Raspberry filling

1. 1

   Whisk together warm water and cornstarch.

2. 2

   Set aside.

3. 3

   Combine the raspberries and sugar in small saucepan over low-medium heat.

4. 4

   Stir and allow raspberries to break down, about 10 min.

5. 5

   (Optional) strain out seeds if desired.

6. 6

   Return to saucepan.

7. 7

   Add cornstarch/water.

8. 8

   Gently simmer until sauce begins to thicken.

9. 9

   Set aside to come to room temp before using.

10. 10

    Can keep chilled in fridge.

No additional tips available.