RASPBERRY PALMIER SHORTCAKES
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
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
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
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
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
These shortcakes are creamy and filled with fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
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)
Provided by Foodiewife
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
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 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.
More about "raspberry palmier shortcakes recipes"
RASPBERRY PALMIER SHORTCAKES RECIPE | INGREDIENTS: RASPBERRY
From flickr.com
Views 23K
DOUBLE RASPBERRY SHORTCAKES | THE OLIVE PRESS
From theolivepress.com
STRAWBERRY-RASPBERRY SHORTCAKES - WOMAN'S DAY
From womansday.com
RASPBERRY SHORTCAKE RECIPE | GOOD FOOD
From goodfood.com.au
RASPBERRY SOUR CREAM SHORTCAKES - SUGARLOVESPICES
From sugarlovespices.com
A DAY IN THE LIFE: RASPBERRY PALMIER SHORTCAKES
From toadsgirl1578.blogspot.com
RASPBERRY PALMIER SHORTCAKES PILLSBURY.COM RECIPE
From crecipe.com
BLACK RASPBERRY SHORTCAKE | THE MESSY BAKER
From themessybaker.com
RASPBERRY PALMIER COOKIES - A FUN AND EASY COOKIE RECIPE
From tornadoughalli.com
RASPBERRY SHORTCAKE® - BUSHEL AND BERRY®
From bushelandberry.com
RASPBERRY SHORTCAKE DOUBLE STACKS - DAILY DISH RECIPES
From dailydishrecipes.com
RASPBERRY PALMIERS– EASY PEASY AND OOEY GOOEY - A FEAST FOR THE …
From afeastfortheeyes.net
RASPBERRY & LEMON SHORTCAKES – FOOD MADE WITH LOVE
From foodmadewithlove.net
RASPBERRY MAPLE SHORTCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE RASPBERRY SHORTCAKE RECIPE - SHRIMP SALAD CIRCUS
From shrimpsaladcircus.com
RASPBERRY SHORTCAKES RECIPE - CULLY'S KITCHEN
From cullyskitchen.com
WWW.BETTYCROCKER.COM
RASPBERRY PALMIER SHORTCAKES - PILLSBURY.COM RECIPE
From crecipe.com
SHIMMERING RASPBERRY SHORTCAKE RECIPE | LAND O’LAKES
From landolakes.com
MINI RASPBERRY PALMIERS | KING ARTHUR BAKING
From kingarthurbaking.com
RASPBERRY SHORTCAKE BISCUITS - THE SPECKLED PALATE
From thespeckledpalate.com
MINI RASPBERRY SHORTCAKES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
RASPBERRY PALMIER SHORTCAKES RECIPE
From pinterest.ca
CRAN-RASPBERRY SHORTCAKES RECIPE | EATINGWELL
From eatingwell.com
RASPBERRY SHORTCAKE RECIPE - RODELLE KITCHEN
From rodellekitchen.com
RASPBERRY MAPLE SHORTCAKES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RASPBERRY SHORTCAKES RECIPE | MYRECIPES
From myrecipes.com
PERFECT RASPBERRY SHORTCAKE RECIPE - COUNTRY LIFE
From countrylife.co.uk
RASPBERRY PALMIER SHORTCAKES RECIPE - A PHOTO ON FLICKRIVER
From flickriver.com
RASPBERRY PALMIER SHORTCAKES | RECIPE | DESSERTS, VALENTINE …
From pinterest.ca
RASPBERRY SHORTCAKE TRIFLE DESSERTS | LUCI'S MORSELS
From lucismorsels.com
RASPBERRY SHORTCAKE - BAKE FROM SCRATCH
From bakefromscratch.com
RASPBERRY SHORTCAKES – MY FAVOURITE PASTIME
From myfavouritepastime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love