Berry-licious Dessert To Treat Your Partner With This Weekend

Love is in the air this February and what better way to spoil your partner than with these mouth-watering desserts prepared by you and The Lazy Makoti?

Desserts are a perfect and delicious way to wrap up any meal. If you have any plans for your partner this weekend treat them to these simple berry-licious recipes that The Lazy Makoti recommends.

Strawberry Flames: 

Ingredients:

(for 12 towers)

1 sheet puff pastry

3 tablespoons chocolate hazelnut spread

6 strawberries, halved

Preparation

1. Preheat oven to 400˚F (200˚C).
2. Cut the puff pastry into 6 equal rectangles.
3. Taking one of the rectangles, cut diagonally to create 2 triangles.
4. Taking one of the triangles make 2 cuts on each of the long sides of the triangles leaving 1 centimeter from the edge. Make sure the cuts do not touch at top point of the triangle and leave about 1-inch from the bottom edge of the triangle.
5. Make 2 more cuts parallel and 1 centimeter from first 2 cuts. Make sure the cuts do not touch at top point of the triangle and leave about 1 inch from the bottom edge of the triangle.
6. Make one vertical cut in the center of the triangle that does not touch any of the other cuts. It should be 2 inches long and 1 inch from the bottom.
7. Place 1 teaspoon of chocolate hazelnut spread on the bottom of the triangle where the dough is not cut.
8. Place a piece of strawberry over the chocolate hazelnut spread.
9. Fold one of the bottom corners over the strawberry and fold the other bottom corner over that corner, press down to seal.
10. Repeat with the remaining pastry triangles.
11. Bake for 15–20 minutes until pastry is golden brown and puffed.

Raspberry Flowers

Ingredients:

(for 9 pastries)

1 sheet puff pastry

1 egg wash

9 raspberries

2 tablespoons chocolate hazelnut spread

1 powdered sugar, to taste

1. Preheat oven to 400˚F (200˚C).
2. Cut the puff pastry into 9 equal squares.
3. Taking one of the squares, cut in the middle of each corner making sure your cuts do not touch in the center.
4. Place ½ teaspoon of hazelnut spread in the center.

5 Fold each corner to the center and press down until the pastry sticks. Brush each side of the fold with egg wash.

6. Brush each side of the fold with egg wash.
7. Pinch the corners of each fold together to create a petal shape, creating 4 petals.
8. Place a raspberry in the center.
9. Repeat with the remaining pastry squares.
10. Bake for 15–20 minutes, until pastry is golden brown and puffed.
11. Serve with a sprinkle of powdered sugar.

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Recipe and images by: The Lazy Makoti