Whipped Cream Pastries With Jam and Coffee Glaze |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These sweets are enjoyed with coffee or tea. Time does not include needed refrigeration time. Ingredients:
1 sheet frozen puff pastry, thawed (half of 17 1/4-ounce package) |
2 teaspoons water |
1 tablespoon water |
1 teaspoon instant espresso powder |
6 tablespoons powdered sugar (approximately) |
1/4 teaspoon unflavored gelatin |
2 tablespoons chilled whipping cream |
1/2 cup chilled whipping cream |
1 tablespoon sugar |
1/2 teaspoon vanilla extract |
1/4 cup raspberry jam |
Directions:
1. Preheat oven to 400°F.
2. Line heavy large baking sheet with parchment paper.
3. Roll out pastry on floured surface to 15x12-inch rectangle.
4. Cut crosswise into three 12x5-inch strips.
5. Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use).
6. Pierce pastry all over with fork; freeze 10 minutes.
7. Bake pastry strips until golden and puffed, about 15 minutes.
8. Transfer baking sheet to rack; cool pastry.
9. Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.).
10. Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve.
11. Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing.
12. Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes.
13. Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over; let stand 10 minutes to soften.
14. Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute; remove from heat.
15. Pour 1/2 cup cream into large bowl.
16. Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks.
17. Place second pastry strip on work surface, trimmed side up; spread jam over.
18. Top with dollops of whipped cream; spread gently to cover.
19. Top with iced pastry, iced side up.
20. Refrigerate at least 1 hour and up to 3 hours.
21. Using serrated knife, carefully cut pastry crosswise into 8 slices.
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