Description
Delight in these charming Raspberry Pie Pastry Envelopes featuring tender, buttery pastry filled with sweet raspberry jam. Baked to a golden brown and topped with a sprinkle of sugar, these pastries are perfect for an elegant dessert or a sweet snack.
Ingredients
Dough
- 1 ¾ cup (7.5 ounces/210g) all-purpose flour
- 1 pinch of salt
- ½ cup + 1 Tablespoon (5 ounces/140g) unsalted butter, diced
- 1 Tablespoon granulated sugar, plus extra for dusting
- ⅓ cup (75 ml) ice cold water, or more if needed
Filling and Topping
- 7 ½ teaspoons raspberry jam
- 1 egg, beaten (for brushing)
- Extra granulated sugar for sprinkling
- Optional for serving: fresh raspberries, mint leaves, whipped cream
Instructions
- Prepare the dough: In a medium bowl, combine the flour and salt. Dice the cold butter and crumble it into the flour until pea-sized lumps form. Stir in the sugar. Gradually add ice cold water, mixing with a fork until the dough starts to come together, then finish shaping the dough into a ball by hand. Flatten slightly, wrap in cling film, and chill for 30 minutes.
- Roll and cut pastry: Remove chilled dough and roll out on a floured surface. Using a ruler and sharp paring knife, cut the dough into 5 envelopes measuring 5 ⅛ x 5 ⅛ inches (13 x 13 cm). From leftover dough, cut out 5 small hearts using a heart-shaped cookie cutter.
- Assemble the envelopes: Turn each square to a diamond shape. Place 1 ½ teaspoons of raspberry jam in the center of each, avoiding overfilling. Lightly brush the bottom edges with water. Fold the left, right, and bottom flaps over the jam, leaving the top flap open. Wet one side of each heart and press it onto the folded edges to seal.
- Bake the pastries: Position pastries on a parchment-lined baking sheet. Brush their surfaces with beaten egg. Bake in a preheated oven at 375°F (200°C) for about 15 minutes, until lightly golden.
- Finish and serve: Upon removal from the oven, brush pastries with water and sprinkle sugar on top while still hot. Cool on the baking sheet for 10 minutes before transferring to a rack. Optionally, garnish with fresh raspberries, mint leaves, and serve with whipped cream for an elegant presentation.
Notes
- Use ice cold water to help keep the butter cold and create a flaky pastry texture.
- Do not overfill the jam to prevent leakage during baking.
- If the dough feels too dry, add an extra tablespoon of cold water.
- Brush the pastries with egg wash for a golden and shiny finish.
- Dusting with sugar after baking adds a lovely sweetness and crunch.
- Storing in an airtight container will keep them fresh for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
