Petite Chocolate Berry Pastries
6 servings
Prep: 25 minutes
Chill: 4 to 6 hours
Bake: 6 minutes
1 package pie crust mix (for 2 crusts)
1/4 cup packed brown sugar
1/3 cup chocolate-flavored syrup
1-1/4 cup whipping cream
1/3 cup granulated sugar
3/4 cup dairy sour cream
2 tablespoons orange liqueur
1-1/2 cups raspberries, blackberries, blueberries, or sliced
strawberries
Orange peel curls (optional)
Powdered sugar (optional)
Directions
1. In a large mixing bowl combine pie crust mix and brown sugar; add
syrup. Stir together until mixture forms a ball. On a lightly floured
surface, roll dough to 1/8 inch thick. Using a 3-inch cookie or biscuit
cutter, cut into rounds. Reroll trimmings as necessary to make 30 pastry
rounds. Transfer rounds to an ungreased baking sheet. Bake in a 400
degree F oven about 6 minutes or until set. Transfer to a wire rack and
cool completely.*
2. In a chilled large mixing bowl combine the whipping cream and
granulated sugar. Beat with chilled beaters of an electric mixer on
medium speed until soft peaks form (tips curl). Fold in sour cream.
Spoon whipped cream mixture into a self-sealing plastic bag; seal bag.
Carefully cut a small hole in one corner of the bag.
3. To assemble, pipe about 3 tablespoons of the whipped cream mixture
onto a pastry round. Repeat layers. Place a third pastry round on top.
Repeat to make a total of 6 stacks.* Cover stacks and remaining whipped
cream mixture with plastic wrap; chill for 4 to 6 hours. (Chilling
softens the pastry, making it easier to eat.)
4. To serve, drizzle liqueur over berries; toss gently. Top stacks with
remaining whipped cream mixture. Spoon some of the berries on top of
each serving. If desired, garnish with orange peel curls and dust with
powdered sugar. Makes 6 servings.
*Note: Wrap and freeze any remaining pastry rounds for up to 6 months.
Thaw at room temperature to serve
muddy waters
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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