Raspberry Prasselkuchen
Serves 9
10 mins prep
20 mins cook
30 mins total
Thin puff pastry layered with bright and fruity jam and topped with buttery streusel, this Prasselkuchen comes together fast but tastes like it took hours of work.
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Par Bake
Preheat the oven to 425 F and place a rack in the middle of the oven.
Defrost one sheet of puff pastry according to the package instructions.
Briefly roll the pastry out on a lightly floured surface until it is even and semi pliable - not too much.
Bake the pastry in the preheated oven for 15 minutes until puffed and just lightly browned.
Make the Streusel
While the pastry is in the oven, make the streusel.
In a medium bowl add in the flour, butter, sugar, salt, and vanilla.
Rub the butter into the flour and sugar with your hands or a fork until there are no more dry bits.
Assemble & Bake
Once just barely golden, take the pastry out of oven and use a spatula or the back of a spoon to smash down the pastry, leaving about 1/2" border un-smashed on all edges.
Spread the jam, saving a few tablespoons, out into an even layer over the pastry using a spoon.
Crumble the streusel over the jam and then spoon the remaining jam over the top of the streusel in teaspoon sized dollops.
Turn the oven down to 400 F and bake the prasselkuchen again for 20-25 minutes. Rotate it 180 degrees halfway through - and bake until the streusel and bottom of the puff pastry are golden brown.
Remove from the oven and leave to cool for at least 10 minutes.
Glazing
Remove from the oven and leave to cool for at least 10 minutes.
In a medium bowl, whisk the powdered sugar and lemon juice together until you have a smooth glaze.
Drizzle the glaze over top of the cooled prasselkuchen. Then, cut it into 9 pieces before serving.