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Courtesy Wolfgang Puck

Wolfgang Puck loves this dessert!  “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.” – Puck

I love an easy to make, elegant dessert that can be assembled quickly. Try substituting strawberries, blueberries or blackberries for a great variations.


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



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.

Assemble and serve immediately.
* Find Wolfgang’s recipe for home made puff pastry at OR Puff pastry can be purchased in the refrigerator section of your local
grocery store.
 – The Gourmet Review
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