Puff Pastry Dessert With Kiwi Recipe
I have shared the strawberry version of this recipe before, if you remember. It came to my mind again last week. In my opinion, kiwi fruit is the most suitable fruit for this recipe this season. I also had small kiwis at home, local kiwi. If you find it, if you come across it, take it and give it a try. Softer flavors than normal kiwis. It is especially suitable for desserts, for example, this dessert was perfect for it. It was both suitable in size and as I said, it added flavor to the taste of the dessert as it did not have a very sour sharp taste.
A Light Dessert
This time I made two, one for Yasin and one for me. By the way, the portion size is ideal for one person. It neither comes too much and suffocates, nor does it come too little and makes you wish there was a little more. Since the cream is not ready-made whipped cream, it is very very light, it does not give the feeling of eating oil. It is a very light dessert, not in terms of calories, but in terms of the feeling it gives while eating.
The consistency of the cream is very important
I specifically mention it in the recipe, but let me emphasize it here. It is very important to whip the cream in a narrow and long bowl in order to have a thick, shapeable consistency. If you do not do this, it will remain in a liquid consistency and will be difficult to use. The long whisk bowls that come with the mixer sets are ideal for this process.
Tip for Cooking Puff Pastry
By the way, I have mentioned the strawberry version in detail, but I will not pass without mentioning it here. If you have tried puff pastry dessert at home before, you may have witnessed that it swells out of shape while it is cooking, thus causing the dessert to become misshapen. I prevent this uncontrolled swelling with a tray that I put on the puff pastry while it is cooking. The puff pastries are crispy and flattering. By the way, I will share the video of the recipe shortly. There were many questions about this cooking method in the previous recipes, so we thought it would be good to show it in detail and shot a video over the weekend. If you do not understand a point about the recipe and have the patience to wait, you can wait for the video to be published.
Enjoy the recipe...
- 2 rectangular puff dough leaves,
- 4 small kiwis,
- Confectioners sugar for topping.
- 100 ml of heavy cream,
- 1 heaping spoon of confectioners sugar.
- Remove the dough from freezer to fridge and let sit there for 15 mins.,
- Then cut into halve each,
- Put the leaves into a baking pan covered with parchement paper,
- Put another parchement paper over and place another baking pan on top (that will prevent them to raise),
- Bake in a 180 C degrees preheated oven until golden (for about 20 mins.),
- Meanwhile beat heavy cream together with sugar until fluffy and put in the fridge until the puff dough leaves are cool,
- Then remove the cream from the fridge and put into a piping bag,
- Pipe some cream onto one of the leaves and place sliced kiwis all around,
- Place another puff dough leaf on top,
- Sprinkle confectioners suger over.