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Raspberry Pastry

A delightful dessert combining crispy, flaky pastry with the sweet and tart explosion of fresh raspberries.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Pastry Ingredients
  • 1 sheet puff pastry, thawed Ensure it's fully thawed for easy handling.
  • 1 cup fresh raspberries Wash and dry gently.
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Lightly flour your work surface and roll out the thawed puff pastry sheet to a rectangle of desired thickness.
  3. In a mixing bowl, combine the fresh raspberries, sugar, cornstarch, and vanilla extract. Gently stir until the raspberries are well-coated.
  4. Place a spoonful of the raspberry mixture onto the center of each puff pastry piece.
  5. Gently fold the edges of the pastry over the filling and pinch them together to secure the filling inside.
Baking
  1. Beat the egg and brush it over the top of each pastry.
  2. Place the pastries on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until puffed and golden brown.
  3. Allow to cool slightly before serving.

Notes

Substitutions can include frozen raspberries. Make sure to store pastries in an airtight container for 2-3 days in the refrigerator, or freeze for up to a month. Reheat in the oven at 350°F (175°C) for about 10 minutes.