Flambe berries and cream



8 oz Sugar "Raw"

Juice and zest from 1 orange

8 oz Fresh Strawberries, Diced

2 Fresh Peaches, Sliced

2 oz Rum 151 to Flambe *Optional*

1 tsp. Cinnamon

Cheese Mixture:

2 oz Cream Cheese

1 oz Goat Cheese

2 oz Brie Cheese, remove skin

Puff Pastry cut into eight 2 inch circles ("cookies")

2 TBS Cinnamon/Sugar

1 pint Fresh Blackberries

3 oz 1/2 shelled pecans

6 oz boiling water

2 TBS Cajun Spice

2 TBS Sugar (Raw)


Simmer Sugar with orange zest, optional, and reduce by ½. Reserve. * Macerate strawberries in your choice of liquor. Blend cheese's in mixer, reserve and keep cool. Dust puff pastry cookies with cinnamon sugar mixture. Bake puff "cookies" in between 2 cookies sheet pans w/ baking paper to keep them flat and uniform for 16 minutes at 325 F. Mix Cajun spice and sugar, reserve in small bowl. Boil pecans for 2 minutes, drain pecans. Toss hot pecans in sugared cajun mixture. Bake at 325 F for 15 minutes. Reserve.

To Build:

Pipe with pastry bag 1 oz of cheese mixture between both puff dough circles top and middle. Saute strawberries and peaches with glaze, Top "sandwich" with warm glaze, add Black berries and toasted pecans to garnish.

Presented By: Chef Greg and UT Culinary

Date: March 18, 2014


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