Monday, November 10, 2008
Made these this weekend, trying to emulate something at the Swiss Pastry Shop that I can't get elsewhere. (and when I do make it over there, they're usually sold out). Inspiration struck when I noticed they were listed on the menu as "puff pastry", and I realized I had a package of Puff Pastry (found in your grocer's freezer) in my freezer.
Consider this my knowledge gleaned from a first attempt.
1 Sheet of Puff Pastry
6 tbl Raspberry Preserves
Sugar as needed
Let Puff Pastry thaw, roughly 30-40 minutes.
Puff Pastry comes in a tri-fold sheet. For our purpose, cut each of these 1/3rds in half, lengthwise; you should now have 6 long strips of pastry.
Sprinkle approx 1tbl of sugar on each, evenly distributed. You may need to brush with a little water first, to get the sugar to stick.
Run a thin line of Raspberry preserves lengthwise down the middle. The "1 tbl" is a suggestion, as I'm still trying to get it right. You need to be able to seal them.
Fold in half, lengthwise, then crimp.
Apply egg wash (1 egg mixed with 1 tbl water), and sprinkle on sugar (this is the outside, which hasn't been covered yet) onto both sides.
Place on a pan. I put it onto aluminum, which should've been sprayed with non-stick beforehand.
Bake at 400 for 15 minutes.