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Overhead view of raspberry streusel bars baked on puff pastry with lemon glaze.
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5 from 11 votes

Raspberry Prasselkuchen

Thin puff pastry layered with bright and fruity jam and topped with buttery streusel, this Prasselkuchen comes together fast but tastes like it took hours of work.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Afternoon Kaffee, Dessert
Cuisine: German
Keyword: puff pastry, Raspberry, Streusel
Servings: 9
Calories: 342kcal

Ingredients

Streusel

  • 40 grams granulated sugar
  • 40 grams butter softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 60 grams all purpose flour

Kuchen

  • 1 sheet puff pastry sizes may vary
  • 6 oz raspberry jam

Glaze *Optional

  • 150 grams powdered sugar
  • 1 tbsp lemon juice more if needed
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Instructions

Par Bake

  • Preheat the oven to 425 F and place a rack in the middle of the oven.
  • Defrost one sheet of puff pastry according to the package instructions.
  • Briefly roll the pastry out on a lightly floured surface until it is even and semi pliable - not too much.
  • Bake the pastry in the preheated oven for 15 minutes until puffed and just lightly browned.

Make the Streusel

  • While the pastry is in the oven, make the streusel.
  • In a medium bowl add in the flour, butter, sugar, salt, and vanilla.
  • Rub the butter into the flour and sugar with your hands or a fork until there are no more dry bits.

Assemble & Bake

  • Once just barely golden, take the pastry out of oven and use a spatula or the back of a spoon to smash down the pastry, leaving about 1/2" border un-smashed on all edges.
  • Spread the jam, saving a few tablespoons, out into an even layer over the pastry using a spoon.
  • Crumble the streusel over the jam and then spoon the remaining jam over the top of the streusel in teaspoon sized dollops.
  • Turn the oven down to 400 F and bake the prasselkuchen again for 20-25 minutes. Rotate it 180 degrees halfway through - and bake until the streusel and bottom of the puff pastry are golden brown.
  • Remove from the oven and leave to cool for at least 10 minutes.

Glazing

  • Remove from the oven and leave to cool for at least 10 minutes.
  • In a medium bowl, whisk the powdered sugar and lemon juice together until you have a smooth glaze.
  • Drizzle the glaze over top of the cooled prasselkuchen. Then, cut it into 9 pieces before serving.

Notes

Once the puff pastry is defrosted, assemble the prasselkuchen quickly so that the pastry stays cold. If the jam is too stiff to spread, heat it briefly in the microwave to soften it before spreading over the pastry. This is best eaten the day of or next day after being baked. Store in an airtight container at room temperature.

Nutrition

Serving: 1slice | Calories: 342kcal | Carbohydrates: 52g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 168mg | Potassium: 42mg | Fiber: 1g | Sugar: 30g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg