Yield: 6 Servings
|1 pack||( 10-oz ) frozen puff pastry shells|
|½ cup||Heavy cream|
|1||Container (3-1/2 oz) mascarpone or cream cheese|
|1 tablespoon||Cherry-flavored liquer|
|1 pint||Strawberies, hulled and halved|
|½ cup||Strawberry jelly|
Preheat oven to 400. Bake puff pastry shells according to directions. Cool on wire rack. Meanwhile, in medium bowl, with electric mixer on high, beat heavy cream and sugar until stiff peaks form. Im medium bowl, combine cheese and liqueur; beat until soft.
Fold whipped cream into cheese mixture. Place a few strawberry halves on the bottom of each shell; fill with cream mixture. Top with strawbery halves cut into fan shape. In small saucepan, over medium-low heat, cook jelly with 2 tsp water until melted. Brush jelly over strawberries. Garnish with remaining strawberries.
Origin: Woman's World, July 23, 1991 Shared by: Sharon Stevens Aug/91