These Pailles are sugar-dusted puff pastry sandwich cookies with a raspberry jam filling. A delectable French dessert you can easily make in your own home.
Oh, Dorie Greenspan. Who doesn’t love her? She recently released another fabulous cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. It is such a beautiful book, loaded with French desserts that are do-able in your own kitchen.
I’m always intimidated with French cooking and baking, and even eating the delicate desserts shakes my feathers. The reason is because I’m just not that knowledgeable of the cuisine. Dorie’s book brings it down a notch and lets you feel comfortable opening the door of your home to welcome French baking.
I accepted a challenge to bake a recipe from Baking Chez Moi, and I couldn’t be more thrilled with the results. But, first, let me tell you about how drawn into this book I was while flipping through the pages. I found myself stopping and reading, even though I really didn’t have the time and should’ve been running out the door to run my errands before picking up my kids. Dorie includes wonderful storytelling and clear instructions that put you at ease when trying a new technique.
These Pailles can be made with store-bought refrigerated puff pastry, so no need to make your own. I did make the raspberry jam filling using my favorite Driscoll’s berries. In fact, at the end of this post, I have a giveaway for y’all including $15 worth of Driscoll’s berries and a copy of Baking Chez Moi! But, before we get to that, let’s talk more about this recipe…
So, like I said, I used store-bought puff pastry and Driscoll’s raspberries to make a quick raspberry jam filling. The cookies look delicate and difficult, but they are so super easy, using a simple roll and fold technique. Even better, in between the folds, you sprinkle each layer with sugar. YUM!
Okay, now we can talk about the giveaway. To enter for your chance to win a copy of Baking Chez Moi plus $15 coupon of Driscoll’s Berries, please leave a comment below telling me what is your favorite dessert? That’s it! Contest will close Wednesday, November 12th at 10:00PM CDT. Must be a resident of the US and 18 years of age or older. One entry per person please.
This giveaway is sponsored by Driscoll’s. Thank you for allowing me to post reviews so I can offer you fun giveaways of products I love!
- 1 sheet puff pastry , thawed but cold
- 1 large egg
- Granulated sugar , for sprinkling
- Powdered sugar , for dusting
- 1 package (6 oz.) Driscoll's fresh raspberries
- 1 cup granulated sugar
- Juice from half a lemon
Dust a clean work surface with flour. Roll out the sheet of puff pastry to about 16 x 16 inches square. (An inch or two smaller is fine, but I wouldn't go larger.)
Beat the egg in a small bowl with a tablespoon of water. Using a pastry brush, brush the puff pastry with the egg wash and sprinkle a coat of sugar over the entire surface.
Fold the puff pastry in half, then brush the surface again with egg wash and sprinkle with a coat of sugar. Fold again in half, the same length (so you have a thin rectangle of dough with layers). Brush with egg wash and sprinkle with flour one more time.
Transfer the strip of puff pastry to a lined baking sheet and freeze for 2 hours. After 2 hours, preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone liner.
Remove the puff pastry from the freezer and transfer the puff pastry to a cutting board and slice into 1/4-inch wide strips. Line three strips together on the prepared baking sheet with the cut-side up so you can see the layers. Gently press the three strips together so they bake together. (See photos in blog post for visual help.) Repeat with the remaining dough. Sprinkle the tops lightly with sugar.
Place a piece of parchment paper on top of the pastries, then place a large cooling rack on top. This will keep the pastries flat while baking. Bake on the center rack for 10 minutes. Remove the cooling rack and parchment paper. Use a spatula to lightly press and flatten then carefully flip the cookies and bake for another 10 minutes (no need to cover again with the parchment and cooling rack.)
Remove from the oven and transfer to a cooling rack to cool to room temperature. Meanwhile, make the raspberry jam.
Combine the raspberries and sugar in a small saucepan over medium-high heat. Mash the berries while cooking. Once the juices start bursting from the fruits and starts boiling, cook another couple of minutes until thickened. Remove from the heat and let cool.
Sandwich pairs of the pastries together with the raspberry jam and lightly dust with powdered sugar. Serve immediately.