FRESH RASPBERRY TURNOVERS
This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
- Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
- Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
- Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
- Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
- Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
- Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
- Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 38 g, Cholesterol 23.3 mg, Fat 24.2 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 6.1 g, Sodium 162.9 mg, Sugar 6.3 g
RASPBERRY FLAKY PUFF
Make and share this Raspberry Flaky Puff recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Grease or line baking sheets with parchment paper.
- Spread out each sheet of puff pastry on a floured work surface.
- Cut each sheet into 9 squares.
- Mix together the Mascarpone cheese and confectioners' sugar. Spread a generous tablespoons of Mascarpone mixture over 9 squares.
- Top Mascarpone with 1 generous teaspoons Red Raspberry Jam. With your finger wet the edges of each square with water.
- Lay another puff pastry square on top. Crimp edges with a fork or by pressing with your finger to seal edges. Prick with fork on top several times.
- Whisk the egg and water and brush on each square. Sprinkle with sugar. Place on prepared baking sheet and bake 15 minutes or until golden brown and flaky. Serve warm or at room temperature.
Nutrition Facts : Calories 366.2, Fat 21.3, SaturatedFat 5.4, Cholesterol 23.5, Sodium 149.9, Carbohydrate 39, Fiber 1, Sugar 10.7, Protein 4.8
RASPBERRY AND PASTRY CREAM FILLED PUFF PASTRY
Steps:
- To make pastry cream:
- Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.
- In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
- Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool.
- Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack.
- Repeat with the remaining ingredients.
RASPBERRY CHOCOLATE PUFF
Make and share this Raspberry Chocolate Puff recipe from Food.com.
Provided by laura1953
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the chips and pecans.
- On a lightly floured surface, roll each pastry sheet into a 12-in. square.
- Cut in half lengthwise and widthwise, making eight 6-in. squares.
- Spoon the chip mixture in the center of each square.
- Pull all corners together below the tips of the corners, forming a pouch.
- fold the corner tips down.
- Place on an ungreased baking sheet.
- Bake at 425° for 18-20 minutes or until golden brown.
- Remove to a wire rack to cool.
- In a food processor or blender, puree raspberries and confectioners' sugar.
- Strain and discard seeds.
- Spoon raspberry sauce onto dessert plates; top with pastry pouches.
- If desired, garnish with raspberries and chips; dust with confectioners' sugar.
Nutrition Facts : Calories 506.7, Fat 33, SaturatedFat 6.7, Sodium 150.6, Carbohydrate 49.1, Fiber 5, Sugar 17.6, Protein 6.2
RASPBERRY CHOCOLATE PUFFS
This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It's actually surprisingly easy and quick to make. -Anneliese Deising, Plymouth, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.
Nutrition Facts : Calories 699 calories, Fat 39g fat (13g saturated fat), Cholesterol 9mg cholesterol, Sodium 238mg sodium, Carbohydrate 81g carbohydrate (40g sugars, Fiber 7g fiber), Protein 9g protein.
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