Raspberry Puff Pastry Flower Recipe By Tasty Food

RASPBERRY PUFF PASTRY MUFFIN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.
• Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
• Take each half and fold the smooth part of the dough inward to create a spiral shape.
• Place spirals in a cupcake pan and brush the tops with egg wash.
• Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
• Remove from the oven. Once cool, cut out the center of each cruffin and fill with raspberry jam. Top with a raspberry and sifted powdered sugar.
• Enjoy!

RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
• Brush egg wash on each side of the square.
• Take each corner and bring them together the seal the jam inside the dough
• Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
• Make 8 even cuts around the circle making sure the cuts do not touch in the center.
• Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

RASPBERRY PUFF PASTRY FLOWER RECIPE BY TASTY

Steps:

• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, cut in the middle of each corner making sure your cuts do not touch in the center.
• Place ½ teaspoon of hazelnut spread in the center.
• Fold each corner to the center and press down until the pastry sticks. Brush each side of the fold with egg wash.
• Brush each side of the fold with egg wash.
• Pinch the corners of each fold together to create a petal shape, creating 4 petals.
• Place a raspberry in the center.
• Preheat oven to 400˚F (200˚C).
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes, until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

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 PUFF PASTRY TURNOVERS

Steps:

• In a saucepan, combine raspberries and sugar, toss together.
• In small bowl, mix cornstarch with enough water just to disslove it so there are no lumps. (About 1 tablespoon water) Add vanilla (if using) and salt. Add to berries.
• Heat this mixture on medium, stirring and smashing the berries until they soften and fall apart and the jam bubbles and becomes a thick consistency. Cool. (This filling can now be kept in the refrigerator for several days.).
• Preheat oven to 375°F.
• Line a large baking sheet with parchment or cooking mat.
• Fold out the puff pastry sheets. Using a ruler and a knife or pizza cutter, cut into 5" squares. Brush edges of each square with beaten egg wash to help seal in the filling.
• Place about 2 heaping tablespoons of filling off-center on each square and fold over to make a triangle. Using a fork, crimp edges to seal in the filling.
• Lightly brush egg wash over entire tops of turnovers. Sprinkle with turbinado sugar.
• Make a small slit on top of each turnover, being careful not to let the knife go all the way through to the bottom crust.
• Place turnovers onto parchment-lined sheet and bake for 20-25 minutes, until a nice golden brown. Remove from oven and cool on wire rack.
• If using glaze, mix icing sugar, lemon juice and water together to desired consistency and drizzle with a fork over cooled turnovers.