Raspberry Puff Pastry Flower Recipe By Tasty Recipes

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 CHOCOLATE PUFFS

Steps:

• Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.