Hy-Vee Recipes and Ideas

Directions

1. Step1

   Place baking and millet flours, sugar replacement, xanthan gum, baking powder, and salt in a food processor. Cover and pulse until combined. Add cold butter. Cover and pulse until fine crumbs form with no visible pieces of butter. Transfer to large bowl. Stir together 3/4-cup cold water and vinegar. Drizzle 1/4-cup water mixture over flour mixture; stir with fork. Add additional water mixture, 2 tablespoons at a time, just until dough holds together. Shape dough into a ball; divide in half. Shape into disks; wrap each disk in plastic wrap. Refrigerate for 30 minutes.

2. Step2

   For filling, stir together raspberry preserves, lemon juice, and xanthan gum in small bowl; set aside. Preheat oven to 350 degrees. Line a large rimmed baking pan with parchment paper; set aside.

3. Step3

   Roll out each disk of the pastry dough on a floured surface to a 13x9-inch rectangle. Cut each into 8 (4x3-inch) rectangles. Transfer 8 rectangles to prepared baking pan.

4. Step4

   Whisk egg and remaining 1 tablespoon water in small bowl. Brush edges of pastry rectangles in baking pan with egg mixture. Spoon raspberry filling on the centers of pastry rectangles; spread to 1/2-inch of edges.

5. Step5

   Place remaining rectangles on top raspberry filling to cover, aligning edges. Press edges together to seal completely. Brush pastries with egg mixture. Poke holes in top of each pastry with a skewer. Bake for 25 to 28 minutes or until edges are golden brown. Transfer pastries to a cooling rack; cool completely.

6. Step6

   For glaze, stir together confectioners’ sugar replacement and water in small bowl until smooth. Spread over pastry. Immediately sprinkle with crushed freeze-dried raspberries, if desired.