Using frozen fruits ? whether bought or home frozen ? means this jelly is simple to make and quick to set, and makes a fast refreshing treat at any time of year.
You need to make and chill up to 4 hours in advance. As this dessert is made with frozen fruit it should be eaten on the same day, as the gradual thawing of the frozen fruit softens the jelly. To make a day ahead, first thaw the fruit, drain off the juices, then make them up to 600ml / 1 pint with the cranberry and raspberry juice. Alternatively, use fresh fruits in season.
A puff pastry is a light, flaky pastry made from dough of the same name. A rich, delicate, multilayered pastry achieved by placing pats of chilled butter between layers of pastry dough, rolling it out, folding it in thirds, and letting it rest. This process is repeated 6-8 times, producing a pastry with many layers of dough and butter. When baked, the dough puffs into many separate flaky layers. Puff pastry is used to make a croissants, napoleons, and as a wrap for meat, cheese, and fruit.
Raspberry in Puff Pastry is one of the noble gracefulness and the savor of raspberry goes really well with the puff pastry, making this a mouth-watering dessert.