The finished pastry "wells" are baked until puffed and golden-brown and set to cool then they are coated with a sprinkling of powdered sugar and raspberry jam redcurrant jelly is carefully spooned in the hollow center.
Raspberry jam or redcurrant jelly is carefully spooned in the hollow center. The finished pastry "wells" are baked until puffed and golden-brown and set to cool then they are coated with a sprinkling of powdered sugar.
The finished pastry "wells" are baked until puffed and golden-brown and set to cool then they are coated with a sprinkling of powdered sugar. Raspberry jam or redcurrant jelly is carefully spooned in the hollow center.
The finished pastry "wells" are baked until puffed and golden-brown and set to cool then they are coated with a sprinkling of powdered sugar. Raspberry jam or redcurrant jelly is carefully spooned in the hollow center.