Guest Post: Liza Chrust

So here I am again thinking of new recipes to share.  After a lot of thinking and some experimenting in my parent’s professional style kitchen, I came up with my Berries N’ Cream Pastry.  It is easy, delicious and looks fancy for company!  So here is the recipe:

Makes 6

One package of puff pastry shells or puff pastry sheets

One 6 oz package of raspberries or any other kind of berries you like

One 6 oz package of blackberries or any other kind of berries you like

½ cup of vegan sour cream

½ cup of vegan cream cheese

maple syrup

vanilla extract

earth balance for brushing

½ cup of sugar

Preheat the oven to 400 degrees

Line a baking sheet with parchment paper

Place shells on baking sheet two per row or if you are using the       puff sheets cut 3 in diameter circles and place on baking sheet

Brush melted butter on top of pastry so it is coated in butter

Bake for 10 min or until golden brown, while still warm, cut in half widthwise so there is a top and bottom, then let cool

In the meantime, in a saucepan combine 2 tbs of raspberry jam (or any type of berry), 12 oz of berries, and sugar and cook on medium low heat. 5-7 minute or until the mixture becomes syrupy and take off heat

In a medium bowl, combine sour cream, cream cheese, maple syrup, and vanilla extract and whisk til smooth.

To assemble, plate bottom half of pastry and place a spoonful of berry syrup on bottom half of pastry, then add a dollop of cream mixture, place top half of pastry on cream and drizzle more syrup on top of pastry.

Enjoy this wonderful summer treat!