POCKET PASTRIES WITH RASPBERRY JAM
Provided by Molly Yeh
Time 1h15m
Yield 10 pocket pastries
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Spread one package of pie crusts out flat and cut out ten 3-inch squares. (If you're short a square or two, roll out the scraps and cut out more squares.) Spread each square with a healthy blob of White Chocolate Pistachio Butter. Using a spoon, make a divot in the center of the pistachio butter, then fill each divot with about a teaspoon of raspberry jam. Beat the egg with a splash of water and brush the edges of the crusts with egg wash.
- Spread out the second package of pie crusts and cut out another ten 3-inch squares. Place these squares on top of the first and crimp the edges with a fork (seal them well!).
- Poke the tops of the pocket pastries a few times with a fork and bake until slightly browned, 20 to 25 minutes. Let cool.
- Press the remaining 1/4 cup jam through a strainer to remove the seeds. Gradually whisk the confectioners' sugar into the strained jam until you reach the desired consistency.
- Spread the glaze on the cooled tarts, top with sprinkles and enjoy!
- In a food processor, combine the pistachios, white chocolate chips, granulated sugar, salt, almond extract and vanilla. Process until very creamy and spreadable, stopping occasionally to scrape the sides of the bowl, about 10 minutes.
RASPBERRY CRISP
This raspberry crisp is a tasty, relatively quick treat! Serve it with your favorite vanilla ice cream.
Provided by Mama Wallace
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
- Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries.
- Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 46.4 g, Cholesterol 20.3 mg, Fat 11.2 g, Fiber 7.2 g, Protein 3.1 g, SaturatedFat 7.2 g, Sodium 60 mg, Sugar 27.3 g
JACKIE'S OLD-FASHIONED RASPBERRY CRISP
From my mother's collection of favorite recipes comes a delicious raspberry crisp, akin to the Dutch apple pie baking style. Serve with whipped cream.
Provided by David Boland
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
- Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
- Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
- Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
- Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 78.6 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 6.4 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 169.9 mg, Sugar 48.6 g
RASPBERRY PASTRY TWISTS
Our Test Kitchen home economists give regular round cookies a tasty twist in this recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and butter until fluffy. Beat in egg yolks. In another bowl, mix the flour, confectioners' sugar and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate overnight. , Remove from the refrigerator 1 hour before rolling. On a lightly floured surface, roll one portion of dough into a 12x8-in. rectangle. Spread 3 tablespoons filling widthwise over half of the dough. Fold dough in half over filling. Cut widthwise into sixteen 1/2-in. strips. Twist each strip three times; pinch unfolded ends to seal., Place on parchment-lined baking sheets. If desired, lightly brush tops with milk and sprinkle with coarse sugar. Repeat with remaining dough and filling. Bake at 375° for 15-17 minutes or until bottoms are golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 56mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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.
PASTRY-WRAPPED RASPBERRY CRISPS
A bit more elegant than the average crisp, these pretty single-serving desserts are still quick to prepare.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine flour, 1 teaspoon sugar and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. Transfer 1/2 cup of mixture to bowl and add 1 tablespoon sugar; reserve for topping. Cover; chill.
- Add water and lemon juice to mixture in processor; blend, using on/off turns, until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm enough to roll, about 30 minutes. (Can be made 1 day ahead. Keep refrigerated. Let dough soften slightly before rolling out.)
- Place rack in lowest position in oven and preheat to 400°F. Place preserves in medium bowl; stir to loosen texture. Fold in raspberries.
- Roll out dough on lightly floured surface to 1/8-inch thickness. Using 6-inch-diameter saucer as template, cut out four 6-inch-diameter rounds. Spoon 1/4 of raspberry filling (about 1/3 cup) in center of each round, leaving 1-inch border at edges. Working with 1 pastry at a time, fold dough over edge of filling, pinching dough at 1-inch intervals. Using spatula, transfer to heavy large baking sheet, spacing apart. Sprinkle reserved topping mixture over exposed filling of each pastry.
- Bake crisps until crusts are golden, about 35 minutes. Let stand on baking sheet 15 minutes. Transfer to plates; serve warm with whipped cream.
RASPBERRY PASTRY ROLL-UPS
This is so easy and impressive. It's a great dessert for kids to help with and easy to dress-up for grown-up taste buds. You could substitute apricot jam, strawberry jam, or add some chopped semi-sweet chocolate chips or a couple tbs of Nutella for a decadent raspberry chocolate pastry. There are tons of possibilities! :-)*edited to include reviewers suggestions*
Provided by akgrown
Categories Dessert
Time 28m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Unroll piecrust onto countertop. Spread 4 tbs jam over piecrust leaving a 1/2 inch borderat the dough's edge.
- Using a pastry wheel or pizza cutter, CUT piecrust into 16 wedges.
- Starting at outer edge of pastry, roll wedges into crescents. Place on parchment-lined baking sheet and bake for 15-20 minutes at 375*. Or until lighty browned.
- Sprinkle with powdered sugar if desired. ***Because of the nature of jam or jelly the filling will ooze out a little bit while baking, but this shouldn't affect the taste or presentation of the pastry.***.
Nutrition Facts : Calories 125.6, Fat 5.5, SaturatedFat 1.8, Sodium 93.1, Carbohydrate 17.7, Fiber 0.8, Sugar 5.7, Protein 1.3
RASPBERRY CRISP
My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.
PASTRY-WRAPPED BRIE WITH RASPBERRIES
An easy Pastry-Wrapped Brie recipe with Raspberries
Provided by Inez Holderness
Categories Bake Cocktail Party Buffet Brie Raspberry Rosemary Phyllo/Puff Pastry Dough Jam or Jelly Bon Appétit Brooklyn New York
Yield Makes 8 appetizer servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.
- Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving platter. Surround with crackers, baguette slices, and grapes.
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