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Raspberry Pastries

These impressive treats are easy to make and require only three simple ingredients: raspberry jam, sugar, and ready-made puff pastry.

  • Prep:
  • Total Time:
  • Yield: Makes 30
Raspberry Pastries

Source: Everyday Food, May 2004


  • 1 sheet frozen puff pastry (8 1/2 ounces), thawed, cut into 5 equal strips
  • 3 tablespoons raspberry jam
  • 4 tablespoons sugar


  1. Preheat oven to 400 degrees. Unfold puff pastry onto a cutting board; cut crosswise into 5 equal strips.

  2. Spread 4 strips with raspberry jam, and sprinkle with 2 tablespoons sugar. Stack coated strips; top with remaining strip. Freeze until firm, 10 to 15 minutes.

  3. Line 2 baking sheets with parchment paper. With a serrated knife slice stack crosswise 1/4-inch-thick placing slices on baking sheets as you work, 4 inches apart. Sprinkle with remaining 2 tablespoons sugar.

  4. Bake until puffed and golden, 15 to 20 minutes. Cool slightly on baking sheet, then transfer to a wire rack to cool completely.

Reviews (6)

  • Velvetswan 1 Aug, 2012

    I made these pastries because they looked so good and easy to make however what a waste of ingredients. These cookies had very little flavor. Big disappointment!

  • rij12861 27 Aug, 2010

    @meyesme. My sister had similar results. However, we found out her oven was way to high. Needed a new thermostat. Also, she had substituted homemade grape jelly. I wonder if jam freezes (firms) better than jelly? It was a funny disaster.

  • meyesme 26 Aug, 2010

    Disaster. All was fine at first, but the jam didn't "firm" in the freezer -- and trying to cut through frozen pastry while the jelly makes the five layers slip around while it escapes out the sides of the pastry tower is 1) unfun and 2) messy -- serrated knife notwithstanding.

    400 is also too hot (my "cookies" were black @ 12 mins) and, with all the jelly spillage, even my most successful batch were just pastry with smudges of pink. What a pain/waste of time.

  • mykele 25 Aug, 2010

    Again we are told to preheat our ocvens at leeast 30 minutes before
    we will actually use them. I usually preheat an oven when removing
    cookies from freezer or refrigerator and it is always heated before my
    cookies are ready for the oven. You should be able to freeze these
    unbaked for around 3 months. Works for me. Mykele

  • ESR 25 Aug, 2010

    Can you make this ahead? Can you freeze them and if you can how long can they stay frozen?

  • mommykatt 6 Apr, 2008

    I made these to give as gifts at Christmastime for my husband's coworkers. They went over very well! My two children even said they liked these best (over gingerbreadmen, sugar cookies, cinnamon sugar cookies, and brownies!).
    A nice, light cookie that takes a little extra time to make, but makes a big impression.

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