Raspberry Streusel Pastries
- 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
- Confectioners’ sugar
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 hours.
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 smooth.
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.