Thursday, June 3, 2010

Raspberries in Puff Pastry by Wolfgang Puck


Puff pastry is my friend. Pepperidge Farm in the frozen section is the greatest - it's versatile and buttery. I like Trader Joe's version, too, but it's typically only around during the holidays. Pepperidge Farm also makes the patty shells and these are so fun to fill. Wolfgang likes to make desserts with puff pastry. I do, too. Read what he says:

"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."

1/2 lb. puff pastry
1 egg with 1 tablespoon of water, lightly beaten, for egg wash
1 cup heavy cream, whipped
1/2 t. vanilla extract
1/2 cup raspberries, 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 vanilla. 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.

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