Barbecue Raspberry Puff Daddies
- 500 g frozen all-butter puff pastry
- 500 mL (2 cups) fresh or frozen raspberries
- 80 mL (1/3 cup) dark brown sugar, packed
- 5 mL (1 tsp) lemon zest
- 7 mL (1½ tsp) cornstarch
- Pinch of salt
- 1 egg, beaten
- 125 mL (½ cup) pecans
- 30 mL (2 Tbsp) sugar
Thaw dough according to package directions; don’t allow to get too warm. Roll dough to 3-mm (1/8-inch) thickness. Using a sharp knife, cut out 6 rounds, about 15 to 18 cm (6 to 7 inches) wide. Stack on a plate, using parchment paper between each round; cover well. Chill 30 minutes.
Preheat the barbecue to 220 C (425 F). Line a baking sheet with parchment.
Place the raspberries, sugar, zest, cornstarch and salt in a medium bowl; toss gently to coat. Place the dough on your work surface, 1 round at a time. Fill each round with 80 mL (1/3 cup) of fruit mixture. Fold over and pleat the dough edges around the whole circle, gently pushing up the dough against the fruit in an imperfect way. Carefully place all puffs on baking sheet; refrigerate 10 minutes. Brush dough with beaten egg and sprinkle each puff with about 5 mL (1 tsp) sugar.
With barbecue at 220 C (425 F) and base set up inside the barbecue, quickly open the barbecue and place the chilled baking sheet on top. Close lid and don’t open during baking. Bake about 20 minutes or until tops are golden brown. Makes 6 servings.
Tip: Serve with crushed nuts, ice cream, whipped cream or sour cream.
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