Puff Pastry with Fresh Berries

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Featured Recipe

Created by recipes

27-2 Summer Issue
Bottoms Up!

The Marriott Hotel’s swank bar, MI Great Room, is the perfect place to unwind with a cold, stiff Manhattan, a highly requested drink from those with a Y chromosome.

Description

26-6 Winter
Quick Bites

The Bell Tower Club’s gregarious Head Chef, John McFee, happily created this dish for the readers of Bakersfield Magazine featuring fresh fruits grown in Kern County. Aren’t you special!

Ingredients

Sheet of Puff Pastry dough (found in your grocer’s freezer)
1 cup Heavy Cream
1/4 cup Powdered Sugar
1 teaspoon Vanilla
1 teaspoon Liquor or other flavoring (optional)
Assorted Berries (use what’s in season)

Methods/steps

Preheat your oven to 400 degrees.
Lightly roll out the puff pastry dough. Don’t spend a lot of time trying to make it perfectly smooth, you just want it flattened. Use a large cookie cutter or pastry cutter in whatever shape is pleasing to you and cut out your dough. In this case, Chef McFee used a heart (Editor’s Note: Awww)
Bake the dough in the oven for 17-18 minutes.
Cool the pastry completely before using a smaller cutter to remove the middle of the pastry. What’s left will be your pastry cup.
Whip heavy cream, sugar, vanilla, and your optional liquor into soft peaks.
Fill the inside of your heart-shaped pastry cup with your whipped cream.
Then, simply top with berries.

Additional Tips

Chef McFee used strawberries, blackberries, blueberries, and raspberries. Feel free to garnish with a mint sprig and dust with powdered sugar or cocoa powder for a little added flair!