Rhubarb-Raspberry Linzer-esque Pastries
This post may contain affiliate links. Thank you for supporting the brands that keep me creative in my tiny kitchen!
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
