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.
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.