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96% would make again

Raspberry Puff Pastry Flower

Tasty Team

Under 30 minutes

Under 30 minutes


for 9 pastries

  • 1 sheet puff pastry
  • 1 egg wash
  • 9 raspberries
  • 2 tablespoons chocolate hazelnut spread
  • 1 powdered sugar, to taste

Nutrition Info

    Calories 374
    Fat 12g
    Carbs 65g
    Fiber 0g
    Sugar 51g
    Protein 3g

Estimated values based on one serving size.


  1. Cut the puff pastry into 9 equal squares.
  2. Taking one of the squares, cut in the middle of each corner making sure your cuts do not touch in the center.
  3. Place ½ teaspoon of hazelnut spread in the center.
  4. Fold each corner to the center and press down until the pastry sticks. Brush each side of the fold with egg wash.
  5. Brush each side of the fold with egg wash.
  6. Pinch the corners of each fold together to create a petal shape, creating 4 petals.
  7. Place a raspberry in the center.
  8. Preheat oven to 400˚F (200˚C).
  9. Repeat with the remaining pastry squares.
  10. Bake for 15–20 minutes, until pastry is golden brown and puffed.
  11. Serve with a sprinkle of powdered sugar.
  12. Enjoy!

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