About the Recipe
A crunchy and soft snack for any hour and every occasion.
Ingredients
1 package of puff pastry (2 sheets)
1 cup fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 egg (for egg wash)
Powdered sugar (for dusting)
Preparation
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a mixing bowl, combine the fresh raspberries, granulated sugar, cornstarch, and vanilla extract. Gently toss the ingredients together until the raspberries are evenly coated.
Step 3
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into triangles. Place a spoonful of the raspberry mixture at the wide end of each triangle and roll them up towards the point, forming croissants. Place the croissants on the prepared baking sheet.
Step 4
Beat the egg and brush it over the croissants for a golden finish. Bake in the preheated oven for 15-20 minutes or until they are puffed and golden brown. Remove from the oven and dust with powdered sugar before serving.
