• 375 g ready-rolled puff pastry
  • 3 tbsp apple
  • 500 g raspberries
  • 100 g unsalted butter, at room temperature
  • 100 g icing sugar, sieved
  • 250 g quark soft cheese
  • 100 g half fat crème fraîche
  • Zest of 1 lemon and juice of half lemon
  • 1 medium free-range egg, beaten


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7.

  2. 2

    Unroll the pastry on a baking tray – make sure you leave the baking paper that comes with the roll. Prick all over with a fork and cover with a sheet of baking paper and another baking tray. Bake for 15-20 minutes until almost cooked.

  3. 3

    Meanwhile, pour the apple or orange juice over the raspberries and leave to soak for 10 minutes. Cream the butter and icing sugar together in a large bowl, beat in the quark, then the crème fraîche, lemon zest and juice.

  4. 4

    When the raspberries are ready, place two-thirds of them in a separate bowl, and mash the remaining one-third and their juice with a fork. Mix them into the whole raspberries.

  5. 5

    Take the pastry out of the oven and remove the top layer of baking paper. Brush the pastry with the egg then return to the oven. Bake for a further 5 minutes, until golden, then remove from the oven, transfer to a wire rack and leave for 40 minutes to cool completely.

  6. 6

    Spread the cream cheese mixture over the pastry. Top with the raspberries and serve at once.

Nutritional Details

Each serving provides
  • Energy 1796kj 429kcal 21%
  • Fat 28.3g 40%
  • Saturates 15.7g 79%
  • Sugars 17.1g 19%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 938kj/224kcal

Each serving provides

33.2g carbohydrate 5.2g fibre 7.8g protein

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