Raspberries in Puff Pastry recipe

Ingredients:
1/2 lb Puff Pastry (see recipe)
1 x egg beaten
with
1 tbl water for egg wash
1 cup heavy cream whipped
2 tbl
Grand Marnier
(or any orange-based liqueur)
3 cup raspberries -
(1/2 cup per serving)

Procedures:
Preheat oven to 450 degrees.
Roll out puff
pastry to a rectangle slightly larger than 6 by 9 inches, 3/8-inch thick.
Cut pastry into six 3- by 3-inch squares. Place them on a baking sheet and
brush with egg wash, being careful not to let it drip onto the baking sheet.
Bake for 5 minutes; then lower the heat to 350 degrees, and bake 20 minutes
longer.
While the pastry is baking, whisk together in a mixing bowl the
whipped cream and Grand Marnier. Chill until needed.
Remove feuilletees
from the oven, cool on a wire rack. Then slice them in half horizontally.
Place the bottom half of each one on a dessert plate and spread with a large
dollop of whipped cream mixture. Arrange the berries on the whipped cream
and top with the remaining half of the feuilletee.
Serve
immediately.
This recipe yields 6 servings.
Comments: This is one of
my favorite desserts. Once all the components are ready - and they can be
prepared earlier in the day - it is a simple matter to put them together.
The puff pastry squares, called feuilletees, can also be used to make other
desserts - with various fruits, ice cream and sweet sauces.
Wine
recommendation: There's something so spectacular about this dish that it
cries out for champagne. Or even better, look for any of the Schramsberg
bubblies from California, they're equal to any sparkling wines from
anywhere in the world.