Raspberries In Puff Pastry Recipe - Cooking Index
Raspberries In Puff Pastry Recipe - Cooking Index
This is one of my favorite desserts. Once all the components are ready -- and they can be prepared earlier in the day -- it is a simple matter to put them together. The puff pastry squares, called feuilletees, can also be used to make other desserts -- with various fruits, ice cream and sweet sauces.
Courses: Dessert| 1/2 lb | 227g / 8oz | Puff Pastry - (see recipe) |
| 1 | Egg - beaten with | |
| 1 tablespoon | 15ml | Water - for egg wash |
| 1 cup | 237ml | Heavy cream - whipped |
| 2 tablespoons | 30ml | Grand Marnier |
| = (or any orange-based liqueur) | ||
| 3 cups | 711ml | Raspberries - (1/2 cup per serving) |
Preheat oven to 450 degrees.
Roll out puff pastry to a rectangle slightly larger than 6 by 9 inches, 3/8-inch thick. Cut pastry into six 3- by 3-inch squares. Place them on a baking sheet and brush with egg wash, being careful not to let it drip onto the baking sheet. Bake for 5 minutes; then lower the heat to 350 degrees, and bake 20 minutes longer.
While the pastry is baking, whisk together in a mixing bowl the whipped cream and Grand Marnier. Chill until needed.
Remove feuilletees from the oven, cool on a wire rack. Then slice them in half horizontally. Place the bottom half of each one on a dessert plate and spread with a large dollop of whipped cream mixture. Arrange the berries on the whipped cream and top with the remaining half of the feuilletee.
Serve immediately.
This recipe yields 6 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.