Berry Puffs with Orange Muscat Cream

Berry Puffs with Orange Muscat Cream
Photo by Miki Duisterhof

Ingredients

  • 2 tablespoons water
  • 1 cup blackberries
  • Confectioners sugar
  • 3 tablespoons sugar
  • 1 tablespoon confectioners sugar
  • ½ teaspoon fresh lemon juice
  • 1 cup raspberries
  • + 7 more ingredients
    • ½ cup raspberries
    • ¼ teaspoon fresh orange zest
    • 6 tablespoons heavy cream
    • 1 frozen puff pastry sheet
    • 1 ½ teaspoons cornstarch
    • ½ cup blackberries
    • 2/3 cup Essencia or other orange Muscat dessert wine

Preheat oven to 425°F. Unfold pastry sheet, then turn over (to prevent creases from splitting during baking). Cut 6 (4 1/2-inch) triangles from sheet with a long sharp knife and a ruler. Arrange triangles on a greased baking sheet and lightly prick centers a few times with a fork. Bake in middle ...

View full recipe at Epicurious

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