My friend told me about this recipe. I made it slightly different.
2 sheets of puff pastry
1 (6 oz) container of fresh raspberries
1/2 stick of butter at room temperature
1 lemon, the zest and juice
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper (for easy clean up) and lightly spray with cooking spray.
Defrost two rectangular sheets on a baking sheet that is floured. Set aside.
In a bowl, mash your raspberries and butter with a potato masher or big spoon. Add in about half a tablespoon of lemon zest and then a tablespoon of lemon juice.
Spread your raspberry mixture down the center of your rectangle. Roll the dough starting with one of the short ends to form a log. Once your dough is a log, slice it into 8 pieces and place them on the baking sheet.
Bake your pinwheel shaped rolls 12 to 14 minutes
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