Raspberry Sticks
Crisp, buttery, and irresistibly sweet, these Raspberry Sticks are the ultimate treat for jam lovers! Crafted with a tender, flaky pastry made from scratch, each strip is filled with a luscious layer of raspberry jam, folded to perfection, and crimped for a charming, rustic finish. A quick brush of egg wash gives them a golden sheen as they bake to crispy perfection, while a sprinkle of powdered sugar adds a delicate touch of sweetness. With only 25 minutes of prep time and a delightful 20-minute bake, these handheld delights are perfect for satisfying cravings or impressing at tea parties and brunches. Whether served warm or cooled, these easy-to-make raspberry pastries are a must-try for fans of fruity desserts.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 50 milliliters Cold water
- 200 grams Raspberry jam
- 1 piece Egg (for egg wash)
- 30 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a large bowl, combine the all-purpose flour, sugar, and salt.
Cut the butter into small cubes and add it to the flour mixture. Using your fingers, a pastry cutter, or a food processor, blend until the mixture resembles coarse crumbs.
Slowly add cold water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork it.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Lightly flour a work surface and roll out the dough into a rectangle approximately 30x25 cm (12x10 inches).
Trim the edges to make clean lines, then cut the dough into strips about 2.5 cm (1 inch) wide and 12 cm (4.5 inches) long.
Spread a thin layer of raspberry jam on the center of each dough strip, leaving a small border on all sides.
Fold each strip in half lengthwise, pressing the edges together to seal. Use a fork to crimp the edges for a decorative pattern.
Place the sealed raspberry sticks onto the prepared baking sheet, spacing them slightly apart.
In a small bowl, beat the egg and brush it lightly over the tops of the sticks for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the sticks are golden brown and the filling is bubbling slightly.
Allow the raspberry sticks to cool completely on a wire rack. Dust with powdered sugar if desired before serving.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 381.4 g | 139% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 181.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 64 mg | 5% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
