Raspberry Sheet
A delicious raspberry sheet pastry featuring tender crust layers filled with sweetened raspberry filling, perfect for dessert gatherings or a delightful afternoon treat.
Ingredients
Instructions
- Mix flour, salt, sugar, baking powder, egg yolks, milk, oleo, and vanilla to form a pie crust dough.
- Roll half of the dough out on a cookie sheet.
- Roll the remaining dough into strips for the top lattice or strips.
- Spread one can of raspberry pie filling onto the crust.
- If using frozen raspberries, add sugar until sweet enough.
- Remove some juice from the raspberries and mix in about 4 tablespoons of cornstarch or tapioca to thicken the filling.
- Pour the thickened raspberry filling over the prepared crust.
- Cook the raspberries until the mixture is thickened and glossy.
- Allow the raspberry filling to cool.
- Place the remaining strips of pastry on top of the raspberry filling and seal the edges.
- Bake at 350°F until the crust is golden brown.
- Cool before serving.
Tips & Substitutions
For a flaky crust, ensure your oleo is cold and handle the dough as little as possible. You can substitute half the flour with almond flour for a nutty flavor or use coconut oil instead of oleo for a dairy-free option. If you prefer fresh raspberries, use about 4 cups and adjust sugar to taste. Adding a pinch of cinnamon can enhance the flavor.
Serving Suggestions
Serve slices of the raspberry sheet warm or at room temperature, optionally with a dollop of whipped cream or vanilla ice cream. It pairs beautifully with a fresh fruit salad or a scoop of vanilla ice cream. Consider serving alongside a cup of tea or coffee for a delightful afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the raspberry sheet in a preheated oven at 350°F for about 10-15 minutes until warmed through. This will help maintain the crust's texture while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Sheet contains roughly 208 calories, with 6g protein, 17g carbohydrates, and 11g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 564mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of raspberries?
Yes, you can substitute other fruits like blueberries, cherries, or mixed berries. Just adjust the sugar based on the sweetness of the fruit. For instance, if using tart cherries, you might want to add a bit more sugar to balance the flavors.
How do I know when the crust is done baking?
The crust is done when it turns a golden brown color and is firm to the touch. You can also check by inserting a toothpick into the crust; it should come out clean without any wet dough. Keep an eye on it towards the end of the baking time to prevent over-browning.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate. Just allow it to sit at room temperature for about 15 minutes before rolling it out to make it easier to handle.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).