Pocket Pastries With Raspberry Jam Recipes

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RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY



Raspberry Jam Puff Pastry Hearts Recipe by Tasty image

Here's what you need: puff pastry, raspberry jam, egg wash, powdered sugar

Provided by Julie Klink

Categories     Desserts

Time 30m

Yield 9 pastries

Number Of Ingredients 4

1 sheet puff pastry, thawed
3 tablespoons raspberry jam
1 egg wash
1 powdered sugar, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Cut the puff pastry into 9 equal squares.
  • Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
  • Brush egg wash on each side of the square.
  • Take each corner and bring them together the seal the jam inside the dough
  • Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
  • Make 8 even cuts around the circle making sure the cuts do not touch in the center.
  • Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
  • Repeat with the remaining pastry squares.
  • Bake for 15-20 minutes until pastry is golden brown and puffed.
  • Serve with a sprinkle of powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 66 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 52 grams

RASPBERRY & CREAM CHEESE PASTRIES



Raspberry & Cream Cheese Pastries image

I wanted to surprise my grown daughter with a different dessert for her birthday. The puff pasty tarts I dressed up have a chocolaty center with a splash of amaretto.-Jennifer Zuk, Burnaby, British Columbia

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 packages (10 ounces each) frozen puff pastry shells
2 tablespoons sugar
5 tablespoons amaretto, divided
1/2 cup sliced almonds
1/2 cup seedless raspberry jam
1 package (8 ounces) cream cheese, softened
6 ounces white baking chocolate, melted and cooled
1 ounce semisweet chocolate, chopped
1 teaspoon canola oil
12 fresh raspberries

Steps:

  • Bake pastry shells according to package directions. Cool completely., Meanwhile, in a heavy skillet, combine sugar and 1 tablespoon amaretto. Cook and stir over medium heat 3-4 minutes or until sugar is dissolved. Add almonds; cook and stir until golden brown, about 2-3 minutes. Spread on foil to cool completely., In a small bowl, whisk jam and 2 tablespoons amaretto until blended. Spoon into pastry shells., In a large bowl, beat cream cheese and remaining amaretto until smooth; gradually beat in cooled white chocolate. Spoon over jam mixture. Sprinkle with candied almonds., In a microwave, melt semisweet chocolate with oil; stir until smooth. Drizzle over tarts; top with raspberries. Refrigerate until serving.

Nutrition Facts :

EASY RASPBERRY PASTRIES



Easy Raspberry Pastries image

These impressive treats are easy to make and require only 3 simple ingredients: raspberry jam, sugar, and ready-made puff pastry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 45m

Yield Makes 30

Number Of Ingredients 3

1 sheet frozen puff pastry (8 1/2 ounces), thawed, cut into 5 equal strips
3 tablespoons raspberry jam
4 tablespoons sugar

Steps:

  • Preheat oven to 400 degrees. Unfold puff pastry onto a cutting board; cut crosswise into 5 equal strips.
  • Spread 4 strips with raspberry jam, and sprinkle with 2 tablespoons sugar. Stack coated strips; top with remaining strip. Freeze until firm, 10 to 15 minutes.
  • Line 2 baking sheets with parchment paper. With a serrated knife slice stack crosswise 1/4-inch-thick placing slices on baking sheets as you work, 4 inches apart. Sprinkle with remaining 2 tablespoons sugar.
  • Bake until puffed and golden, 15 to 20 minutes. Cool slightly on baking sheet, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 51 g, Fat 2 g

RASPBERRY PASTRY POCKETS



Raspberry Pastry Pockets image

A Gale Grand recipe courtesy of the Food Network that I tweaked to lower the fat and calories somewhat. A few mini-chocolate chips added in with the cream cheese filling will really take this over the top.

Provided by SusieQusie

Categories     Dessert

Time 45m

Yield 12 pastries, 12 serving(s)

Number Of Ingredients 10

1 sheet frozen puff pastry
4 ounces low-fat cream cheese, room temperature
1 tablespoon egg substitute (or 1 egg yolk)
1/4 cup Splenda granular (or 1/2 cup powdered sugar)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon rind
1 tablespoon egg substitute (or another egg yolk)
2 teaspoons water
1/2 pint raspberries
2 teaspoons granulated sugar

Steps:

  • Thaw the puff pastry and roll the sheet out on a lightly floured surface to make it a thinner and get to approximately a 12-by-18 inch rectangle.
  • Chill, covered with plastic wrap to let rest.
  • With a mixer, blend the cream cheese, egg, Splenda, vanilla extract and lemon rind.
  • Make an egg wash by whisking together the remainin egg and water in a small bowl.
  • Cut the puff pastry into 3-inch squares (you should have 24 squares).
  • Lay a square of pastry on a work surface and paint the edge with egg wash. (I found it easier to just "build" them on the baking pan rather than trying to move them after assembly.).
  • In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Lightly press the berries into the cheese mixture.
  • Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. (I used a pie edge crimping tool or whatever than roll-y thingy is called.).
  • Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.
  • When they're all done, brush the top surface with egg wash and sprinkle with sugar.
  • Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.

Nutrition Facts : Calories 149.4, Fat 10.2, SaturatedFat 3.4, Cholesterol 7.2, Sodium 93.5, Carbohydrate 11.8, Fiber 1.2, Sugar 1.5, Protein 2.9

SWEET PUFF PASTRY POCKETS RECIPE BY TASTY



Sweet Puff Pastry Pockets Recipe by Tasty image

Here's what you need: frozen puff pastry, chocolate hazelnut spread, banana, raspberry jam, chocolate bar, chocolate chips, mini marshmallows, graham cracker, egg wash

Provided by Pierce Abernathy

Categories     Desserts

Yield 12 servings

Number Of Ingredients 9

1 package frozen puff pastry, thawed
¼ cup chocolate hazelnut spread
½ banana, sliced
¼ cup raspberry jam
½ chocolate bar, broken into 4 squares
¼ cup chocolate chips
12 mini marshmallows
½ graham cracker, broken into 4 squares
egg wash

Steps:

  • Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
  • Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.
  • Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.
  • Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.
  • Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
  • On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
  • Preheat oven to 400˚F (200˚C).
  • Using a knife cut any excess dough from the sides.
  • Using a fork, press into the the edges of the pastry and seal.
  • Brush the pastry with egg wash and bake for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 213 calories, Carbohydrate 24 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, Sugar 11 grams

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