raspberry in puff pastry


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A puff pastry is a light, flaky pastry made from dough of the same name. A rich, delicate, multilayered pastry achieved by placing pats of chilled butter between layers of pastry dough, rolling it out, folding it in thirds, and letting it rest. This process is repeated 6-8 times, producing a pastry with many layers of dough and butter. When baked, the dough puffs into many separate flaky layers. Puff pastry is used to make a croissants, napoleons, and as a wrap for meat, cheese, and fruit. Raspberry in Puff Pastry is one of the noble gracefulness and the savor of raspberry goes really well with the puff pastry, making this a mouth-watering dessert.

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Ingredients [?]

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  • add   For the puff pastry, ready-to-use or homemade
  • add   250 gm bread flour
  • add   250 gm cake flour
  • add   10 gm salt
  • add   250 gm ice cold water
  • add   75 gm butter, softened at room temperature
  • add   410 gm butter, hardened in refrigerator, for the turns
  • add   For the egg brushing mixture
  • add   50 gm eggs
  • add   20 gm egg yolks
  • add   For the cream filling
  • add   225 gm whipping cream 35%
  • add   30 gm grand marnier (liqueur)
  • add   20 gm granulated sugar
  • add   For the raspberry sauce (makes 300ml / 1? cups)
  • add   450 gm fresh raspberries
  • add   15 ml / 1 tablespoon lemon juice
  • add   30-45 ml / 2-3 tablespoons caster sugar
  • add   30-45 ml / 2-3 tablespoons fruit brandy or liqueur (optional)
  • add   For decoration
  • add   some dark chocolate, melted and tempered, make chocolate twist
  • add   1 mint sprig
  • add   Others
  • add   about 70 gm raspberries
  • add   some icing sugar, for dusting


  1. 1. To prepare the puff pastry, on a lightly floured work surface, sift the bread flour and cake flour together, then mix in the salt. Make a well in the centre of the flour mixture, place in 75gm softened butter.
  2. 2. Using a cake spatula, draw flour from the side to mix well with the butter. Make a well in the centre of the flour mixture again. Gradually add in the iced cold water, little by little, knead gently until the dough is soft and wet (Don?t over knead to hard and dry dough).
  3. 3. Knead to the ball dough which is springy but not sticky, then wrap in the cling film and chill for about 2 hours.
  4. 4. Take out the ball dough and 410gm hardened butter; keep in the room temperature for a while. Test the same hardness (no more or less) of both by press fingers into them respectively.
  5. 5. On a lightly floured work surface, slice a cross at the top of the dough, then pull it out towards four directions. Dust off with pinch of flour, roll out the dough to a thin cross dough. Place the hardened butter at the centre of the thin cross, fold over the dough to enclose the butter completely then pinch the edges to seal, making sure none of the butter breaks through.
  6. 6. Carefully roll out the dough in one direction to a rectangle, prick any bubble with skewer. Dust off any surplus flour with a dry pastry-brush, then fold the dough neatly into three, bringing the top third down and placing the bottom third over it to make a layered square. Wrap in cling film and leave to rest in the refrigerator for 30-45 minutes. Unwrap, place the dough at a right angle with folding lines face outwards. Roll out the dough in one direction only until shape into a thin rectangle as before, fold and wrap and chill again, and repeat the rolling, folding and wrapping and freeze for 6 times as before. The butter will have been rolled into wafer-thin layers between the dough.
  7. 7. Preheat the oven to 200 degrees Celsius. On a lightly floured work surface, roll out the chilled pastry to a 2mm thickness rectangle. Stamp out some diamonds with a 3X3inch diamond shape template.
  8. 8. To make the egg brushing mixture, mix the beaten egg and egg yolks in a bowl until well blended. Brush the diamond-shape pastry with egg mixture. Note that the egg mixture should not run to sides of the pastry, otherwise, the pastry will be sealed and will not rise while baking.
  9. 9. Bake for 15 minutes until risen and golden. Allow to dry with the oven door ajar for 5 minutes. Leave from the oven, let cool. Halve horizontally.
  10. 10. To make the dark chocolate twist, spread a thin layer of tempered dark chocolate on a long plastic foil-strip. Allow to set a little.
  11. 11. Use a pastry comb to draw some straight lines.
  12. 12. Twist plastic strip to the desired curve. Peel off when the chocolate has set.
  13. 13. Or place strip inside the cake ring. Remove strip and peel off when the chocolate has set.
  14. 14. To make the cream filling, place the whipping cream and sugar in a bowl, whisk until soft peaks form and pour in the Grand Marnier. Stir until smooth, then spoon in a piping bag.
  15. 15. pipe a layer of cream on the bottom half of the pastry.
  16. 16. Arrange 9 raspberries on top.
  17. 17. Dusting with icing sugar.
  18. 18. Then dust icing sugar on the surface of the upper half puff pastry. Place on top of the raspberries.
  19. 19. To make the raspberry sauce, put the raspberries, lemon juice and sugar in a food processor fitted with the metal blade. Process for 1 minute, scraping down the sides once. Press the fruit pur?e through a fine sieve into a small bowl, stir in the brandy or liqueur. Set aside.
  20. 20. Transfer the pastry to a serving dish, drizzle the raspberry sauce on the dish.
  21. 21. To serve, decorate with dark chocolate twist and mint sprig.

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