This past Saturday morning I woke up with a hankering for some sort of a raspberry pastry creation. Without a bakery calling my name I decided to try my hand at it. I don’t have nearly all of the recipes in my mental cookbook that I’d like so I adapted a few recipes from The Joy of Cooking. <- This is my saving grace in the kitchen and can't thank my brother enough for gifting it to me a few years back! *My apologies for the lack of photos of creating, I'm still getting the hang of this!
Up first – Some Pastry Cream
I mixed together about 1/4 cup of sugar with 2 tablespoons of cornstarch and 2 egg yolks (don’t toss the whites just yet, you’ll use them later!). Once that was combined, I set it a side and heated a sauce pan with a little over 1 cup of milk. Bring the milk to a simmer and temper in the egg mixture. To temper pour 1/4 of the milk into the egg mixture while whisking to bring the eggs up to proper temperature – don’t want scrambled eggs on our hands! After its combined, continue to stir over heat until it becomes a pudding consistency. Then you can remove heat and add in 1/2 teaspoon of vanilla.
Since I used frozen puff pastry instead of making it myself, I went straight to assembly! (Which also means I get to taste-test faster – yum!)
I thawed and rolled out the puff pastry, cutting 1 sheet into 9 sections. Very carefully I placed the puff pastry onto a baking sheet lined with parchment paper and cut slits (3-4) about 1/2-3/4 inch deep on either side of the pastry.
I lined each puff pastry with a spoonful or two of the pastry cream and topped with raspberries and blackberries. I folded in the slitted pastry sections in a criss-cross pattern.
Remember those egg whites? Take them back out and mix with with 1 tablespoon of water. Using a pastry brush, I lightly covered each pastry with it to give a more golden brown color while cooking. Pop them in the oven at 375°F for 25-30 minutes or until they are the perfect shade of deliciousness!
After letting them cool, powdered sugar was a must for me (but isn’t for everyone.) Time to dig in! These certainly didn’t last long!
I think this would also be scrumptious with some sort of cream cheese filling instead of the pastry cream…Round 2 might just have to make that happen soon 🙂