Description
A delightful dessert featuring a flaky puff pastry base topped with raspberry jam, fresh raspberries, and crunchy pistachios.
Ingredients
Scale
- 1 sheet puff pastry (thawed if frozen)
- ½ cup raspberry jam (or seedless preserves)
- 2 cups fresh raspberries
- ½ cup pistachios (shelled, roughly chopped)
- 1 tbsp powdered sugar (for dusting)
- 1 egg (for egg wash)
- Optional Cream Filling: ½ cup mascarpone or cream cheese, 2 tbsp powdered sugar, ½ tsp vanilla extract
Instructions
- Preheat oven to 200°C (400°F).
- Roll puff pastry sheet slightly to smooth edges. Place on parchment-lined baking tray.
- Score a border (about 1 cm from the edge) with a knife, careful not to cut through. This will create a raised crust.
- Brush edges with beaten egg for shine.
- Bake for 12–15 minutes, until golden and puffed.
- Press down the center gently with a spoon to create space for filling, keeping edges puffed.
- Spread raspberry jam evenly over the pastry base.
- (Optional: First spread a thin layer of mascarpone cream mixture for extra richness, then top with jam.)
- Arrange fresh raspberries neatly on top of the jam.
- Sprinkle chopped pistachios over the berries.
- Lightly dust with powdered sugar for a finishing touch.
- Serve slightly warm or at room temperature.
- Best enjoyed the same day for crisp pastry texture.
Notes
- For a richer flavor, consider adding the optional cream filling.
- Ensure the puff pastry is fully thawed before use for best results.
- Store any leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg