Description
It’s not hard to impress with these Easy Raspberry Cream Puffs! You just don’t have to admit how easy, with one sheet of puff pastry and 30 minutes!
Ingredients
Units
Scale
- 1 Sheet Puff Pastry, thawed
- 1 Egg
- 2 Tbsp Water
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Raspberry Preserves/Jam
- 2 Tbsp Sugar
- 1 2-inch Round Cookie Cutter
- 1/4 cup Powdered Sugar
Instructions
- Pre-heat oven to 400 degrees. Sprinkle a clean working surface with flour.
- Roll sheet of puff pastry out into an 11x 13 rectangle. Using a 2 inch cookie cutter, cut out as many rounds as possible. Place rounds on a parchment lined baking sheet.
- In a small dish, whisk egg and water together. Brush each round with egg wash prior to baking.
- Bake rounds until puffy and light brown – about 10-15 minutes. If the rounds are too dark brown, remove from the oven and allow to cool completely.
- While the rounds are cooling, whisk the heavy whipping cream into stiff peaks. Fold in the raspberry preserves.
- Using a knife, crack open puffs, and fill with whipped cream. Top with other half of pastry.
- Dust with powdered sugar and serve immediately. Garnish with additional fresh raspberries if desired.