Flaky Raspberry Pastry Hearts (Print Version)

# Ingredients:

→ Main Ingredients

01 - Defrosted puff pastry (14 oz)
02 - Freeze dried raspberries (½ oz)
03 - White sugar (½ cup, split)

→ Optional Garnish

04 - White chocolate pieces (2 oz)
05 - Extra freeze dried raspberries for topping

# Instructions:

01 - Grind freeze dried raspberries to a fine dust. Mix with 2/3 of your sugar after removing seeds. Stir well.
02 - Spread plain sugar on puff pastry while rolling. Turn over, sprinkle raspberry sugar mixture, then flatten to roughly 13x14 inches.
03 - Fold dough using palmier method, adding sugar between each fold. Put in freezer for half an hour.
04 - Slice into ½-inch pieces. Cook at 400°F for 8-10 mins, turn them over, then another 4-5 mins until crisp and golden.
05 - After they've cooled down, you can dunk in melted white chocolate and top with crushed raspberry bits.

# Notes:

01 - Let puff pastry sit in fridge overnight to soften
02 - Always work with cold dough for best results
03 - You can store in freezer and bake whenever needed

Back