Raspberry Vanilla Pastry

Raspberry Vanilla Pastry Recipe from Malta - Delicious and Easy to Make

Region / culture: Malta | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 14

Introduction

Raspberry Vanilla Pastry is a delightful and elegant dessert that combines the sweetness of raspberries with the richness of vanilla custard, all encased in flaky puff pastry. This recipe is perfect for special occasions or as a sweet treat to enjoy with a cup of tea or coffee.

History

The origins of Raspberry Vanilla Pastry are not well-documented, but it is believed to have European roots, possibly originating in France or England. The combination of raspberries and vanilla has long been a popular flavor pairing in desserts, and when encased in buttery puff pastry, it creates a truly decadent treat.

Ingredients

2 tsp / 10 ml margarine
1 lb / 450 g puff pastry
a small amount of flour
2 oz / 50 g corn flour
1 pt / 600 ml milk
1 vanilla pod
4 oz / 125 g caster sugar
4 egg yolks
4 oz / 125 g raspberry jam
2 oz / 50 g raspberries
8 oz / 225 g icing sugar

How to prepare

Preheat the oven to mark 7 / 425°F / 220°C. Grease 2 baking trays with margarine, then sprinkle the trays with a little water.
Roll out the pastry on a lightly floured surface to a thin sheet, approximately 8 x 5in / 20 x 15 cm. Trim the edges and prick the pastry all over with a fork.
To achieve neat sized pieces of pastry, a cardboard template is useful when cutting out.
Cut the pastry into 14 pieces, each measuring 4 x 2.5 in / 10 x 6 cm.
Place the pastry pieces on the prepared trays, close but not touching, to ensure even cooking.
Bake for 8 – 10 minutes until golden in color.
Carefully transfer the pastry slices to a wire rack to cool.
When cold, split each pastry slice horizontally through the middle into 2 or even 3 layers if the pastry is very well risen and flaky.
Dissolve cornflour in a little milk. Heat with vanilla and sugar, bring to the boil, then turn off the heat and leave for 5 minutes to infuse. Remove the vanilla.
Whisk together the cornflour, milk, and egg yolks.
Return the mixture to the pan and bring back to the boil. Cook gently, stirring all the time, for about 2 – 3 minutes, or until thick.
Cool the custard thoroughly, whisking occasionally to avoid it becoming too thick and solid. If necessary, sieve the custard before use.
Warm the jam slightly and mix in the halved raspberries. Let the mixture cool.
Spread a little of the jam mixture over the bottom layer of pastry (reserve 1 – 2 tbsp / 15 – 30 ml for the topping). If you have only 2 layers of pastry, spread the cold custard over the jam and then top with a final layer of pastry. If you have 3 layers, spread the second pastry layer with custard and place it on top of the first, then top with the final pastry layer.
Blend the icing sugar with sufficient water to give it a spreading consistency. Spread the icing over the top layer of pastry.
Sieve the reserved jam and place it in a very small paper piping bag. Snip a little off the corner of the bag to create a small hole.
Pipe the jam across the top of the pastry slices in 2 or 3 lines.
Gently pull a knife across these lines from end to end twice. This will give the pretty feathered or pulled effect.
If you are not intending to serve the slices immediately, store them in a cool but not chilled place, or the pastry will become soggy.

Variations

Substitute the raspberries with strawberries or blueberries for a different flavor twist.
Add a sprinkle of chopped nuts or a drizzle of chocolate sauce on top for extra indulgence.

Cooking Tips & Tricks

Be sure to prick the pastry all over with a fork before baking to prevent it from puffing up too much.

- Use a cardboard template to cut out the pastry slices for a neat and uniform shape.

- Allow the custard to cool completely before assembling the pastries to prevent them from becoming soggy.

- Store the pastries in a cool place if not serving immediately to maintain their flaky texture.

Serving Suggestions

Serve Raspberry Vanilla Pastry as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of hot tea or coffee for a delightful treat.

Cooking Techniques

Be sure to cool the custard completely before assembling the pastries to prevent them from becoming soggy.

- Use a piping bag to create a decorative feathered effect with the raspberry jam on top of the pastries.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute almond extract for the vanilla pod for a different flavor profile.

Make Ahead Tips

You can prepare the pastry slices and custard ahead of time and assemble the pastries just before serving to ensure they are fresh and flaky.

Presentation Ideas

Arrange the Raspberry Vanilla Pastries on a decorative platter and dust with powdered sugar for an elegant presentation.

Pairing Recommendations

Pair Raspberry Vanilla Pastry with a glass of dessert wine or a cup of herbal tea for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover pastries in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven at 350°F for 5-10 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Raspberry Vanilla Pastry contains approximately 300 calories.

Carbohydrates

Each serving of Raspberry Vanilla Pastry contains approximately 30g of carbohydrates.

Fats

Each serving of Raspberry Vanilla Pastry contains approximately 15g of fats.

Proteins

Each serving of Raspberry Vanilla Pastry contains approximately 5g of proteins.

Vitamins and minerals

Raspberry Vanilla Pastry is a good source of vitamin C from the raspberries.

Alergens

This recipe contains dairy (milk, egg yolks) and gluten (puff pastry), so it may not be suitable for those with dairy or gluten allergies.

Summary

Raspberry Vanilla Pastry is a moderately high-calorie dessert with a balance of carbohydrates, fats, and proteins. It is a sweet treat best enjoyed in moderation.

Summary

Raspberry Vanilla Pastry is a delicious and elegant dessert that combines the sweetness of raspberries with the richness of vanilla custard, all encased in flaky puff pastry. This recipe is perfect for special occasions or as a sweet treat to enjoy with a cup of tea or coffee.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a brisk autumn day, the kind of day that makes you crave something warm, comforting, and sweet. I was rummaging through a dusty box of old cookbooks in the attic, looking for inspiration for a new dessert to try. As I flipped through the pages of a worn, tattered book, a faded recipe card slipped out and fluttered to the ground. I picked it up and read the words scrawled in elegant script: Raspberry Vanilla Pastry.

My curiosity piqued, I studied the ingredients and instructions carefully. It seemed like the perfect pastry to make for my family to enjoy after dinner. I knew I had to give it a try.

The next day, I set out to gather all the necessary ingredients. I made my way to the local farmers market to pick up some fresh raspberries, stopping by the bakery for some flaky puff pastry sheets, and finally made a quick trip to the grocery store for the rest of the ingredients.

Back in my kitchen, I laid out all the ingredients on the counter and got to work. The recipe called for gently simmering the raspberries with sugar and vanilla until they were soft and fragrant. As the sweet aroma filled the room, I couldn't help but smile.

After the raspberries had cooled, I rolled out the puff pastry and carefully spread the fruit mixture over it, leaving a border around the edges. I folded the pastry over the filling, crimping the edges with a fork to seal it shut. A light egg wash and a sprinkle of sugar on top added the finishing touch before popping it into the oven.

As the pastry baked, the scent of buttery pastry and sweet raspberries wafted through the kitchen, making my mouth water in anticipation. I couldn't wait to see how it turned out.

When the timer dinged, I pulled the pastry out of the oven and set it on the counter to cool. The golden crust glistened in the light, and I couldn't resist cutting into it before it had fully cooled. The layers of flaky pastry and juicy raspberries mingled perfectly, creating a symphony of flavors in my mouth. It was a dessert fit for royalty.

I knew I had stumbled upon a gem of a recipe, one that would become a staple in my baking repertoire. Over the years, I shared the recipe with friends and family, passing it down through the generations. Each time I made it, I remembered that moment in the attic when I had discovered it, and I felt grateful for the joy it had brought to my loved ones.

Now, as I sit here writing this story, I can't help but think of all the memories that this Raspberry Vanilla Pastry has brought to my family. From holiday gatherings to lazy Sunday brunches, this recipe has been a constant source of comfort and happiness. And for that, I am forever grateful.