Saturday, September 3, 2011

Filo Pastry with Raspberries and Whipped Cream

My mother called me the other night, all excited. She had been watching PBS and Julia Child was on with a guest chef, Gale Gand.  I have DirecTV so I don’t get her same PBS and I had to find the episode online. I don’t know if folks outside the US can watch this, but I am still in Houston, so I could.  This show first aired 15 years ago on 11 September 1996 and young pastry chef Gand made a filo pastry ice cream sandwich.  I love filo for several desserts so I was instantly intrigued. I pretty much followed her instructions for the raspberries but decided to add whipped cream to the top instead of ice cream. Also, each person would get one filo pastry “crust” instead of two, as in an ice cream sandwich.  I also didn’t bother with the berry anchor sticks since I didn’t need to hold another filo pastry circle on top.  If you can’t see the video, don’t worry. I’ll tell you what I did do!

In retrospect, this looks very much like my Meringues with Berries and Whipped Cream but is way less time consuming than making meringues so it was perfect for an impromptu visit to my sister’s.  (I had just been to the imaging center for my mammogram or “the annual mashing,” as I like to call it, so I needed cheering up and nothing cheers me up like a visit to Whole Foods and cooking something for family. Next month is Breast Cancer Awareness Month. If you haven’t been for a mammogram yet this year, consider this is your reminder to make an appointment now!)  

3 -6 oz packages of raspberries
1/4 cup of melted butter
2 tablespoons sugar plus a little extra for sprinkling
1 1/2 cups heavy whipping cream
Half package of filo pastry

I preheated my oven (actually sent youngest daughter a text from Whole Foods asking her to preheat the oven so it would be ready when I got home and finished the prep) to 400 °F or 200 °C.

I did follow Gand’s example and cut the filo into fettuccine-width strips.  As she did, I left the plastic on and pulled it all out at the same time as I fluffed up the pastry.

Then I made mounds of the pastry on a parchment covered baking sheet and drizzled them with melted butter and then sprinkled them very lightly with sugar.  I popped them into the oven and baked until golden, about 12 minutes.

While my pastry was in the oven, I prepared the berries. I had three 6 oz packages. I pureed the first one with two tablespoons of raw sugar (but white caster or fine sugar will work) and then folded in the other two packets, to coat the raspberries with the pureed mixture.

Next I whipped 1 1/2 cups of heavy whipping cream until soft peaks formed and stored it, covered, in the fridge.

When you are ready to serve, each person gets one filo pastry round, a heap of berries and a goodly scoop of whipped cream. (I ended up serving this at my sister’s house so please excuse the paper plate.) Delicious!


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