Our #foodcrushoftheday on 5/15/2014 was made by Renee Goerger. We just love her CHOCOLATE CHERRY CREAM PASTRY TOWER. 1 package (2 folds) frozen puff pastry, thawed 2 packages (8 ounces) cream cheese (I used Neufchatel) 1 jar Marshmallow Fluff 1 teaspoon almond extract 1 bag (16 ounce) frozen unsweetened cherries, thawed and thoroughly drained 1 1/2 tablespoon cocoa powder (plus additional for garnish) powdered sugar for garnish -Preheat oven to 375 degrees. -Unwrap the thawed puff pastry and use a knife or pizza cutter to cut each piece of dough into thirds along the fold lines. Place the cut pastry onto 2 parchment lined baking sheets leaving space in between. -Use the tines of a fork to poke holes in all but one pastry piece. -Bake the pastry in the preheated oven for approximately 20 minutes or until theyre nicely browned. *Note - The pastry piece that did not receive the fork pokes will be nicely puffed. The others will be much flatter, which is what youre looking for. If theyre still too puffed (for stacking purposes) use the back of a fork to press on the pastry and flatten them while theyre still hot. The one that is puffed high will be the top piece of your tower. -Cool completely while you make the cherry cream. -In a large bowl with an hand mixer (I used my stand mixer with the paddle attachment), cream together the cream cheese, Marshmallow fluff, almond extract and the drained cherries until smooth and creamy. -Remove slightly less then half of the cream mixture to a second bowl. -Add the cocoa powder to the original bowl of cherry cream mixture and blend to thoroughly combine. -Place one of the flat pieces of pastry onto a serving platter. -Starting with the chocolate cream, spread approximately 1/2 cup of the mixture along the entire piece of puff pastry. -Place another flat piece of pastry on top of the chocolate cherry cream and spread approximately 1/2 cup of the plain cherry cream filling mixture along the entire piece of puff pastry. -Continue alternating with pastry, chocolate and plain cherry cream filling mixture and top with the puffed piece of pastry. -Garnish with a sprinkle of cocoa powder and powdered sugar. -Refrigerate until ready to serve. -Carefully slice using a serrated knife and a sawing motion without too much pressure. *Note - You can also make these as individual desserts (making them easier to serve) by cutting each puff pastry strip into thirds (youll have 18 pieces) and then assembling them in the same fashion as the long pastry tower. kudoskitchenbyrenee/2014/05/ChocolateCherryCreamPastryTower.html
Posted on: Thu, 15 May 2014 13:51:58 +0000