| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
( 10-oz ) frozen puff pastry shells |
| 1/2 |
c |
Heavy cream |
| 1 |
tb |
Sugar |
| 1 |
|
Container (3-1/2 oz) mascarpone or cream cheese |
| 1 |
tb |
Cherry-flavored liquer |
| 1 |
pt |
Strawberies, hulled and halved |
| 1/2 |
c |
Strawberry jelly |
INSTRUCTIONS
Preheat oven to 400. Bake puff pastry shells according to directions. Cool
on wire rack. Meanwhile, in medium bowl, with electric mixer on high, beat
heavy cream and sugar until stiff peaks form. Im medium bowl, combine
cheese and liqueur; beat until soft. Fold whipped cream into cheese
mixture. Place a few strawberry halves on the bottom of each shell; fill
with cream mixture. Top with strawbery halves cut into fan shape. In small
saucepan, over medium-low heat, cook jelly with 2 tsp water until melted.
Brush jelly over strawberries. Garnish with remaining strawberries.
Origin: Woman's World, July 23, 1991 Shared by: Sharon Stevens Aug/91
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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