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
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