| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 1 |
|
Frozen puff pastry sheet; (1/2 17 1/4-ounce |
|
|
; package), thawed |
| 1 |
|
Egg beaten with 1 teaspoon milk; (glaze) |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Ground cardamom |
| 1 |
pk |
Frozen raspberries in syrup; thawed (10-ounce) |
| 1/2 |
|
1 pints basket strawberries; sliced |
|
|
Vanilla frozen yogurt |
INSTRUCTIONS
Preheat oven to 375F. Roll out pastry on lightly floured surface to
12-inch square. Cut out two 4x5-inch rectangles and transfer to
ungreased cookie sheet (reserve remaining pastry for another use).
Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom and
sprinkle over pastries. Bake until puffed and brown, about 20
minutes. Transfer to rack and cool.
Drain syrup from raspberries into heavy small saucepan. Boil until
thickened slightly, about 4 minutes. Combine raspberries and sliced
strawberries in small bowl. Add reduced syrup and remaining 1/4
teaspoon cardamom. (Berry mixture can be prepared 2 hours ahead.
Cover and refrigerate.)
Split each pastry into 2 layers. Place bottoms on plates. Layer with
frozen yogurt, some of berry mixture, then pastry tops. Spoon a few
berries atop each pastry and serve.
Serves 2.
Bon Appetit March 1993
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