Raspberry Popovers

These little popovers are the kind of treat that always puts a smile on the table. Flaky puff pastry filled with our Raspberry Jam bakes up golden, light, and just a little indulgent. They’re quick to make, versatile enough for breakfast, dessert, or an afternoon pick-me-up, and taste even better with a dusting of powdered sugar on top.

Serves: 6–12
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

·         1 puff pastry sheet

·         1 cup New Canaan Farms Raspberry Jam

·         1 egg, lightly beaten

·         1 Tbsp butter, softened

·         1 cup powdered sugar

Serve With: Fresh fruit

Directions

1.    Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly oil it.

2.    On a floured surface, roll puff pastry thin. Cut into 12 equal rectangles.

3.    Place 1 tsp raspberry jam in the center of one half of each rectangle.

4.    Brush beaten egg around the edges, then fold the pastry over and press with fingers or a fork to seal.

5.    Place on a baking sheet and cut two small slits in the top of each to let steam escape.

6.    Brush with melted butter and bake for 15 minutes, until golden and puffy.

7.    Cool slightly, then dust with powdered sugar. Serve with fruit, coffee, or tea.

Other Variations to try…East Texas Blueberry Jam with fresh blueberries for a breakfast treat. Old Austin Apricot Jam with whipped cream for a lighter twist. Cherry Preserves for a rich, classic flavor.