To start the week off right, I offer you a recipe that is both delicious, very easy to make and really quick. This is the kind of recipe I like to improvise with what’s in my fridge.
That day, there was puff pastry, raspberries and a delicious homemade raspberry jam. That’s it, you don’t need anything more to make puff pastries.
To make them I use a super awesome folding. I have already presented it to you here, in a salty version. This is a recipe that I make very often.
All that was missing was to offer you a sweet version with these little fruity turnovers. I confirm that this way of doing things is brilliant. In less than 10 minutes and 3 ingredients, the turnovers are ready to go in the oven. Which is perfect for a gourmet snack.
Raspberry puff pastries:
1 puff pastry (pure butter)
8 tsp raspberry jam
24 pretty raspberries
Preheat the oven to 210°C.
Unroll the puff pastry and cut it into 8 pieces.
On each part, place a spoonful of jam and 8 raspberries.
Make 3 notches and fold over as in the photo.
Cut the excess.
With a fork, seal the edge well.
To make it look pretty, brush each puff pastry with a little milk and possibly sprinkle with a little brown sugar.
Bake for 15 to 20 minutes.
Leave to cool and enjoy immediately.
To finish: we must always work the puff pastry very cold. It is therefore essential to take it out of the fridge at the very last moment.
The day I made this recipe, it was very hot. The time to take a picture to show you the folding, my dough was already too hot and no longer folded correctly. Just iron it for 5 to 10 minutes in a cool place.
It is always good to put the puff pastries in the fridge once shaped, before putting them in the oven.