Raspberry Palmier Shortcakes Recipes

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RASPBERRY PALMIER SHORTCAKES



Raspberry Palmier Shortcakes image

Enjoy these raspberry shortcakes made using Pillsbury™ refrigerated crescent dinner rolls topped with cream cheese filling - a perfect dessert treat.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 50m

Yield 10

Number Of Ingredients 11

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4 cup granulated sugar
2 tablespoons butter or margarine, melted
2 tablespoons raspberry preserves, melted
Coarse sugar
2 packages (3 oz each) cream cheese, softened
2 tablespoons granulated sugar
2 tablespoons whipping cream
1/4 cup raspberry preserves
1 cup fresh raspberries
Mint leaves, if desired

Steps:

  • Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal.
  • Sprinkle 1 tablespoon of the granulated sugar on cutting board. Place 2 dough rectangles on sugar; press lightly. Brush tops of dough with about 1 tablespoon of the melted butter and about 1 tablespoon of the raspberry preserves; sprinkle with 1 tablespoon granulated sugar. Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle. Refrigerate rolls for 20 minutes for easier cutting.
  • Repeat step 2.
  • Using a thin serrated knife, cut each roll into 10 slices. Place cut side down 2 inches apart on parchment-lined cookie sheet. Sprinkle with coarse sugar. Press each slightly to flatten.
  • Bake 10 to 13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
  • In medium bowl, beat cream cheese and 2 tablespoons granulated sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high, and beat until light and fluffy.
  • On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling. Top with 1 teaspoon raspberry preserves and 3 fresh berries. Place another palmier on top and press slightly. Sprinkle with powdered sugar if desired.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 18 g, TransFat 1 1/2 g

STRAWBERRY-RASPBERRY SHORTCAKES



Strawberry-Raspberry Shortcakes image

Shortcakes remind me of the ice cream socials we used to have in my small town when I was growing up. We always had strawberry shortcakes, but now I throw raspberries into my version to make them a little bit fancier and a lot more fun. I also make them free-form-by not using a biscuit cutter, I get cakes that look craggy and knobby, kind of like little toads. But they have a beautiful crumbly texture and act like sponges for the fruit juice without getting soggy. These are SOOOOO delicious that I can hoover a few of them in one sitting!

Provided by Anne Burrell

Categories     dessert

Time 57m

Yield Serves: 6 to 8

Number Of Ingredients 13

1 pint strawberries, topped and quartered
1 pint raspberries
2 tablespoons sugar
Grated zest and juice of 1 orange
6 fresh mint leaves, cut into a chiffonade (see page 58)
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
Pinch of kosher salt
4 tablespoons (1/2 stick) unsalted butter, cold, cut into pea-size pieces
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 pint vanilla ice cream, taken out of the freezer about 15 minutes before serving

Steps:

  • For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
  • For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
  • Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
  • Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
  • To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

RASPBERRY SHORTCAKE



Raspberry Shortcake image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups raspberries, green parts trimmed off, berries cut into chunks
2 tablespoons sugar
1 1/2 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon freshly grated lemon zest
1 cup heavy cream, whipped
1 cup sour cream
1/4 cup light brown sugar, packed

Steps:

  • In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
  • Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
  • Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
  • When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

RASPBERRY SHORTCAKES



Raspberry Shortcakes image

These shortcakes are creamy and filled with fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

2 1/2 cups all-purpose flour (spooned and leveled)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream
1/4 cup buttermilk
1 cup raspberries
Sanding sugar (optional)
Whipped cream and berries, for serving

Steps:

  • In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
  • Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.

Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 5 g, SaturatedFat 12 g

RASPBERRY FILLED PALMIERS RECIPE - (4.5/5)



Raspberry Filled Palmiers Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 10

EQUIPMENT NEEDED:
1 sheet puff pastry
1 cup sugar
1/4 cup seedless raspberry jam, optional
Baking Sheet
Parchment paper or a Silpat Mat
rolling pin
sharp knife
a bowl of water
a small bowl of sugar

Steps:

  • Thaw the puff pastry sheet, according to package directions. Spread an even layer of sugar onto a pastry board. Place the thawed pastry sheet on top of the sugar. Sprinkle a layer of sugar on top of the pastry sheet. Gently roll the pastry sheet, pressing with a medium firmness to push the sugar into the dough. Spread a very thin layer of seedless raspberry jam onto the puff pastry, leaving about a 2" border all the way around.Turn the dough with the short side facing you. Fold the end closest to you about 1 1/2" inward. Do the same from the other side. With a rolling pin, press the dough together. Be careful not to press too hard, or the jam will ooze out. Again, fold another 1 1/2" inward on each side. Now, fold one side on top of the other, add additional sugar and press again with a rolling pin. Using a sharp knife, cut about 3/8" slices and place about 1 1/2" apart on parchment paper. Freeze for 15 minutes, or refrigerate for 30 minutes. Don't skip this step! Preheat the oven to 375˚F. Bake for 15 to 20 minutes, depending on your oven, until golden brown. Place on a cooling sheet. These are excellent warm, or cold with a cup of hot coffee or hot tea. NOTE: You can freeze these and bake at a later time.

RASPBERRY PALMIERS



Raspberry Palmiers image

Made with an easy sour cream dough instead of the traditional puff pastry, these mini elephant ears are filled with raspberry jam and rolled in cinnamon sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h25m

Yield Makes about 9 dozen

Number Of Ingredients 7

3 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
3 sticks cold unsalted butter, cut into small pieces
3/4 cup sour cream
1/2 cup sugar
1/4 teaspoon ground cinnamon
3/4 cup seedless raspberry jam

Steps:

  • Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs. Add sour cream and pulse until mixture holds together when pinched. Knead dough on a work surface to bring together, then flatten into an 8-by-6-inch rectangle. Wrap in plastic and refrigerate until firm, at least 1 hour and up to overnight.
  • Preheat oven to 375 degrees. In a small bowl, stir together sugar and cinnamon; sprinkle half of mixture evenly on work surface. Let dough stand at room temperature until pliable. Cut in half; place one half of dough on sugared surface. With a floured rolling pin, roll into a 14-inch square. Spread half of jam onto dough, leaving a 1/4-inch border all around. Starting from one side, tightly roll dough toward center, incorporating sugar. Repeat, rolling other side to meet first roll in middle. Freeze 15 minutes.
  • With a serrated knife, cut dough crosswise into 1/4-inch-thick slices. (Refrigerate dough as needed if it gets too soft to slice.) Arrange slices 2 inches apart on parchment-lined baking sheets.
  • Bake 10 minutes. Carefully flip palmiers with an offset spatula and bake until golden, about 6 minutes more. Let cool on sheets 1 minute, then transfer to a wire rack; let cool completely. Repeat with remaining sugar mixture and dough. Cookies can be stored in an airtight container, between sheets of waxed paper, up to 1 week.

RASPBERRY-BLUEBERRY SHORTCAKES



Raspberry-Blueberry Shortcakes image

Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 8

Number Of Ingredients 8

1/3 cup sugar
2 teaspoons cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
1 tablespoon lemon juice
2 cups raspberries
1 sheet frozen puff pastry (from 17.3-ounce package)
1 pint (2 cups) lemon sherbet or sorbet

Steps:

  • In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  • Heat oven to 400°F. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
  • To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.

Nutrition Facts : Calories 275, Carbohydrate 45 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg

CHOCOLATE RASPBERRY SHORTCAKES



Chocolate Raspberry Shortcakes image

Here, strawberry shortcake is transformed into a chocolate raspberry shortcake, dark and delicious but somehow more grown-up than the traditional dish. Cocoa gives depth, but it can also make cake taste slightly bitter, so honey is added to the dough to counter this. Raspberries offset the chocolate cakes much better than strawberries would, though it would not be a crime to use them. If you have a supply of gorgeous dark, sour-sweet blackberries on hand, they would definitely be a suitable fruity alternative to the raspberries.

Provided by Nigella Lawson

Categories     dessert

Time 40m

Yield 12 shortcakes, and filling for 6

Number Of Ingredients 14

Vegetable oil or nonstick spray, for pan
1 2/3 cups flour
1/3 cup cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
8 tablespoons (1 stick) diced chilled butter
1 large egg
1 cup sour cream
2 teaspoons vanilla extract
3 tablespoons honey
1/2 cup heavy cream
1 tablespoon confectioners' sugar
1 cup raspberries

Steps:

  • To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.
  • Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
  • To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
  • Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 9 grams, TransFat 0 grams

CHOCOLATE RASPBERRY SHORTCAKES



Chocolate Raspberry Shortcakes image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Quick & Easy     Raspberry     Spring     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 15

For the shortcakes
2 tablespoons unsweetened cocoa powder
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
4 tablespoons heavy cream
1 1/2 cups raspberries
2 tablespoons granulated sugar, or to taste
1 tablespoon framboise, or to taste
1/3 cup well-chilled heavy cream
confectioners' sugar for sprinkling the shortcakes
mint sprigs for garnish if desired

Steps:

  • Make the shortcakes:
  • Into a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a preheated 425°F. oven for 12 minutes, or until a tester inserted in the centers comes out with crumbs clinging to it. Transfer the shortcakes to a rack and let them cool.
  • In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tablespoon of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tablespoon granulated sugar, and beat the cream until it holds stiff peaks. Carefully cut the shortcakes in half horizontally with a serrated knife and with a metal spatula transfer the bottom half of each to an individual plate. (The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes, and with the spatula carefully top each serving with the top half of a shortcake. Sprinkle the shortcakes with the confectioners' sugar and garnish the plates with the mint sprigs.

RASPBERRY-APRICOT SHORTCAKES



Raspberry-Apricot Shortcakes image

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Raspberry     Apricot     Summer     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 8

2 pounds apricots (about 12), pitted, cut into 1/3-inch-thick wedges
1 cup sugar
1 cup plus 1 tablespoon water
1 teaspoon unflavored gelatin
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar
10 warm Cinnamon Biscuits
2 1/2-pint baskets fresh raspberries

Steps:

  • Place apricots in large bowl. Combine 1 cup sugar and 1 cup water in small saucepan. Bring to boil, stirring until sugar dissolves. Mix sugar syrup into apricots. Cool completely.
  • Place 1 tablespoon water in small cup. Sprinkle 1 teaspoon unflavored gelatin over. Let stand until gelatin softens, about 5 minutes. Set cup in 1-inch-deep simmering water in medium saucepan; stir until gelatin dissolves, about 3 minutes. Remove from heat. Using electric mixer, beat whipping cream and powdered sugar in large bowl just until mixture thickens. Gradually add warm gelatin mixture, beating until cream forms medium-firm peaks. (Apricots and whipped cream can be prepared 8 hours ahead. Cover separately and refrigerate.)
  • Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 10 shallow bowls. Spoon apricots with some syrup over bottoms. Top with whipped cream, raspberries and biscuit tops. Drizzle remaining syrup from apricots around shortcakes and serve.

RASPBERRY SHORTCAKE HEARTS



Raspberry Shortcake Hearts image

Raspberry shortcake hearts sandwiched together with fresh, whipped cream, topped with fresh berries and a dusting of icing sugar for a professional finish.

Provided by emmawildcard

Time 35m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Put the Wholemeal Self Raising flour into a processor with the ground rice, Light Muscovado Sugar and lemon zest.
  • Add the butter and blitz for a few seconds until the mixture turns into crumbs, then continue blending until the dough forms into a ball.
  • Roll out on a lightly floured surface and stamp out 6 heart shapes using a 5cm cutter, put onto a greased baking sheet or into a flexible heart shaped moulds.
  • Bake for 15 minutes until the shortcake is pale brown and thoroughly cooked through. Remove from tray or moulds and cool on a wire rack.
  • Meanwhile, mix together the mascarpone cheese, Golden Caster Sugar and almond extract.
  • Split the shortcakes and serve with a generous dollop of mascarpone, some raspberries and a sprinkling of golden icing sugar.

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2012-08-18 Seal the sausage in the paper and chill overnight. Preheat the oven to 170°C/340°F/ gas mark 3. Line a large baking sheet with baking parchment. Cut the roll of shortcake dough into slices the thickness of a £1 coin and lay them on baking parchment. Bake for 12-15 minutes, or until golden brown.
From countrylife.co.uk


RASPBERRY PALMIER SHORTCAKES RECIPE - A PHOTO ON FLICKRIVER
7. On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling. Top with 1 teaspoon raspberry preserves and 3 fresh berries. Place another palmier on top and press slightly. Sprinkle with powdered sugar if desired. **Instead of (or in addition to) the granulated sugar, try these variations: cinnamon and sugar or citrus peel and ...
From flickriver.com


RASPBERRY PALMIER SHORTCAKES | RECIPE | DESSERTS, VALENTINE …
Feb 7, 2012 - Enjoy these raspberry shortcakes made using Pillsbury™ refrigerated crescent dinner rolls topped with cream cheese filling – a perfect dessert treat. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in ...
From pinterest.ca


RASPBERRY SHORTCAKE TRIFLE DESSERTS | LUCI'S MORSELS
2019-05-21 Raspberry Shortcake. Add the berries to a medium bowl. Add the sugar and lemon juice and stir well. Let sit while you make the whipped topping. Pour the cream into the bowl of a mixer. Mix on low and then, high for about 5 minutes, until stiff peaks form. Fold in the powdered sugar until smooth.
From lucismorsels.com


RASPBERRY SHORTCAKE - BAKE FROM SCRATCH
Preheat oven to 350°F. Spray an 8-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again. For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
From bakefromscratch.com


RASPBERRY SHORTCAKES – MY FAVOURITE PASTIME
2019-04-05 500g (1Ib) fresh strawberry or raspberry; Instructions. Preheat the oven to 350ºF (180ºC) (Gas 4) ten minutes before using. Line one large baking sheets with parchment. Sift or whisk the flour, sugar, and salt into a bowl. Add the butter to the flour and using your fingertips rub in the butter until the mixture resembles fine breadcrumbs (you ...
From myfavouritepastime.com


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