RASPBERRIES IN PUFF PASTRY Recipe
- 1/2 .5 .5pound POUNDWeightpuff pastry (See separate recipe)
- 1 1 1egg with 1 tablespoon of water, lightly beaten, for egg wash
- 1 1 1cup CUP_USVolumeheavy cream, whipped
- 2 2 2tablespoons TABLESPOON_USVolumeGrand Marnier (or any orange-based liqueur)
- 1/2 .5 .5cup CUP_USVolumeraspberries per serving
- Preheat oven to 450 degrees F.
- 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°, 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 feuilletées 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 feuilletée.
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 feuilletées, can also be used to make other desserts - with various fruits, ice cream and sweet sauces.