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    Home » Recipes » Dessert Recipes

    Rhubarb-Raspberry Linzer-esque Pastries

    Published: Jun 13, 2011 · Modified: Nov 30, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Pastries with hearts cut out of the top revealing red jam underneath.

    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

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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