Barbecue Raspberry Puff Daddies
Easy · 8 ingredients — shared from Reciquest
6 servings · Easy
Ingredients
- 17.6 oz frozen all-butter puff pastry
- 2 cups fresh or frozen raspberries
- 1/3 cup dark brown sugar, packed
- 1 tsp lemon zest
- 1 1/2 tsp cornstarch
- Pinch of salt
- 1 egg, beaten
- 2 Tbsp sugar
Instructions
- Thaw dough according to package directions; don't allow it to get too warm.
- Roll dough to 1/8" thickness.
- Using a sharp knife, cut out 6 rounds, about 6 to 7" wide.
- Stack on a plate, using parchment paper between each round; cover well.
- Chill for 30 minutes.
- Preheat the barbecue to 425*F. Line a baking sheet with parchment.
- Place the raspberries, sugar, zest, cornstarch, and salt in a medium bowl; toss gently to coat.
- Place the dough on your work surface, 1 round at a time.
- Fill each road with 1/3 cup of fruit mixture. Fold over and pleat the dough edges around the whole circle, gently pushing up the dough against the fruit in an imperfect way.
- Carefully place all puffs on baking sheet; refrigerate 10 minutes.
- Brush dough with beaten egg and sprinkle each puff with about 1 tsp sugar.
- With the barbecue at 425*F and a base (see notes) set up inside the barbecue, quickly open the barbecue and place the chilled baking sheet on top of the base.
- Close the lid and don't open during baking.
- Bake about 20 minutes or until the puffs' tops are golden brown.
Tags: pepperplate-import