Raspberry Cookie Stack
Sablé pastry 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.
Servings: 8
Ingredients:
| 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% |
-
Sablé Pastry
1/2 cup (125 mL) Raspberry Coulis
Filling:
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) vanilla
64 raspberries (about 2-1/2 cups/625 mL)
2 tbsp (25 mL) 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
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