I had some leftover raspberry sauce from when we made these delicious pancakes, and I’ve been trying to think of what to do with it…besides eating it on toast/a spoon. Then it came to me. It was almost like a dream. I saw the frozen pastry dough and just knew what the next steps were. Raspberry pastry pockets were created! These were described as having a “crispy yet flakey” crust after the first bite. It’s almost like love at first site, but it’s love at first bite.
In addition to being super fluffy and flakey, they’re also crazy easy to put together. Especially if you have the filling made a head of time. The hardest part was finding the coarse sugar. I tried finding it at my local grocery store, but had to go to the other one in order to find it. I ended up getting Bob Red Mill’s coarse sugar as I love their quality. You don’t really need to add the sugar on top, but I would highly highly recommend adding it on top. It gives it a nice bit of crunch on top and feels decadent.
If you ever need something to bring to a party in a pinch, these are perfect! You could probably sub the homemade sauce for jam if you really were tight on time…though the sauce itself is super easy and quick too. I’m actually considering making these for my next gathering. Though they may disappear before they leave the door.