Step 1
Thaw puff pastry according to package instructions.
Step 2
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
Step 3
Carefully roll or unfold the defrosted puff pastry (see Chef’s Tips) and measure ½-inch increments along the longer side (a 12 x 14½-inch puff pastry sheet was used in this recipe). Cut out the strips with the help of a straight edge and a pizza cutter or a sharp knife.
Step 4
Grind freeze-dried raspberries until finely ground.
Step 5
Mix the ground freeze-dried raspberries into the Redpath® Golden Yellow Sugar until thoroughly combined. Spread the brown sugar mixture onto a plate or dish.
Step 6
In a small bowl, whisk together the egg and water. Using a pastry brush, lightly brush the egg wash onto a strip.
Step 7
Carefully lift and place the strip, egg wash side down, gently pressing the strip into the brown sugar. Repeat the procedure with a second strip, leaving about an inch at one of the ends free from sugar (this will be the end where it seals the cookie together.)
Step 8
Set a 1-inch round cutter or a piping tip with a base opening of 1 inch onto the work surface. Roll the strip around the round cutter or the base of the piping tip, forming a spiral. Carefully butt the second strip to the end of the first strip and continue wrapping until the roll is completed. Gently press the non-sugared end to adhere. Remove the finished roll from the round cutter or piping tip and place onto the prepared baking sheet.
Step 9
Repeat process until there are 14 puff pastry rounds spaced at least an inch or two apart on the baking sheet.
Step 10
Place into the fridge to chill; 15 minutes.
Step 11
Remove from the fridge and lightly brush the outer ring of each cookie with egg wash.
Step 12
Place the baking sheet into the preheated oven. Bake for 15 minutes. Remove from the oven. Using a pair of tongs, gently flip each cookie over, gently pressing and flattening down any cookies that may have puffed up into a “volcano.”
Step 13
Place cookies back into the oven. Reduce temperature to 350°F (177°C) and bake for another 15 minutes.
Step 14
Remove from the oven and place onto a wire cooling rack to cool completely before decorating.
Step 1
Bring a small heavy-bottomed saucepan of water to a simmer.
Step 2
Place the finely chopped chocolate into a medium heatproof bowl. Place over the saucepan of simmering water. Reduce the heat to low to prevent chocolate from scorching.
Step 3
Gently stir with a heat-proof spatula until chocolate is completely melted. Remove from the pot, wiping the bottom of the bowl of any condensation with a kitchen towel.
Step 1
Crush or roughly chop the freeze-dried raspberries into small pieces. Set aside.
Step 2
Dip a completely cooled puff pastry cookie into the melted chocolate; alternatively, drizzle a completely cooled puff pastry cookie with the melted chocolate. Place onto a baking sheet lined with parchment paper.
Step 3
While the chocolate is still wet, sprinkle with the crushed freeze-dried raspberries.
Step 4
Place cookies into the fridge for 2 minutes to quickly set the ganache.
Step 5
Serve immediately. Best enjoyed the day of. Any leftovers can be stored in an airtight container at room temperature for up to 3 days.
*If using a puff pastry block or homemade puff pastry, roll to 12 x 14 or 15 inches with a thickness of between ¼- to ⅛-inch.
*Freeze-dried raspberries can be found in health food stores, major supermarkets, and online.
*Different freeze-dried berries or fruit can be used in place of the raspberries.
