Raspberry Pastry Twists Food

RASPBERRY PASTRY TWISTS

Steps:

• In a large bowl, beat cream cheese and butter until fluffy. Beat in egg yolks. In another bowl, mix the flour, confectioners' sugar and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate overnight. , Remove from the refrigerator 1 hour before rolling. On a lightly floured surface, roll one portion of dough into a 12x8-in. rectangle. Spread 3 tablespoons filling widthwise over half of the dough. Fold dough in half over filling. Cut widthwise into sixteen 1/2-in. strips. Twist each strip three times; pinch unfolded ends to seal., Place on parchment-lined baking sheets. If desired, lightly brush tops with milk and sprinkle with coarse sugar. Repeat with remaining dough and filling. Bake at 375° for 15-17 minutes or until bottoms are golden brown. Remove from pans to wire racks to cool.

EASY RASPBERRY PASTRIES

Steps:

• Preheat oven to 400 degrees. Unfold puff pastry onto a cutting board; cut crosswise into 5 equal strips.
• Spread 4 strips with raspberry jam, and sprinkle with 2 tablespoons sugar. Stack coated strips; top with remaining strip. Freeze until firm, 10 to 15 minutes.
• Line 2 baking sheets with parchment paper. With a serrated knife slice stack crosswise 1/4-inch-thick placing slices on baking sheets as you work, 4 inches apart. Sprinkle with remaining 2 tablespoons sugar.
• Bake until puffed and golden, 15 to 20 minutes. Cool slightly on baking sheet, then transfer to a wire rack to cool completely.

FRESH RASPBERRY PUFF PASTRY TURNOVERS RECIPE (SIP BITE GO)

Steps:

• Make the filling. Add raspberries, sugar, vanilla and cinnamon to a large pan over medium heat. Stir regularly as the raspberries break down and form a thick jam, about 20-30 minutes. See recipe video for example of what the fresh raspberry filling consistency will look like when ready.
• Preheat oven to 400 degrees. Cut each sheet of puff pastry into 4 squares. Fill puff pastry with 2-3 tablespoons of fresh raspberry filling. Fold raspberry turnovers into triangles, and press edges with a fork to seal.
• To cook and serve immediately, brush melted butter on top of pastry, sprinkle on sugar, and bake for 15-20 minutes, until golden brown. Alternatively, freeze raspberry turnovers and add ~10 minutes to the cooking time when baking from frozen.
• This recipe is for fresh raspberry turnovers without cornstarch. To thicken the filling faster, mix one tablespoon of cornstarch with one quarter cup of water and pour the mixture into the fresh raspberries during the first step.

BRIE & CRANBERRY TWISTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Stack two of the filo sheets. With a widest edge facing you, brush with some melted butter. Put three brie fingers at even intervals across the bottom of the filo. Top each finger with 1 tsp cranberry sauce, then sprinkle over a few chopped walnuts.
• Roll up the filo from the bottom. Cut into three parcels, and twist the ends to seal. Brush with more butter and sprinkle with poppy seeds. Repeat with the remaining ingredients. Bake for 10 mins. Or, cover the unbaked twists with cling film, chill for up to 1 day and bake just before serving.

NUTELLA PASTRY TWISTS

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper and lightly grease it with cooking spray.
• Unfold one sheet of the puff pastry onto a lightly floured work surface. Using a rolling pin, lightly roll the pastry to seal together any folds.
• Spread Nutella onto the flattened puff pastry dough.
• Flatten the second sheet of puff pastry dough and place on top of the first sheet.
• Cut the dough into one-inch-wide strips and twist each strip into a twist and place on the baking sheet.
• In a small bowl, whisk the egg then brush it onto the twists.
• Sprinkle the twists with sanding sugar if desired.
• Bake for 15 to 18 minutes until golden brown.
• Remove the twists from the oven and allow them to cool for at least 5 minutes on the baking sheet.

RASPBERRY AND PASTRY CREAM FILLED PUFF PASTRY

Steps:

• To make pastry cream:
• Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.
• In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
• Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool.
• Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack.
• Repeat with the remaining ingredients.

RASPBERRY PASTRY ROLL-UPS

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.***.