Wednesday, March 13, 2013

Raspberry Pastry Squares

If you already have some puff pastry, croissant dough, or danish dough made, then assembling some raspberry squares is very easy.  It's also an impressive dessert to bring to any occasion.  You can use any fruit, fresh or frozen, instead of the raspberries.  Here I used frozen raspberries.

Raspberry Pastry Squares Recipe

This recipe makes as many pastry squares as you have ingredients for.  
Prep time: 10 minutes (with pre-made pastry dough)
Cook time: 20 minutes

Heat the oven to 400 degrees.  Push through a fine mesh seive:

apricot jam (optional)

Set the jam aside.  Roll out to about 1/4" thick (or more):

puff pastry, croissant, or danish dough

Cut the dough into as many squares as needed, 2-4 inches per side.  Place the squares at least 1/2 inch apart on a parchment-paper lined sturdy baking sheet with sides.  (Do not use a baking sheet with no sides or you may start a grease fire.  Butter will probably come out of the dough.)  Press a dent in the middle of each square with the back of a spoon.  If using puff pastry, you can "dock" the dough by poking holes in it with a fork to make sure it doesn't puff too much in the middle.  Brush the dough with:

whisked egg

Top the squares with:

raspberries, fresh or frozen

Top the raspberries with:

the strained jam (optional)
granulated sugar (optional)

Bake the pastry squares for 20-30 minutes or until the tops are golden brown.

p.s. I got this recipe idea from Pinterest.  Follow me!