• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Raspberry Panela Tartlet

    Raspberries are perfect for dessert. Add panela, puff pastry, lemon and cinnamon, and that perfect dessert becomes even more wonderful!


    Ingredients
    1
    17.3 oz package puff pastry (thawed)
    1/4
    cup
    grated panela
    1
    tablespoon
    lemon juice
    1/2
    teaspoon
    cinnamon
    2
    pints
    raspberries
    Directions
    Preheat oven to 400 F. Lightly spray baking sheet.
    Roll puff pastry on a lightly floured surface to 1/8 inch thickness. Cut pastry into 4 rectangular, even pieces.
    Taking one piece at a time, cut 1/8 inch off the edges of the dough rectangle and place the newly removed dough on top of the newly created edges, making a lip around the puff pastry rectangle. Repeat with remaining pieces. Place pieces on baking sheet and bake for 10 minutes, or until pastry is golden brown and puffed.
    In a small bowl combine lemon juice, panela and cinnamon. Mix until thoroughly combined. Add raspberries to bowl with panela mixture and toss to coat.
    Add panela raspberries to center of each baked tart and spread evenly. Enjoy warm.

    The base number of servings for this recipe is 4
    OK

    Write a Review