Raspberry and Pistachio Puff Pastries

Here is a detailed version of the recipe for raspberry and pistachio puff pastries, perfect for an elegant dessert or a gourmet snack!

Ingredients (for 6 pastries):
Puff pastry: 1 roll
Fresh raspberries: 150 g
Unsalted pistachios: 30 g (crushed)
Whole liquid cream (min. 30% fat): 250 ml
Icing sugar: 3 tbsp (plus a little more for sprinkling)
Vanilla extract: 1 tsp
Glaze: 1 beaten egg
Preparation:
1. Prepare the puff pastry:
Preheat your oven to 190°C.
Roll out the puff pastry on a lightly floured surface. Cut it into 6 triangles (or rectangles according to your preferences).
Arrange the triangles on a baking sheet covered with baking paper.
Brush each piece of dough with the beaten egg so that they are golden brown when cooked.
Bake for 12-15 minutes, or until the pastries are well risen and golden brown.
Let cool completely before filling them.
2. Prepare the vanilla whipped cream:
Place a bowl and the beaters of your mixer in the freezer for 10 minutes (so that the cream whips more easily).
Pour the very cold liquid cream into the chilled bowl.
Add the icing sugar and vanilla extract.