👩‍🍳 How to make Puff Pastry Raspberry Strudel Bites

1. Preheat the oven properly
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. A fully heated oven is essential — puff pastry needs immediate heat to rise and flake instead of melting.
2. Prepare the puff pastry
   Lightly flour your work surface. Unfold the puff pastry and gently roll it just enough to smooth seams. Keep the pastry cold; warm dough won’t puff well.
3. Cut into even portions
   Cut the pastry into 12–16 equal rectangles using a sharp knife or pizza cutter. Even sizing ensures consistent baking and color.
4. Thicken the filling
   In a small bowl, mix raspberry jam with cornstarch and lemon juice until smooth. This step prevents the filling from becoming watery and leaking during baking.
5. Fill carefully
   Spoon 1–2 teaspoons of filling onto one half of each rectangle, leaving a clean border around the edges. Overfilling is the most common reason strudel bites leak.
6. Seal for structure
   Brush edges lightly with egg wash. Fold pastry over the filling and press edges gently with a fork to seal. A tight seal keeps the filling inside as the pastry expands.
7. Finish the tops
   Brush the tops with egg wash and sprinkle with sugar. Cut a small slit on top of each bite to allow steam to escape and prevent bursting.
8. Bake until deeply golden
   Transfer bites to the baking sheet, spacing them apart. Bake for 15–18 minutes, or until puffed, crisp, and evenly golden brown.
9. Cool slightly before serving
   Let the strudel bites cool for 5–10 minutes. The filling sets as they cool, making them easier to handle and improving texture.