POCKET PASTRIES WITH RASPBERRY JAM
Provided by Molly Yeh
Time 1h15m
Yield 10 pocket pastries
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Spread one package of pie crusts out flat and cut out ten 3-inch squares. (If you're short a square or two, roll out the scraps and cut out more squares.) Spread each square with a healthy blob of White Chocolate Pistachio Butter. Using a spoon, make a divot in the center of the pistachio butter, then fill each divot with about a teaspoon of raspberry jam. Beat the egg with a splash of water and brush the edges of the crusts with egg wash.
- Spread out the second package of pie crusts and cut out another ten 3-inch squares. Place these squares on top of the first and crimp the edges with a fork (seal them well!).
- Poke the tops of the pocket pastries a few times with a fork and bake until slightly browned, 20 to 25 minutes. Let cool.
- Press the remaining 1/4 cup jam through a strainer to remove the seeds. Gradually whisk the confectioners' sugar into the strained jam until you reach the desired consistency.
- Spread the glaze on the cooled tarts, top with sprinkles and enjoy!
- In a food processor, combine the pistachios, white chocolate chips, granulated sugar, salt, almond extract and vanilla. Process until very creamy and spreadable, stopping occasionally to scrape the sides of the bowl, about 10 minutes.
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TJ Singo
[email protected]These pocket pastries were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the filling next time.
Jameel Jm
[email protected]I'm not a big fan of pastries, but these pocket pastries were surprisingly good. The pastry was light and flaky, and the raspberry jam filling was sweet and tart. I would definitely recommend this recipe.
Salman Hashmi sh
[email protected]These pocket pastries were a great way to use up some leftover raspberry jam. They were easy to make and they tasted delicious. I will definitely be making these again.
imran Ryain
[email protected]I made these pocket pastries for a bake sale and they sold out in minutes! Everyone loved them. I will definitely be making these again for my next bake sale.
Tyler Benedict
[email protected]I followed the recipe exactly and the pocket pastries turned out perfectly. They were so good that I ate two of them in one sitting! I will definitely be making these again.
Miraj Rayhan
[email protected]These pocket pastries were a bit more work than I expected, but they were worth it. The end result was a delicious and beautiful pastry that was perfect for a special occasion.
Tea S
[email protected]I made these pocket pastries for my kids and they loved them! They were so easy to make and they tasted amazing. I will definitely be making these again soon.
Shahzaib Shahzaib rajput
[email protected]I'm not a fan of raspberry jam, so I used blueberry jam instead. The pastries still turned out great! The blueberry jam was a perfect complement to the flaky pastry.
Kalungi fique123
[email protected]These pocket pastries were delicious! The pastry was crispy and flaky, and the raspberry jam filling was sweet and tangy. I would definitely recommend this recipe.
Muhammed Ateeq
[email protected]I made these pocket pastries for a party and they were a huge hit! Everyone loved them. I especially liked that they were not too sweet. The raspberry jam filling was the perfect balance of tart and sweet.
Milly Rausch
[email protected]I'm not much of a baker, but these pocket pastries were surprisingly easy to make. The dough came together quickly and easily, and the filling was simple to prepare. They turned out beautifully and tasted even better.
Temza Rsa
[email protected]These pocket pastries were an absolute delight! The raspberry jam filling was bursting with flavor, and the pastry was light and flaky. I will definitely be making these again.