Creamy Raspberry Bites

Name: Creamy Raspberry Bites
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: European
Ingredients: • 2 egg yolks; • 75g sugar; • 3 tbsp cornflour (cornstarch); • Zest of 1 lime; • 1/2 tsp vanilla powder (or 1 tsp vanilla extract); • 500ml milk; • 1 sheet puff pastry; • 100g raspberries (about 24 pieces); • Egg wash (1 egg yolk mixed with 1 tbsp milk); • A handful of chopped walnuts

7 steps

Prep:20minCook:18min

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.

Updated at: Wed, 31 Jul 2024 15:20:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories238.4 kcal (12%)

Total Fat12.6 g (18%)

Carbs26.2 g (10%)

Sugars17.7 g (20%)

Protein6.6 g (13%)

Sodium62.7 mg (3%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For the Custard:

2egg yolks

75gsugar

3 Tbspcornflour

cornstarch

1lime

Zest of

½ tspvanilla powder

500mlmilk

For the Bites:

1 sheetpuff pastry

100graspberries

egg wash

1 egg yolk mixed with 1 tbsp milk

walnuts

chopped

Instructions

Step 1

In a bowl, mix the egg yolks, sugar, cornflour, lime zest, and vanilla until well combined. Add about 100ml of milk and mix again.

Step 2

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.

Step 3

Once thickened, remove from heat, cover with cling film touching the surface, and let it cool to room temperature or refrigerate overnight.

Step 4

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 center of each 4-5cm square, as you will cut it into squares later.

Step 5

Fold the pastry over, sealing the edges with a fork.

Step 6

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.

Step 7