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| 1 Pkg. | Puff Pastry Sheets |
| 12 Oz. | Bag Frozen Raspberries, thawed |
| 3/4 Cup | Sugar |
| 3 1/2 Tbsp. | Cornstarch |
| Dash | Salt |
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| 1. |
In medium saucepan, combine raspberries, sugar, cornstarch and salt. Cook over medium heat, stirring constantly until mixture boils and thickens, about 15 minutes. Refrigerate 1 hour or until mixture comes to room temperature. Thaw pastry sheets at room temperature 20 minutes. |
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| 2. |
Preheat oven to 400. Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square and cut into 4 6-inch squares. Place 1/4 cup raspberry mixture in center of each
square. |
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| 3. |
Brush edges with water. Fold to form triangles, seal edges firmly with a fork. Place on 2 baking sheets. Bake 25 minutes or until golden. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pastry
Bake Time:
Servings: 8
Prep. Time:
Utensils:
Notes: |
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