Puff Pastry with Raspberries & Cream

By LisaRich

Ingredients

• Pastry Cream:
• 1/3 Cup Apricot Jam
• 2 Tbsp Water
• 32 Raspberries
• 2 Sheets Frozen Puff Pastry, thawed
• 1 egg, beaten
• 2 Cups 1/2 & 1/2
• Pinch salt
• 1/2 Cup Sugar
• 3 Tbsp Cornstarch
• 4 Egg Yolks
• 2 Tbsp Butter
• 2 tsp Vanilla

Details

Servings 32

Preparation

Step 1

Make Pastry Cream First:
Pour half and half into a heavy saucepan and heat it is hot and bubbles begin to form around the edges.

Place sugar and cornstarch in a bowl and whisk them together. Add the egg yolks and whisk the mixture until smooth and pale yellow. Whisking constantly, slowly pour in 1/2 and 1/2 to egg mixture.

Return the mixture to the saucepan, and cook, stirring constantly, over medium heat until thick.

Remove from heat, pour into a bowl. Cover with plastic wrap, pressing wrap on top of cream so a film doesn't develop.

Refrigerate till cool.

Pastry:
Lightly dust surface with flour. Roll out pastry into one sheet that measures 10" x 10". With a cutter, cut dough into 2 1/2" squares. You will have 16 squares. Do with both pieces of pastry.

Fold each square to make a triangle, so not press it.

Start at base of Triangle, cut a thin edge down each side to the point of the triangel, but not all the way.

Open square, grab cut edges, over lap one over the other to make a criss cross. This will leave a small bowl in center.

Do this to all 32. Place on a sheet lined with parchment paper.

paint edges with beated egg.

Cool in refrigerator for 20 minutes.

Bake for 20 minutes at 450 degrees, or until lightly brown.

Cool baked pastries.

Fill each with a scoop of pastry cream.

Place a fresh Raspberry on top of each one.

Warm Apricot jam and water, brush on top of each Raspberry.

Refrigerate until ready to serve.