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Raspberry Puff Pastry Muffin
4.1
(44)
Cook Time
-
Total Time
-
Yield
8 servings
Ingredients
2 sheets puff pastry
½ cup butter (115 g), softened
1 egg
½ cup raspberry jam (160 g)
8 raspberries
½ cup powdered sugar (80 g)
Nutrition Info
Calories 528
Fat 35g
Carbs 47g
Fiber 1g
Sugar 16g
Protein 5g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Cut puff pastry sheets in half, then use a rolling pin to roll each half out to 24-inches (60-cm) long x 8-inches (20-cm) wide.
3. Step
Brush the puff pastry with the softened butter, then carefully roll them up into a tight log. Cut the log in half lengthwise.
4. Step
Take each half and fold the smooth part of the dough inward to create a spiral shape.
5. Step
Place spirals in a cupcake pan and brush the tops with egg wash.
6. Step
Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for an additional 15 minutes.
7. Step
Remove from the oven. Once cool, cut out the center of each cruffin and fill with raspberry jam. Top with a raspberry and sifted powdered sugar.
8. Step
Enjoy!
Tags
Mixing Bowl
Cutting Board
Oven Mitts
Liquid Measuring Cup
Rolling Pin
Christmas
Valentine's Day
Brunch
Special Occasion
Bakery Goods
Bake
Desserts
Cupcake Pan
Indulgent Sweets
Oven
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