Raspberry Crème Fraîche Puff |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
1 sheet puff pastry (from a 17 1/4-oz package), thawed |
3 tablespoons crème fraîche |
2 teaspoons granulated sugar |
3 oz raspberries (1/2 cup) |
confectioners sugar for dusting |
Directions:
1. Put oven rack in upper third of oven and preheat oven to 400°F.
2. Unfold pastry sheet and cut a 3-inch square from pastry with a sharp knife (reserve remaining pastry for another use).
3. Bake pastry square on an ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack and cool completely, then cut pastry horizontally into 2 layers. Stir together crème fraîche and granulated sugar until sugar is dissolved.
4. Just before serving, put bottom half of pastry on a plate and top with crème fraîche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.
5. Cooks' note: Thawed pastry keeps, wrapped first in wax paper and then in plastic wrap, chilled, 2 days.
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