Passion Flaky
Slice each sheet of puff pastry into 12 evenly sized squares, roughly 3-inches. Transfer to two lined baking sheets. Brush pastry with egg wash & sprinkle with sugar. Bake at 425(f) degrees until puffed & golden, about 12 to 15 minutes. Let cool.
Ingredients
For the pastry:
- 2 sheets of all-butter puff pastry, chilled
- 1 egg, for egg wash
- Granulated sugar, to finish
For the raspberry compote:
- 2 cups fresh raspberries
- 3 tablespoons granulated sugar
- 2 teaspoons Fleischmann's Cornstarch
- 1 tablespoon water
For the buttercream:
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 tablespoons whipping cream
- 1 teaspoon vanilla extract
Method
For the pastry:
Slice each sheet of puff pastry into 12 evenly sized squares, roughly 3-inches. Transfer to two lined baking sheets.
Brush pastry with egg wash & sprinkle with sugar. Bake at 425(f) degrees until puffed & golden, about 12 to 15 minutes. Let cool.
For the raspberry compote:
To a skillet over medium low heat add raspberries & sugar. Cook until the raspberries begin to break down.
In a small mixing bowl whisk together cornstarch & water to create a slurry. Add slurry to raspberry mixture & cook until the compote thickens. Set aside to cool.
For the buttercream:
Beat together butter, sugar, whipping cream & vanilla extract until fluffy. Transfer to a piping bag & set aside until ready to assemble.
To assemble:
When ready to assemble, pipe buttercream to the flat side of a puff pastry square. Top with a spoonful of raspberry compote. Sandwich together with a second puff pastry square. Repeat. Best served within 24 hours!
