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Raspberry Breakfast Pastry Recipe

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This recipe for Raspberry Breakfast Pastry is from The Kelley-Oman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sheet puff pastry
12 ounces jam
½ cup fresh raspberries
egg wash (beaten egg w/Tbs water)
sugar
Directions:
Directions:
350º oven 35-50 minutes

Lightly flour counter. Roll out puff pastry into a 20x14 rectangle. Cut edges of pastry into thin strips to use as lattice on the top of the jam.
Turn edges of pastry up by pinching or fluting to make a shallow well for the jam. Using a thin pancake turner, free up dough from counter and place onto a cookie sheet covered with parchment.
Spread jam into well. Place dough strips in an angle onto top of jam, pinching into sides of pastry. Put whole raspberries into openings between strips. Brush top of pastry with egg wash, and sprinkle with sugar.

Bake. Cook for 20 minutes, rotate cookie sheet, bake for another 15-20 minutes, check. Pastry will be done when dough is cooked and lightly browned.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can probably use just about any fruit jam/jelly with this; if you use strawberries (or any fruit that's larger than a raspberry), cut them into slices to use as garnish. Whole strawberries would be too big.

 

 

 

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