Thursday, February 10, 2011

Raspberry-White Chocolate Pastry Pockets with Lemon Glaze

Found a new recipe - a "must bake"!!  This one is very delicious.


                             

Raspberry-White Chocolate Pastry Pockets with Lemon Glaze

2 (17.3 ounce) packages frozen puff pastry, thawed
1 teaspoon water
1 large egg
1 1/4 cups fresh raspberries
1 cup raspberry preserves
1/2 teaspoon lemon zest
6 Tbsp white chocolate chips
1 cup sifted powdered sugar
1 Tbsp fresh lemon juice
2 tsp milk

1. Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.  Unfold 2 sheets of puff pastry onto a lightly floured surface.  Cut each pastry sheet into 9 squares.  Place 9 squares onto prepared baking sheet; set remaining squares aside.  In a small bowl combine water and egg.  Lightly brush squares on baking sheet with egg mixture.

2. In a small bowl, combine raspberries, preserves and lemon zest.  Spoon about 1 tablespoon raspberry mixture onto center of each square.  Top each with 1 teaspoon white chocolate chips and 1 reserved pastry square.  Using a fork or fingertips dipped in flour, press edges to seal.  Lightly brush tops of pastry pockets with egg mixture.  Using sharp knife, cut 2 slits in top of each pastry pocket to allow steam to escape.  Bake for 15 minutes or until puffed and golden.  Place pockets on a wire rack.  Cool.  Repeat process with remaining pastry, raspberry mixture, and white chocolate chips.

3. In a small bowl, combine powdered sugar, lemon juice, and enough milk to achieve desired spreading consistency.  Drizzle over pastry pockets.  Garnish with fresh raspberries, if desired.

My notes:  I did not have any lemons, so I splashed a little lemon juice in with the raspberries.  I also used frozen raspberries and I think it turned out alright.  Go easy on the filling - you only really want to taste it a little.  It's a very light and not over sweet dessert - really really good.  And for all the instructions, this is really a very easy recipe.  This was really the first time I've worked with puff pastry and didn't bake the first batch quite long enough.  So be careful of that.  The second batch turned out the best and tasted really good.  It was suggested that all sorts of different fillings could be used in this recipe and not mess anything up.  Most definitely a winner in my book!!


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