Moonlit Berry Symphony

Allergens

Gluten, Dairy, Eggs

Ingredients

• 1 1/2 cups fresh mixed berries (raspberries, blueberries, strawberries)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1/4 cup fresh lemon juice
• 1 ready
• made gluten
• free puff pastry sheet, thawed
• 1 large egg, beaten
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, gently toss the mixed berries, granulated sugar, cornstarch, lemon zest, and lemon juice until well combined. Set aside.
3. Unroll the puff pastry sheet onto the prepared baking sheet. Using a sharp knife, cut into 6 even squares. Brush each square with beaten egg and prick the dough lightly with a fork to prevent puffing.
4. Bake for 15 20 minutes or until golden brown. Remove from oven and let cool completely on a wire rack.
5. In a large mixing bowl, whisk together heavy cream, powdered sugar, and vanilla extract until soft peaks form.
6. To assemble: Place one puff pastry square on each plate. Top with a generous dollop of whipped cream, followed by a spoonful of berry mixture. Repeat the layers to create a dessert tower.
7. Prep: 15 mins Cook: 20 mins Total: 35 mins

Chef’s Insight

Allow the berry mixture to cool completely before assembling.

Notes

The pastry can be baked up to a day in advance. Store the whipped cream separately and assemble just before serving.