RASPBERRY CREAM PUFFS
Provided by Trisha Yearwood
Categories dessert
Time 1h10m
Yield about 20 cream puffs
Number Of Ingredients 10
Steps:
- For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet.
- Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half.
- For the filling: Beat the cream, mascarpone and confectioners' sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam.
- When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff.
RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY
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
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 CRèME FRAîCHE PUFF
Raspberry Crème Fraîche Puff
Categories Dairy Dessert Bake Quick & Easy Raspberry Phyllo/Puff Pastry Dough Gourmet Anniversary Valentine's Day Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 5
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Unfold pastry sheet and cut a 3-inch square from pastry with a sharp knife (reserve remaining pastry for another use).
- Bake pastry square on an ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack and cool completely, then cut pastry horizontally into 2 layers. Stir together crème fraîche and granulated sugar until sugar is dissolved.
- Just before serving, put bottom half of pastry on a plate and top with crème fraîche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.
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 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.
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 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 PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.
Provided by allison125
Categories Bread Yeast Bread Recipes
Time 38m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
- Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
- Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g
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4.7/5 (69)Calories 220 per servingTotal Time 1 hr 25 mins
- To make the crust: Whisk together the flour, salt, and baking powder., Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact., Stir in the sour cream.
- The dough will be craggy, but cohesive., Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads., Pat the dough into a rough square, then roll it into an 8" x 10" rectangle., Dust both sides of the dough with flour.
- Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°., Roll the dough into an 8" x 10" rectangle again.
- Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using., While the dough is chilling, make the filling.
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