Serves: 8 - 10
Puff pastry is delicious! Add some cream and fruit and now you have a sinful dessert. This one is very simple to make.
Ingredients
2 puff pastry sheet thawed per directions on package
2 tbsp melted butter
2 tbsp sugar
1 pack instant lemon pudding
1 cup whole milk
1/ cup soft light cream cheese
Zest and juice of ½ lemon
1 cup Cool Whip
1 cup raspberries
2 cups strawberries
1/2 cup blackberries
1 tbsp sugar
Icing sugar
Good dark chocolate bar
Directions
Preheat oven 425°F and line baking sheet with parchment
Roll out pastry and fold up sides to form an edge around the pastry
Prick the base of the pastry with a fork (this is called docking which allows steam to escape as it bakes and will stop it from puffing too much)
Brush the pastry with butter and sprinkle 2 tbsp of sugar
Bake for 15 minutes or until to golden brown, let fully cool on cooling rack
While the crust is baking, beat lemon pudding and milk with electric mixer until pudding has thickened
Add cream cheese, lemon zest and juice and beat until smooth and creamy
Fold in Cool Whip until pudding has been fully incorporated into Cool Whip. Chill for an hour
Slice strawberries and put all berries into a bowl
Sprinkle 1 tbsp sugar and mix well
To assemble, spread 80% of cream cheese mixture over the pastry evenly
Place berries carefully all over the cake
Using a piping bag or squeeze bottle pipe some cream on top of the berries
Chill in refrigerator until ready to serve
Sprinkle with icing sugar and shave some chocolate on the cake
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