02.22Raspberries in Puff Pastry | Wolfgang Puck Recipe
INGREDIENTS
1/2 pound puff pastry *
1 egg with 1 tablespoon of water, lightly beaten, for egg wash
1 cup heavy cream, whipped
2 tablespoons Grand Marnier (or any orange-based liqueur)
1/2 cup raspberries per serving
DIRECTIONS
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.