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Delicate Streusel Pastries with Hot Pepper Berry Patch Preserves

These delicate yet tasty streusel pastires feature our Hot Pepper Berry Patch Preserves.

Ingredients

  • 4/5 cup Flour
  • 3/4 cup Granulated sugar
  • 1/4 tsp. Salt
  • 1 cup Light cream
  • 2 large Egg yolks
  • 1 tsp. Vanilla extract
  • 1/3 cup Robert Rothschild Farm Hot Pepper Berry Patch Preserves
  • 2 Tbsp. Almonds, chopped
  • 1/2 tsp. Nutmeg, ground
  • 1/4 cup Butter, chilled
  • 17 1/4 oz. Puff pastry, thawed
  • As needed Confectioner's sugar
  • Directions
    1. To prepare filling, in a heavy saucepan, mix together 1/3 cup flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add cream; cook over medium heat, stirring constantly, until thick and bubbly. Reduce heat to low; cook, stirring for 1 minute.
    2. Whisk together egg yolks. Gradually whisk 1 cup of hot cream mixture into yolks. Add yolk mixture to remaining cream mixture in pan, whisking constantly. Increase heat to medium; cook, stirring constantly, for 2 minutes.
    3. Remove pan from heat. Stir in vanilla. Pour filling into a medium bowl. Press plastic wrap directly onto surface. Chill for 2 hours.
    4. Preheat over to 450 degrees F. Grease 2 baking sheets. To prepare streusel, mix together remaining flour, sugar, nuts, and nutmeg. Using pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.
    5. On a floured surface, unfold pastry sheets. Using a floured rolling pin, flatten pastry sheets slightly, making sure fold creases are smooth. Place 1 sheet of pastry on each prepared baking sheet. Pierce pastry sheet all over with a fork.
    6. Sprinkle streusel over 1 pastry sheet. Bake until golden, 12 to 15 minutes. Transfer sheets to wire racks to cool. Spread filling on plain pastry sheet.
    7. Spread Hot Pepper Berry Patch Preserves on underside of streusel-covered pastry sheet; place, crumb-side up, on top of filling; press down slightly. Cut pastry sheets crosswise into 8 equal rectangles. Dust with confectioners sugar.

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