For the Puff Pastry
250g plain flour
150ml cold water
For the cream and raspberry filling
100g frozen raspberries
3 tbsp icing sugar
For the coffee glaze
1 tsp instant coffee
2 tbsp water
90g icing sugar
For the puff pastry
1. Place the flour in a large mixing bowl. Place the cubed butter and lard into the flour mix until
coated. Next add the water and using a knife, bring the mixture together to form a lumpy dough.
2. Turn the dough out into a flour work surface and roll out so that the dough is three times longer
than it is wide. Then fold the bottom third upwards and the top third downwards as pictured. Using
your hands seal in the sides with your hands by pressing down gently. Then place in a bag and
chill for 15 minutes.
3. Remove from the fridge and place on a floured surface so that the folded edges are to the side (i.e. the sides you did not press down). Roll the pastry out as you did before and fold the bottom third
up and top third down as you did previously, the seal the sides by pushing down with your fingers.
Repeat the process 2 further times, ensuring the folded edges are to the side each time. Return to
the fridge for a further 30 minutes to chill.
4. Once chilled remove from fridge and roll out into a rectangle twice as wide as it is long. Cut the
pastry into 9 even strips. Place on a non-stick baking tray and sprinkle with icing sugar. Bake in the
oven at 200C for 15 minutes or until golden and risen. Remove from oven and allow to cool,
transferring onto a wire rack after 5 minutes.
For the cream filling
Whip the cream until it forms soft peaks. Add 1 tablespoon of icing sugar and 2 drops of vanilla essence and mix in well.
For the raspberry coulis
Defrost the raspberries and mash using a fork. Add two teaspoons of icing sugar and stir into the fruit. Using a sieve, strain the raspberries removing any bits or seeds.
For the coffee glaze
Place the butter, coffee and water in a heatproof bowl set over a pan of hot water until the butter melts (alternatively microwave the ingredients until the butter melts). Sieve the icing sugar into the mixture and bring together until a thick liquid glaze is created.
Once cooled carefully cut each pastry slice in half. Start by smearing the cream onto a piece of pastry, then top with the raspberry coulis. Next take another layer of pastry and repeat the process. Then add a top and cover in the coffee glaze. Repeat the process for the remaining pieces of pastry. This recipe yields 6 coffee slices which are each made up of 3 layers of pastry, 2 layers of cream and raspberry coulis and a coffee glaze on top.
A coffee slice is a variation of what is referred to in French as the mille-feuille which is a recipe that dates back to before the 19th century. From France to England, Ireland and many countries in between this style of cake has been tweaked and many countries refer to it as different things but the basis is the same. Three layers of puff pastry filled with a cream filling and often a fruit jam or coulis.