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Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry sticks
To bake
How it's done
Pastry sticks
Carefully unfold the pastry sheets, brush with a little butter, stack all the pastry sheets on top of each other, cut into 4 rectangles. Spread the almond paste over the bottom third of the rectangles, leaving a gap of approx. 2 cm along the edges. Arrange the raspberries on top of the almond paste, fold the pastry ends inwards. Roll up the pastry sticks, place seam-side down on a baking tray lined with baking paper, brush with the remainder of the butter.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove and allow to cool slightly. Dust the raspberry and almond sticks with icing sugar.
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