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Lychee & Raspberry Puff Pockets: A Fruity Treat

Lychee and raspberry puff pockets filled with creamy fruit filling, dusted with powdered sugar.

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Lychee and raspberry puff pockets filled with creamy fruit filling, dusted with powdered sugar.

Lychee & Raspberry Puff Pockets are a delightful dessert that combines the sweet, tropical notes of lychee with the tartness of raspberries, encased in a flaky, golden pastry. Perfectly balanced, these puff pockets are not just visually appealing but also a treat for the palate. They offer a unique taste experience that reminds you of sunny days and refreshing summer outings. Whether served warm or cold, these treats will leave a lasting impression on anyone who gets to savor them.

Originating from Asian desserts, lychee is a sweet fruit that has gained widespread popularity in various culinary applications beyond its traditional realm. Raspberry, on the other hand, is a berry native to North America and Europe. Combining these two fruits brings together different cultures in one delightful bite. The puff pastry serves as a perfect vessel, allowing the flavors to meld beautifully. The contrast between the sweet and slightly tangy notes in the fruit with the buttery, flaky pastry makes these puff pockets an irresistible option.

These Lychee & Raspberry Puff Pockets are perfect for various occasions, from birthday parties to casual gatherings or even as a special treat during family dinners. Their unique flavor profile makes them a conversation starter and a delightful ending to any meal. You can also serve them at a summer picnic or a potluck, where they are sure to be appreciated. Whether it’s a holiday celebration or simply a day to indulge in sweet treats, these puff pockets will surely be a hit!

Lychee and raspberry puff pockets filled with creamy fruit filling, dusted with powdered sugar.

Lychee & Raspberry Puff Pockets: A Fruity Treat

Recipe by Mary Clarkson

Difficulty

Intermediate

Servings

6 servings

Prep time

20 Mins

Cooking time

20 Mins

Ingredients

  • 200g Lychee fruit
  • 100g Fresh raspberries
  • 50g Sugar
  • 1 tablespoon Lemon juice
  • 1 Roll of puff pastry
  • 1 Egg (for egg wash)
  • Powdered sugar for dusting

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Instructions

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. In a bowl, combine 100g of fresh raspberries and 200g of lychee fruit. Mash them lightly to release their juices.
  3. Add 50g of sugar and 1 tablespoon of lemon juice to the fruit mixture. Mix and let it sit for 10 minutes.
  4. Roll out puff pastry on a floured surface to about 3mm thickness.
  5. Cut the pastry into squares or circles, about 10cm in diameter.
  6. Place a spoonful of the fruit mixture in the center of each pastry piece.
  7. Fold over the pastry to enclose the filling and press the edges with a fork to seal.
  8. Brush the tops with beaten egg for a golden color.
  9. Bake in the oven for 15–20 minutes until golden brown.
  10. Allow the puff pockets to cool slightly before dusting with powdered sugar. Serve warm or at room temperature.

Nutrition Facts

Calories

240

Carbs

30

Protein

3

Fats

12