Raspberry Pastry Filling

Prep Time:
5
|
Cook Time:
15
|
12
Servings
Dessert
Fillings
Patisserie
Fruit
Updated:
December 5, 2022
|
Published:
November 18, 2022

Prepare Ahead

Measure all ingredients to simplify the process.

Ingredients

12 ounces fresh or frozen raspberries, about 2 ½ to 3 cups

½ cup granulated sugar (100g)

2 Tablespoons cornstarch

1 Tablespoon lemon juice

1 Tablespoon water

Directions

  1. Combine raspberries and sugar in a medium saucepan.
  2. Cook over medium heat, stirring frequently, until the raspberries release their juices and break down, about 8-10 minutes.
  3. In a small, separate bowl, whisk together the cornstarch, lemon juice, and water to create a slurry. Add to the raspberry mixture while stirring and continue to cook another 1-2 minutes until thickened and goes from cloudy to clear. The filling will continue to thicken as it cools, so it shouldn't be too thick and paste-like in the pan.
  4. Remove from heat and cool completely before eating or using as a filling.

Tools and Vessels

  • Medium saucepan for cooking berries.
  • 1 Small Bowl for making slurry.

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