Raspberries – Rants Raves and Recipes

Raspberry Galette

After making mini turnovers I had some excess raspberry filling I didn’t want to go to waste. It seems the galette is the “new” rage for desserts. A rustic pie that fits the bill. The term itself seems to have expanded from flat round cakes to a variety of pie-like free form pastries. No matter what, they are fun and easy to make. Try individual galettes. They don’t have to be just sweet, make them savory if you want, like a pizza. It seems that just about anything baked into a flat shape can now be termed a galette, it really doesn’t matter, in the end that’s the great thing about cooking there are no “galette” police lurking behind the fridge, make what you want, call it what you’d like, and enjoy!

The only rule is that since the pastry isn’t blind baked you shouldn’t use a really wet filling as it will make the bottom crust pastey.

Ingredients for Raspberry Galette

1 1/3 cups all purpose flour
1/4 cup butter chilled in cubes
1/4 cup chilled shortening
6 Tbs cold water ( more if needed)
pinch of salt
1/2 – 1 can raspberry pie filling

Directions for Raspberry Galette

This is a smaller version of our flaky pie crust: http://www.rantsravesandrecipes.com/flaky-pie-crust , it’s easy to make in the food processor.

With the pastry blade in the processor place the flour,butter,shortening and salt in the bowl and pulse a few times to combine. With the processor running add the water slowly by tablespoonfuls until a ball forms.

Turn the dough out onto a floured board and knead into a ball. Flatten it out and wrap it in plastic wrap and chill for an hour up to 2 days.

When your ready to proceed roll the dough out on a well floured surface to about a 12-14 inch diameter and about 1/4 inch in thickness. Place the dough onto a lightly greased sheet pan or silpat on a sheet pan. Put the filling in the center of the dough and then carefully begin to fold the ends up and slightly over the filling until the galette is completely folded around the filling.

Preheat the oven to 425º and once prepared bake the galette for about 20 minutes until lightly browned.

When finished remove from the oven and place carefully onto a wire rack to cool slightly.

To serve, slice and serve warm with powdered sugar or a scoop of vanilla ice cream or both! It’s just as good cold.

Here are a few items to help with this recipe:
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

A flakey, tastey, buttery pie crust with a sweet berry filling. What’s not to love? It’s a definite 5 paw attempt!

Raspberry Galette

2014-10-10 16:56:56

Serves 4

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Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

Ingredients

1 1/3 cups all purpose flour
1/4 cup butter chilled in cubes
1/4 cup chilled shortening
6 Tbs cold water ( more if needed)
pinch of salt
1/2 - 1 can raspberry pie filling

Instructions

This is a smaller version of our flaky pie crust: http://www.rantsravesandrecipes.com/flaky-pie-crust , it's easy to make in the food processor.
With the pastry blade in the processor place the flour,butter,shortening and salt in the bowl and pulse a few times to combine. With the processor running add the water slowly by tablespoonfuls until a ball forms.
Turn the dough out onto a floured board and knead into a ball. Flatten it out and wrap it in plastic wrap and chill for an hour up to 2 days.
When your ready to proceed roll the dough out on a well floured surface to about a 12-14 inch diameter. Place the dough onto a lightly greased sheet pan or silpat on a sheet pan. Put the filling in the center of the dough and then carefully begin to fold the ends up and slightly over the fillinguntil the galette is completely folded around the filling.
Preheat the oven to 425º and once prepared bake the galette for about 20 minutes until lightly browned.
When finished remove from the oven and place carefully onto a wire rack to cool slightly.
To serve, slice and serve with powdered sugar or a scoop of vanilla ice cream or both!

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Mini Raspberry Turnovers

The turnover is another of those ambiguous terms with no real attributions as to when and where it was first used. Initially used for small pies wrapped in puff pastry, the pastry being turned over the filling and fried. Every nationality has their own version some are sweet, others savory and the fillings vary greatly from fruit to meats, empanada, calzone, knish etc.

Although I love Raspberry Turnovers, I’m not really a big fan of puff pastry with foods to be eaten with the hands, the crumbs seem to get every where, and since recipes aren’t written in stone I thought why not a buttery pastry instead of puff pastry and lets make them smaller.

You will need a cookie cutter or something to make about a 4 inch diameter circle or if your geometrically unchallenged cut into 4 inch squares. If you make them too much smaller you really can’t get enough filling in to make them worthwhile.

Ingredients for Mini Raspberry Turnovers

For the Filling:

If you feel in the mood, find a good recipe for pie filling and make your own, or as I did, just find a can of good pie filling to use. The only trick is to make sure you get a little bit of the fruit itself into every turnover.

For the Pastry:*

2 cups all purpose flour
1/2 cup chilled shortening cubed
1/4 cup chilled butter cubed
1 tsp salt
8-10 TBS chilled water

For the Glaze:

1/2 cup confectioners sugar
1 Tbs milk
1/2 tsp vanilla (optional)

If you do use vanilla it will darken the glaze, use clear vanilla if you can find it or omit for a whiter glaze.

Directions for Mini Raspberry Turnovers

Preheat oven to 425°

Place the flour, shortening,butter and salt into a food processor and pulse to combine. While continuing to pulse add the water a tablespoon at a time until it forms into a ball. Roll a piece into a walnut sized ball and if it holds together it is done.

Form the dough into a ball, flatten and cover with plastic wrap and chill for 1 hour to 2 days.

When you are ready to bake, roll about 1/3 of the dough out to about 1/4 inch thickness and cut into 4 inch rounds. Continue rolling and cutting until you have a full baking sheet of rounds.

Place the rounds onto a baking sheet lined with a silpat. Scoop about a tablespoon of filling (making sure you have a few berries in each) into the center of each round. Lightly wet the edges of the rounds and fold in half over the filling. Crimp the edges with a fork sealing the turnovers.

Bake for 18 – 20 minutes until the tops are lightly browned. Remove them to a wire rack to cool. While the turnovers are cooling make the glaze by mixing the ingredients together, if the glaze looks too thick add a few more drops of milk to thin out. Once the turnovers are cooled drizzle the glaze over them and allow the glaze to dry.

* You can also use a premade puff pastry if you don’t want to make the dough

Here are a few items to help make this recipe:
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11

A delightful buttery crust with an interesting sweet thing inside, certainly fit for a Scottish American Puppy Princess such as I. 5 paws and I hope the next batch is filled with lamb !

Mini Raspberry Turnovers

2014-09-20 15:09:09

Yields 12

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Prep Time

30 min

Cook Time

20 min

Total Time

1 hr

Prep Time

30 min

Cook Time

20 min

Total Time

1 hr

FOR THE FILLING

If you feel in the mood, find a good recipe for pie filling and make your own, or as I did, just find a can of good pie filling to use. The only trick is to make sure you get a little bit of the fruit itself into every turnover.

FOR THE PASTRY

2 cups all purpose flour
1/2 cup chilled shortening cubed
1/4 cup chilled butter cubed
1 tsp salt
8-10 TBS chilled water

FOR THE GLAZE

1/2 cup confectioners sugar
1 Tbs milk
1/2 tsp vanilla (optional)
If you do use vanilla it will darken the glaze, use clear vanilla if you can find it or omit for a whiter glaze.

Instructions

Preheat oven to 425°
Place the flour, shortening,butter and salt into a food processor and pulse to combine. While continuing to pulse add the water a tablespoon at a time until it forms into a dough that when rolled into a walnut sized piece ball holds together.
Form into a ball, flatten and cover with plastic wrap and chill for 1 hour to 2 days.
When you are ready to bake, roll about 1/3 of the dough out to about 1/4 inch thickness and cut into 4 inch rounds. Continue rolling and cutting until you have a full baking sheet of rounds.
Place the rounds onto a baking sheet lined with a silpat. Scoop about a tablespoon of filling (making sure you have a few berries in each) into the center of each round. Lightly wet the edges of the rounds and fold in half over the filling. Crimp the edges with a fork sealing the turnovers.
Bake for 18 - 20 minutes until the tops are lightly browned. Remove them to a wire rack to cool. While the turnovers are cooling make the glaze by mixing the ingredients together, if the glaze looks too thick add a few more drops of milk to thin out. Once the turnovers are cooled drizzle the glaze over them and allow the glaze to dry.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.