epicurious
Blackberries and Vanilla Cream With Crispy Puff Pastry
This hassle-free version of delicate mille feuille comes together quickly thanks to store bought puff pastry and a quicker alternative to pastry cream.
👥 4 Servings👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Place one sheet frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed, on a parchment-lined baking sheet. Prick several times at regular intervals with a fork and cover with another sheet of parchment paper, then another baking sheet. (This will act as a weight to prevent the pastry from rising.) Bake until golden brown all over, 45–⏱️ 50 minutes. Let cool, then break into 3"–4" shards.
2
Meanwhile, toss 10 oz. fresh blackberries, halved lengthwise, juice of 1 large lemon, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium bowl with a fork to coat, smashing a few berries to release their juices. Set aside.
. fresh blackberries, halved lengthwise10 oz
3
Combine 16 oz. mascarpone, ⅔ cup heavy cream, zest of 1 large lemon, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Scrape in seeds from 1 vanilla bean, halved lengthwise (or add 1 tsp. vanilla bean paste or 2 tsp. vanilla extract). Sift ½ cup (50 g) powdered sugar over and beat on low speed with an electric mixer until combined. Increase speed to high and beat until soft peaks form, about ⏱️ 1 minute.
. mascarpone16 ozvanilla bean, halved lengthwise, or 1 tsp. vanilla bean paste or 2 tsp vanilla extract1
4
To assemble, divide vanilla cream and reserved berries among 4–6 bowls in alternating layers (be generous with the vanilla cream). Top with puff pastry shards and scatter 3 Tbsp. salted, roasted pistachios, finely chopped, over.
. salted, roasted pistachios, finely chopped3 Tbsp
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