Cremeschnitten-Germany #51

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Cremeschnitten- Germany #51

A fabulous dessert with a flaky, puff pastry base, raspberry preserves and a pastry cream filling.

Ingredients:

1 lb. puff pastry (buy it, don't try to make it)
2/3 raspberry preserves

Cream Filling:

4 gelatin leaves (I substituted powdered gelatin--3 leaves=1 T. powdered, therefore I used 1T +1/3) soaked in 2 c. cold water
2 c. milk
1/3 c. sugar
2 egg
1 vanilla bean, halved lengthwise and seeds scraped
2 c. heavy cream, whipped
Powdered sugar

  1. Preheat oven to 375F.
  2. In a bowl soak gelatin leaves with cold water to soften. (or powder)
  3. Whip cream.
  4. In a double boiler, combine the eggs, sugar and vanilla scrapings.  Cook over water, whisking all the while, until mixture thickens.  Remove from heat and stir in the gelatin. 
  5. Carefully fold the whipped cream into the egg mixture.  Allow to cool and thicken for at least 15 mins.
  6. Roll out the puff pastry into 1/4" thickness.  Cut into four (3x12") pieces.  Dock the dough all over.  Bake for 18-20 mins. or until golden brown in color. Transfer to a baking rack to cool. Reserve 2 puff pastry strips. Cut each of the remaining two into 6 equal pieces. Reserve.
Assemble: Spread 1/3 c. raspberry preserves on top of each 2 (12") puff pastry pieces. Top preserves with the cream mixture.  Cover with cut pieces of puff pastry and refrigerate at least 1 hour.  Sprinkle with powdered sugar.

Results: Fairly easy to make, especially since I bought the puff pastry and the raspberry preserves. All that you really have to make is the cream filling. I searched 3 grocery stores for the gelatin leaves. I gave up and used the powdered version.  

Bottom Line: I made this for my husband's birthday. He loved it! Another keeper.

Please share this block with all those people who can pronounce the name and all those who try.


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