Thursday, 24 March 2011

Cream Layered Pastries

So this recipe was adapted from a recipe I found in one of my "Company's Coming" cookbooks and it reminded me of those little boxed pastries you can buy in the store that are puff pastry filled with raspberry and cream with sugar on the.. so I figured these would be worth a try and they turned out pretty darn good! I made a couple changes here and there, but hey - that's what cooking is all about, taking a recipe, adding a little something here and there and making it your own. :)

Package of frozen puff pastry (14 oz. / 397 g.) thawed according to pkg directions
1/2 cup - 1 cup Whipping cream (depending on how much whipped cream you'd like)
1-2 tbsp. vanilla
1/4 cup sugar
1 cup Strawberry jam warmed (or any flavor you like)
Icing sugar for dusting

Pre-heat oven to 400 F.

Roll out the thawed puff pastry on a lightly floured surface to about 9 x 9 inches square. Place on an ungreased baking sheet. Bake at 400 F. for 15-20 minutes or until golden and puffed. Let the baking sheet stand on a wire rack to cool. Split the pastry in half horizontally into 2 layers. Cut each half into 6 rectangles.

Beat the whipping cream in a small bowl until soft peaks form. Add about 1 or 2 tbsp. of vanilla and the 1/4 cup of sugar. Beat vanilla and sugar into the whipped cream.

Spread jam onto one side of one pastry rectangle, spread whipped cream over the jam, top with second rectangle of pastry and repeat. Top with the another rectangle of pastry and dust with icing sugar. Repeat with the remaining pastry rectangles, jam and whipped cream so that you wind up with 4 of these delicious little treats!


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