4th of July Fruit Stuffed Pastry

The 4th of July is almost here!  I can’t believe how fast this summer if flying by.  If you’re looking for a fast, fresh, and festive dessert to celebrate the holiday – look no further!  Fresh fruit is the perfect way to end a barbecue since it’s so light and refreshing.

I made my own puff pastry dough, but you could also purchase some in the freezer section of your grocery store.

I cut the dough into rectangles and scalloped circles, then brushed them with eggwash, and sprinkled sugar on top.  Next, I baked them in the oven at 425 degrees for 16 minutes.

Since they puffed up so much (hence the name), I pulled off the top layer and then scooped a generous portion of sweetened whip cream in the center of each, and topped them with fresh fruit.

As an extra treat, I filled the raspberries with melted chocolate.

Serve immediately after assembling.

A big salute to all veterans, the troops, and their families . . . .because freedom isn’t free! 

Happy 4th!

Linking to Tidy Mom, I Heart Naptime

“Wooden” Spoon Sugar Cookies

I saw this post and it immediately transported me back to my childhood.  Funny how that happens sometimes, right?

Back in the day, I had a friend whose mother (Barbara) kept a wooden spoon (decorated like a Girl Scout Leader) in her kitchen.

I think these would be cute made into a bride and groom, or a bride and bridesmaids, for a wedding shower.

I just love the big curls and the sparkly dress!

Chocolate Chip Biscotti Spoons

Continuing my “spoon” theme, here are my biscotti spoons.  These are great to make because they’re crunchy, and hold their shape well.  Plus, they’re really fun to eat with hot chocolate, or that daily cup of coffee.

For added “wow” factor, you can dip these in chocolate and individually wrap them in cello bags for gift giving, or as party favors.

Chocolate Chip Biscotti Adapted from Cookies By The Dozen

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

2 large egg yolks

1/2 cup sugar

1 Tablespoon vanilla extract

1 cup semi-sweet chocolate chips, more if desired

Preheat oven to 325 degrees.  Line a baking sheet with parchment and set aside.

In a medium bowl, combine the flour, baking powder, and salt and whisk.  Set aside.

In another bowl, beat the eggs, egg yolks, sugar, and vanilla until thick – about 2 minutes.

Add the dry ingredients – mixing on low speed just until combined.  Stir in the chocolate chips.

Using a rubber scraper, scoop dough onto the parchment-lined baking sheet.  Wet your hands with water and shape the dough into a flat (thick) slab (about 6 inches in width).  Continue to wet your hands as need.

Bake for about 30 minutes, then remove from the oven and let cool.  When cool, cut out your “spoons” with a cookie cutter and place them on another parchment-lined baking sheet and place in the oven for an additional 10 minutes.

Remove from the oven and let cool completely.  Store in a covered container.

Pie Dessert Spoons

I love fun takes on classic desserts.  So when I saw a bunch of bloggers taking cookie cutters and cutting pie crust to make small bite-sized desserts, I just couldn’t wait to put my own twist on it.  And as luck would have it, I’m on a “spoon” kick right now – more on that later!

So these are pie crust “spoons,” and as you can see below they are pretty darn cute topped with chocolate cream pie.  Yum!  And you could even do a savory filling like spinach dip, or a red (cherry pie), blue (blueberry), and white (cheesecake) version to celebrate the 4th of July.

The possibilites are endless!

You might be wondering where I found such a big spoon cookie cutter – well, honestly it’s a tennis racket cutter, but I think it passes as a spoon.  I bought mine from here, and I’ve been happy with it.

Pie Dessert Spoons

Crust recipe from here.

After the dough has chilled, roll it out to about 1/3 of an inch thick, and cut out spoons.  Place each one on a parchment-lined cookie sheet.

When the sheet is full, cover the cookie sheet with plastic wrap and refrigerate for an hour, or overnight.

Bake at 350 degrees for about 15 minutes.

Take out and let them cool before topping.

Chocolate Pie Filling (or Custard)

2/3 cup sugar

3 Tablespoons cornstarch

1/2 teaspoon salt

3 cups of 2% milk, or whole

3 (1 ounce each) squares of semi-sweet chocolate

3 egg yolks, beaten (in a small mixing bowl, set aside for tempering)

Whisk the sugar, cornstarch, and salt together in a medium saucepan (this will help prevent lumps).  Add the milk and whisk until combined.

Add the chocolate squares and cook over medium heat, stirring constantly until the mixture boils and thickens.

Boil for 1 minute, and remove from heat.

Gradually stir at least half of the hot mixture into the 3 beaten egg yolks whisking constantly to temper (slowly bringing the yolks and hot milk to the same temperature to prevent scrambling).

Then add the tempered egg mixture back into the rest of the hot milk, whisking constantly to combine.  Return the custard mixture to the stove (over medium heat) and bring to a boil – for 1 minute, stirring constantly.

Remove from heat and add 1 1/2 teaspoons vanilla and 1 Tablespoon unsalted butter.  Whisk until fully incorporated.  Then pour through a sieve into a medium-sized bowl.

Don’t omit this step!  Even when I think I’ve fully incorporated the egg yolks, there are always a few chewy bits that end up in the sieve.

Let it cool at room temperature for about 5- 10 minutes, then cover the custard with plastic wrap – making sure to press the plastic wrap against the custard to prevent a “skin” from forming on top.

Place in the refrigerator for 2 hours, or until cold.

Then spoon custard into a pastry bag with a large tip and pipe onto pie spoons.  Pipe sweetened whip cream on top and garnish with mini chocolate chips.

Refrigerate until ready to serve.

Linking to Tidy Mom