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Categories:Viewed: 40 - Published at: a year ago
Ingredients
- 1 frozen puff pastry sheet (1/2 17 1/4-ounce package), thawed
- 1 egg beaten with 1 teaspoon milk (glaze)
- 2 teaspoons sugar
- 1/2 teaspoon ground cardamom
- 1 10-ounce package frozen raspberries in syrup, thawed
- 1/2 1-pint basket strawberries, sliced
- Vanilla frozen yogurt
Method
- Preheat oven to 375F.
- Roll out pastry on lightly floured surface to 12-inch square.
- Cut out two 4x5-inch rectangles and transfer to ungreased cookie sheet (reserve remaining pastry for another use).
- Brush pastries with glaze.
- Mix sugar and 1/4 teaspoon cardamom and sprinkle over pastries.
- Bake until puffed and brown, about 20 minutes.
- Transfer to rack and cool.
- Drain syrup from raspberries into heavy small saucepan.
- Boil until thickened slightly, about 4 minutes.
- Combine raspberries and sliced strawberries in small bowl.
- Add reduced syrup and remaining 1/4 teaspoon cardamom.
- (Berry mixture can be prepared 2 hours ahead.
- Cover and refrigerate.)
- Split each pastry into 2 layers.
- Place bottoms on plates.
- Layer with frozen yogurt, some of berry mixture, then pastry tops.
- Spoon a few berries atop each pastry and serve.
