Description
Raspberry pastries are flaky puff pastry treats filled with sweet-tart raspberry jam or fresh raspberries, baked golden, and finished with a simple glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
- 2 sheets puff pastry, thawed
- 1/2 cup raspberry jam or 1 cup fresh raspberries
- 1 tsp cornstarch (if using fresh raspberries)
- 1 tsp lemon juice
- 1/2 cup powdered sugar
- 1–2 tbsp milk or water (for glaze)
- 1 egg, beaten (for egg wash)
- 1/2 tsp vanilla or almond extract (optional, for glaze)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare filling: For jam, stir with lemon juice. For fresh raspberries, mix with sugar, lemon juice, and cornstarch.
- Shape pastry: Roll out puff pastry slightly and cut into squares or rectangles. Create small wells or folds for filling.
- Add filling: Spoon raspberry mixture into pastry centers, without overfilling.
- Brush edges with egg wash for golden color.
- Bake 15–18 minutes until puffed and golden. Cool slightly.
- Glaze: Mix powdered sugar with milk or water until smooth. Add vanilla or almond extract if desired. Drizzle over cooled pastries.
Notes
- Do not overfill to avoid leakage.
- Jam is easier; fresh raspberries give a less sweet, fresher taste.
- Glaze just before serving for best presentation.
- Reheat in oven, not microwave, to keep pastry crisp.
- Pastries can be frozen after baking and reheated in oven.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 pastry
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
