Macerated Berries With Pastry Crisps

• 1 12 sheets shortcrust pastry (25% fat reduced or gluten free puff pastry thawed)
• 1 egg white (from 50 gram egg)
• 2 teaspoons caster sugar
• 260 g vanilla yogurt (1 cup)
• 750 g strawberries (small, hulled and halved)
• 360 g raspberries (fresh)
• 2 tablespoons butterscotch schnapps
• 2 tablespoons orange juice (freshly squeezed, strained)
• 2 tablespoons icing sugar (or granulated sugar substitute)

1. Preheat oven to 190C (fan forced).
2. Line 2 baking sheets/trays with baking paper.
3. Using a 5.5 cm star shaped pastry cutter, cut out 16 shapes from the pastry sheets and place on baking trays.
4. Brush the pastry stars with eggwhite and sprinkle the caster sugar over and then bake for 8-10 minutes or until the pastry is light golden brown and then transfer to a rack to cool.
5. Macerated Berries - Put the strawberries, raspberries, schnapps, orange juice and icing sugar in a large bowl and toss to combine, cover and set aside for 30 minutes to macerate.
6. Divide the berries and juice between dishes and top each with yoghurt and serve with the pastry crisps.

shortcrust pastry, egg, caster sugar, vanilla yogurt, strawberries, raspberries, butterscotch schnapps, orange juice, icing sugar

Taken from www.food.com/recipe/macerated-berries-with-pastry-crisps-440146 (may not work)