Raspberry & Vanilla Bean Quick-Feuilleté Slab

Instructions

1. 1

   In a large bowl, combine 250 g All-purpose flour and 1 tsp Fine sea salt. Add 200 g Cultured unsalted butter. Use your fingers or a pastry cutter to press the butter cubes flat into thick sheets. You are not looking for fine crumbs here—leave butter pieces visible like thick quarters.

   10 min

   Tip: Keep everything cold. If your kitchen is warm, chill the bowl for 10 minutes before adding liquid.

2. 2

   Pour in 100 ml Ice water and mix with a fork until a shaggy, uneven dough forms. Dump onto a lightly floured surface and press into a rough rectangle. Roll into an 8x15-inch sheet. Fold the bottom third up and top third down like a business letter (*feuilletage rapide*). Rotate 90 degrees, roll out again, and repeat the fold. Repeat one more time for 3 folds total.

   10 min

   Tip: Why it works: Butter layers flattened into sheets flatten the dough instantly, creating steam vents during baking for shattered, lacy crispness without hours of lamination.

3. 3

   Wrap the laminated dough packet tightly in parchment paper and slide it into the freezer for 20 minutes to rest and solidify the butter layers.

   20 min

   Tip: Let time do the work. Butter must be cold when entering the oven so steam explodes into distinct layers instead of melting out.

4. 4

   While dough chills, whisk 150 g Full-fat cream cheese, 40 g Powdered sugar, 1 tsp Vanilla bean paste, and 1 tsp Fresh lemon zest in a medium bowl until silky and smooth. Keep at room temperature.

   10 min

   Tip: Do not overbeat or the cream cheese will break and become runny.

5. 5

   Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.

   10 min

   Tip: A hot oven is non-negotiable for max puff and deep bronzed caramelization.

6. 6

   Unwrap chilled pastry onto the lined sheet pan. Roll into a 10x14-inch rectangle about 1/4-inch thick. Score a 1-inch border all around with a knife, taking care not to cut all the way through. Prick the inner rectangle with a fork. Spread the vanilla cream inside the border, then nestle 250 g Fresh raspberries evenly over the cream.

   10 min

   Tip: Pricking the inner rectangle prevents central ballooning, forcing the edges to rise high into a crisp picture frame.

7. 7

   Brush pastry border lightly with 1 Egg egg wash. Dust 2 tbsp Granulated sugar over the raspberries and pastry rim, then sprinkle 0.5 tsp Flaky sea salt across the whole slab.

   5 min

   Tip: Butter is not a garnish, and neither is salt—flaky salt cuts through rich cream cheese and balances the sweet-tart berries.

8. 8

   Bake for 28-32 minutes until the pastry border is deeply bronzed, tall, and shattered-looking, and raspberries have slumped into sparkling, bubbling jam.

   30 min

   Tip: Look for visual cues: a deep golden mahogany color and energetic bubbling jam center. If it looks pale, it will taste doughy.

9. 9

   Cool on the sheet pan for 10 minutes so cream cheese sets slightly, then slice into 6 large rectangular portions and serve immediately.

   5 min

   Tip: We're not suffering for brunch. Slice with a sharp serrated knife to avoid crushing the delicate, flaky top.