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Raspberry puff pastry puffs. Raspberry puffs from ready-made puff pastry Yeast dough puffs with raspberries

Hi all!

Imagine, a couple of centuries ago, farmers developed purple raspberries! We took and crossed red and black raspberries. I didn’t know anything about blackberries either; I naively thought they were blackberries, but here they are all purple!

In general, I was impressed and decided to make a raspberry pie from puff pastry. I've never made these before, so this recipe is my debut in the layer cake arena.

Baking is, of course, very non-dietary, but in my defense, let me remind you that raspberries have a lot of useful properties, and even a child can bake it at home, it’s so easy to prepare.

Okay, I won’t bore you, I suggest moving on to the recipe with photos.

Baking from a minimum set of products!

As I already said, the recipe is very simple and takes 45 minutes to prepare. It's even faster in a slow cooker!

It turns out that classic puff pastry has 256 layers! Can you imagine? Personally, I can’t do this, so with a feeling of deep gratitude to the one who saves me from this labor-intensive process, I take ready-made dough from the supermarket.

How to make raspberry pie if the season for these berries has already passed? Let's spin as hard as we can! If you don’t have fresh, then take frozen, or even jam.

In the latter case, everything will be done the same as in our recipe, you will only need to remove the sugar.

Ingredients:

  1. Puff pastry - 500 gr;
  2. Raspberries - 500 gr;
  3. Flour - 2 tablespoons;
  4. Starch - 2 teaspoons;
  5. Sugar - 200 gr.

Cooking method:


Perhaps the only problem that may arise during the preparation of this pie is removing it from the mold.

In some places you may not notice the lack of flour, and since the cake is practically open, you can’t really turn it.

So I decided to find a non-stick pan. Mom recommends this - pie pan. What forms do you use? Tell us in the comments.

With this, I will say goodbye to you today. Leave comments, share with friends and subscribe to updates, I promise: there are still many tested, interesting recipes for very, very tasty dishes ahead!

It's berry season now, so puff pastry puffs with raspberries are on the agenda. I have already said more than once that I like to use ready-made puff pastry. It is easy and simple to prepare various types of baked goods; even a novice housewife can handle it.

I have already told you how I do it. What will be interesting about this recipe? It would seem that replace strawberries with raspberries and that’s it, there’s nothing more to talk about. In that recipe, I used starch as a thickener for the juice that the berries release during baking. Here I use streusel crumbs, and the shape of the puffs will be different, so I advise you to pay attention to this recipe.

Raspberry puff pastry puffs

What products do we need:

  • ready-made puff pastry - 500 g
  • raspberries - 250 gr
  • egg - 1 pc.
  • sugar

for the streusel crumbs:

  • butter - 20 g
  • granulated sugar - 40 gr
  • flour - 40 gr

Step-by-step recipe with photos:

Allow them to cool slightly before serving. But I assure you that the smell of raspberry dessert will attract those who want to try the puff pastry much earlier. What to serve them with. Yes, with anything - milk, fruit and berry compote, tea, coffee.

Bon appetit.

How else can you decorate puff pastry products, watch the video.

Elena Kasatova. See you by the fireplace.

A very easy to make puff pastry recipe. Gourmets should appreciate the combination of delicate chocolate with aromatic raspberries. You can use any chocolate as a filling for puff pastries and experiment with berries.

So, let's prepare puff pastries with raspberries and chocolate...

Pre-defrost the dough at room temperature. Roll out in one direction, not too thin, cut into rectangles with sides 9x10 or 10x11.

Place the cut rectangles into muffin tins. Lightly dust the bottom of the square with starch.

Pour 1 tsp. chocolate. Grate or chop the chocolate. You can use chocolate chips.

Add 3 frozen berries. There is no need to put a lot of berries, otherwise the filling will be too sour and may leak.

Pinch the edges of the squares, brush the puff pastries with yolk and bake in a preheated oven at 180 degrees for about 30-35 minutes, until browned.

Be sure to cool the puff pastries, then sprinkle with powdered sugar.

The puff pastries turn out unsweetened (because I used dark chocolate) with a harmonious combination of chocolate and raspberries.

Puff pastries with raspberries and chocolate in a section.

Good afternoon, my dears!

So we are waiting for the sweets given to us by Mother Nature herself! Our favorite berry is in full swing - raspberries, which we had an excellent harvest of this year!

Making puff pastries with raspberries

Ingredients:

  • Yeast-free puff pastry (ready-made, preferably homemade) – 400g
  • Fresh raspberries (frozen in winter) – 1.5 cups
  • Cottage cheese – 50g
  • Sour cream – 100g
  • Sugar – 2 tbsp.
  • Corn starch – 1 tbsp.

Exit: 4 puff pastries 150g each

My cooking method:

1. Place cottage cheese, sour cream, sugar, starch, a glass of raspberries into a blender bowl and mix everything until smooth, obtaining a cream filling for puff pastries.

2. Divide the puff pastry into 8 squares, place the prepared raspberry-curd filling on 4 of them.

3. Cover each square with filling with another and press them lightly, gluing the edges of the squares around the perimeter

4. Make corner cuts on each square, like this:

5. We bring the free corners of the dough to the middle of the square, pressing them and getting something similar to a flower. We also fold the remaining corners inward, slightly rounding the product:

6. Fill the resulting depressions in the semi-finished product with whole raspberries

7. Place the future puff pastries on a baking sheet covered with parchment and bake in an oven preheated to 200°C for 15 - 20 minutes until golden brown. Reduce the temperature to 180°C 5 minutes before the end of baking

Ready! We cool them and serve them with tea, milk, coffee, or enjoy them just like that and from the heart.

Good luck with your cooking! I look forward to your comments.

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step by step recipe with photos

Sometimes you want to prepare something for dessert, for tea, without making much effort and using a minimum of time. Raspberry puff pastries are just perfect. For the filling we will use frozen raspberries. It must be mixed with sugar, and so that the juice remains inside the puff paste or flows out minimally, you must add starch.

Ingredients

  • 250 g puff pastry
  • 200 g frozen raspberries
  • 2 tbsp. l. Sahara
  • 2 tsp. starch
  • 1 tbsp. l. vegetable oil

Preparation

1. If the puff pastry was frozen, remove it in advance and defrost it at room temperature. You can also transfer it from the freezer to the refrigerator to let it thaw, but not completely melt - especially if you plan to start making the puffs in a couple of hours.

2. If the raspberries were frozen, remove them from the freezer, let them thaw and mix with sugar. Thus, it turns out that you can prepare puff pastries with berry filling at any time of the year.

3. Roll out a piece of puff pastry to form a thin layer. Cut into triangles.

4. Place a small amount of raspberry filling on half of each triangle - 1.5–2 tsp, being careful not to pour too much juice. During baking, some of it will most likely leak onto the baking sheet and begin to burn.

5. Sprinkle 1/3 tsp on top of the raspberries. starch - potato or corn.