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Easy Raspberry Pastries
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 30
Ingredients
Ingredient Checklist
1 sheet frozen puff pastry (8 1/2 ounces), thawed, cut into 5 equal strips
3 tablespoons raspberry jam
4 tablespoons sugar
Gallery
Easy Raspberry Pastries
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 30
Gallery
Easy Raspberry Pastries
Easy Raspberry Pastries
Easy Raspberry Pastries
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 30
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 30
prep: 10 mins
total: 45 mins
prep:
10 mins
total:
45 mins
Yield: Makes 30
Makes 30
Ingredients
Ingredients
- 1 sheet frozen puff pastry (8 1/2 ounces), thawed, cut into 5 equal strips
- 3 tablespoons raspberry jam
- 4 tablespoons sugar
Directions
Preheat oven to 400 degrees. Unfold puff pastry onto a cutting board; cut crosswise into 5 equal strips.
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.
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.
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)
Add Rating & Review
37 Ratings
5 star values:
3
4 star values:
3
3 star values:
14
2 star values:
15
1 star values:
2
Reviews (6)
Add Rating & Review
37 Ratings
5 star values:
3
4 star values:
3
3 star values:
14
2 star values:
15
1 star values:
2
Add Rating & Review
37 Ratings
5 star values:
3
4 star values:
3
3 star values:
14
2 star values:
15
1 star values:
2
37 Ratings
5 star values:
3
4 star values:
3
3 star values:
14
2 star values:
15
1 star values:
2
37 Ratings
5 star values:
3
4 star values:
3
3 star values:
14
2 star values:
15
1 star values:
2
- 5 star values:
- 3
- 4 star values:
- 3
- 3 star values:
- 14
- 2 star values:
- 15
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
08/01/2012
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!
Martha Stewart Member
Rating: Unrated
08/27/2010
@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.
Martha Stewart Member
Rating: Unrated
08/26/2010
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.
Martha Stewart Member
Rating: Unrated
08/25/2010
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
Martha Stewart Member
Rating: Unrated
08/25/2010
Can you make this ahead? Can you freeze them and if you can how long can they stay frozen?
Martha Stewart Member
Rating: Unrated
04/06/2008
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.
Martha Stewart Member
Rating: Unrated
08/01/2012
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!
Rating: Unrated
Rating: Unrated
08/27/2010
@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.
Rating: Unrated
08/26/2010
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.
Rating: Unrated
08/25/2010
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
Can you make this ahead? Can you freeze them and if you can how long can they stay frozen?
Rating: Unrated
04/06/2008
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.
All Reviews for Easy Raspberry Pastries
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Raspberry Pastries
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
