Heart-Shaped Red Velvet and Cheesecake Puff Pastries

hearts puffed

Photo Credit: The Classic Catering People, 2017.

For me, cooking and baking is a true expression of love. And with Valentine’s Day right around the corner I can’t think of a better way to express love by treating the special people in my life with this delightful scrumptious dessert.

Adapted from
The Classic Catering People
January 31, 2017

Makes 2 Pastries

Ingredients:
For the Red Velvet Filling:
1 cup graham cracker crumbs
4  commercially prepared red velvet cupcakes, without icing
1 sheet puff pastry
1 egg yolk

For the Cheesecake Filling:
1 1/2 8-ounce packages cream cheese
3/4 cup granulated sugar
2 eggs
2 teaspoon vanilla extract
6 ounces sour cream

Confectioners sugar, optional

Special Equipment:
Heart-shaped cookie cutters
Pastry bag with plain tip (#3 or #4 tip)

Directions:
Preheat the oven to 365 º F.

Line a cookie sheet with parchment paper and set aside.

In a large bowl using a hand mixer, beat the cream cheese and sugar together until smooth. Add eggs and vanilla; mix until smooth. Add sour cream; mix until combined.
Fill a pastry bag with the cream cheese filling and set aside.

Using a heart-shaped cookie cutter, cut 4 heart pieces out of the   puff pastry, to have a top and bottom for each heart.Layer half of graham cracker crumbs in a heart shape on top of the puff pastry, keeping it away from the edges.

Pipe a layer of cheesecake in a zigzag pattern on top of the graham cracker crumbs.

Crumble the red velvet cupcakes and sprinkle some on top of the cheesecake layer, covering the cheesecake as much as possible.

Pipe another layer of cheesecake filling on top of the red velvet cake, making sure to stay away from edges.

Place a puff pastry heart on top of the layers; line it up to meet the edges of the bottom heart. Using the same cookie cutter push down to cut the edges off the heart and seal the pastry together.

Brush the pastries with the egg yolk wash. Place the pastries on the prepared cookie sheet and place in the oven and bake until golden brown, turning over once.

Remove from the oven. Dust with a little confectioners sugar and serve with coffee, if desired.

 

Cook’s Notes:

If you prefer to bake a red velvet cake from scratch, please click here for the link to a great recipes. 

If you are using frozen commercially prepared puff pastry sheets, be sure to thaw them according to the directions on the package.

Substitutes for pastry bags
Plastic Sandwich Bag:Plastic sandwich bags are a popular substitute for pastry bags. They are useful because they are disposable, most homes have them and they are easy to handle. You can use zip-top bags, slider-tip bags or simple sandwich bags that have a fold-over top. Simply put the frosting in the bag and push it to one corner. Twist the top of the bag shut and place one hand at the back of the frosting. Snip the tip of the corner with a pair of scissors and begin piping. Begin with a small cut and gradually adjust if you want your pipes bigger. You can also snip the corner and place a metal pastry piper into the bag before you put the frosting in so that you can make designs.

Paper:You can use parchment, greaseproof or waxed paper to make a pastry bag. Simply cut the paper into a square. Then, fold it into a triangle by bringing one corner to the opposite corner. Roll the triangle into a cone so that the point will be where the frosting comes out. Tape the cone together. Add a metal piping tool and then the frosting. Fold the top of the bag down and begin piping. Paper is a popular substitute for pastry bags because most kitchens will have some variety of glossy paper.

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Blueberry Turnovers with Lemon Glaze

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Blueberries… there’s really nothing that tastes more like summer!  We went to work in the kitchen this weekend and decided to cook up some yummy blueberry turnovers.

Making flaky turnovers is about as easy as it sounds, and it’s even more fun to do so with family Simply just lay out squares of puff pastry, spoons the blueberry filling into the centers, and fold over one corner to create a pudgy, tightly sealed, triangular pastries.  Brush the tops with egg wash to help them turn deliciously golden when baked, and drizzle with a lemony powdered sugar glaze to create just the right balance of sweet and tart.

These turnovers with summertime flavors are great for desserts or for a nice casual Saturday morning brunch. We hope you will  enjoy these delectable treats!

Serves 8

Ingredients:
Filling:
Vegetable cooking spray
1 cup fresh blueberries
2 teaspoons cornstarch
1 Tablespoon lemon zest
2 Tablespoons light brown sugar
1 Tablespoon granulated sugar
2 sheets puff pastry (*See Cook’s Notes)

Egg wash:
1 egg yolk + 1 Tablespoons of water
Granulated sugar, for sprinkling

Glaze:
2 cups confectioner’s sugar
3 Tablespoons fresh lemon juice
1/2 teaspoon honey

Directions:
Preheat the oven to 450º F.

Lin two baking sheets with parchment paper and lightly coat with vegetable spray. Set aside.

In a bowl mix blueberries, lemon zest, sugars, and cornstarch until the blueberries are well coated. Set aside.

Roll out the puff pastry on a flour coated cutting board and cut each sheet into 4 even squares. Spoon out 1 to tablespoons of the blueberry mixture into the center of each square and fold each over to create 4 triangles. Seal the edges of the pastry with a fork and prick 2 to 3 air vents in each.

Brush turnovers with egg wash and sprinkle with granulated sugar. Place turnovers on parchment paper lined baking sheets and bake for 22-25 minutes until golden brown. Remove and let cool for 5 minutes.

Meanwhile, in a separate bowl mix together confectioner’s sugar , lemon juice and honey to make the  glaze. When turnovers are slightly cool, drizzle glaze over the top with a spoon or rubber spatula. Serve warm.

*Cook’s Notes:
Making puff pastry from scratch is a time consuming process and many home cooks, like the option of using commercially prepared puff pastry sheets that are found in the frozen dessert section of the local supermarkets.

However, if you are adventurous and want to make you puff pastry from scratch, here is a quick and easy recipe from  Gemma Stafford,  a professional chef.  Her recipe is easy and fast to make without all the folding in making traditional puff pastry. The secret to this great recipe is the use of frozen grated butter. Follow the link  to Chef Stafford’s website, BiggerBolderBaking.com , for the recipe.

 

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HOMARD EN CROÛTE

Juicy chunks of lobster in a sherry cream sauce, topped with crispy puff pastry crust. A rich and luxurious dish makes this lobster pot pie makes an ideal meal for a special dinner party.

DSC09488 (2) lobster pot pie.jpg

Serves 4

Ingredients:
3 tablespoons unsalted butter
3 cloves garlic, minced
1 medium yellow onion, minced
14 cup sherry
2 tablespoons flour, plus more
34 cups heavy cream
3 – 4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
18 teaspoon fresh thyme leaves
14 teaspoon paprika
A pinch of freshly grated nutmeg (optional)
Salt, to taste
Freshly ground black pepper, to taste
One 14 ounce package puff pastry
1 egg, beaten

Directions:
Preheat the oven to 425 ° F.

Melt butter in a 4-quart saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add the sherry and  cook until reduced by half, 1–2 minutes. Whisk in flour and cook for 2 minutes. Add the cream and bring to a boil and continue to cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, thyme, paprika, nutmeg, salt, and pepper. Taste and adjust seasoning with salt and pepper, if needed.

Divide lobster mixture between four 8-ounce ramekins set on a rimmed baking sheet. On a lightly floured work surface, roll pastry into a 14-inch square; cut out four 4 1 -inch circles. Brush edges of the ramekins with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20–25 minutes.

Remove from the oven and serve immediately.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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