1. Home
  2. Food & Drink
  3. French Food
photo of Rebecca Franklin

Rebecca's French Food Blog

By Rebecca Franklin, About.com Guide to French Food

Raspberry Bottereaux Recipe

Tuesday September 23, 2008

These raspberry-filled pastries, also known as raspberry bottereaux, are best served just minutes after frying them. The jam filling is warm and the pastry is flaky and crisp. Dust the pastry with confectioners’ sugar and serve immediately with café crème for a cozy breakfast or coffee break. Bon appetit!

Raspberry Bottereaux Photo: ©Jess Lander

Comments

No comments yet. Leave a Comment

Leave a Comment

Line and paragraph breaks are automatic. Some HTML allowed: <a href="" title="">, <b>, <i>, <strike>

Explore French Food

About.com Special Features

Conquering High Cholesterol

Learn how you can reduce your your numbers with these nutrition and exercise tips. More >

Mornings Made Easy

Reclaim the morning and your sanity with these easy recipes, tips, and timesaving ideas. More >

  1. Home
  2. Food & Drink
  3. French Food

©2009 About.com, a part of The New York Times Company.

All rights reserved.