Puff pastry a timely bit of food from the heart
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Tuesday, February 12, 2013
2/12/13 at 7:08 AM
Find more heart-shaped food recipes, through Valentine’s Day.
Puff pastry gets a bad rap, but it's not that hard to work with.
Maybe there is a subliminal association with phyllo dough. That takes some practice.
Here's an elegant, heart-shaped dessert that's sure to impress your valentine. It is made with puff pastry, cut into the shape of hearts.
Two hearts are filled with custard and sandwiched together. A romantic notion, now that I think of it.
This dessert looks so impressive, you might even want to start dinner with it.
And then see where things go from there ...
PUFF PASTRY HEARTS
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks, lightly beaten
1/2 to 1 teaspoon rum extract
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
2 packages (17.3 ounces each) frozen puff pastry, thawed
1 jar (12 ounces) seedless raspberry preserves
2 cups fresh raspberries
1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
2. Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled.
3. In a large bowl, beat cream until soft peaks form. Fold into custard. Cover and refrigerate until serving. Roll out pastry on a lightly floured surface. Cut with a lightly floured 3 1/2-inch heart-shaped cookie cutter.
4. Place 1 inch apart on parchment paper-lined baking sheets. Bake at 400 degrees for 8-10 minutes or until golden brown. Remove to wire racks to cool.
5. Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split puff pastry hearts in half. Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves. Garnish with raspberries and powdered sugar.
- adapted from Taste of Home, submitted by Sarah Vasques of Milford, N.H.
Here's a good recipe to start your Valentine's Day off right.
ALMOND FRENCH TOAST HEARTS
6 slices bread
1/4 cup milk
1 1/2 teaspoons almond extract, divided
2 tablespoons plus 1 cup butter, divided
3 tablespoons powdered sugar
Additional powdered sugar
Sliced fresh strawberries
1. Cut out bread slices with a 3 3/4-inch heart-shaped cookie cutter; discard trimmings.
2. In a shallow bowl, combine the eggs, milk and 1/2 teaspoon almond extract. Dip bread on both sides in egg mixture. In a large skillet, melt 2 tablespoons butter. Cook bread hearts for 2-3 minutes on each side or until golden brown.
3. For almond butter, in a small bowl, combine powdered sugar and remaining butter and extract; mix well. Sprinkle French toast with additional powdered sugar. Serve with almond butter and strawberries.
- provided to Taste of Home by Donna Cline, Pensacola, Fla.
Puff pastry hearts Courtesy
Almond French toast hearts Courtesy