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Swedish Hallongrottor Cookies (Raspberry Caves)
Dessert European

Swedish Hallongrottor Cookies (Raspberry Caves)

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.
  2. 2 Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, vanilla sugar, and baking powder; beat to combine.
  3. 3 Divide dough in half and divide each half into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.
  4. 4 Bake in the preheated oven until lightly golden brown, about 20 minutes.

By RoRo

English Trifle to Die For
Dessert European

English Trifle to Die For

4.8

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
  2. 2 Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
  3. 3 While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
  4. 4 Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

By Polly Welby

Linzer Tart Cookies
Dessert European

Linzer Tart Cookies

4.8

Prep
45 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
  2. 2 Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
  4. 4 Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2 ½-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.
  5. 5 Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.
  6. 6 Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.
  7. 7 Bake cookies in the preheated oven until edges are lightly golden, 10 to 15 minutes. Transfer cookies to a wire rack to cool for 20 minutes.
  8. 8 Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
  9. 9 Sift confectioners' sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.

By Regina

Austrian Jam Cookies
Dessert European

Austrian Jam Cookies

3.9

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
  2. 2 Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
  3. 3 Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.

By Carol

Bakewell Tarts Recipe
Dessert European

Bakewell Tarts Recipe

4.2

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Arrange tart shells on a baking sheet.
  3. 3 Bake in the preheated oven for 6 minutes. Set shells aside to cool. Reduce the oven temperature to 375 degrees F (190 degrees C).
  4. 4 Spoon 1 teaspoon raspberry jam into bottom of each shell; set aside.
  5. 5 Beat butter and white sugar together in a large bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract; mix well. Spoon 1 tablespoon butter mixture on top raspberry jam.
  6. 6 Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes. Cool tarts while making icing.
  7. 7 Combine confectioners' sugar and water in a small bowl until smooth. Drizzle icing over cooled tarts.

By icesx

Best Victoria Sponge Cake
Dessert European

Best Victoria Sponge Cake

5.0

Prep
15 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
  2. 2 Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs; beat with a wooden spoon or an electric mixer until pale and fluffy, about 3 minutes. Divide batter between the cake pans; smooth the tops with the back of a spoon.
  3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
  4. 4 Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
  5. 5 Spread jam over 1 cake layer; cover jam with frosting. Place second cake layer on top.

By TheBritishBaker

Linzer Torte Cookies
Dessert European

Linzer Torte Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
  2. 2 Cream sugar and butter together in a medium bowl with an electric mixer. Beat in egg and lemon zest.
  3. 3 Stir flour, ground almonds, cinnamon, and cloves together in a separate bowl. Gradually stir dry ingredients into wet ingredients. Dough will be stiff and may need to be kneaded by hand in order to come together.
  4. 4 Divide dough in half. Press one half into the bottom of the prepared pan. Place remaining half onto a lightly floured surface and roll it with your hands into a long, 1/2-inch diameter rope.
  5. 5 Spread jam over the dough in the pan. Cut dough rope into lengths and arrange them across the jam in a lattice pattern.
  6. 6 Bake in the preheated oven until top crust is golden, about 40 minutes.
  7. 7 Remove from the oven and set the pan on a wire rack to cool before cutting into 1x2-inch bars.

By k anderson

Linzer Cookies
Dessert European

Linzer Cookies

4.5

Prep
20 min
Cook
10 min
Total
120 min

Instructions

  1. 1 Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
  2. 2 Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg and almond extract. Beat until well blended.
  3. 3 Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
  5. 5 Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
  6. 6 Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
  7. 7 Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.

By Sarah

Bakewell Slice
Dessert European

Bakewell Slice

4.8

Prep
30 min
Cook
50 min
Total
125 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
  2. 2 Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
  3. 3 Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
  4. 4 Spread raspberry jam evenly over the cooled pastry.
  5. 5 Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
  6. 6 Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

By cookingismylife

Grandma's Bakewell Tart
Dessert European

Grandma's Bakewell Tart

3.0

Prep
30 min
Cook
25 min
Total
145 min

Instructions

  1. 1 Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
  3. 3 Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
  4. 4 Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
  5. 5 Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.

By DorsetJammer

Finnish Runeberg Tortes
Dessert European

Finnish Runeberg Tortes

4.0

Prep
25 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
  2. 2 Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
  3. 3 Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
  4. 4 Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
  6. 6 Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.

By Annleih

Red Raspberry Vinaigrette

Red Raspberry Vinaigrette

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine olive oil, rice vinegar, and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

By LINDAJ6724

Dessert Bars
Dessert

Dessert Bars

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. 2 In a medium bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks. Gradually mix in the flour to form a dough. With lightly floured hands, press half of the dough into the bottom of the prepared pan. Spread evenly with raspberry jam. Flatten pieces of the remaining dough and place them over the raspberry layer to cover the top.
  3. 3 Bake for 30 minutes in the preheated oven, until lightly golden. Cool slightly before cutting into bars.

By Debbie

Raspberry Oatmeal Bars
Dessert

Raspberry Oatmeal Bars

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
  2. 2 In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of oats mixture evenly into the bottom of the prepared pan. In a separate bowl, mix jam with water, and spread over oat mixture in the pan. Sprinkle remaining oat mixture evenly over top.
  3. 3 Bake in the preheated oven for 18 to 23 minutes, or until top is lightly browned. Cool before cutting into bars.

By Megan

Raspberry Walnut Baked Brie
Appetizer American

Raspberry Walnut Baked Brie

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; lightly coat with cooking spray.
  2. 2 Lay puff pastry on the prepared baking sheet; center Brie wheel on pastry sheet. Evenly spread jam over top of Brie; sprinkle walnuts on top jam. Fold puff pastry over top of Brie; seal completely.
  3. 3 Bake in the preheated oven until pastry is golden brown, about 20 minutes.

By LauraKKH

Leg of Lamb with Raspberry Sauce
Dinner

Leg of Lamb with Raspberry Sauce

3.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
  2. 2 Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
  4. 4 Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
  5. 5 While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

By Emma Officer

Raspberry Swirl Cookies
Dessert

Raspberry Swirl Cookies

4.0

Prep
25 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
  2. 2 Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
  3. 3 Combine raspberry jam, coconut, and walnuts together in a bowl.
  4. 4 Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
  5. 5 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
  6. 6 Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
  7. 7 Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
  8. 8 Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

By IIJUAN12

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)
Snack French

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Unfold puff pastry sheets on a lightly floured surface; cut each sheet into thirds along fold lines. Roll out each dough strip to about 16 inches long; cut strips into thirds.
  3. 3 Spread about 1 teaspoon hazelnut spread onto one half of 1 rectangle to within ½ inch of edge. Spread about ½ teaspoon raspberry jam over hazelnut spread. Brush edges with egg; fold over other side to enclose the filling. Press edges firmly to seal. Repeat with remaining rectangles, hazelnut spread, and jam. Cut 5 slits across top of each pastry using a sharp knife; place onto baking sheets, spaced 2 inches apart.
  4. 4 Bake in the preheated oven until golden brown, 18 minutes. Transfer to wire racks to cool, then dust with confectioners' sugar.

By allison125

Raspberry Mousse Cheesecake
Dessert

Raspberry Mousse Cheesecake

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
  3. 3 Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
  4. 4 For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.

By Dean Lawson

Wreath Cookies
Dessert

Wreath Cookies

4.0

Prep
15 min
Cook
16 min
Total
120 min

Instructions

  1. 1 In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
  3. 3 Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.

By GR8PINKLADY

Maids of Honor Tarts I
Dessert

Maids of Honor Tarts I

4.4

Prep
Cook
Total

Instructions

  1. 1 Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins.
  2. 2 Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell.
  3. 3 In a medium mixing bowl, cream together softened butter or margarine and white sugar until light and fluffy. Mix in egg. Add flour, baking powder, and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each tart shell.
  4. 4 Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with confectioners' sugar.

By Karen

Thumbprint Cookies III
Dessert

Thumbprint Cookies III

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter and sugar in large bowl at low speed until mixture becomes fluffy. Separate the eggs and beat in egg yolks, vanilla and salt until blended. Add flour all at once. Beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.
  3. 3 Beat egg whites, slightly.
  4. 4 Roll dough into 1 inch balls and dip each ball into egg whites. Roll in nuts. Place about 1 inch apart on greased sheets. Make a depression in center of each cookie with thumb.
  5. 5 Bake for about 10 minutes or until light brown. Cool on wire rack. Fill with jam. To Make Ahead: Cookies can be frozen after baking if you do not put jam in them. The cookies can also be dusted with confectioners' sugar.

By Mona

Debbie's Special Cranberry Sauce

Debbie's Special Cranberry Sauce

5.0

Prep
10 min
Cook
20 min
Total
210 min

Instructions

  1. 1 Combine the cranberries, prunes, water, raspberry jam, sugar, vinegar, salt, and cinnamon stick in a 3-quart saucepan; bring to a boil, stirring occasionally. Reduce heat to medium and simmer until thick and most of the cranberries have burst, about 10 minutes. Remove from heat and allow to cool. Transfer to a container with a lid; cover and refrigerate at least 3 hours before serving.

By Swest

Raspberry-White Chocolate Blondies
Dessert

Raspberry-White Chocolate Blondies

3.6

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes.
  3. 3 Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan.
  4. 4 Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top.
  5. 5 Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.

By McLaughA

Raspberry Nut Butter Cake
Dessert

Raspberry Nut Butter Cake

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
  2. 2 Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
  3. 3 In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
  4. 4 In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
  5. 5 Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.

By Carol

Air-Fried Raspberry Brie Bites
Appetizer American

Air-Fried Raspberry Brie Bites

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Slice the brie into squares about ½ inch thick and 1 to 1 ½ inches wide.
  3. 3 Roll out 1 sheet of phyllo dough vertically on a large work surface. Brush the bottom half of the dough with melted butter, then fold the top half over onto itself.
  4. 4 Place 1 piece of cheese in the bottom center of the dough, about 2 inches from the edges. Spoon about 2 teaspoons raspberry jam onto the cheese. Brush melted butter around the rest of the dough.
  5. 5 Fold in the bottom 2 inches of dough over the cheese, then fold in both sides. Brush more butter onto the remaining dough, then carefully roll the filling upwards until it is wrapped fully. Brush more butter on top and set into the air fryer tray. Set air fryer to 375 degrees F (190 degrees C).
  6. 6 Air fry in batches to avoid overcrowding until golden-brown, 4 to 5 minutes.
  7. 7 Garnish with a thin drizzle of honey and a pinch of flakey salt. Serve immediately.

By Annie Campbell

Grilled Raspberry Chicken
Dinner

Grilled Raspberry Chicken

Prep
10 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.
  2. 2 Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.
  3. 3 Prepare an outdoor grill for indirect medium heat and lightly oil the grate.
  4. 4 Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.

By Natasha7