453.60 g Tree Top Red Raspberry SS Seedless Puree
43 g all-purpose flour
50 g granulated sugar
1.50 g salt
250 g light cream
2 large egg yolks
2.50 g vanilla extract
39 g granulated sugar
9.40 g corn starch
1 package frozen puff pastry, thawed
64 g all-purpose flour
100 g granulated sugar
4.70 g chopped almonds
2.30 g ground nutmeg
57 g chilled butter
Cut pastry sheets crosswise into 8 equal rectangles. Dust with confectioners’ sugar.
Preheat oven to 450 F. Grease two baking sheets.
To prepare filling, in a heavy saucepan, mix together flour, sugar and
salt. Add cream; cook over medium heat, stirring constantly until thick
and bubbly. Reduce heat to low, cook, stirring for 1 minute.
Whisk together egg yolks. Gradually whisk 1 cup of hot cream mixture
into yolks. Add yolk mixture to remaining cream mixture in pan, whisking
constantly. Increase heat to medium; cook, stirring constantly, for 2
minutes. Remove pan from heat. Stir in vanilla. Pour filling into a
medium bowl. Press plastic wrap directly onto surface. Chill for 2
In a heavy medium saucepan, mix together 3 tbs. granulated sugar and 1
tbs. corn starch. Add 1 cup Sabroso Red Raspberry Puree; stir over
medium heat until mixture thickens. Remove from heat and cool.
To prepare streusel, mix together flour, sugar, nuts and nutmeg. Using a
pastry blender, cut butter into flour mixture until coarse crumbs form.
On a floured surface, unfold pastry sheets. Using a floured rolling
pink flatten pastry sheets slightly, making sure fold creases are
Place 1 sheet of pastry on each prepared baking sheet. Pierce pastry
sheet all over with a fork. Sprinkle streusel over pastry sheet. Bake
until golden, 12 to 15 minutes. Transfer sheets to wire racks to cool.
Spread filling on plain pastry sheet. Top with raspberry mixture. Place
streusel-covered sheet on top of filling. Press down slightly.