Japanese raspberry mooncakes are tender filled pastries with a buttery crust and a tart raspberry centre. They are a modern fruit variation inspired by the mooncakes shared during Mid-Autumn celebrations.
Ingredients
- Flour, icing sugar and butter for the dough
- Raspberry jam or thick raspberry paste
- Milk or cream as needed
Method
- Rub butter into flour and icing sugar. Add enough milk to make a soft dough.
- Chill for 30 minutes, then divide dough and filling into equal portions.
- Wrap each filling portion, seal and press into a floured mooncake mould.
- Bake at 180°C until lightly golden. Cool before serving.
Use a thick filling so it does not leak. Let the pastries rest overnight; the crust becomes softer and more fragrant.