Pastry-Wrapped Raspberry Crisps
A bit more elegant than the average crisp, these pretty single-serving desserts are still quick to prepare.
Yield: 4 servings
Ingredients
Crust
- 1 3/4 cups all-purpose flour
- 1 teaspoon + 1 tablespoon granulated sugar
- 3/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/4 cup frozen vegetable shortening, cut into pieces
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
Filling
- 6 tablespoons raspberry preserves (with seeds)
- 1 (6 ounce) basket raspberries
Topping
- Sweetened whipped cream
Instructions
Crust
- Combine flour, 1 teaspoon sugar and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. Transfer 1/2 cup of mixture to bowl and add 1 tablespoon sugar; reserve for topping. Cover; chill.
- Add water and lemon juice to mixture in processor; blend, using on/off turns, until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm enough to roll, about 30 minutes. (Can be made 1 day ahead. Keep refrigerated. Let dough soften slightly before rolling out.)
Filling
- Place rack in lowest position in oven and preheat to 400 F. Place preserves in medium bowl; stir to loosen texture. Fold in raspberries.
- Roll out dough on lightly floured surface to 1/8-inch thickness. Using 6-inch-diameter saucer as template, cut out four 6-inch-diameter rounds. Spoon 1/4 of raspberry filling (about 1/3 cup) in center of each round, leaving 1-inch border at edges. Working with 1 pastry at a time, fold dough over edge of filling, pinching dough at 1-inch intervals. Using spatula, transfer to heavy large baking sheet, spacing apart. Sprinkle reserved topping mixture over exposed filling of each pastry.
- Bake crisps until crusts are golden, about 35 minutes.
- Let stand on baking sheet for 15 minutes.
- Transfer to plates; serve warm with whipped cream.
Attribution
Bon Appetit magazine - June 1996