With their golden, crispy exterior and lightly caramelized interiors, it’s no wonder upside down puff pastries are trending! Our quick and easy version features sweet and juicy Driscoll's raspberries, sweet honey, and Gouda cheese. These crowd-pleasers are a perfect addition to your holiday gatherings!
Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
9
Ingredients
1 package (6 ounces) Driscoll’s Raspberries, divided
2 ounces Gouda cheese
1 puff pastry sheet, thawed
1/3 cup plus 3 teaspoons honey, divided
2 teaspoons lemon juice
1 egg
1 teaspoon water
1
PREHEAT oven 400°F.
2
COVER a baking sheet with parchment paper.
3
PLACE 3 raspberries close together on baking sheet to form a small mound.
4
REPEAT until you have 9 small mounds of raspberries.
5
SLICE2 ounces Gouda cheese into 9 slices.
6
PLACE 1 slice onto each mound of raspberries.
7
POUR 1/3 cup honey into a small bowl.
8
ADD 2 teaspoons lemon juice.
9
STIR until combined.
10
SPOON 2 teaspoons honey mixture over each mound of raspberries on baking sheet.
11
CUT 1 thawed puff pastry sheet into 9 equal pieces.
12
ROLL OUT or STRETCH puff pastry pieces to increase size to cover raspberry mounds.
13
COVER each raspberry mound with 1 piece of puff pastry and LEAVE space between edges of puff pastry pieces.
14
PRESS DOWN edges of puff pastry pieces using a fork or lightly floured fingertips.
15
CRACK 1 egg into a small bowl and ADD 1 teaspoon water.
16
WHISK thoroughly.
17
BRUSH puff pastry pieces lightly with egg wash.
18
BAKE 12 – 15 minutes until pastry is golden brown.
19
ALLOW appetizers to cool 2 – 3 minutes.
20
REMOVE pastries from baking sheet using spatula.
21
FLIP OVER pastries and PLACE onto a serving platter.
22
SPRINKLE remaining raspberries evenly over pastries.
23
DRIZZLE pastries with 3 teaspoons honey.
24
SERVE immediately.
