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Raspberry-Vanilla Strips with Puff Pastry - photo 1
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Raspberry-Vanilla Strips with Puff Pastry

Cakes and Bakes Desserts Snacks 45 min Easy 12 wyświetleń ~39.54 PLN - (0)
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Description

Delicate, crispy ribbons of puff pastry filled with aromatic raspberry jam and finished with vanilla powdered sugar. These quick, elegant cookies are inspired by classic angel wings but feature a simple filling and decoration in the 'Sweet Blog' style — light layers of dough that beautifully flake apart during baking, creating a stunning, Instagram-worthy composition when dusted with powdered sugar. Perfect for afternoon tea, a gathering with friends, or as a sweet addition to a gift. Flavor profile: crunchy, buttery layers of pastry, a sweet-tart raspberry accent, and a subtle hint of vanilla; visually – golden spirals and a delicate white dusting on top.

Składniki (9)

Servings:
12
  • Puff pastry 400 g
  • Raspberry jam 150 g
  • Powdered sugar 50 g
  • Egg 1 szt.
  • Butter (melted) 2 łyżki
  • Vanilla sugar 10 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Freeze-dried raspberries (powder) 10 g
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~39.54 PLN (3.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Remove the puff pastry from the packaging and set it on the counter for 20–30 minutes to soften slightly — it should be cool but flexible. If you are using frozen pastry, follow the manufacturer's instructions (usually thawing in the fridge for a few hours or at room temperature for 30–40 minutes). In the meantime, preheat the oven to 200°C (top and bottom) or 190°C with fan. Prepare a baking tray lined with parchment paper.

Ingredients: Puff pastry
Use a clean, cool surface and a knife with a sharp tip. Do not leave the dough at room temperature for too long — it should remain cool so that the layers retain their structure during baking.

Filling

2

Transfer the raspberry jam to a small bowl. Heat it briefly in the microwave (10–15 seconds) or in a saucepan over low heat, stirring until it becomes looser — do not let it boil. If you are using freeze-dried raspberry powder, mix it in with the jam now to enhance the color and flavor. The finished jam should be fluid enough to spread thinly but not run off the cake.

Ingredients: Raspberry jam, Freeze-dried raspberries (powder)
Use a silicone or wooden spoon for mixing. If the jam is very watery, simmer it for a while over low heat or add some freeze-dried powder to thicken it.

Shaping

3

Roll out the sheet of puff pastry on a lightly floured surface (or on parchment paper). If you have two thin sheets, you can stick them together with a short press. Gently roll with a rolling pin into a rectangle about 3–4 mm thick (not too thin). Cut the rectangle into 12 smaller rectangles of 8×10 cm (you can use a ruler). Spread a thin line of jam along the center of each rectangle, leaving a 8–10 mm margin at the edges. Brush the edges with beaten egg (about 1/2 egg for the entire batch), fold each rectangle in half along the longer side so that the jam is in the middle. Press the edges with your fingers to seal (be careful not to squeeze the jam out). Then cut each folded rectangle into 2–3 strips about 2–3 cm wide and twist each strip a few times to create a ribbon. Tuck the ends gently underneath to prevent them from unraveling.

Ingredients: Puff pastry, Raspberry jam, Egg
Use a sharp kitchen knife or a pastry cutter to prevent the dough from tearing. For brushing, use a silicone brush. If the dough starts to become too soft, place the prepared strips in the refrigerator for 10 minutes to firm up — this will help them hold their shape better in the oven.

Baking

4

Arrange the ribbons on the prepared baking sheet, leaving a gap of 2–3 cm (the dough rises quite a bit). Before placing in the oven, brush the top with beaten egg (the rest of the egg) — this will give it a nice shine and golden color. If you are using almond flakes, sprinkle them lightly on the selected ribbons just before baking. Bake in a preheated oven for 12–16 minutes at 200°C (top-bottom) or 190°C with convection. The dough is ready when it has risen nicely, the layers are separated, and the surface has a golden, even color; the bottom should also be slightly browned.

Ingredients: Egg, Almond flakes
The best size is a 30×40 cm baking tray lined with parchment paper. Do not open the oven in the first 8 minutes — you risk the layers collapsing. If the top layer browns too quickly, reduce the temperature by 10–20°C and extend the baking time by a few minutes.

Finishing and decoration

5

After removing from the oven, wait 2–3 minutes, then gently brush the ribbons with melted butter (using a brush) — this will add shine and flavor. Once they have cooled slightly (about 5 minutes), sift the mixture of powdered sugar and vanilla sugar evenly on top. For a contrasting color and aroma, sprinkle freeze-dried raspberry powder on selected pieces.

Ingredients: Butter (melted), Powdered sugar, Vanilla sugar, Freeze-dried raspberries (powder)
Use a sieve to sift the powdered sugar — this will help you avoid lumps and achieve a delicate, even layer. Do not sprinkle sugar when the cake is very hot — the sugar may dissolve and not give the desired effect.

Serving

6

Serve the ribbons slightly warm or at room temperature. Arrange them on a flat plate in a fan shape or in a basket lined with baking paper. They pair wonderfully with a cup of coffee, tea, or a scoop of vanilla ice cream.

For serving, use a pastry tweezers or a small spatula to avoid damaging the delicate layers. If you are making them for a party, bake them in advance and sprinkle with sugar just before serving.

Storage

7

Store the cooled ribbons in an airtight container at room temperature for up to 24 hours — preferably under a dome to maintain their crispness. After 24 hours, they will become less crunchy (you can refresh them in the oven for 3–4 minutes at 160°C). Do not refrigerate the ribbons, as moisture will soften the pastry.

If you want to freeze them, arrange layers of dough on a tray, freeze individually for an hour, and then transfer to bags — before serving, reheat in the oven for 6–8 minutes at 170°C.

Fun Fact

💡

Traditional angel wings (also known as chruściki) have roots in Central European cuisine and are usually fried; baked versions made from puff pastry are a modern, quicker adaptation that uses the layered structure of the ready-made dough to achieve crispiness without deep frying.

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Tips

🍽️ Serving

Serve as individual portions on small plates, decorated with a fresh raspberry or a mint leaf. For a more luxurious version, serve alongside a scoop of vanilla ice cream and slightly warmed raspberry sauce.

🥡 Storage

Store in an airtight container at room temperature for up to 24 hours. To restore crispness, place the ribbons in an oven preheated to 160–170°C for 3–4 minutes. Do not freeze the ones sprinkled with sugar – sprinkle before serving.

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