Rhubarb-Raspberry Linzer-esque Pastries
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I wanted to make a dessert with some of the Rhubarb-Raspberry Jam that I made last week. I remembered that I had a sheet of puff pastry in the freezer, so I decided to make something kind of like linzer tart cookies, but with the pastry. I cut the pastry into rectangles after it thawed, and made them kind of like ace cards, cutting hearts, diamonds, spades and clubs out of the middle of some of the rectangles. I lined a cookie sheet with a Silpat and spread some of the jam on the bottom pieces of pastry and then laid the pieces with cutouts on top. I baked them at 430°F until they were nice and brown on top. I didn’t remember to brush them with egg or milk before I popped them into the oven, but they turned out great regardless. You could make this with any kind of jam or preserves that you have on hand, and you’d have a simple and delicious dessert in a snap!
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
