Here are three semi-homemade desserts that are so easy to put together yet so impressive! No need to go out and a buy dessert or slave away in the kitchen making a complicated dessert when you can have these delectable desserts that can be put together in no time!
Cinnamon Puff Pastry Pull-Apart Twist
- 2 sheets of puff pastry (I use Pepperidge Farm brand)
- ⅓ cup of dark brown sugar
- ⅓ cup light brown sugar
- 2 teaspoons of cinnamon
- ½ stick (¼ cup) of margarine (soften at room temperature)
- 1 teaspoon vanilla sugar
- 1 egg for brushing
- Defrost puff pastry sheets until they are soft enough to work with but still cold. Roll out each sheet a little bit using a rolling pin. It should not be very thin. Place both puff pastry sheets on top of each other.
- Place a 9-inch round pan upside-down and, using a knife, trace and cut out large circles from each puff pastry sheet; discard the extra puff pastry that was cut off. Place one puff pastry circle on a parchment lined metal baking sheet sprayed with cooking spray.
- Combine sugars, cinnamon, and margarine. Mix until all combined. Spread sugar mixture on one side of one puff pastry circle. Then place other puff pastry circle on top, pressing down lightly to make sure other puff pastry circle sticks.
- Using a small 4-oz. mason jar or plastic cup, place the rim on top of the center of the puff pastry to make a light indent in the center of the puff pastry.
- Cut 2-inch slices starting from the circular indent. Then twist each slice gently in one direction. Brush with egg and place in 375°F oven for about 20–25 minutes or until golden-brown. Let it cool completely before lifting from pan.
Mini Chocolate Mousse and Cake Trifles
- Two 8-oz. carton of Rich’s whip topping (defrosted)
- 1½ bars of Rosemarie or pareve bittersweet chocolate (3.5-oz. bars)
- 2 eggs
- ½ teaspoon of vanilla extract
- Any chocolate cake (store-bought or homemade)
Substitution: Pareve whipped cream can be used instead of the Rich’s whip topping.
- Add one container of Rich’s whip to a standing mixer or bowl and beat until stiff and has a whipped-cream consistency.
- Melt chocolate over a double boiler. Add eggs to whipped topping and beat for one minute. Then add vanilla.
- Let chocolate cool for a few minutes, then fold chocolate into whipped-topping mixture. Refrigerate until serving.
- To assemble trifles, add about two tablespoons of chocolate mousse to the bottom of a small mason jar or dessert glass. Add some chocolate cake on top, then top with more chocolate mousse. Whip additional Rich’s whip and, using a piping bag with a piping tip, pipe whipped cream over each chocolate mousse mason jar. Top with cake crumbs. Store in the refrigerator until serving.
Mini Fruit Tarts Recipe
- One package mini frozen pie shells (the raw puff pastry kind).
- 1 container store-bought pareve vanilla custard
- Diced mango, strawberries, blueberries, or any fruit of your choice
- Bake pie crusts according to package directions. Let the pie crusts cool completely before filling with custard. (Leave the crusts in the tins until serving.)
- Add about two tablespoons of custard to each pie crust.
- Top with diced fruit.
Sarah Botwinick is a food blogger and recipe developer. She can be contacted via email firstname.lastname@example.org or through Instagram @frumfoodie