Ingredients

Steps

• Preheat the oven to 180°C.
• Melt brown sugar in a pan until it turns golden-brown.
• Add fruit, vanilla seeds, and butter to the caramel and cook for 2 minutes.
• Cut 15cm circles out of the puff pastry.
• Spoon fruit mixture onto pastry halves and brush edges with beaten egg.
• Fold pastry over, seal edges with a fork, and brush with egg.
• Sprinkle with caster sugar and place on a baking tray.
• Bake for 13 to 15 minutes until golden-brown.
• Serve puffs with clotted cream, caramel sauce, and fresh raspberries.