Shatteringly crisp puff pastry. Silky Crematta filling, whipped and infused with JENKI’s bold matcha. Sweet meets earthy, creamy meets crunch. Each bite melts and crackles, leaving a perfect balance of flavour on your palate.

From start to finish, you will need about 24 hours to put together this recipe, but it will be worth it! The trick is to let the Crematta matcha mix settle overnight in the fridge. 

MATCHA FILLING

1. Whip together 300g Crematta, 50g powdered sugar, 2 teaspoons of prepared matcha, and a dash of vanilla extract until silky smooth.
2. Transfer to a piping bag and refrigerate for at least 5-6 hours, or overnight, to let the flavours deepen.

MATCHA PREPARATION

1. Soak your matcha whisk in hot water for a few minutes, then discard the water.
2. Sift 3 teaspoons of JENKI Matcha into a bowl.
3. Add 40ml of warm-hot water (80°C/176°F) and whisk vigorously until smooth. Chill in the fridge.

ON THE DAY:

PUFF PASTRY 

1. Roll out the puff pastry thinner than store-bought versions.
2. Cut into equal rectangles (5cm x 2.5cm).
3. Place on a baking tray lined with parchment, cover with another parchment sheet, and press with a heavy tray to keep it flat.
4. Bake at 200°C for 11 minutes or until golden and crisp. Cool on a wire rack to avoid moisture.

ASSEMBLY: 

1. Place a layer of puff pastry on a plate.
2. Pipe generous dollops of matcha filling onto the pastry.
3. Add another layer of puff pastry and repeat the process two more times.
4. Finish with a final layer of puff pastry.
5. Dust with matcha powder and serve immediately.