Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
Bon Appetit Desserts (91 page)
Bake pastry until golden brown, about 25 minutes. Cool pastry on sheet to lukewarm, about 45 minutes. Cut jalousie crosswise into 6 pieces. Serve with vanilla ice cream.
Raspberry NapoleonA touch of honey added to the melted butter that’s brushed over phyllo sheets creates crisp, golden brown pastry with a shiny, candy-like glaze.
6 servings
¼ cup (½ stick) unsalted butter
3 tablespoons honey
4 17×12-inch sheets or sixteen 14×9-inch sheets fresh or thawed frozen phyllo pastry
1 12-ounce package frozen raspberries, thawed
¼ cup plus 2 tablespoons sugar
1 cup chilled heavy whipping cream
3 tablespoons powdered sugar
2 tablespoons brandy, divided
½ teaspoon vanilla extract
2 ½-pint containers raspberries or one 1-pint container strawberries, hulled, sliced
Additional powdered sugar
Preheat oven to 400°F. Butter large rimless baking sheet. Cover 2 racks with waxed paper. Combine butter and honey in heavy small saucepan; stir over medium-low heat until butter melts.
If using 17×12-inch phyllo, place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel). Brush phyllo with honey butter. Top with second phyllo sheet. Brush with honey butter. Repeat layering with remaining 2 phyllo sheets, brushing each with honey butter. Cut stacked phyllo lengthwise into 3 strips, each approximately 17×4 inches.
If using 14×9-inch phyllo, place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap, then damp towel). Place second phyllo sheet at end of first sheet with 1 short side overlapping first sheet by 2 inches. Brush with honey butter. Repeat layering with 6 more phyllo sheets, brushing each with honey butter. Trim phyllo stack to 17×14-inch rectangle, then cut stack lengthwise into two 17×4-inch strips (discard excess trimmings). Make second phyllo stack by repeating procedure with remaining 8 phyllo sheets and honey butter. Trim second stack to 17×14-inch rectangle, then cut second stack into one 17×4-inch strip (reserve remaining phyllo for another use).
Using 2 metal spatulas, transfer phyllo strips to prepared baking sheet. Bake until puffed and golden brown, about 8 minutes, watching closely to prevent burning. Carefully slide knife under phyllo to loosen from sheet. Transfer to prepared racks and cool completely.
Puree thawed raspberries in processor. Strain into bowl, pressing on solids in strainer to release as much puree as possible. Discard solids in strainer. Stir ¼ cup sugar into raspberry puree. Chill.
Beat cream in large bowl until soft peaks form. Add 3 tablespoons powdered sugar, 1 tablespoon brandy, and vanilla and beat until peaks form.
Mix fresh raspberries, remaining 2 tablespoons sugar, and remaining 1 tablespoon brandy in medium bowl. Arrange 1 phyllo strip, shiny side up, on platter Spread half of whipped cream over. Top with half of berries. Top with second phyllo strip, pressing gently to adhere. Spread remaining cream over. Top with remaining berries. Cover with third phyllo strip, shiny side up.
DO AHEAD
:
Can be made 1 hour ahead. Chill uncovered.
Using serrated knife, cut pastry crosswise into 6 equal sections. Sift additional powdered sugar over. Serve with pureed raspberries.
Recipe Tip:
Napoleon
This elegant French dessert features delicate layers of flaky pastry spread with whipped cream or pastry cream and jam, then topped with icing or powdered sugar. The dessert can be made with either phyllo dough or puff pastry, and it can be prepared as individual rectangles or as one large pastry and carefully sliced into servings.
Working with Phyllo
Phyllo dough is paper-thin, which creates that ultra-flaky pastry goodness in a host of desserts. But because it’s so delicate, it dries out easily. Here are tips to handle it with ease.
Before removing the phyllo pastry from the box, clear off the counter to give yourself plenty of space, and have all of your other ingredients and equipment ready. Once the phyllo is unwrapped, you’ll want to work with it quickly and without any interruptions.
Lay the phyllo pastry sheets on a baking sheet and cover them with plastic wrap and a slightly damp kitchen towel to keep them moist. Remove one sheet at a time and arrange it on the work surface, re-covering the stacked sheets each time. Immediately brush the phyllo sheet completely with melted butter or oil to keep it from drying out.
Strawberry Napoleons with Lemon CreamThese individual napoleons, made with phyllo dough, are light, crisp, and flaky; they’re a nice foil for the rich and creamy lemon filling and the fresh strawberry sauce.
Makes 10
2 tablespoons cold water
1 teaspoon unflavored gelatin
¾ cup frozen lemonade concentrate, thawed
6 tablespoons sugar
6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces
4 large egg yolks
1 large egg
½ cup chilled heavy whipping cream
5 17×12-inch sheets or ten 14×9-inch sheets fresh or thawed frozen phyllo pastry
6 tablespoons (or more) unsalted butter, melted
5 tablespoons sugar, divided
4 ½ cups sliced hulled strawberries, divided
6 tablespoons sugar
Powdered sugar
10 whole strawberries
LEMON CREAM
: Spoon cold water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine lemonade concentrate, sugar, butter, egg yolks, and egg in medium metal bowl. Set bowl over sauce-pan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until instant-read thermometer inserted into mixture registers 160°F, about 5 minutes. Remove bowl from over water; add gelatin mixture and whisk until dissolved. Strain mixture into large bowl. Set bowl over larger bowl filled with ice water. Stir until mixture is cool and begins to thicken but not set, about 10 minutes. Beat cream in medium bowl to firm peaks; fold into lemon mixture. Cover and chill at least 4 hours.
PASTRIES
: Preheat oven to 350°F. If using 17×12-inch phyllo, place 1 sheet on work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel). Brush phyllo with some melted butter; sprinkle 1 tablespoon sugar over. Top with second phyllo sheet. Brush with melted butter; sprinkle with sugar. Repeat with remaining phyllo, melted butter, and sugar. Cut phyllo stack into twenty 3-inch squares.
If using 14×9-inch phyllo, place 1 sheet on work surface (cover remaining phyllo with plastic wrap, then damp towel). Brush phyllo with melted butter; sprinkle ½ tablespoon sugar over. Top with second phyllo sheet. Brush with melted butter; sprinkle with ½ tablespoon sugar. Repeat with 3 more phyllo sheets, melted butter, and sugar. Cut phyllo stack into twelve 3-inch squares. Make second phyllo stack by repeating procedure with remaining 5 phyllo sheets, melted butter, and sugar. Cut second phyllo stack into eight 3-inch squares for 20 squares total.
Transfer pastry squares to rimmed baking sheets. Bake until deep golden, watching closely, about 12 minutes. Transfer to racks and cool.
DO AHEAD
:
Lemon cream and pastry squares can be made 1 day ahead. Keep lemon cream chilled. Store pastry squares airtight at room temperature.
STRAWBERRY SAUCE
: Simmer 2¼ cups sliced strawberries and sugar in heavy medium saucepan until strawberries are soft, stirring occasionally, about 5 minutes. Transfer to processor and puree. Strain into small bowl. Chill until cold.
Place 10 pastry squares on work surface. Transfer lemon cream to pastry bag fitted with large star tip. Pipe lemon cream over squares, leaving ½-inch plain border on sides. Arrange remaining sliced strawberries in single layer over lemon cream. Pipe small rosette of lemon cream atop berries. Top each with pastry square and pipe rosette of lemon cream atop pastry. Sprinkle with powdered sugar. Garnish each with whole strawberry. Serve with sauce.
Fresh Plum NapoleonUnlike many napoleons, this one holds together well when sliced, making it a great choice for a special dinner. The plum jam in this recipe is excellent on its own, so make a double batch-it keeps in the fridge for a good week-and slather it on toast in the morning.
8 to 10 servings
5 tablespoons sugar
2½ teaspoons cornstarch
1 cup whole milk, divided
1 large egg yolks
½ vanilla bean, split lengthwise
6 ounces Philadelphia-brand cream cheese, cut into ½-inch cubes, room temperature
½ cup sugar
¼ cup water
½ vanilla bean, split lengthwise
12 ounces small plums (about 5), halved, pitted, cut into ½-inch-thick slices (about 2 cups)
2 teaspoons finely grated orange peel
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 pound small plums (about 6), halved, pitted, cut into ¼-inch-thick slices
Powdered sugar
PASTRY CREAM
: Whisk sugar and cornstarch in medium saucepan to blend. Add ¼ cup milk; whisk until cornstarch dissolves. Whisk in remaining ¾ cup milk and egg yolks. Scrape in seeds from vanilla bean; add bean. Place over medium heat and whisk until mixture is smooth and thick and comes to boil, about 2 minutes. Remove from heat. Add cream cheese and whisk until smooth. Strain pastry cream into small bowl; discard solids in strainer. Press plastic wrap directly onto surface of pastry cream and chill until cold, about 4 hours.
PLUM JAM
: Combine sugar and ¼ cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat, stirring until sugar dissolves and syrup begins to thicken, about 2 minutes. Add plums and orange peel; reduce heat to medium and simmer until mixture is very thick and reduced to ¾ cup, stirring often, about 20 minutes. Cool. Discard vanilla bean.
DO AHEAD
:
Pastry cream and plum jam can be made 1 day ahead. Cover separately and chill.
NAPOLEON
: Preheat oven to 375°F. Place 1 puff pastry sheet on work surface. Brush 1 edge of sheet with cold water. Place 1 edge of second pastry sheet atop wet edge of first sheet, overlapping by 2 inches; press to adhere, forming 18×10-inch rectangle. Using rolling pin, roll out pastry to 1 large sheet, 19 to 20 inches long and 11 inches wide. Transfer pastry to ungreased 18×12×1-inch baking sheet. Pierce pastry all over with fork. Using sharp knife, trim pastry to fit baking sheet. Bake until golden, occasionally piercing pastry with fork to deflate slightly, about 25 minutes (pastry will shrink to about 15×10-inch rectangle). Cool pastry completely on sheet.
