1 sheet puff pastry
1 cup sugar
1/4 cup seedless raspberry jam, optional
Parchment paper or a Silpat Mat
a bowl of water
a small bowl of sugar
Preparation time 15mins
Cooking time 75mins
Adapted from foodiewife-kitchen.blogspot.com
Thaw the puff pastry sheet, according to package directions. Spread an even layer of sugar onto a pastry board. Place the thawed pastry sheet on top of the sugar.
Sprinkle a layer of sugar on top of the pastry sheet. Gently roll the pastry sheet, pressing with a medium firmness to push the sugar into the dough.
Spread a very thin layer of seedless raspberry jam onto the puff pastry, leaving about a 2″ border all the way around.Turn the dough with the short side facing you. Fold the end closest to you about 1 1/2″ inward. Do the same from the other side.
With a rolling pin, press the dough together. Be careful not to press too hard, or the jam will ooze out.
Again, fold another 1 1/2″ inward on each side. Now, fold one side on top of the other, add additional sugar and press again with a rolling pin.
Using a sharp knife, cut about 3/8″ slices and place about 1 1/2″ apart on parchment paper. Freeze for 15 minutes, or refrigerate for 30 minutes.
Don’t skip this step!
Preheat the oven to 375˚F.
Bake for 15 to 20 minutes, depending on your oven, until golden brown.
Place on a cooling sheet.
These are excellent warm, or cold with a cup of hot coffee or hot tea.
You can freeze these and bake at a later time.