Ingredients:
- I pint fresh red raspberries
- 1/4 cup apricot or raspberry or your favorite jam (I used apricot, because it is what I had, and it made a nice combination of flavors)
- 1 sheet Pepperidge Farms Frozen Puff Pastry (thawed 40 mins. at room temperature)
- 1 Tbsp Honey
- Powdered Sugar for Garnish
Directions:
Unfold and place sheet of puff pastry on baking stone or baking sheet and turn up edges on all sides to create a crust edge. Poke center with fork 6-8 times to prevent center from raising up too high. Bake at 400 degrees F for approximately 15 minutes or until golden brown.
While still warm, spread jam on bottom of baked puff pastry. Place half of fresh raspberries on top and mash with a fork. Allow to cool completely.
Once cooled, place whole fresh red raspberries on top. Drizzle with honey, and sprinkle with powdered sugar.
To serve, cut into 6 pieces and garnish with a dollop of whipped cream or vanilla ice cream.