Ingredients
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1 sheet frozen puff pastry, thawed
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1/2 cup raspberry preserves or jam
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1/2 cup fresh raspberries
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1 egg (for egg wash)
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1 tablespoon water
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Powdered sugar for dusting (optional)
Instructions
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Preheat your oven to 400°F.
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Lightly flour a surface and unfold the puff pastry. Cut into 9 equal squares.
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Place each square into a muffin tin cup, gently pressing down to form a cup shape.
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Add about 1 teaspoon of raspberry preserves in the center of each pastry cup.
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Top each with a couple of fresh raspberries.
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In a small bowl, beat the egg with 1 tablespoon of water. Brush the edges of the pastry with the egg wash.
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Bake for 15-18 minutes or until puffed and golden brown.
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Let cool slightly. Dust with powdered sugar if desired and serve warm or at room temperature.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approx. 180 per cup | Servings: 9