Raspberry Puff Pastries
- 1/2 (17 1/4 ounce) package frozen puff pastry
- 1 1/2 cups plus 2 tablespoons
- 3/4 cup half-and-half or light cream
- 1 cup heavy or whipping
- 1/2 teaspoon vanilla extract
- 2 1/2 pints raspberries
- Thaw puff pastry as label directs.
- Heat oven to 375 degrees F.
- Unfold puff pastry sheet onto lightly floured surface. With sharp knife, cut
thin strip of pastry, about 1/8 inch wide, from each side of pastry sheet (fresh-cut
edges are needed for maximum puffing). Then, cut pastry along folds into 3 rectangles
cut each rectangle crosswise in half, making 6 rectangles in all. Place pastry rectangles
on ungreased large cookie sheet.
- Bake for 15 minutes or until pastry is puffed and golden.
Cool on wire rack.
- About 30 minutes before serving, prepare caramel sauce: In 3-quart saucepan over
medium heat, heat 1 1/2 cups sugar and 1/3 cup water to boiling, stirring frequently.
Cook, without stirring, until mixture becomes caramel-colored. Remove saucepan from
heat; gradually stir in half-and-half or light cream (sugar mixture will harden).
Cook over medium heat, stirring constantly, until sauce is smooth; keep warm.
- In small bowl, with mixer at medium speed, beat heavy or whipping cream, vanilla
extract, and remaining 2 tablespoons sugar until soft peaks form.
- With serrated knife, carefully split each puff-pastry rectangle horizontally
in half. Spoon whipped-cream mixture onto bottom half of each puff-pastry rectangle.
With fingers, carefully place some raspberries on top of whipped-cream mixture.
Gently replace pastry tops over cream and raspberries.
- To serve: pour warm caramel sauce onto 6 dessert plates. Arrange pastries on
plates. Garnish with remaining raspberries.
Source: Good Housekeeping