Ingredients
Scale
- 1 package (14.1 oz) frozen puff pastry sheets, thawed
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons berry jam, such as raspberry or strawberry
- 1 tablespoon granulated sugar
- Powdered sugar, for dusting (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Unfold puff pastry sheets on a lightly floured surface. Cut each sheet into desired shapes (squares, rectangles, or circles). Place pastry shapes on a baking sheet lined with parchment paper. Sprinkle with granulated sugar.
- Step 2: Bake for 12-15 minutes, or until golden brown and puffed. Let cool completely on a wire rack.
- Step 3: While the pastry is cooling, prepare the cream: In a large bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Step 4: Gently wash and dry the mixed berries.
- Step 5: Once the puff pastry is cooled, spread a thin layer of berry jam on half of the pastry pieces. Top with a generous dollop of whipped cream and arrange fresh berries on top of the cream.
- Step 6: Place another puff pastry piece on top of the berries and cream to create a sandwich. Dust with powdered sugar, if desired, and serve immediately.
Notes
- Store leftover assembled cake in the refrigerator for up to 24 hours, but know the pastry will soften over time.
- Reheat individual puff pastry pieces in a low oven (275°F/135°C) for a few minutes to crisp them up slightly before reassembling.
- Serve this delightful cake with a scoop of vanilla ice cream or a drizzle of berry coulis for an extra touch of elegance.
- For the flakiest puff pastry, ensure your oven is fully preheated and the pastry is cold before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American