Creamy Raspberry Bites
Delightful Creamy Raspberry Bites: A Perfect Blend of Flavour and Elegance
Discover Your New Favourite Treat
Looking for a dessert that’s both impressive and utterly delicious? These Creamy Raspberry Bites might just become your new favourite. Picture golden puff pastry filled with smooth custard and topped with fresh raspberries. Each bite combines textures and flavours perfectly, making it a great choice for any occasion, whether it’s a casual afternoon tea or a special celebration.
Preparing the Custard
Start by combining egg yolks, sugar, cornflour (cornstarch), and lime zest in a bowl until well mixed. Gradually stir in a portion of milk to create a smooth mixture.
Heat the remaining milk in a saucepan until it's just below boiling. Slowly pour the egg yolk mixture into the hot milk while whisking vigorously to avoid lumps. Continue whisking until the custard thickens to a creamy consistency.
Once thickened, remove from heat and cover the surface of the custard with cling film to prevent a skin from forming. Let it cool to room temperature, or for the best results, refrigerate overnight.
Assembling the Pastry
Lay out a sheet of puff pastry on a parchment-lined baking tray. Spread the cooled custard evenly over the pastry, leaving a border around the edges.
Arrange fresh raspberries over one half of the custard-covered pastry. Place a raspberry in the center of each 4-5cm square area, as you'll be cutting the pastry into squares later.
Fold the pastry over the raspberry-topped side to cover the filling. Press the edges together with a fork to seal.
Brush the top with an egg wash and lightly score the surface into squares without cutting all the way through. Sprinkle a handful of chopped walnuts over the top for added crunch.
Baking to Perfection
Transfer the prepared pastry to the preheated oven. Bake until the pastry is golden brown and crispy.
Final Touches
Allow the Creamy Raspberry Bites to cool to room temperature before serving. These pastries can be enjoyed warm or chilled, but ensure they are completely cool before refrigerating if you prefer them chilled. Perfect for any occasion, these treats combine creamy custard, fresh raspberries, and a flaky puff pastry crust for a delightful experience.
By following these simple steps, you'll create pastries that are both beautiful and delicious, making every bite a memorable indulgence. Enjoy!
You can watch the step-by-step video on my Instagram for a detailed guide.
You may also like my Passion Fruit Curd and Strawberry Puffs or Raspberry Ruffled Milk Pie
These Creamy Raspberry Bites are a delightful combination of smooth vanilla custard, tangy raspberries, and flaky puff pastry. Perfect for a light dessert or a sweet snack, they are easy to make and sure to impress with their elegant presentation and delicious taste.
- 2 egg yolks
- 75 g sugar
- 3 tbsp cornflour ((cornstarch))
- 1 lime zest
- 1/2 tsp vanilla powder ((or 1 tsp vanilla extract))
- 500 ml milk
- 320 g puff pastry (ready rolled sheet)
- 100 g raspberries ((about 24 pieces))
- Egg wash (1 egg yolk mixed with 1 tbsp milk)
- 1 handful walnuts (chopped)
- In a bowl, mix the egg yolks, sugar, cornflour, lime zest, and vanilla until well combined. Add about 100ml of milk and mix again.
- Heat the remaining milk until just below boiling, then slowly pour in the egg yolk mixture in a thin stream while whisking vigorously to prevent lumps. Continue whisking until the custard thickens.
- Once thickened, remove from heat, cover with cling film touching the surface, and let it cool to room temperature or refrigerate overnight.
- Preheat the oven to 200°C (fan). Unfold the puff pastry and transfer it to a sheet of parchment paper. Spread the cooled custard evenly over the pastry, leaving a 1cm border around the edges. On one half of the pastry, arrange the raspberries, placing one raspberry in the centre of each 4-5cm square, as you will cut it into squares later.
- Fold the pastry over, sealing the edges with a fork.
- Brush with egg wash and score into 4cm squares without cutting all the way through. Sprinkle with walnuts and bake for 15-18 minutes, or until golden brown.
- Once baked, let it cool to room temperature. Serve warm or chilled, but ensure it cools completely before refrigerating if you prefer it chilled.
Servings: 12 ServingCalories:224.06kcalTotal Fat:13.06gSaturated Fat: 3.67gTrans Fat: 0gCholesterol:28.53mgSodium:86.26mgPotassium:99.24mgTotal Carbohydrate:23.04gDietary Fiber: 1.19gSugars: 9.06gProtein:4.1gVitamin A: 28.7IUVitamin C: 2.84mgCalcium: 60.6mgIron: 1mgVitamin D: 0.67IUVitamin E: 0.31IUVitamin K: 5.12mcgThiamin: 0.16mgRiboflavin: 0.18mgNiacin: 1.39mgVitamin B6: 0.04mgFolate: 12.41mcgVitamin B12: 0.23mcgPhosphorus: 71.66mgMagnesium: 14.18mmolZinc: 0.45mcg
- You can substitute other berries or fruits for the raspberries, such as blueberries or sliced strawberries.
- The custard can be made a day in advance to save time on the day of baking.
- Ensure the cornflour is fully dissolved in the milk mixture to avoid lumps; sift it if needed.
- Heating the milk until just below boiling helps the custard thicken properly. Avoid boiling it, as this can curdle the mixture.
- Placing cling film directly on the surface of the custard prevents a skin from forming.
- Brush the egg wash evenly over the pastry to achieve a golden, shiny finish.
- Baking at a high temperature (200°C) helps the pastry become crisp and golden. Keep an eye on it towards the end of baking to avoid burning.
- Let the pastry cool on a wire rack to maintain its crispness. If left on a baking sheet, the underside may become soggy.
- The bites can be served warm or chilled, based on your preference. If serving chilled, ensure they are completely cooled before placing them in the refrigerator to avoid condensation.
