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Orange and Cassis Liqueured Berries
1 pint raspberries
1 half pint blackberries
2 tablespoons sugar
2 teaspoons orange zest
1 tablespoon orange flavored liqueur
1 tablespoon cassis flavored liqueur
8 ounces mascarapone, dollop spoonful on top of berries
Palmiers
2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon kosher salt
2 sheets puff pastry, defrosted
Preheat the oven to 425 degrees.
In Small bowl combine the sugar and salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden cutting board. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. Cover the dough liberally. With a rolling pin, roll the dough until it's 13-inches x 13-inches square and the sugar is pressed into the puff pastry on top and bottom.
Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly in the middle of the dough. Then fold -1- half over the other half as though closing a book. You will have 6 layers in all. Gently slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. Slice and arrange on baking sheets lined with parchment. Place back in refrigerator for 30 minutes.
Bake the palmiers for 8 minutes or until caramelized and brown on the bottom, then turn them over and bake another 5 minutes, or until caramelized on the other side. Transfer to a baking rack to cool. Serve with the Liqueured Berries.
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Palmiers With Orange & Cassis Liqueured Berries
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Category: Recipes
Prep Time: Cook Time: Total Time:
Orange and Cassis Liqueured Berries
1 pint raspberries
1 half pint blackberries
2 tablespoons sugar
2 teaspoons orange zest
1 tablespoon orange flavored liqueur
1 tablespoon cassis flavored liqueur
8 ounces mascarapone, dollop spoonful on top of berries
Palmiers
2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon kosher salt
2 sheets puff pastry, defrosted
Preheat the oven to 425 degrees.
In Small bowl combine the sugar and salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden cutting board. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. Cover the dough liberally. With a rolling pin, roll the dough until it's 13-inches x 13-inches square and the sugar is pressed into the puff pastry on top and bottom.
Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly in the middle of the dough. Then fold -1- half over the other half as though closing a book. You will have 6 layers in all. Gently slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. Slice and arrange on baking sheets lined with parchment. Place back in refrigerator for 30 minutes.
Bake the palmiers for 8 minutes or until caramelized and brown on the bottom, then turn them over and bake another 5 minutes, or until caramelized on the other side. Transfer to a baking rack to cool. Serve with the Liqueured Berries.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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