Raspberry Streusel Pastries Recipe

Ingredients:
4/5 cup flour
3/4 cup granulated sugar
1/4 tsp salt
1 cup light cream
2 large egg yolks
1 tsp vanilla extract
1/3 cup Rothschild Red Raspberry Preserves
2 tbsp almonds, chopped
1/2 tsp nutmeg, ground
1/4 cup butter, chilled
17 - 1/4 oz puff pastry, thawed
as needed confectioner's sugar


Directions:
To prepare filling, in a heavy saucepan, mix together 1/3 cup flour, 1/4 cup sugar, and 1/4 tsp salt. Add cream; cook over medium heat, stirring constantly, until thick and bubbly. Reduce heat to low; cook, stirring for 1 minute. Whisk together egg yolks. Gradually whisk 1 cup of hot cream mixture into yolks. Add yolk mixture to remaining cream mixture in pan, whisking constantly. Increase heat to medium; cook, stirring constantly, for 2 minutes. Remove pan from heat. Stir in vanilla. Pour filling into a medium bowl. Press plastic wrap directly onto surface. Chill for 2 hours.

Preheat oven to 450 degrees F. Grease 2 baking sheets. To prepare streusel, mix together remaining flour, sugar, nuts, and nutmeg. Using pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.

On a floured surface, unfold pastry sheets. Using a floured rolling pin, flatten pastry sheets slightly, making sure fold creases are smooth. Place 1 sheet of pastry on each prepared baking sheet. Pierce pastry sheet all over with a fork. Sprinkle streusel over 1 pastry sheet. Bake until golden, 12 to 15 minutes. Transfer sheets to wire racks to cool. Spread filling on plain pastry sheet. Spread Red Raspberry Preserves on underside of streusel-covered pastry sheet; place, crumb-side up, on top of filling; press down slightly. Cut pastry sheets crosswise into 8 equal rectangles. Dust with confectioners sugar.

Copyright Robert Rothschild