Raspberry Brain Burritos

Wedding anniversaries require fancy desserts.  We usually make a fancy dinner and dessert instead of going out, which means I get to try something new.  Woot!  My husband bought some raspberries, requested something like pizza pockets, and the experiment began!  It was basically a pie burrito and the insides looked like brain matter.  Delicious, delicious brain goo.


  • 1 1/4 cups bread flour
  • 1/4 salt
  • 1/3 cup butter, softened
  • 4 – 5 tbsp cold water
  • 2 cups fresh raspberries
  • 1/4 cup sugar
  • pinch ginger
  • 1 tsp lime juice
  • 2 tbsp Chambord
  • Handful of chocolate chips
  • Small pat of butter


  1. In a medium bowl, combine raspberries, sugar, ginger, lime juice, and Chambord.  Mix well, cover and let sit.
  2. In a large bowl, combine flour and salt.
  3. Using a pastry blender, cut in butter.
  4. Add water a tablespoon at a time, mixing between each addition.
  5. Form the dough into a ball and turn out onto a lightly floured surface.
  6. Roll out dough to desired thickness.
  7. Cut dough into rectangles of desired size (you can make any size burrito!).
  8. Strain the raspberry mixture, reserving the liquid.
  9. In the middle of each rectangle, place a spoonful of raspberry goo (or whatever will fit depending on the size).
  10. Wrap up burrito and press edges to seal.
  11. Place all burritos on a greased baking sheet and bake at 375 degrees F for 25 – 30 minutes, or until pastry is golden.  You will probably need less time for smaller burritos – my burritos were roughly hot pocket sized.
  12. While the burritos are baking, combine the chocolate chips and butter over low heat.
  13. Once the chocolate and butter are full mixed, gradually add the reserved raspberry juice and mix until fully combined.  Remove from heat and let cool until pastries are ready.
  14. Serve burritos with chocolate raspberry goo!







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