Weekend baking – raspberry puff pastry parcels

After making a puff pastry topped pie Saturday night, I found myself in a rare situation: I had some leftover pastry. I’d bought a sheet of ready rolled puff pastry and so had a nice even rectangle- quite a substantial piece. What to do with it?

As we have autumn raspberries in the garden, currently ripe for the picking, it made sense to do something with those. My good friend Google came up with lots of recipe suggestions, so I took the bits I wanted and created some delicious raspberry filled parcels.

Raspberry parcel

If you fancy making them, here’s what you’ll need:
Ready rolled puff pastry
Fresh raspberries (roughly a handful will make 2)
Cream cheese
Icing sugar

Preheat the oven to about 175 C.

First, I divided the pastry in two even(ish) rectangles. If you’re using a whole sheet of puff pastry, you’ll probably get 4-6 parcels out of it, depending how big you want to make them. Cover a baking tray with baking paper and but the pastry rectangles on there.
You’ll need a good dollop of cream cheese to go in each of these- mix this in a bowl with a table spoon of icing sugar. Taste, and add more if you want it sweeter. Once I was happy, I spread the cream cheese mixture onto the bottom half of each rectangle.

Pastry squares

On top of this, I put my fresh raspberries. Mine were straight from the garden- it was raining and some were really very ripe, so they do look a bit soft!

Raspberries

Next, I folded the tops over. I’d read a lot of recipes that said to use and egg wash round the edges, to help stick them together. But Martha Stewart’s recipe for turnovers just calls for water, and if that’s good enough for Martha it’s good enough for me! So, a bit of water round the edges, fold them carefully and press together firmly. I was a bit fancy and went round the edge with a fork. I let these rest in the fridge for a bit, and sprinkled icing sugar over the top before popping them in the oven.

Pre oven  parcels

These took about 35 mins. Keep an eye on them though- when they’re nicely puffed up and golden on top, they’re ready! The insides will be very hot for a while. I counteracted this by serving with a nice shot of ice cold limoncello, straight from the freezer. This was a perfect match!

Raspberry parcel

Raspberry puff pastry parcels, limoncello on the side- a perfect Sunday evening treat!

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