Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Puff Pastry Tiramisu
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- Level: Easy
- Total: 5 hr 35 min (includes chilling time)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 365
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 102 mg
- Sodium
- 134 mg
In the test kitchen, we turn this buttery, flaky, irresistible pastry into appetizers, desserts and everything in between, but this was a first: We baked the sheets until they were crisp and used them in place of ladyfingers in tiramisu. It’s not exactly a shortcut, but it was too good not to share.
- Level: Easy
- Total: 5 hr 35 min (includes chilling time)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 365
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 102 mg
- Sodium
- 134 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Roll out the puff pastry on a lightly floured surface into an 8-by-16-inch rectangle; trim the edges. Halve lengthwise, then cut crosswise into eighths to make sixteen 2-by-4-inch rectangles. Place 8 on each baking sheet and refrigerate 20 minutes.
- Prick the pastry rectangles all over with a fork. Top each baking sheet of puff pastry with a second sheet of parchment, then stack the baking sheets. Top with a third baking sheet to weigh down the pastry, then bake until the pastry is crisp and golden, about 20 minutes.
- Beat the egg with 1 tablespoon water (or heavy cream) and the salt. Unstack the baking sheets and remove the top sheets of parchment. Brush the pastry with the egg wash and sprinkle generously with turbinado sugar. Return to the oven, unstacked and uncovered, and bake until deep golden, 5 to 7 minutes; let cool.
- Stir together the hot coffee, coffee liqueur and 2 tablespoons granulated sugar in a shallow bowl until the sugar is dissolved; let cool. Beat the heavy cream and espresso powder in a large bowl with a mixer on medium speed until the espresso powder dissolves. Increase the speed to medium-high and beat, gradually adding the remaining 1/3 cup granulated sugar, until soft peaks form. Add the vanilla and beat to combine, then add the mascarpone in dollops, beating on medium speed just until thick and smooth (do not overwhip or the mixture may separate).
- To assemble, briefly dip (1 to 2 seconds) 8 of the puff pastry pieces in the coffee mixture and arrange in an 8-inch square baking dish. Top with half of the whipped cream mixture, smoothing it out with a spatula or the back of a spoon. Repeat with the remaining puff pastry, coffee mixture and whipped cream mixture, arranging the pastry rectangles in the same direction as the first layer. Cover the dish and refrigerate for at least 4 hours or overnight.
- Dust the tiramisu with cocoa powder before serving. Use a spatula to remove in pieces, following the breaks in the pastry.
