Raspberry Crowns Recipes

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.

Steps:

• Bake patty shells according to package directions. Remove center of top and soft pastry underneath. Cool on a wire rack for 10 to 15 minutes.Meanwhile, place unopened package of raspberries in a large bowl of hot tap water until berries are no longer icy, turning bag several times.Meanwhile, in an 8-inch non-stick skillet over medium heat, melt margarine. Add almonds and brown sugar. Stir for 4 minutes or until almonds are golden and foam subsides. Spread in a jelly roll pan to cool. Break apart and set aside.While almonds are cooling, in a small mixer bowl at medium speed, beat cream, 1/4 cup sugar and vanilla until very stiff. Refrigerate until ready to assemble desserts.In a small saucepan over low heat, melt marmalade. Cool slightly.To assemble each dessert, remove raspberries from bag and drain sprinkle with 2 tablespoons sugar. Place each patty shell on an individual dessert plate. Spoon whipped cream into a large decorating bag fitted with a large star tube. Pipe a small mound of cream in center of each patty shell. Top with one-sixth of the raspberries. Drizzle about 1 tablespoon of the marmalade around berries. Pipe cream swirls around base of shell. Sprinkle almonds around swirls. Repeat to make remaining desserts.