Cut the pastry into six 3-inch squares, place on a baking sheet and brush with egg wash.
Spread the bottom half of the feuilletée with a spoonful of the whipped cream mixture. Arrange the berries on top.
Place the other half of the feuilletée on top to complete the sandwich.
Raspberries in Puff Pastry
This is one of my favorite desserts. 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.
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° F.
Roll out puff pastry to a rectangle slightly larger than 6 x 9 inches, 3/8-inch thick. Cut pastry into six 3 x 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° F, 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.
There’s something so spectacular about this dish that it cries out for champagne. Or even better, look for any of the Schramsberg bubblies from California, they’re equal to any sparkling wines from anywhere in the world.