Raspberry Pastry Roll Ups Recipes

RASPBERRY PASTRY ROLL-UPS

Raspberry Pastry Roll-Ups image

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

Ingredients

1 refrigerated pie crust (rolled kind work best)
4 tablespoons raspberry jam
powdered sugar

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

FRESH RASPBERRY TURNOVERS

Fresh Raspberry Turnovers image

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

Ingredients

2 (6 ounce) containers fresh raspberries
2 tablespoons light or dark brown sugar
3 tablespoons Mott's® 100% Apple Juice, divided
1 tablespoon cornstarch
1 (17.3 ounce) package frozen puff pastry, thawed in refrigerator
1 large egg, whisked with
1 tablespoon water
1 teaspoon Turbinado sugar, for sprinkling

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

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