Wednesday, October 14, 2009

RASPBERRY FILLING

This recipe for raspberry filling can be used a dozen different ways. You can use it in puff pastry turnovers like the photo below, or between cake layers, inside cupcakes or donuts, on french toast, on ice cream, on cheesecake and on and on. It is a great basic recipe that only takes a few minutes to put together and can easily be doubled.

(1) 12 ounce bag of frozen raspberries (not in syrup)
½ cup + 3 tablespoons of water
¾ cup white sugar
1 tablespoons lemon juice
3 tablespoons cornstarch
¼ cup cold water

Gently simmer the raspberries, water, sugar and lemon juice for 15 minutes, in a small heavy bottomed pan. After 15 minutes, you can push the berries through a sieve if want a seedless filling (I leave the seeds in).

Bring the strained berries back to a full simmer. Dissolve the cornstarch in the ¼ cup of water and whisk it into the simmering berries. Bring it back to a boil, and simmer for another five minutes. Cool/chill completely. It will thicken as it cools.

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For the above raspberry turnovers, I just thawed a sheet of Pepperidge Farm puff pastry dough for 45 minutes and then floured my board a little. I unfolded the dough and rolled it out flat (about 2" bigger than right out of the box). I cut the sheet into 6 pieces and put a dollop of raspberry filling into the center and folded the dough over (wetting the edges) and crimping them. I cut small vent holes in the top of the turnovers and baked them on an ungreased sheet at 400 for 15-18 minutes (or until they were golden).

You can drizzle a glaze on them if you want, or just dust them with powdered sugar. Hubby likes them "unadorned". They are light as air, crisp and flaky, just right for breakfast or an instant dessert.

18 comments:

Denise said...

Looks beautiful. What a great, versatile recipe to have in your aresenal...lol

girlichef said...

I need some. Right this minutes. For breakfast. :D

Kim said...

Yum - I love the idea of this on ice cream and french toast :D

Natashya KitchenPuppies said...

Yum, a great filling to have around. :)

teresa said...

oh how yummy! i could eat something like this everyday!

Barbara said...

I do love your photo with the raspberry filliing oozing out! Great recipe- be nice just over some vanilla ice cream, sort of like a peach melba without the peach.

Anncoo said...

WOW! look at the raspberry filling oozing out, just makes me drooling :D

Debbie said...

Great post...looks very good. I've never made a raspberry filling and it sounds pretty simple...

Monica H said...

the ruby red filling oozing out the sides has gotten my attention!

I've never worked with phyllo and this is making me ask myself why?

Mary said...

What a great recipe and what a lovely blog. I really like what you are doing here. I'll be back soon and often.

Ingrid said...

Oh, yes! My mom and are are extremely fond of raspberries!
~ingrid

Barbara Bakes said...

I often buy raspberry pie filling, but no need now! This sounds so much better. Thanks!

Foodie with Little Thyme! said...

Thanks for stopping by today. I'll be taking some time to wonder around your blog so don't mind me.
The witches' nails have a shine after the almonds were blanched and the skin removed.
Love the raspberry filling peeking out! Yum!

Katy ~ said...

This filling is absolutely exquisite in a torted white cake!!

Nat said...

This is one of those classics that needs to kept in my collection/ vault of 'perfected recipes' to be passed on to my girls one day. Thank you so much for sharing.

Cinnamon-Girl Reeni♥ said...

What a delicious raspberry filling! The turnovers look like yummy treats with the raspberry sauce bubbling out. I like that it uses frozen raspberries - we can enjoy it all year around.

Megan said...

I want some for my morning yogurt. sounds easy and delicious. A recipe I'll use for many applications! Those turnovers are calling my name. Can you hear them?

Carrie said...

Coleen, I love your fall blog header, with the squash, it's lovely!

Your raspberry filling looks delicious!