Barbecue Raspberry Puff Daddies

Recipe and image courtesy of Jo Notkin

• 17.6 oz frozen all-butter puff pastry
• 2 cups fresh or frozen raspberries
• ⅓ cup dark brown sugar, packed
• 1 tsp lemon zest
• 1½ tsp cornstarch
• Pinch of salt
• 1 egg, beaten
• 2 Tbsp sugar

Thaw dough according to package directions; don’t allow it to get too warm. Roll dough to ⅛-inch thickness. Using a sharp knife, cut out 6 rounds, about 6 to 7 inches wide. Stack on a plate, using parchment paper between each round; cover well. Chill for 30 minutes.

Preheat the barbecue to 425 F. Line a baking sheet with parchment.

Place the raspberries, sugar, zest, cornstarch and salt in a medium bowl; toss gently to coat. Place the dough on your work surface, 1 round at a time. Fill each round with ⅓ cup of fruit mixture. Fold over and pleat the dough edges around the whole circle, gently pushing up the dough against the fruit in an imperfect way. Carefully place all puffs on baking sheet; refrigerate 10 minutes. Brush dough with beaten egg and sprinkle each puff with about 1 tsp sugar.

With the barbecue at 425 F and a base (see sidebar, left) set up inside the barbecue, quickly open the barbecue and place the chilled baking sheet on top of the base. Close the lid and don’t open during baking. Bake about 20 minutes or until the puffs’ tops are golden brown. Makes 6 servings.

Tip: Serve with crushed nuts, ice cream, whipped cream or sour cream.