Ingredients
1 puff pastry sheet
1 cup New Canaan Farms Raspberry Jam
1 egg, beaten lightly
1 tbsp butter, softened
1 cup powdered sugar
SERVE WITH:
Fresh Fruit
Directions
- Preheat oven to 350°
- Cover a baking pan with parchment paper (or if you don’t have this, you can spray with a light oil)
- Roll defrosted puff pastry out as thinly as you can, making sure to use plenty of flour
- Cut into 12 equally sized rectangles
- Place a teaspoon of raspberry jam in the middle of one side of each rectangle
- Brush your lightly beaten egg around the sides of the rectangles, then fold the non-jam side over on top of each jammy side, pressing down with fingers or a fork to seal the edges together
- Place each popover gently onto your baking tray, and make two small slits in the top if each to let steam escape
- Brush with melted butter and cook for about 15 minutes, or until they look golden and puffy
- Allow to cool, then sprinkle over powdered sugar and serve with coffee, tea and your favorite fruit