Pastry Wrapped Raspberry Crisps

By lisajesselson

Ingredients

• Crust
• 1 3/4 cups flour
• 1 tsp. plus 1 Tbs. sugar
• 3/4 tsp. salt
• 1/2 cup chilled unsalted butter, cut up
• 1/4 cup frozen vegetable shortening, cut up
• 2 Tbs water
• 1 Tbs. fresh lemon juice
• Filling
• 6 Tbs. raspberry preserves, with seeds
• 1 6oz. basket raspberries
• sweetened whipped cream

Preparation

Step 1

for crust
combine flour, 1 tsp. sugar, and salt in processor
add butter, and shortening, process until coarse meal
transfer 1/2 cup to bowl, add 1 Tbs. sugar, reserve for topping
cover, and chill
add water and lemon juice to mix in processor
blend until moist clumps form
gather into a ball, flatten t a disk
wrap in plastic, chill until firm enough to roll (30 min.)
can be made 1 day ahead
for filling
place rack in lowest position, preheat to 400
place preserves in med. bowl
stir to loosen, fold in raspberries
roll out dough on lightly floured surface to 1/8"
using 6" diameter saucer cut four rounds
spoon 1/4 of raspberry filling about 1/3 cup into center of each round leaving 1" border
fold edges over edges of filling pinching at 1" intervals
transfer to heavy large baking sheet
sprinkle reserved topping mix over exposed filling
bake crisps until crusts are golden about 35 min.
let stand about 15 min.
transfer to plates, serve warm with whipped cream