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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Hussain Sandhu
[email protected]I would definitely recommend this recipe to others.
Aviwe Amanda Joy Oosthuizen
[email protected]Overall, these pocket pastries were a delicious and easy-to-make treat.
Marylin Smith
[email protected]These pastries were a bit dry, but the raspberry jam helped to make up for it.
seun oluwa
[email protected]I'm going to try making these pastries with different types of jam next time.
philile sibeko
[email protected]These pastries are perfect for a quick and easy breakfast or snack.
Briannah Stevens
[email protected]I'm not a big baker, but these pastries were easy to make and turned out great.
Kabeer Soomrk
[email protected]These pastries were a bit more work than I expected, but they were definitely worth it.
Ch Ibaad
[email protected]I had some trouble getting the dough to roll out, but the pastries turned out great in the end.
Francis Okafor
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Keabetswe Maimane
[email protected]I'm not a big fan of raspberry jam, but these pastries were still really good. The pastry was so flaky and delicious.
Zee Music
[email protected]These pastries are so good! I can't stop eating them.
Ishaq Nazeer
[email protected]I made these for a party and they were a huge success. Everyone loved them!
Qamar Qamar
[email protected]The recipe was easy to follow and the pastries turned out great. I used a different type of jam and they were still delicious.
Chevy
[email protected]These pocket pastries were a hit with my family! The raspberry jam filling was sweet and tart, and the pastry was flaky and delicious. I will definitely be making these again.