Raspberry Rose Petal Jam Puff pastry turnovers
Delicious lightly sweetened raspberry rose petal jam puff pastry turn overs excellent dessert for your valentine day party.
Servings: 13 servings
Ingredients
- 1 sheet puff pastry I used Pepperidge farm
- 1 cup fresh raspberries
- 2 tablespoon of rose petal jam if you want more sweetness add 2 tablespoon more
- ½ tablespoon corn starch
- 1 tablespoon egg + 1 milk for egg wash
Instructions
- Thaw the puff pastry sheet according to manufacturer’s instructions.
- While you are thawing the puff pastry in a bowl add raspberries and corn starch and rose petal jam and mix well and set aside for 25 minutes.
- Pre heat oven to 400 F.
- Spread the puff pastry into ¼ inch thick sheet and cut out Heart shaped sheet and place ½ tablespoon of filling on the top of one sheet and cover with other sheet and carefully seal the sides.
- Using a fork create a design and make sure to make it thick otherwise while baking you won’t see the design.
- When you are ready to bake, brush the puff pastry cut outs with egg wash and bake it for about 12 minutes or until they become golden brown in color; keep a close watch to prevent any burning.
Notes
While puff pastry sheet is thawing, In a bowl add raspberry,
Then corn starch and rose petal jam
Set aside
Once the pastry sheet is thawed cut out heart shape puff pastry and place ½ tablespoon filling like this.
Cover with another sheet like this , and do an egg wash .
Then bake it in a pre -heated 400F oven for 13 minutes or until they becomes golden brown color like this.
Enjoy warm .
Then corn starch and rose petal jam
Set aside
Once the pastry sheet is thawed cut out heart shape puff pastry and place ½ tablespoon filling like this.
Cover with another sheet like this , and do an egg wash .
Then bake it in a pre -heated 400F oven for 13 minutes or until they becomes golden brown color like this.
Enjoy warm . Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!