Directions:
- Combine flour and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork to moisten dry ingredients. Shape into a ball; chill.
- Divide dough into 12 equal portions. Roll out each portion of dough on back of a lightly floured 8-inch cake pan to form a circle; prick pastry with a fork.
- Bake at 450° for 8 minutes or until lightly browned. Remove pastry to a cooling rack; repeat rolling and baking procedure with remaining dough.
- Spread raspberry preserves between and on top of pastry layers. Cover and let stand at room temperature 12 hours.
- Garnish with whipped cream, raspberries, and mint leaves, if desired. Slice and serve on individual dessert plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.89 Kcal (1247 kJ) | ||
| Calories from fat | 177.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.76g | 30% | |
|---|---|---|---|
| Cholesterol | 0.69mg | 0% | |
| Sodium | 292.23mg | 12% | |
| Potassium | 35.94mg | 1% | |
| Total Carbs | 26.66g | 9% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 3.18g | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 7.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 440.75 Kcal (1845 kJ) | ||
| Calories from fat | 263.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.23g | 30% | |
|---|---|---|---|
| Cholesterol | 1.03mg | 0% | |
| Sodium | 432.37mg | 12% | |
| Potassium | 53.17mg | 1% | |
| Total Carbs | 39.45g | 9% | |
| Sugars | 4.19g | 11% | |
| Dietary Fiber | 1.39g | 4% | |
| Protein | 4.71g | 6% | |
| Iron | 0.5mg | 2% | |
| Calcium | 11.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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