let them cool completely.
- 10
Mix the icing sugar and water in a small bowl until thick, smooth, and spreadable.
- 11
Spread the icing over the cooled pastries, then sprinkle with the remaining coconut and top with cherry halves.
Chef's tips
Allow the baked pastries to cool completely before applying the glacé icing, or the icing will melt and run off. Make sure the butter is at room temperature so the coconut filling beats together smoothly without curdling.
Ingredient substitutions
- raspberry jam → strawberry jam
- glacé cherries → a small dot of raspberry jam on top
Storage
Store the pastries in an airtight container at room temperature for up to two days.
Reheating
These pastries are best enjoyed at room temperature; do not reheat as the icing will melt.
Common mistakes to avoid
- •Icing the pastries while still warm, which causes the icing to dissolve and soak into the pastry.
- •Overfilling the pastry rectangles, which leads to jam and coconut filling leaking onto the baking tray.
Serving suggestions
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