patbastrop
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What should I do with the beautiful fresh raspberries I found at Costco???
- Thread starter patbastrop
- Start date
cynupstateny
Well-known member
If you don't live too far away you could give them to me smileys/wink.gif
patbastrop
Well-known member
Will you pay for the gas??? I'd soooo gladly have an excuse to visit your kitchen!!!!!
I've been buying them like crazy as well. I wahed them lightly, then threw them all into
the blender with a bit of sugar. I strained out all the seeds and have now frozen the results. I plan on doing hot souffles in the winter and cold souffles very soon. Daiquiris, sauces, etc.
the blender with a bit of sugar. I strained out all the seeds and have now frozen the results. I plan on doing hot souffles in the winter and cold souffles very soon. Daiquiris, sauces, etc.
cynupstateny
Well-known member
Absolutely! I have dark chocolate zucchini bread in the oven and I'm about to start some
triple berry jam.
Come on over!
triple berry jam.
Come on over!
REC: Easiest Chocolate Raspberry Tart...
Easiest Chocolate Raspberry Tart
Recipe By :Nick Malgieri
Serving Size : 10
Sweet Tart Dough -- (See Recipe)
Chocolate filling:
1 cup heavy cream
10 ounces semisweet chocolate -- or bittersweet
2 tablespoons raspberry liqueur -- or 1 Tablespoon framboise
Finishing:
1 1/2 quarts fresh raspberries -- (three-1/2 pints)
2 tablespoons confectioner's sugar
1/2 teaspoon unsweetened cocoa powder
Butter a 9 or 10-inch loose bottomed tart pan and place the rolled out Sweet Tart Dough in the pan.
Set a rack at the middle level of the oven and preheat to 350 degrees. Bake the tart shell for 20 to 30 minutes, or until it is dry and a deep golden color. Cool on a rack.
To make the chocolate filling, bring the cream to a boil in a medium saucepan over low heat. Remove from the heat and add all the chocolate at once. Shake the pan so that the chocolate is submerged, and let stand for 3 minutes to melt. Add the liqueur and whisk until smooth. Pour the filling into a mixing bowl and refrigerate it until thickened, but not hardened, about 20 minutes. Stir occasionally while it is chilling.
Whisk the filling slightly to make it smooth enough to spread. (If it has hardened, stand the bowl in a larger bowl filled with an inch of hot water and whisk until the right consistency is achieved.) Spread the filling evenly over the cooled tart shell.
Arrange the raspberries over the chocolate filling, pressing them down slightly.
To unmold the tart, stand the pan on a large can or canister and allow the side to fall away. Slide the tart from the pan bottom onto a large, flat bottomed platter. Immediately before serving, dust the raspberries with the confectioners' sugar. Dust the center of the tart sparingly with cocoa, on top of the sugar.
Serve the tart within a few hours of assembling it - do not refrigerate, or both the filling and crust will harden.
Sweet Tart Dough
8 tablespoons unsalted butter -- softened
1/4 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
1 1/4 cups all purpose flour -- bleached
Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with the paddle. Beat on medium speed for 5 minutes, until the mixture is soft, fluffy, and almost white in color.
Beat in the vanilla and the egg yolk and continue beating for another 2 minutes, until the mixture is soft and smooth and resembles buttercream, (If the mixture appears curdled, the butter, egg yolk, or both were too cold and not soft enough when combined. Continue to beat and the mixture will become smooth in a few minutes.) Scrape the bowl and beaters and remove the bowl from the mixer.
Place the flour in a strainer or sifter and sift it, all at once, over the butter mixture. Using a rubber spatula, fold the flour into the butter mixture until no traces of flour remain visible.
Scrape the dough onto the center of a 12-inch square of plastic wrap and shape it into a rough disk. Cover with another 12-inch square of plastic and press the dough between the two pieces of plastic until is about 1/4-inch thick.
Refrigerate the dough.
Yield: 11 ounces of dough, enough for a 9 or a 10-inch crust
Easiest Chocolate Raspberry Tart
Recipe By :Nick Malgieri
Serving Size : 10
Sweet Tart Dough -- (See Recipe)
Chocolate filling:
1 cup heavy cream
10 ounces semisweet chocolate -- or bittersweet
2 tablespoons raspberry liqueur -- or 1 Tablespoon framboise
Finishing:
1 1/2 quarts fresh raspberries -- (three-1/2 pints)
2 tablespoons confectioner's sugar
1/2 teaspoon unsweetened cocoa powder
Butter a 9 or 10-inch loose bottomed tart pan and place the rolled out Sweet Tart Dough in the pan.
Set a rack at the middle level of the oven and preheat to 350 degrees. Bake the tart shell for 20 to 30 minutes, or until it is dry and a deep golden color. Cool on a rack.
To make the chocolate filling, bring the cream to a boil in a medium saucepan over low heat. Remove from the heat and add all the chocolate at once. Shake the pan so that the chocolate is submerged, and let stand for 3 minutes to melt. Add the liqueur and whisk until smooth. Pour the filling into a mixing bowl and refrigerate it until thickened, but not hardened, about 20 minutes. Stir occasionally while it is chilling.
Whisk the filling slightly to make it smooth enough to spread. (If it has hardened, stand the bowl in a larger bowl filled with an inch of hot water and whisk until the right consistency is achieved.) Spread the filling evenly over the cooled tart shell.
Arrange the raspberries over the chocolate filling, pressing them down slightly.
To unmold the tart, stand the pan on a large can or canister and allow the side to fall away. Slide the tart from the pan bottom onto a large, flat bottomed platter. Immediately before serving, dust the raspberries with the confectioners' sugar. Dust the center of the tart sparingly with cocoa, on top of the sugar.
Serve the tart within a few hours of assembling it - do not refrigerate, or both the filling and crust will harden.
Sweet Tart Dough
8 tablespoons unsalted butter -- softened
1/4 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
1 1/4 cups all purpose flour -- bleached
Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with the paddle. Beat on medium speed for 5 minutes, until the mixture is soft, fluffy, and almost white in color.
Beat in the vanilla and the egg yolk and continue beating for another 2 minutes, until the mixture is soft and smooth and resembles buttercream, (If the mixture appears curdled, the butter, egg yolk, or both were too cold and not soft enough when combined. Continue to beat and the mixture will become smooth in a few minutes.) Scrape the bowl and beaters and remove the bowl from the mixer.
Place the flour in a strainer or sifter and sift it, all at once, over the butter mixture. Using a rubber spatula, fold the flour into the butter mixture until no traces of flour remain visible.
Scrape the dough onto the center of a 12-inch square of plastic wrap and shape it into a rough disk. Cover with another 12-inch square of plastic and press the dough between the two pieces of plastic until is about 1/4-inch thick.
Refrigerate the dough.
Yield: 11 ounces of dough, enough for a 9 or a 10-inch crust
Gale Gand's REC: Pear & Raspberry Crostada...
PEAR AND RASPBERRY CROSTADA
Recipe By :Gale Gand
Serving Size : 12
1 cup cold butter -- (2 sticks) unsalted, cut into pieces
2 cups flour
1/2 cup sugar
1 lemon -- zested
1 large egg -- plus
1 large egg yolk -- whisked together
2 tablespoons raspberry jam
6 pears -- ripe but firm, peeled, pitted and cut into wedges
1 cup raspberries -- fresh or frozen
1 tablespoon honey
2 tablespoons whole milk
1 tablespoon turbinado sugar -- or sugar "in the raw"
In the bowl of a mixer, blend the butter, flour, sugar, and lemon zest at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic, and refrigerate at least 1 hour.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
On a floured surface, roll the dough out to a rough circle about 14 inches in diameter. Transfer to the baking sheet. All around the edge of the dough, fold in the outer 1/2-inch to form a rough, “rustic” edge for the tart.
Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the pear wedges in concentric circles over the jam. Dot with raspberries and drizzle with the honey. With a pastry brush, brush the tart edge with the milk. Sprinkle with the coarse sugar.
Bake until the fruit is tender and the underside of the tart is lightly browned, 25 to 30 minutes.
PEAR AND RASPBERRY CROSTADA
Recipe By :Gale Gand
Serving Size : 12
1 cup cold butter -- (2 sticks) unsalted, cut into pieces
2 cups flour
1/2 cup sugar
1 lemon -- zested
1 large egg -- plus
1 large egg yolk -- whisked together
2 tablespoons raspberry jam
6 pears -- ripe but firm, peeled, pitted and cut into wedges
1 cup raspberries -- fresh or frozen
1 tablespoon honey
2 tablespoons whole milk
1 tablespoon turbinado sugar -- or sugar "in the raw"
In the bowl of a mixer, blend the butter, flour, sugar, and lemon zest at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic, and refrigerate at least 1 hour.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
On a floured surface, roll the dough out to a rough circle about 14 inches in diameter. Transfer to the baking sheet. All around the edge of the dough, fold in the outer 1/2-inch to form a rough, “rustic” edge for the tart.
Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the pear wedges in concentric circles over the jam. Dot with raspberries and drizzle with the honey. With a pastry brush, brush the tart edge with the milk. Sprinkle with the coarse sugar.
Bake until the fruit is tender and the underside of the tart is lightly browned, 25 to 30 minutes.
Originally posted by Gay R.--REC: Raspberry Almond Coffee Cake...
Raspberry Almond Coffee Cake
Recipe By :Kim Rizk/Hay Day Country Market Cookbook
Serving Size : 10
Filling:
1/2 cup old-fashioned rolled oats
1/2 cup sliced almonds
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter -- chilled
Cake:
1 stick unsalted butter
1 cup sugar
2 eggs
1/4 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups buttermilk
2 cups fresh raspberries
1 1/2 teaspoons finely grated lemon zest
Confectioners sugar -- for dusting
More fresh raspberries for garnish
Preheat the oven to 350 Degrees F. Lightly butter and flour a 10-inch bundt pan.
Prepare the filling: Combine the oats, almonds, brown sugar and cinnamon in a food processor and pulse several times to blend. Add the butter and pulse to cut in and form a crumbly mixture. Cover and set aside.
Prepare the cake batter: In a mixing bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the almond extract.
In another mixing bowl, whisk together the flour, baking soda, baking powder and salt. Add this to the creamed mixture in batches, alternating with the buttermilk, and mix until smooth. The batter will be thick. Stir in the raspberries and lemon zest.
Spread 1/3 of the batter in the prepared pan, then sprinkle the filling evenly over the batter. Spread the remaining batter evenly over the filling layer.
Bake until the cake has risen and browned, and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
Remove the cake from the oven and cool for at least 10 minutes in the pan. Then turn out onto a serving platter. Sprinkle with confectioners sugar and fill the middle with more fresh raspberries shortly before slicing and serving.
NOTES : You can bake this gorgeous breakfast cake a couple days in advance. Just be sure to allow the cake to cool completely before wrapping and refrigerating. Or, plan to keep one baked, wrapped and stashed in the freezer at all times throughout the season. Just allow the cake to defrost overnight at room temperature and fill with fresh raspberries right before serving.
Raspberry Almond Coffee Cake
Recipe By :Kim Rizk/Hay Day Country Market Cookbook
Serving Size : 10
Filling:
1/2 cup old-fashioned rolled oats
1/2 cup sliced almonds
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter -- chilled
Cake:
1 stick unsalted butter
1 cup sugar
2 eggs
1/4 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups buttermilk
2 cups fresh raspberries
1 1/2 teaspoons finely grated lemon zest
Confectioners sugar -- for dusting
More fresh raspberries for garnish
Preheat the oven to 350 Degrees F. Lightly butter and flour a 10-inch bundt pan.
Prepare the filling: Combine the oats, almonds, brown sugar and cinnamon in a food processor and pulse several times to blend. Add the butter and pulse to cut in and form a crumbly mixture. Cover and set aside.
Prepare the cake batter: In a mixing bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the almond extract.
In another mixing bowl, whisk together the flour, baking soda, baking powder and salt. Add this to the creamed mixture in batches, alternating with the buttermilk, and mix until smooth. The batter will be thick. Stir in the raspberries and lemon zest.
Spread 1/3 of the batter in the prepared pan, then sprinkle the filling evenly over the batter. Spread the remaining batter evenly over the filling layer.
Bake until the cake has risen and browned, and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
Remove the cake from the oven and cool for at least 10 minutes in the pan. Then turn out onto a serving platter. Sprinkle with confectioners sugar and fill the middle with more fresh raspberries shortly before slicing and serving.
NOTES : You can bake this gorgeous breakfast cake a couple days in advance. Just be sure to allow the cake to cool completely before wrapping and refrigerating. Or, plan to keep one baked, wrapped and stashed in the freezer at all times throughout the season. Just allow the cake to defrost overnight at room temperature and fill with fresh raspberries right before serving.
Or a raspberry cream pie. Recipe inside:
Sometimes I double this and put it into a springform pan - it seems to hold up better when doubled. I've also made this with raspberries. (I used frozen, thawed and drained).
STRAWBERRY (or Raspberry) CREAM PIE
INGREDIENTS:
8 oz. pkg. cream cheese; softened
1/4 cup sugar
1/2 teaspoon vanilla
dash nutmeg
1 cup (+ additional for garnish) strawberries; sliced
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
9-inch graham cracker crust
DIRECTIONS:
Combine cream cheese, sugar, vanilla and nutmeg until well blended. Mash 1 cup strawberry slices, stir into cream cheese mixture. Whip cream with powdered sugar until stiff peaks form; fold into cream cheese mixture; spoon into crust. Chill several hours or overnight.
Before serving, garnish with sliced strawberries in an overlapping circle on pie.
Optional: Serve with whipped cream and a mint leaf on the side.
Sometimes I double this and put it into a springform pan - it seems to hold up better when doubled. I've also made this with raspberries. (I used frozen, thawed and drained).
STRAWBERRY (or Raspberry) CREAM PIE
INGREDIENTS:
8 oz. pkg. cream cheese; softened
1/4 cup sugar
1/2 teaspoon vanilla
dash nutmeg
1 cup (+ additional for garnish) strawberries; sliced
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
9-inch graham cracker crust
DIRECTIONS:
Combine cream cheese, sugar, vanilla and nutmeg until well blended. Mash 1 cup strawberry slices, stir into cream cheese mixture. Whip cream with powdered sugar until stiff peaks form; fold into cream cheese mixture; spoon into crust. Chill several hours or overnight.
Before serving, garnish with sliced strawberries in an overlapping circle on pie.
Optional: Serve with whipped cream and a mint leaf on the side.
One of my favorite coffee cakes: Streusel Topped Triple Berry Coffee Cake (also posted in T&T) :
Great on its own or with vanilla ice cream. Serve warm or at room temperature.
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
From the poster: "I combined two coffee cake recipes and modified things a bit to come up with this... I like it best while it's still a bit warm."
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (First two times I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart. Third time I used frozen blueberries and raspberries, unthawed, also tossed with 1 Tbsp sugar just before adding).
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous
---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped (From the poster: "I use walnuts or pecans)" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)
DIRECTIONS:
*(Preheat oven to 375 F).
1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven 40 minutes (about), until topping is golden brown.
9 servings
From Michelle Shipley - Recipezaar
http://www.recipezaar.com/47953
Great on its own or with vanilla ice cream. Serve warm or at room temperature.
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
From the poster: "I combined two coffee cake recipes and modified things a bit to come up with this... I like it best while it's still a bit warm."
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (First two times I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart. Third time I used frozen blueberries and raspberries, unthawed, also tossed with 1 Tbsp sugar just before adding).
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous
---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped (From the poster: "I use walnuts or pecans)" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)
DIRECTIONS:
*(Preheat oven to 375 F).
1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven 40 minutes (about), until topping is golden brown.
9 servings
From Michelle Shipley - Recipezaar
http://www.recipezaar.com/47953
REC: Raspberry-Orange Sunrises....
Raspberry-Orange Sunrises
Serving Size : 6
4 cups fresh orange juice -- (about 8 oranges)
1 cup raspberries, frozen -- unsweetened
1 1/2 cups sparkling wine -- semisweet
3 orange slices -- halved (optional)
Place orange juice and raspberries in a blender; process until smooth. Pour juice mixture into a pitcher; stir in wine. Serve over ice. Garnish with orange slices, if desired.
Raspberry-Orange Sunrises
Serving Size : 6
4 cups fresh orange juice -- (about 8 oranges)
1 cup raspberries, frozen -- unsweetened
1 1/2 cups sparkling wine -- semisweet
3 orange slices -- halved (optional)
Place orange juice and raspberries in a blender; process until smooth. Pour juice mixture into a pitcher; stir in wine. Serve over ice. Garnish with orange slices, if desired.
Just saw this one: Raspberry Chocolate Bundt Cake
http://bakingbites.com/2008/08/raspberry-chocolate-bundt-cake/#more-2215
http://bakingbites.com/2008/08/raspberry-chocolate-bundt-cake/#more-2215
Rec: Rustic Red Raspberry Turnovers...these look so good to me
Recipe Clipped from a Fine Cooking Magazine
Rustic Red Raspberry Turnovers
1 recipe Buttery Shortbread Pastry Dough (recipe follows)
4 tsp. granulated sugar; more as needed
1 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 cups (8 to 10 oz.) fresh red raspberries, rinsed and air-dried or patted dry with paper towels
1 to 2 Tbs. milk
Divide the pastry in half. Pat each half into roughly a square shape about 1 inch thick, wrap each in plastic, and chill for 20 minutes.
Line a rimmed baking sheet with parchment. On a lightly floured surface, using a floured rolling pin, roll out one square of the pastry into a 9x14-inch rectangle. If the dough is too sticky, dust it too with a little flour. Cut the dough into six rounds, each about 4 inches in diameter. Remove the excess dough from around the rounds and discard or save for another use. Run a metal spatula under each round to separate it from the counter.
In a large bowl, stir the 4 tsp. sugar and the flour, cinnamon, and nutmeg. Add the raspberries and gently toss to coat. Taste and add more sugar if the fruit seems tart.
Put a heaping tablespoon of raspberries (three to six berries, depending on size) in a single layer on one half of each dough round. Press gently to flatten the berries a bit. Dampen the pastry edges with a little water and carefully fold the other side of the dough over the berries to make a half moon. Press the edges of the dough together with your fingers or the tines of a fork. If any small cracks formed in the dough, pinch them together as best you can with damp fingers. Use a spatula to transfer the turnovers to the baking sheet.
Repeat this process with the remaining half of the pastry dough and the rest of the berries. When all the turnovers are assembled, refrigerate for at least 15 min. and up to 4 hours. Meanwhile, position a rack in the middle of the oven and heat the oven to 400°F.
When ready to bake, brush the tops of the turnovers (but not the edges or they will get too brown) with the milk and sprinkle with sugar. Bake until golden brown, 20 to 25 min. Transfer to a rack to cool. Serve warm or at room temperature.
Buttery Shortbread Pastry Dough
This versatile dough can be used for everything from tarts to pie crust to turnovers. The dough is quite soft, but all the butter in the recipe makes it forgiving and easy to work with. When baked, the crust is very tender—almost like a shortbread cookie.Yields enough dough for 1 single pie crust, 8 mini tarts, or 12 turnovers.
9 oz. (2 cups) bleached allpurpose flour
7 oz. (14 Tbs.) chilled unsalted butter, cut into 1-inch pieces
1 large egg, lightly beaten
2 Tbs. granulated sugar
1 Tbs. chilled heavy cream
2 tsp. fresh lemon juice
1 tsp. table salt
In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps, as shown below. Turn the dough out onto a counter and gather it together. Shape the dough as directed in the recipe you’re making.
Recipe Clipped from a Fine Cooking Magazine
Rustic Red Raspberry Turnovers
1 recipe Buttery Shortbread Pastry Dough (recipe follows)
4 tsp. granulated sugar; more as needed
1 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 cups (8 to 10 oz.) fresh red raspberries, rinsed and air-dried or patted dry with paper towels
1 to 2 Tbs. milk
Divide the pastry in half. Pat each half into roughly a square shape about 1 inch thick, wrap each in plastic, and chill for 20 minutes.
Line a rimmed baking sheet with parchment. On a lightly floured surface, using a floured rolling pin, roll out one square of the pastry into a 9x14-inch rectangle. If the dough is too sticky, dust it too with a little flour. Cut the dough into six rounds, each about 4 inches in diameter. Remove the excess dough from around the rounds and discard or save for another use. Run a metal spatula under each round to separate it from the counter.
In a large bowl, stir the 4 tsp. sugar and the flour, cinnamon, and nutmeg. Add the raspberries and gently toss to coat. Taste and add more sugar if the fruit seems tart.
Put a heaping tablespoon of raspberries (three to six berries, depending on size) in a single layer on one half of each dough round. Press gently to flatten the berries a bit. Dampen the pastry edges with a little water and carefully fold the other side of the dough over the berries to make a half moon. Press the edges of the dough together with your fingers or the tines of a fork. If any small cracks formed in the dough, pinch them together as best you can with damp fingers. Use a spatula to transfer the turnovers to the baking sheet.
Repeat this process with the remaining half of the pastry dough and the rest of the berries. When all the turnovers are assembled, refrigerate for at least 15 min. and up to 4 hours. Meanwhile, position a rack in the middle of the oven and heat the oven to 400°F.
When ready to bake, brush the tops of the turnovers (but not the edges or they will get too brown) with the milk and sprinkle with sugar. Bake until golden brown, 20 to 25 min. Transfer to a rack to cool. Serve warm or at room temperature.
Buttery Shortbread Pastry Dough
This versatile dough can be used for everything from tarts to pie crust to turnovers. The dough is quite soft, but all the butter in the recipe makes it forgiving and easy to work with. When baked, the crust is very tender—almost like a shortbread cookie.Yields enough dough for 1 single pie crust, 8 mini tarts, or 12 turnovers.
9 oz. (2 cups) bleached allpurpose flour
7 oz. (14 Tbs.) chilled unsalted butter, cut into 1-inch pieces
1 large egg, lightly beaten
2 Tbs. granulated sugar
1 Tbs. chilled heavy cream
2 tsp. fresh lemon juice
1 tsp. table salt
In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps, as shown below. Turn the dough out onto a counter and gather it together. Shape the dough as directed in the recipe you’re making.
patbastrop
Well-known member
OMG!! thanks, y'all!! Now I have to go get MORE raspberries!