I love everything raspberry!
You need...
🍨 2 sheets of puff pastry
🍨 1 cup of raspberry syrup - this can usually be found in the international aisle
🍨 6 egg whites- room temperature
🍨 1/4 teaspoon of cream of tartar
🍨 1 carton of raspberries
🍨 2 teaspoons of powder sugar
1. Preheat oven to 350. 2. Rinse and carefully pat dry raspberries.
3. Cut dough into squares- about 4 inches vertically and horizontally.
4. Place squares in a lined baking sheet. 5. Grab a fork and lightly poke a few holes in each square.
6. Bake for 10 mins. You want a light golden color.
7. Beat egg whites and cream of tartar for 10 mins on medium speed.
8. While the egg whites are getting fluffy, warm the raspberry syrup in a saucepan. You don’t want the syrup to boil just slightly hot.
9. Put the mixer to Low and Slowly, I repeat SLOWLY add syrup to eggs. Your egg whites should be a hot pink color.
10. Add half of the raspberries one by one to filling.
Now it’s time to assemble. Put a dollop of filling in center of one square. Add a few raspberries. Then place square on top.
I like to add a little whip cream and raspberry on top, because why not?! Just dust with powder sugar... enjoy!
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