Raspberry Pastry Puffs with Whipped Goat Cheese and Thyme
Recipe inspired by Camilla Saulsbury
Level: Intermediate
Servings: 6
Nutrition (per serving):
Calories: 327
Total Fat: 20 g
Saturated Fat: 12 g
Carbohydrates: 30 g
Dietary Fiber: 4 g
Sugar: 21 g
Protein: 7 g
Cholesterol: 57 mg
Sodium: 184 mg
Total Time: 59 minutes
Preparation: 20 minutes
Resting: 25 minutes
Baking: 14 minutes
Ingredients
- 1 sheet frozen puff pastry (about 17.25 ounces), thawed
- 6 ounces creamy goat cheese (such as Chavrie)
- 8 tablespoons confectioners' sugar, separated
- 1 teaspoon pure vanilla extract
- Small pinch of salt
- 1 cup cold whipping cream
- 1/4 cup seedless raspberry preserves or jam
- 3 cups fresh raspberries
- 1 1/2 tablespoons finely chopped fresh thyme, plus 6 thyme sprigs for decoration (optional)
Instructions
- Preheat your oven to 425F and unfold the puff pastry. Cut along its folds into 3 strips, trimming uneven edges if needed. Slice each strip in half crosswise to make 6 rectangles. Place on an ungreased baking sheet and bake 12-14 minutes until crisp and golden. Cool on a wire rack 8-10 minutes, then halve horizontally with a serrated knife.
- Meanwhile, whisk goat cheese, 6 tablespoons confectioners' sugar, vanilla, and salt until smooth. Whip cold cream to stiff peaks and fold into cheese mixture. Chill 10-15 minutes to set.
- Microwave raspberry jam 10 seconds until melted, then gently toss with fresh raspberries to coat.
- Assemble on plates: Layer bottoms with goat cheese mousse, top with raspberries and chopped thyme, then add tops. Dust with remaining 2 tablespoons confectioners' sugar and garnish with thyme sprigs. Serve immediately for flaky, irresistible bliss!
Note: This recipe was submitted by a show viewer or guest and has not been professionally tested for home preparation.
