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Raspberry Pie Pastry Envelopes Recipe

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Delight in these charming Raspberry Pie Pastry Envelopes, featuring a flaky buttery crust filled with sweet raspberry jam. Perfectly baked until golden and topped with a sprinkle of sugar, these pastries make a beautiful dessert or teatime treat with optional fresh raspberries, mint, and whipped cream for added elegance.

Ingredients

Pie Dough:

  • 1 ¾ cup (7.5 ounces/210g) all-purpose flour
  • 1 pinch of salt
  • ½ cup + 1 Tablespoon (5 ounces/140g) unsalted butter, diced
  • 1 Tablespoon granulated sugar, plus extra for dusting
  • ⅓ cup (75 ml) ice cold water, or more if needed

Filling and Topping:

  • 7 ½ teaspoons raspberry jam
  • 1 egg, beaten (for brushing)

Optional Garnish:

  • Fresh raspberries
  • Mint leaves
  • Whipped cream

Instructions

  1. Prepare the Dough: In a medium-sized bowl, combine the all-purpose flour and a pinch of salt. Dice the cold unsalted butter into small pieces and crumble it into the flour mixture until the lumps resemble small peas. Stir in the tablespoon of granulated sugar. Gradually add the ice cold water little by little, mixing with a fork until the dough begins to come together. Finish kneading the dough gently by hand until smooth, then shape it into a ball. Flatten slightly, wrap in cling film, and chill in the refrigerator for about 30 minutes.
  2. Roll and Cut Dough: Remove the dough from the refrigerator and roll it out on a floured surface to an even thickness. Using a ruler and a sharp paring knife, carefully cut out five square envelopes, each measuring approximately 5 ⅛ x 5 ⅛ inch (13 x 13 cm). From the leftover dough, use a heart-shaped cookie cutter to cut out five small hearts that will serve as decorative flaps.
  3. Assemble the Pastries: Rotate each square to form diamond shapes. Place about 1 ½ teaspoons of raspberry jam in the center of each diamond, being careful not to overfill. Lightly brush the bottom edges with water to help seal. Fold the left, right, and bottom flaps over the jam to mimic an envelope, leaving the top flap open. Wet one side of the heart cutouts and press them, wet side down, onto the folded edges of each pastry to seal and decorate.
  4. Bake the Pastries: Line a baking sheet with parchment paper and arrange the pastries on it. Brush the surfaces generously with the beaten egg wash to ensure a golden crust. Bake in a preheated oven at 375°F (200°C) for approximately 15 minutes or until the pastries are lightly browned and puffed.
  5. Finish and Serve: Immediately after removing the pastries from the oven, brush them lightly with water and sprinkle granulated sugar on top for a subtle crunch and shine. Allow the pastries to cool on the baking sheet for 10 minutes before transferring them to a wire rack. For an elegant presentation, garnish with fresh raspberries, mint leaves, and serve with a dollop of whipped cream. Enjoy your delightful Raspberry Pie Pastry Envelopes!

Notes

  • Use ice cold water to ensure your butter stays cold, resulting in a flakier crust.
  • Do not overfill the pastries with jam to prevent leaking during baking.
  • Brushing with egg wash helps achieve a beautiful golden brown color.
  • Optional garnishes such as fresh raspberries, mint leaves, and whipped cream elevate presentation and flavor.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://recipethrive.com/raspberry-pie-pastry-envelopes-recipe/