Blue Razz Pastry Pockets

Blue Razz Jam
1 3/4 cups granulated sugar
1 cup crushed raspberries
1/4 cup water
2 tablespoons pectin
1/4 teaspoon JRC Liquid Blue Razz or blue raspberry flavouring
1 drop sky blue gel food colouring

Pastry Dough
3 cups all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 1/2 cups cold unsalted butter
1/2 cup whole (3.25%) milk
1 egg

Blue Razz Pastry Pockets
1 batch Pastry Dough
1 batch Blue Razz Jam
1 egg
2 tablespoons water

Blue Razz Royal Icing
4 cups icing sugar
3/4 cup water
3 tablespoons meringue powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon JRC Liquid Blue Razz or blue raspberry flavouring
1/8 teaspoon citric aid
2 to 4 drops electric blue gel food colouring
2 to 3 drops electric purple gel food colouring
1 to 2 drops regal purple gel food colouring

1. Blue Razz Jam: Set up a double boiler: Fill a medium saucepan halfway with water and place it on the stovetop over medium heat. Set a large heatproof bowl over the saucepan, taking care that the bowl doesn't make direct contact with the water. In the bowl, combine the sugar and crushed fruit. Stir occasionally until the sugar has dissolved completely. Remove the bowl from the saucepan and set aside.
2. In a small saucepan over high heat, bring the water and pectin to a rolling boil. Immediately pour the pectin mixture over the fruit and quickly whisk to combine. Whisk in the Blue Razz flavouring and food colouring. Transfer the mixture to an airtight container and place it in the fridge to set for at least 8 hours or overnight.
3. Pastry Dough: In a large bowl, whisk together the flour, sugar, and salt. Using your fingers or a pastry cutter, cut in the butter until the pieces are the size of peas.
4. In a small bowl, whisk together the milk and egg to combine. Add the wet ingredients to the flour mixture. Gently mix in a turning motion with a fork until just combined, taking care not to overmix. The dough will look rough and uneven. Empty the dough onto a lightly floured work surface. Knead just until it sticks together. Divide the dough in half. Shape the portion into a square about 1/2 inch thick. Tightly wrap each portion separately in plastic wrap. Place in the fridge to chill for 1 hour.
5. Blue Razz Pastry Pockets: Line 2 baking sheets with parchment paper.
6. Transfer one portion of Pastry Dough to a floured counter. Flour the top of the dough. Use a rolling pinto roll out the dough until it forms a rectangle 1/16-inch thick and just over 12 x 10 inches. Use a ruler and a knife to trim the dough into a perfect 12 x 10-inch rectangle. Mark the dough every 4 inches along the 12-inch sides. Along the 10-inch sides, mark the dough every 2 1/2 inches. Using the ruler to help you connect the marks opposite one another, cut the dough into 12 rectangles. Place 6 rectangles on one of the prepared baking sheets, spacing them evenly.
7. In a small bowl, whisk together the egg and water. Pass the mixture through a fine-mesh sieve, using a spatula to press it through, to break up the egg and create a smooth mixture. Brush the egg wash on top of the pastry.
8. On each rectangle, spread 1 tablespoon of the Blue Razz Jam, leaving a 1/4-inch border around the edge. Take care to ensure no jam dribbles onto the edge of the pastry to prevent leaking.
9. Repeat step 5 with the remaining portion of dough.
10. Brush the edges of the filled pastry with the egg wash. Place a second rectangle on top of each filled rectangle and use a fork to press the edges together all the way around. Pierce the top each pastry 2 or 3 times with a fork to create vents. Cover with plastic wrap and place in the fridge for 1 hour.
11. Preheat the oven to 350F.
12. Brush the tops of the pastry pockets with egg wash. Bake for 20 to 25 minutes, or until the tops and bottoms are golden brown. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
13. Blue Razz Royal Icing: In the bowl of a stand mixer fitted with the paddle attachment, add the icing sugar, water, meringue powder, vanilla, Blue Razz flavouring, and citric acid. Mix on low speed until combined. Increase the speed to medium-high and mix for 5 minutes. The icing should have a pourable consistency and be easy to spread to across the top of the pastry pocket. If it seems too thick, add water, 1 teaspoon at at time, until the desired consistency is achieved.
14. Transfer 1 cup of the royal icing to a small bowl, and set aside. To the remaining icing, add the electric blue food colouring. Mix until combined. Use an offset spatula to spread 1 tablespoon of the blue royal icing across the top of each pastry pocket.
15. To the reserved royal icing, add the electric and regal purple food colourings. Mix until combined. Transfer the purple icing to a piping bag fitted with a No.3 tip. Drizzle in a zigzag pattern across the top of each pastry pocket in a diagonal. Let set.
16. Store in an airtight container at room temperature for up to 4 days.

Find more recipes, tips and tricks in our cookbooks, Jenna Rae Cakes and Sweet Treats and Jenna Rae Cakes at Home.