This homemade puff pastry recipe with raspberry feels right at home on any holiday table, bringing together crisp, golden layers made from delicate puff pastry sheets and a gently sweet, herby filling. This raspberry pastry offers a balance of flaky texture and soft fruit that feels both comforting and inviting, making it easy to enjoy with every bite. It is the kind of dessert that adds a festive touch to gatherings without requiring complicated preparation, allowing you to serve something that looks thoughtful and well-made with minimal effort.
Instructions:
For Pastry Sheets:
Make the Dough: Mix flour and salt, then add cold water (and optional lemon juice) to form a soft dough. Wrap and chill for 20–30 minutes.
Prepare Butter Block: Flatten cold butter into a rectangle between parchment sheets. Keep it firm but pliable.
Enclose Butter: Roll out dough, place butter in the center, and fold the dough over it to seal.
Roll & Fold: Roll into a rectangle and fold into thirds. Chill for 20–30 minutes. Repeat this process 4–5 times.
Final Chill & Roll: Chill for 1 hour, then roll to about ⅛ inch thickness and cut into sheets.
For Pastry:
Prep & Preheat: Set the oven to 400°F (200°C). Line a baking tray with parchment paper. Keep puff pastry chilled until ready to use for best results.
Roll & Cut: Lightly flour your surface and roll out the puff pastry sheets evenly. Cut into tree-shaped triangles or long strips depending on preference.
Mix Filling: In a bowl, combine raspberry jam with finely minced rosemary. Mix until evenly distributed.
Layer: Spread a thin, even layer of the raspberry mixture over the first pastry sheet. Place the second sheet on top and press gently to seal without flattening too much.
Egg Wash: Whisk the egg with 1 teaspoon of water until smooth. Brush a light, even layer over the top pastry.
Slice & Twist: Using a sharp knife or pizza cutter, slice strips about 3 inches wide. Twist each strip gently to create a spiral effect.
Bake: Arrange on the tray with space between each piece. Bake for 12–15 minutes until golden brown and fully puffed. Rotate the tray halfway through for even baking if needed.
Finish & Serve: Let cool slightly on a rack. Dust with Pioneer powdered sugar just before serving.
Cook’s Note:
For best flakiness, ensure the pastry stays cold before baking. Warm pastry can lead to poor rise and butter leakage. Do not overfill with jam, as excess moisture can make the layers soggy. If needed, chill the assembled pastry for 10 minutes before baking to help maintain structure.
This recipe uses sugar to:
Enhance Flavor Balance: The natural sweetness from the raspberry jam complements the buttery, flaky pastry while balancing the slight savory note from the rosemary.
Create a Light Finish: A dusting of Pioneer powdered sugar adds a gentle sweetness without overpowering the filling, keeping the dessert well-balanced.
Improve Texture Contrast: The fine Pioneer powdered sugar adds a subtle melt-in-your-mouth feel on top of the crisp pastry layers.
Grower Recipes Submitted by:
Linda Gerstenberger, Gertenberger Farms LLC, Snover, Michigan
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