It’s not hard to impress with these Easy Raspberry Cream Puffs! You just don’t have to admit how easy, with one sheet of puff pastry and 30 minutes!
Dish Count – 1 Rolling Pin, 1 Cookie Cutter, 1 Whisk
One more semester down! Ben has finished one more semester of nursing school, and that meant we had a mini reprieve from the demands of our real adult lives and double duty jobs to take the day and get out of town. Only thing getting in my way? The royal baby was born and I was glued to the Twitterverse for any possible update of the newest bundle of joy to the royal family, because OMG let’s paint the palace pink people. It’s a girl! (And now that we have a name? I might have temporarily cried, blacked out, woke up, hyperventilated and then swooned all at once.) But I digress…
Saturday I woke up, from a zombie dead sleep, at 5 am to check my phone because there must be some sort of internal baby alert that said “Yup, now is the time woman!” only to find that the Twitterverse blew up over the night to the fact that the new little lady of Cambridge was born. From then on, I was hooked. I know, I’m an American – what does it matter. Save it. I’m an Anglophile through and through so nothing is going to change, join Ben in his chagrin. So through the morning as we decided to pack up and get out of town for the day to head east of the mountains and away from the “claustrophobic” trees of western Washington, I was still checking in to see if they Duke, Duchess and the most adored little baby around would make their appearance through the doors of the hospital.
By the time we loaded up in the car and started to leave town, they still hadn’t – but I was not to be deterred – I found it streaming on my phone and was able to somewhat covertly watch it live as we drove… that is until Ben saw me checking my phone and said “Are you watching it?!?!” I let out the biggest “DUH!” of my life, proudly proclaiming that “It’s history and it’s important to me!”. In five minutes it was done, I let out my ooo’s and awww’s, cried a little like a hormonal ovulating hot mess, and carried on with my day.
Not thirty minutes later our chatting was waning, and silence befell us, listening only to the NFL draft and the droning of Roger Good-gawd-would-someone-fire-him-already, I asked if we could change it to something else… to only have Ben respond in kind “No, it’s history, and it’s important to me!”
*Mouth falls open and leaves me stunned* DANG IT! I hate when he gets me at my own game. So I left the radio dial alone. Kissed his shoulder and checked Twitter one more time. Because oh my gosh, that baby is oh so cute. But dang, don’t even get me started on how Duchess Kate was walking. Homegirl, I hope you promptly got home, kicked off those heels, got a nap and an ice pack or two to perch on.
Easy Raspberry Cream Puffs
1 Sheet Puff Pastry, thawed
2 Tbsp Water
1/2 cup Heavy Whipping Cream
1/4 cup Raspberry Preserves/Jam
2 Tbsp Sugar
1 2-inch Round Cookie Cutter
1/4 cup Powdered Sugar
Pre-heat oven to 400 degrees. Sprinkle a clean working surface with flour. Roll sheet of puff pastry out into an 11x 13 rectangle. Using a 2 inch cookie cutter, cut out as many rounds as possible. Place rounds on a parchment lined baking sheet.
In a small dish, whisk egg and water together. Brush each round with egg wash prior to baking.
Bake rounds until puffy and light brown - about 10-15 minutes. If the rounds are too dark brown, remove from the oven and allow to cool completely.
While the rounds are cooling, whisk the heavy whipping cream into stiff peaks. Fold in the raspberry preserves.
Using a knife, crack open puffs, and fill with whipped cream. Top with other half of pastry. Dust with powdered sugar and serve immediately. Garnish with additional fresh raspberries if desired.