Home / Products / Recipes /  Deserts & Marmalade  / RASPBERRY DOUGH WINDMILLS


(9 units approx.)

  • 1 package puff pastry (8 oz approx.)
  • 3.5 oz fresh raspberries
  • 2 oz granulated sugar
  • 1 egg
  • 2 tbsp sugar for sprinkling
  • White chocolate to decorate


Put the raspberries and 2 oz of granulated sugar in a small pot. Stir and allow to boil for 15 minutes over medium-low heat, or until it reaches a thick jam consistency. Allow to cool.

Roll out the puff pastry (if it is round, roll it out softly with a rolling pin to form a rectangle) and cut 9 squares.

On each square, make a diagonal cut on each corner and fold the 4 corners to the center to form a windmill.

Put each windmill over an oiled parchment paper or silicone sheet and add a spoonful of raspberry jam in the center.

Brush the dough with beaten egg and sprinkle some granulated sugar.

Bake for 10 to 15 minutes at 390°F in a preheated oven until brown and remove. Allow to cool.

Melt the chocolate in a bain-marie or in the microwave, and once completely melted, decorate each windmill drawing lines on top.

Serve when hard.