Raspberry Crowns Recipes

FRESH RASPBERRY TURNOVERS

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.

RASPBERRY ROYALE

Steps:

• Coating the rims of the glasses: In a flat dish or saucer, pour a small amount of framboise. Place 1/4 cup vanilla sugar in another saucer. Briefly dip the rim 6 champagne glasses, 1 at a time, in the framboise, and then in the sugar. Set aside to dry.
• Pour 2 tablespoons framboise into each glass. Add a few raspberries and then fill with champagne.

RASPBERRY CROWNS

Steps:

• Bake patty shells according to package directions. Remove center of top and soft pastry underneath. Cool on a wire rack for 10 to 15 minutes.Meanwhile, place unopened package of raspberries in a large bowl of hot tap water until berries are no longer icy, turning bag several times.Meanwhile, in an 8-inch non-stick skillet over medium heat, melt margarine. Add almonds and brown sugar. Stir for 4 minutes or until almonds are golden and foam subsides. Spread in a jelly roll pan to cool. Break apart and set aside.While almonds are cooling, in a small mixer bowl at medium speed, beat cream, 1/4 cup sugar and vanilla until very stiff. Refrigerate until ready to assemble desserts.In a small saucepan over low heat, melt marmalade. Cool slightly.To assemble each dessert, remove raspberries from bag and drain sprinkle with 2 tablespoons sugar. Place each patty shell on an individual dessert plate. Spoon whipped cream into a large decorating bag fitted with a large star tube. Pipe a small mound of cream in center of each patty shell. Top with one-sixth of the raspberries. Drizzle about 1 tablespoon of the marmalade around berries. Pipe cream swirls around base of shell. Sprinkle almonds around swirls. Repeat to make remaining desserts.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.