The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates

Raspberry Puff Pastry Perfect for the Holidays

Blaise Doubman

Really, all my life I had been searching for a recipe like this and until I stumbled upon it a few months ago, I did not really think I would ever find it. This type of pastry is actually called, “Prasselkuchen”, which means streusel on top of puff pasty. I would like to think of this as an open faced turnover of sorts. It is easily one of my favorite desserts! The beauty of this recipe is that you can also change the filling into whatever type of jam you would like! The possibilities are endless with this! When making this, make sure that you use puff pastry that has been thawed overnight in the refrigerator. You have to plan ahead with this recipe and can not use the puff pastry in the frozen state. Work quickly with the puff pastry because what you want is for the pastry to be as cold as possible, without being frozen of course, right as it hits the oven. Doing this, allows the puff pastry to puff up and be deliciously golden brown and crunchy. 

This recipe can be cut in squares and served as a dessert or cut in strips and served with breakfast. If you want to try and make your own puff pastry, feel free. I will have to warn you though that if you want to make your own, it is very difficult and time consuming and really after multiple taste tests, tastes about the same as the store bought. The store bought may actually be a little better because of the streamline consistency and flavor. I really think this recipe may become a new Holiday tradition for those who try it! Try it and let me know what you think about it. 

Raspberry Puff Pastry with Lemon Glaze

Leftovers can be kept at room temperature for up to 3 days.

For the pastry…

1 sheet, puff pastry, thawed in refrigerator

1 cup seedless raspberry jam

For the streusel…

1 1/4 cups white all-purpose flour

2/3 cup white granulated sugar

1 stick unsalted butter, soft

2 teaspoons pure vanilla extract 

For the glaze…

1 1/4 cups powdered sugar

1 tablespoon fresh lemon juice 

Start by preheating your oven to 400 degrees F.

Line a baking sheet with parchment paper.

Lay the sheet of puff pastry onto the prepared baking sheet. 

Spread out the jam, reserving a few of the tablespoons to the side, until smooth and evenly coated.

Make the streusel by combining together, the white all-purpose flour, white granulated sugar, soft unsalted butter and pure vanilla extract. 

Sprinkle this mixture on evenly over the top of the surface of the pastry.

Using your reserved jam, dollop spoonfuls of jam evenly across the surface. 

Bake, in preheated oven, for 25 minutes. Remove and allow to cool slightly before glazing it.

To make the glaze, combine powdered sugar and fresh lemon juice in a medium sized bowl with a whisk.

Once the pastry has cooled slightly, using a spoon, cover the entire pastry with the th in glaze.

Cut into bars and serve. Enjoy!

Ask and Answer: Do you have a Holiday recipe that you would like to share here with everyone? If so, please visit my website and get in touch with me.