A perfect Spring dessert with dreamy, rich lemon pastry cream prepared ahead and then spread onto buttery sheets of puff pastry. Before being folded in half, pops of fresh raspberry get added to the filling and then baked to golden perfection. A true “WOW” experience attainable for even the most amateur of party hosts.
Lemon Pastry Cream
2 C whole milk
1 tsp vanilla extract
1 T plus 1 tsp finely grated lemon zest
2 tsp fresh lemon juice
6 egg yolks
1/2 C sugar
1/4 C flour, sifted
1/4 C unsalted butter, softened and cut into cubes
Whisk together the yolks, 1/4 C sugar, flour and salt in a bowl until smooth and thick.
Separately, place milk, 1/4 C sugar, vanilla, zest and lemon juice over medium heat and warm this mixture, while stirring, until steaming but not boiling.
At this point, while constantly whisking the yolk mixture, pour some of the hot milk into the yolks. Continue until just over half of milk is mixed into yolks. Then, pour the yolk portion into the remaining pot of milk mixture while whisking. Return this pot to the warm stovetop until boiling and thick while continually stirring all edges of the pot. Keep on heat for a minute at boiling then remove from stove and whisk in vanilla and cubed butter until incorporated.
Pour cream into a bowl and then place a sheet of plastic wrap on the entire surface of the cream to avoid a skin forming. Refrigerate until chilled. Use within 24 hours.
1/2 recipe lemon pastry cream
2 sheets puff pastry thawed overnight in the fridge
1 pint fresh raspberries, sliced in half lengthwise
Preheat oven to 400F. Line a cookie sheet with a silpat mat or parchment paper.
Remove one sheet of puff pastry from fridge onto a lightly floured surface. Patch together any cuts with your fingers by pressing together firmly. Gently roll over surface with a nonstick rolling pin to smooth and bind surface. Cut into four equal squares and place onto cookie sheet.
With a corner of each square closest to you, spread 1 1/2 – 2 T lemon pastry cream on the half closest to you while leaving some untouched dough on the edges for sealing the turnovers. Place 8 raspberry halves on the cream. Fold uncovered half of dough onto the cream half. Gently seal the edges shut by pinching/pressing firmly.
Bake in preheated oven for 30-35 minutes until dark golden brown. You may use an egg wash consisting of one beaten egg plus one tablespoon of water, but your product will come out darker. Do not pull them out when only golden as the inner layers of the puff pastry around the pastry cream will be undercooked. If your tops are darkening too much before the triangles are finished baking, loosely tent each turnover with foil until done, making sure to remove the tent with a minute or two to go to make sure crispy tops are secured. Enjoy!