Directions: |
Directions:Make pastry layer: Sift flour, sugar, baking powder and salt into a medium size bowl; cut in butter or margarine with a pastry blender until mixture is crumbly. Sprinkle cold water over top; mix lightly with a fork just until pastry holds together and leaves side of bowl. Roll out to a rectangle, 16 x 12 inch on a lightly floured board; trim edges even. Loosely roll around rolling pin and lift onto a large cookie sheet; unroll. Mix raspberry jam and lemon rind in a cup; spread evenly over pastry. Make cream-puff layer: Heat water and butter or margarine to boiling in a medium size heavy saucepan. Add flour and salt all al once; stir vigorously with a wooden spoon until batter forms a thick smooth ball that follows spoon around pan. Remove from heat; cool slightly. Beat in eggs, one at a time, beating well after each addition, until batter is shiny-smooth; beat in vanilla. Attach a Number 30 tip to a pastry bag; fill bag with cream-puff mixture. Press out onto jam-topped pastry in strips, 1/2 inch apart, lengthwise, then crosswise. (If you do not have a pastry bag, spread mixture over pastry with a knife.) Bake in hot oven 400º for 45 minutes, or until the top is puffed and golden. Cool on cookie sheet. Make topping: Combine powdered sugar, water and almond extract in a small bowl. Drizzle half over pastry; sprinkle with coconut and walnuts; drizzle with remaining sugar mixture. Cut in 2 inch long diamonds. |
This recipe for Raspberry Diamonds is from