Super Easy Raspberry Puff Pastries
Once we put our raspberry haul from the berry patch to work with crumbles, pies, and muffins, we still had buckets of berries to go, so I pulled out the old standby, frozen puff pastry sheets. This is an item I never thought I would use,back in the day. Back in my idealistic youth, I was a purist and believed in doing everything from scratch. Then I had a zillion kids, and jobs, and animals, and gardening, and farming, and home maintenance and joined the real world.
What I learned is this: the children do not care that I pulled dough from the freezer to roll out instead of mixing flour, baking powder, and eggs together. They like the rolling of the dough, the eating of the berries, and the baking it all with Mom. They really don’t care if that dough was from scratch. And at this point in life, I don’t either. If frozen dough is what makes it a thousand times more likely that I will bake with the kids at all, then frozen dough it is. Dear Lord, I am so very, very tired. Thank you for this frozen pastry dough. Amen.
Fresh Raspberry Puff Pastry
- 1 sheet puff pastry just thawed
- 1 cup raspberries with centers hulled
- 1 egg
- 1 tablespoon water
- 3 tablespoons sugar
I feel I should mention, that the usual brands of pastry dough comes with two sheets to a package. So really, you can and probably will double this ingredient list. The egg and water will likely be enough to do all eight pastries.
Preheat oven to 350°F.
Flour your flat surface. Roll dough out to thin it out a bit.
Cut the pastry sheet into quarters. Slice the four corners of the square, as well as the edges so that each square has 8 dough flaps to fold over.
Place on a baking tray covered in parchment paper.
Arrange a 1/4 cup berries on dough evenly over each pastry square. Sprinkle a bit of sugar over berries.
Make sure there is an inch and a half of edge remaining.
Crack your egg and whisk it in bowl with a tablespoon of water.
Using a basting brush, dab egg on edge of each dough flap.
Fold over pastry corners one over the next until all flaps are folded making a shallow bowl around the berries.
Brush the rest of the pastry with a bit of egg and sprinkle with sugar.
Bake in preheated oven for 12-15 minutes or until pastry is golden around the edges begin toasting.
Remove from oven.
*Instead of egg, you could choose to baste the dough with melted butter. I use egg because I have a ton of chickens and I used to work in a bakery where they had us egg-wash everything. However, butter is awesome too.
