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Raspberry Pastry Pockets by @UpsideDownPear

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.

Raspberry Pastry Pockets by @UpsideDownPear

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.

Raspberry Pastry Pockets by @UpsideDownPear

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.

Raspberry Pastry Pockets by @UpsideDownPear

Raspberry Pastry Pockets

 
 
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Makes: 12 pastries
 
Ingredients:
2 boxes of pastry puff sheets
Roughly 12 tablespoons of this raspberry sauce
Water
Coarse Sugar
 
Directions:
1) Preheat the oven to 400° F and lay a silicon mat on a cookie sheet.
2) When the pastry sheet is thawed, cut into three strips. Then cut each strip in half.
3) On one of the squares, place roughly 1 tablespoon of the raspberry filling. Pour some water into a small dish and wet your pointer finger. Run your wet finger along the edge of the pastry square and place the second half on top.
4) Take a fork and press the edges together. Cut three slits on top and sprinkle the coarse sugar.
5) Place the filled pocket on the cookie sheet and repeat until all pockets are filled and sealed.
6) Place the cookie sheet in the oven and bake for 15 minutes. The pastries will be golden brown when done.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


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