Raspberry Pastries

I have been dying to try this recipe for months. I had planned to cook these for breakfast for weekend company we were supposed to have. Unfortunately they weren't able to come, but I decided to make them anyway.

I am sure glad I didn't have to make these for anyone but Scott. They were more difficult than I imagined.

First off, I could not find puff pastry sheets, just squares you rolled out yourself. Apparently I am not good at rolling a square.

Then you slice the pastry into 5 strips. Brush the strips with sugar and jam (I used my wonderful raspberry jam that I made from Nigella. Then you stack them and put them in the freezer for 10-15 minutes until firm. It took AGES for them to firm up. After 20 minutes in the freezer they were still too difficult to cut. Finally, they were somewhat firm, and we cut them. (By this time we had died from hunger)

Isn't that the ugliest thing you've ever seen? Ew. Then the recipe says to bake them for 15 to 20 minutes, until puffed and golden. Well sure, if by puffed and golden you mean burned and black. Even 15 minutes was too long. We cooked them for around 12 minutes. You have to watch them like a hawk - they go from golden to black very fast.

They were cute-looking and tasted fine. Would I make them again? I'm really not sure. They were pretty fussy for the end result. After all the work and hassle, I would have been just as happy if I'd had toast and jam instead.


Raspberry Pastries
From Everyday Food Magazine

Preheat oven to 400'. Unfold one sheet of puff pastry and cut crosswise into 5 equal strips.

Spread 4 strips with a total of 3 tb of jam and sprinkle with 2 tb sugar. Stack coated strips and top with remaining strip. Freeze until firm, 10 to 15 minutes.

Line 2 baking sheets with parchment paper. With a serrated knife, slice the stack crosswise into 1/4" strips, placing on baking sheet. Sprinkle with 2 more tb of sugar.

Bake until puffed and golden, 15 to 20 minutes. Cool slightly on the sheet, then move to a wire rack to cool completely.