This recipe came about while in search of a sweet, gooey, quick to pull together dessert.
How I just happened to have puff pastry, Rolos and raspberries all on hand at the same time is still a mystery to me, but quite serendipitous!
For that day these three simple things transformed into something really lovely.
Inside little puff pastry pouches, the raspberries and candies melted together into a sweet-tart, caramelly puddle.
Though the puffs were at first shaped like turnovers or hand-pies, I abandoned this shape upon seeing how quickly the melty center escaped.
Instead, the pouches, pulled up and pinched together at the top are a much better vessel for this filling.
Sweet, berried, chocolatey, flaky. And easy to make!
Have some, won’t you? The recipe is below! And here are two more raspberry indulgences to try!
Raspberry & Rolo Puffs
Flaky puff pastry holds a sweet filling of raspberries and Rolo candies!
- 1 17.3 ounce package (2 sheets) frozen puff pastry, thawed
- 36 fresh raspberries, washed and blotted dry
- 18 Rolo candies
- 1/4 cup half and half
- Granulated sugar for sprinkling
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Roll out the puff pastry dough a bit. Cut each sheet into 9 squares.
Place 2 raspberries and 1 Rolo in the center of a square. Moisten the edges with a little water. Bring two opposite corners of the square up to meet each other, and pinch down the sides to seal them together. Then pull all the corners up to the top (with the pouch of filling below) and pinch them together. Roll the pinched top down, and check that there are no gaps on the pouch. Place it on the prepared baking sheet. Repeat with remaining dough squares, raspberries and Rolos.
Brush the tops of the pastries with the half and half. Sprinkle the decorating sugar generously over the tops.
Bake the puffs for about 18 minutes until the tops have started turning golden brown. Remove them from the baking sheet to a serving plate. They are best served while still warm, but allow the puffs to cool for 10 minutes before serving as the filling is quite hot after baking.
Rolos lore: The candy that would become Rolos were originally created in Britain in 1937, and were made in the U.S. starting in 1969. That’s the same year that the Scooby-Doo cartoon first aired!
This recipe was created for the letter R in the A to Z Challenge, an annual blogfest where bloggers of all genres come together to share what they’ve got in an alphabetical way! Check out the A to Z Challenge website here!