MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Raspberry Pastries

Raspberry Pastries

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Raspberry Pastries

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

Prep: 10 minutes
Total: 45 minutes

Ingredients

Makes 30

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

Directions

  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.
From Everyday Food, May 2004

More Ideas Like This

    Contributors' Comments Add Comment

    Also Try...

    Next
    Prev
    • Raspberry Turnovers
    • Raspberry Napoleons
    • Gingersnap Palmiers
    • Martha's Birthday Cake
    • Apple-Blackberry Pie
    • Pistachio Biscotti
    • Red, White, and Blue Stars
    • Orange Tart
    • Jam-Stripe Cookies
    • Raspberry Turnovers
    • Raspberry Napoleons
    • Gingersnap Palmiers
    • Martha's Birthday Cake
    • Apple-Blackberry Pie
    • Pistachio Biscotti
    • Red, White, and Blue Stars
    • Orange Tart
    • Jam-Stripe Cookies

     

    Today on MarthaStewart.com