Rasberry Puffs

Nut Free Sugar Free Vegan Vegetarian Egg Free Dairy FreeSoy Free

Rasberry Puffs

Serving Size: 12 puffs

Calories per serving: 240

Fat per serving: 15gms

I always have too many berries in my fridge and am constantly throwing out the ones that over ripen. So if you’re a berry fan like me, you’ll enjoy this quick and easy recipe. This recipe tastes best with raspberries as their tangy tartness complements the slight sweetness of the puffs. But you can easily substitute them with strawberries or even blueberries. No matter what, you’ll be berry satisfied!

Ingredients

1 package (17.3 ounces) Puff Pastry Sheets, thawed according to package instruction
1 cup Raspberries
2-3 tablespoons Agave
3-4 tablespoons Water
Topping - nonfat Greek Yogurt or Cream and Blueberries

Instructions

  1. While you are waiting for the pastry sheets to thaw, clean the berries and drain them well. Chop into small pieces if necessary. Preheat the oven to 400 degrees.
  2. Once the sheets have thawed (I normally wait till they are malleable but slightly stiff and not sticky or floppy), unfold them carefully and place on parchment paper or a lightly floured surface so that they don’t stick.
  3. Using a round cookie cutter, cut the pastry sheet into as many circles as possible per sheet (depending on the size of your cookie cutter). Just make sure you end up with an even number of circles.
  4. Carefully place half of the pastry circles onto a parchment paper lined baking tray. Then put 2-3 raspberries (or chopped strawberries) in the center and drop a few drops of agave on top of them. Using your finger or a small pastry brush, brush the agave onto the edges of the circle and put another circle on top, closing the puff. You can use a fork to press the edges firmly to seal the puff. Repeat with the remaining circles. Note: using your fork, poke small holes on top of the pasty (to prevent the puff from bursting).
  5. Bake for 15 minutes at instructed temperature or until the pastries are golden brown on top. In the meantime, create the sauce or compote that can be served with the puffs.
  6. In a small saucepan, add the remaining raspberries, water and agave on low-medium heat. Bring to a simmer and stir constantly so that the raspberries breakdown and you get a thin bright red paste.
  7. Shut off the heat and strain the sauce through a strainer if you prefer a consistent texture. Let the sauce cool.
  8. Remove the puffs from the oven and let the pastries cool slightly too.
  9. Once cooled, serve the puffs with the sauce. I arranged them on top of a plate with the sauce as a base and dolloped some non-fat Greek yogurt topped with a blueberry!

 

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