Raspberry Cookie Stack
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 268 |
| pro | 4 g |
| total fat | 16 g |
| sat. fat | 8 g |
| carb | 29 g |
| fibre | 3 g |
| chol | 65 mg |
| sodium | 8 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 10 |
| vit A | 14 |
| vit C | 22 |
| folate | 23 |
Sabl?astry is a sweet French pastry favoured for its delicate texture. It is used here to make tender cookies for an easy but elegant restaurant-style plated dessert. For a pretty presentation, use different coloured raspberries, such as golden and black.
Ingredients
- Sable pastry
- 1/2 cup Raspberry coulis
- Filling:
- 1/2 cup whipping cream
- 1 tbsp granulated sugar
- 1/4 tsp vanilla
- 64 raspberries, (about 2-1/2 cups/625 mL)
- 2 tbsp icing sugar
Preparation
Refrigerate pastry for 30 minutes or until chilled. Between 2 sheets of lightly floured waxed paper, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) flower-shaped or round cutter, cut out cookies, rerolling scraps to make 24 cookies. Place, 1 inch (2.5 cm) apart, on parchment paper-lined baking sheets. Freeze for 15 minutes, or refrigerate for 30 minutes, or until firm.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for 10 to 12 minutes or until golden. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 24 hours or freeze for up to 2 weeks.)
Filling: In bowl, whip together cream, sugar and vanilla. Place 1 cookie on each of 8 dessert plates. Top each with about 1 tbsp (15 mL) cream mixture then 4 raspberries. Repeat layers once. Top with remaining cookies.
Dust stacks with icing sugar. Drizzle 1 tbsp (15 mL) Raspberry Coulis around each stack.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for 10 to 12 minutes or until golden. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 24 hours or freeze for up to 2 weeks.)
Filling: In bowl, whip together cream, sugar and vanilla. Place 1 cookie on each of 8 dessert plates. Top each with about 1 tbsp (15 mL) cream mixture then 4 raspberries. Repeat layers once. Top with remaining cookies.
Dust stacks with icing sugar. Drizzle 1 tbsp (15 mL) Raspberry Coulis around each stack.
Source : Canadian Living Magazine: July 2008
- Keywords : Dessert; Vegetarian; Bake; Make-Ahead; Tea time; Kid-Friendly; Raspberries;
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