Pies with raspberry puff pastry insides

Flour – 500 grams
Eggs – 1 piece
Butter – 400 grams
Salt – 3 grams
Vinegar – 15 ml
Water – 175 ml

Raspberries – 400 grams
Starch -1 tablespoon
Sugar – 2 tablespoons

Raspberry pies are a very tasty and fragrant pastry, which can be created not only in the summer season, but even in the winter, using frozen berries. Dough for raspberry pies is suitable for yeast, puff pastry, sour cream or shortbread.

This recipe involves making pies using homemade puff pastry. Such baked goods will turn out tender, appetizing and very crispy. The slight sourness of the berries will give the product extraordinary usefulness, aroma and freshness. With all this, the pies can be made small, “one bite”, or prepared in the form of huge puffs.

Preparing puff pastry

Preparing raspberry pies begins with making puff pastry.

Before this, you all need to prepare the watery component of the dough. To do this, beat the egg into a bowl and mix lightly with a whisk.
Then add salt, vinegar and stir everything well.
Use a measuring cup to measure the required amount of water.
The liquid must be cooled in advance in the freezer for 20-30 minutes or add ice cubes to the water and throw until completely dissolved.
Pour ice water into the egg mixture. Place the resulting mixture in the refrigerator for 20 minutes.
Butter must also be frozen before making. Then chop into bars and roll in flour. After this, grate the butter using a grater with large teeth.
Meanwhile, sift the entire amount of flour onto the table a couple of times. Next, stir the grated butter into the flour.
Pour out the mixture of flour and butter into a mound, in the middle of which create a small depression “crater”.
Then remove the cooled egg mixture from the refrigerator. Pour the watery mixture evenly into the flour “crater” and stir. Puff pastry is not allowed to be kneaded. It must be quickly kneaded with a spoon, and then with your hands, carefully lift the dough from the edges and fold it towards the middle.
After this, roll out the puff base into a layer, giving it the shape of a rectangle.
Fold the resulting figure in layers and wrap it in a plastic bag.
The puff base must be placed in the refrigerator for at least 2 hours. Completely leave the dough in the refrigerator for 10-12 hours (overnight (that is, in the dark) ).
The puff pastry can be stored in the refrigerator for 48 hours. The dough can also be frozen and stored in the freezer for 2-3 months.

Before making the dough, be sure to defrost it correctly: first in the refrigerator, and then at room temperature. And after this, you can immediately start making raspberry pies.

Making Raspberry Innards

Almost everyone thinks that it could be easier than creating a berry filling for pies. But it is important to take into account that raspberries are a juicy berry. When baking such pies, juice may leak from the inside, and accordingly the baked goods themselves will burn. To prevent this from happening, you need to be careful when making the raspberry interior.

The main thing is to choose the freshest, unpressed berries and not use a lot of sugar. Thaw frozen berries ahead of time and place in a sieve to remove excess liquid. And the drained raspberry juice can be used in jelly or compote.

To make the insides, you must first prepare the berries themselves. Sort the raspberries and do not wash them if possible. If you are not sure of the purity of the berries, then you can put them on a sieve and wash them under running water. Then dry the raspberries on a towel, spreading them out in one layer. Combine dry berries with starch and sugar. Gently stir the resulting filling with a spoon.

And if there is raspberry jam or jam in the house, then it can also be used for the inside.

Baking puff pastries

To make raspberry pies in the oven crispy and tender, you must take into account several rules.

Firstly, take the puff pastry out of the refrigerator just before cooking and roll it out cool. Place the dough on a table dusted with flour so that the folded layers are placed parallel to the work surface. Then, using a rolling pin, lightly dusting the base with flour, roll out the dough into a layer 1 cm wide.
Secondly, you need to heat the oven perfectly. The baking temperature for puff pastries is 200 degrees.
Thirdly, place the baking sheet with puff pastries only in a well-heated oven, just like pies with raspberries made from yeast dough.

After this, cut the puff base into equal rectangles. Place a teaspoon of raspberry filling on one part of the dough and cover with the other half. Press the edges with a fork or pinch with your fingers.

For a golden brown crust, you can brush the semi-finished products with egg yolk. Then you need to prepare a baking sheet. Cover a baking sheet with foil and grease with vegetable oil.

Place raspberry pies on foil at a small distance from each other. Place the baking sheet in the preheated oven and bake for 15-20 minutes (depending on the size of the semi-finished products).

Place the cooled pastry on a tray, sprinkle with sweet powder or pour melted chocolate over it. It is better to serve puff pastries with fruit tea or cocoa.

Puff pastry pies with raspberries

The taste sensations that baking puff pastry with raspberries evokes cannot be expressed in words. The warm structure of the pies, combined with the juiciness and cool smell of raspberries, make an unsurpassed culinary duo.

From our recipes you will learn how to create puff pastry pies with raspberries. Their production will not take much time, and the result will exceed all expectations.

Puff pastry pies with raspberries - recipe

Ingredients:

puff pastry – 480 g;
raspberries – 550 g;
sweet sand – 150 g;
potato starch – 90 g;
chicken egg – 1 pc.;
sweet powder.

Manufacturing

To make pies, we will use ready-made puff pastry, which needs to be defrosted in advance. We carefully wash the raspberries and let the water drain. Cut the defrosted layer of puff pastry into squares or rectangles of the desired size and sprinkle sweet sand in the center with a teaspoon. Its quantity varies depending on the size of the pies and the sweetness of the raspberries themselves. Now roll the berries in starch, place them on top of sugar and form triangular or rectangular pies by folding the dough in half. Seal the edges with your hands or press down with a fork.

Open puff pastries with raspberries and cottage cheese

Ingredients:

puff pastry – 480 g;
raspberries – 350 g;
cottage cheese – 350 g;
sweet sand – 150 g;
potato starch – 90 g;
chicken egg – 1 pc.;
vanilla sugar - to taste;
sweet powder.

Manufacturing

First, let's prepare all the necessary ingredients for the pies. Defrost the puff pastry, carefully wash and dry the raspberry berries. We choose cottage cheese for the inside that is not watery, but rather dryish with grains, so we pass it through a sieve and mix it with sweet sand and vanilla sugar.

Roll out the thawed dough and divide into squares. Spread the curd filling in the center of each with a spoon, and add raspberry berries dredged in flour on top, lightly melting them. We close the reverse edges of the dough and form our own kind of envelopes. We coat them with beaten egg, place them on an oiled baking sheet and place them in an oven preheated to 220 degrees for twenty to thirty minutes. The time may vary depending on the capabilities of your oven, so watch the action through the viewing window. When the pies acquire a beautiful golden brown color, remove them from the oven and cool.

Before serving, sprinkle the dish with sweet powder.

Puff pastries with raspberries

Raspberry pies made from puff pastry are prepared easier than usual from goods that are always on hand. In winter, you can prepare such envelopes from frozen raspberries

Ingredients

0.5 kg puff pastry dough
400 grams of fresh or defrosted raspberries
100 g sweet powder

+ egg yolk and 30 ml milk

Recipe for making a dish at home

Cover the puff pastry with cling film and leave to defrost at room temperature. Roll out the dough into a layer of about 0.3-0.4 mm and cut out 8-10 equal squares with a side of about 10 cm.
Wash or defrost the raspberries and let them drain. Mix raspberries with sweet powder in one bowl. Preheat the oven to 180/200C, grease a baking sheet with vegetable oil or cover with parchment paper.
Place a few raspberries in the center of each square, connect the edges of the square at the top and pinch them so that an envelope comes out (you can completely pinch the gaps).
Transfer the cakes to a baking sheet and leave for 15 minutes at room temperature. Then brush the surface of the dough with the consistency of yolk and milk and place it in a preheated oven.
Bake puff pastries with raspberries for about 15-20 minutes until golden brown. Remove the pan and leave to cool for at least 10-15 minutes. Pies with raspberry puff pastry interiors are delicious both warm and cool. Bon appetit!

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480 min. / Difficult

180 min. / Difficult

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Puff pastries with raspberries

Preparation time: 30 min.

Production time: 30 min.

Number of servings: 8 pcs.

Ingredients

Puff pastries with berries

Any housewife at least once in her life has asked herself the question: “What would make something delicious for tea, and so that it would be very simple, without requiring much time and effort?” In the warm season, when the berry season begins, there is nothing easier than preparing puff pastries with some tasty berries, for example, raspberries.

Puff pastries with raspberries are a very tasty and fragrant pastry. There are many methods for cutting puff pastry, but in the recipe I use one of the most common options: a square-shaped basket. The slight sourness of raspberries gives the baked goods extraordinary freshness and lightness. Making these puff pastries for tea on a hot summer day is what you need!

How to prepare “Raspberry Puffs” step by step with photos at home

To make puff pastries, we need: puff pastry, sugar, raspberries (you can use both fresh and frozen berries).

Prepare the dough for baking according to the instructions on the package. As necessary, for example, to increase the number of servings or to avoid powerful rise of baked goods during production, the dough can be slightly “stretched” with your fingertips.

Cut the dough into squares. Place half of them on a baking sheet lined with parchment paper sprinkled with flour.

In the remaining blanks, cut out “windows” in the form of squares of the smallest area. Connect both parts of the blanks in pairs.

Carefully place the berries in the “windows”. It is better to create this in the form of a small slide, so that the dough will rise during the manufacturing process and the berries will settle, and in this way an approximately uniform level of interior and dough will be achieved.

Sprinkle the berry puffs with sugar (based on the calculation: 3 teaspoons per 1 puff).

Bake in an oven preheated to 200°C for 20-25 minutes.

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