BLUEBERRY CREAM PUFFS

Canadian Living - - Summer Desserts -

MAKES 8 SERV­INGS HANDS-ON TIME 35 MIN­UTES TO­TAL TIME 40 MIN­UTES

TEST KITCHEN TIP

Sub­sti­tute straw­ber­ries or black­ber­ries for a dif­fer­ent spin on this de­light­ful dish.

Pas­try In a food pro­ces­sor, pulse to­gether flour, bak­ing pow­der and salt un­til com­bined. Add but­ter and pulse un­til mix­ture is in coarse crumbs; driz­zle in cream. Us­ing fork, gen­tly stir just un­til com­bined (mix­ture will be lumpy).

Turn out onto lightly floured sur­face and knead 4 times (mix­ture will hold to­gether but lumps will re­main).

Gen­tly pat or roll out dough into 1-inch thick cir­cle. Us­ing cookie cut­ter, cut out 8 rounds. Place on un­greased bak­ing sheet. Brush with cream; sprin­kle with sugar.

Bake in 425°F oven un­til puffed and golden, 12 to 15 min­utes.

Blueberry Fill­ing In bowl, gen­tly toss to­gether blue­ber­ries, sugar, or­ange­flavoured liqueur, lemon zest and lemon juice; set aside. In sep­a­rate bowl, whip cream with ic­ing sugar; fold in vanilla bean.

To as­sem­ble, split warm puffs in half hor­i­zon­tally. Dol­lop bot­tom halves with whipped cream. Top each with about ⅓ cup of the blueberry mix­ture and replace the tops. Sprin­kle with ic­ing sugar and serve.

PER SERV­ING

about 516 cal, 6 g pro, 33 g to­tal fat (20 g sat. fat), 52 g carb (3 g di­etary fi­bre, 24 g sugar), 106 mg chol, 259 mg sodium, 359 mg po­tas­sium. % RDI: 13% cal­cium, 14% iron, 35% vit A, 21% vit C, 19% fo­late.

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