Raspberries are in at the farmer’s market and I’ve got some! I decided to make three different dishes with these raspberries in order to spread them out and enjoy them for as long as possible (raspberries tend to mold very quickly).
I adore puff pastry, and think it was just made to be paired with berries and sugar; so I started here.
The puff pastry recipe I’ve used here is slightly modified, but comes from Catherine Atkinson’s book “Pastry Cook” which is absolutely fundamental. There’s no other book I’ve come across that is as comprehensive and has such solid basic recipes for things that can often fail–like puff pastry. I’ve made many different puff pastries, but her idea to roll the butter out (instead of using a pastry blender) is genius and makes for a practically fool-proof pastry.
Okay, so I hope you enjoy! I certainly did!
(Makes about 4)
- 1/2 cup raspberries
- 1 tbsp heavy cream
- 2 tbsp sugar
- sugar for dusting
- egg yolk
- 1 cup flour
- 1/2 tsp salt
- 1/2 cup chilled butter
- 1/2 tbsp lemon juice
- 1/3 cup chilled butter
- Prepare puff pastry. Combine sifted flour and salt; rub 1 tbsp butter into the dough. Stir the lemon juice and water (a little at a time, you may not need all of it) into the flour mixture until cohesive and soft. (Do not overmix). Roll out dough into a 3×7″ rectangle. Chill.
- Next, roll the chilled butter into a rectangle about half the size as the dough.
- Lay out the dough and lay the butter on top. Fold the dough over the butter and seal the edges.
- Roll the dough out to a 8×3″ rectangle; then fold the lower third of the pastry over, and then the top third. Roll out to an 8×3″ rectangle and chill for 30 minutes.
- Repeat step 4 three times (you may speed up this process by freezing the dough, but remember to give it adequate time to rest). Chill.
- While the dough is chilling, mash the raspberries, sugar, and cream. Set aside.
- Preheat the oven to 350. Roll out the dough to a 4×16″ rectangle. Make 4 evenly sized pieces.
- On half of each piece, with a knife draw four even lines. Spread 1/4 of the raspberry mixture on to the uncut half of the dough. Moisten the edges with water and close the pastry. Repeat for each Jalousie. Brush with egg yolk and dust heavily with granulated sugar.
- Bake until lightly browned (about 30 minutes). Serve and enjoy!