Mother's Day dessert that's easy, flaky, delicious


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Posted Online: May 06, 2014, 11:43 am
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The secret to this simple Mother's Day dessert is frozen puff pastry. It is easy to work with and bakes up into a deliciously flaky pastry.

You'll find puff pastry in the grocer's freezer section, usually near the frozen fruit and pie shells. Be sure to thaw it completely before trying to unfold the sheets of pastry. You can place the box in the refrigerator overnight, or leave it (unopened) on the counter for about an hour.

We like the combination of blackberries and orange, but feel free to substitute any berry. Blueberries, raspberries and strawberries all would be delicious. This dessert also can be prepped ahead of time. Just bake the pastry squares, then store them covered at room temperature.

Blackberry-orange Napoleons
Start to finish: 30 minutes
Servings: 9
17.3-ounce package puff pastry (each package contains 2 sheets), thawed
4 tablespoons granulated sugar, divided
2 cups fresh blackberries
Zest and juice of 1 orange
16-ounce container mascarpone
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Heat the oven to 375 F. Line a baking sheet with kitchen parchment.
Unfold each sheet of puff pastry and lay flat on a work surface. Use 2 tablespoons of the sugar to sprinkle both sides of both sheets of puff pastry. Using a pizza wheel or a paring knife, cut each sheet into 9 squares.
Arrange the squares on the prepared baking sheet, then place another piece of parchment on top of them. Place a second baking sheet on top of that so that the puff pastry is sandwiched between them. Bake for 20 to 25 minutes, or until golden brown. Remove the top baking sheet and allow the squares to cool completely.
Meanwhile, in a medium bowl combine the blackberries with the remaining 2 tablespoons of sugar and the orange zest and juice. Set aside.
In another bowl, stir together the mascarpone, powdered sugar and vanilla.
To assemble, place 1 pastry square on each serving plate. Top the square with 1 tablespoon of the mascarpone mixture, then 1 tablespoon of the berries. Top with another square of pastry, followed by another layer each of mascarpone and berries. Serve immediately.

Nutrition information per serving: 490 calories; 340 calories from fat (69 percent of total calories); 38 g fat (17 g saturated; 0 g trans fats); 65 mg cholesterol; 29 g carbohydrate; 3 g fiber; 10 g sugar; 8 g protein; 290 mg sodium.



















 



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  Today is Monday, Oct. 20, the 293rd day of 2014. There are 72 days left in the year.

1864 -- 150 years ago: The store of Devoe and Crampton was entered and robbed of about $500 worth of gold pens and pocket cutlery last night.
1889 -- 125 years ago: Michael Malloy was named president of the Tri-City Stone Cutters Union.
1914 -- 100 years ago: Dewitte C. Poole, former Moline newspaperman serving as vice consul general for the United States government in Paris, declared in a letter to friends that the once gay Paris is a city of sadness and desolation.
1939 -- 75 years ago: Plans for the construction of an $80,000 wholesale bakery at 2011 4th Ave. were announced by Harry and Nick Coin, of Rock Island. It is to be known as the Banquet Bakery.
1964 -- 50 years ago: An application has been filed for a state permit to organize a savings and loan association in Moline, it was announced. The applicants are Ben Butterworth, A.B. Lundahl, C. Richard Evans, John Harris, George Crampton and William Getz, all of Moline, Charles Roberts, Rock Island, and Charles Johnson, of Hampton.
1989 -- 25 years ago: Indian summer is quickly disappearing as temperatures slide into the 40s and 50s this week. Last week, highs were in the 80s.


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