Waffles with raspberries and rhubarb

Summer is the time for berry experiments. Of course, there is a great temptation to use all the berries for cooling lemonades or sorbets, but you should not forget about the more traditional option – filling for baking. Because if not in the middle of the season, then when else to try recipe for puffs with raspberries and rhubarb?

We warn you: just in case prepare puffs with raspberries and rhubarb will have to spend some time. However, it is worth it, because as a result, you will get a wonderful crispy dessert with an incredibly tasty filling. Be sure to try it and you won’t regret it.

Waffles with raspberries and rhubarb – ingredients

Waffles with raspberries and rhubarb – recipe

We prepare the dough. Mix flour, 2 tablespoons of sugar and salt. Add butter, cut into cubes. Mix well by hand or with a food processor. It is important that the dough does not turn into a homogeneous mass – let small lumps of butter remain.

Add ice water and 3 tablespoons of cold vodka to the dough (you can lower the temperature by diluting it with water beforehand). We knead, and we react to whether the dough sticks to our fingers. If not, then you need to add another spoonful of vodka.

Divide the dough into two equal parts. Wrap each part in food film or parchment and put in the refrigerator (40 minutes) or freezer (20 minutes).

While the dough is cooling, prepare the filling for puffs with raspberries and rhubarb. Cut the rhubarb stems into thin strips 1,5 cm long. Add whole raspberries, cornstarch and a glass of sugar. Mix carefully in a large bowl so as not to damage the berries.

Add lemon juice and vanilla sugar to raspberries and rhubarb. Set aside for 10-15 minutes.

We roll out one part of the dough (let the other one remain in the cold) into a thin, but not transparent, rectangle. Cut the edges with a knife to give it the right shape. Cut it into 6 (2×3) or 9 (3×3) small rectangles.

We spread the raspberry-rhubarb filling (the amount depends on the size of your dough blanks) in the center of one of the rectangles. We cover with another and with a fork around the perimeter, press the bottom layer of dough to the top to seal our puffs with raspberries and rhubarb.

We repeat the same with the remaining rectangles and with the second piece of dough.

Place all puffs with raspberries and rhubarb on a baking sheet lined with parchment. We make a small criss-cross cut in the center of each, or several small parallel diagonal cuts. Brush the top of the puffs with a beaten egg and sprinkle with sugar.

We put the baking sheet with puffs in the oven heated to 190 degrees. Bake for about 25 minutes. The layers with raspberries and rhubarb should turn golden brown, and the filling will begin to “bubble”.

Puffs with raspberries and rhubarb can be eaten both warm and cold. Bon appetit!