Here’s the dessert my friend, Mary Ann, made for her elegant dinner party. It couldn’t be easier or more delicious.
You can also cheat and buy Pepperidge Farms Puff Pastry Shells. They come six in a box.
Puff Pastry Cups with Vanilla Ice Cream & Berries
1 sheet of puff pastry
1 cup berries
a splash of raspberry balsamic vinegar
1 tsp sugar
dash of pepper
1 Tbs cinnamon / sugar
vanilla ice cream
2 Tbs powdered sugar
Defrost your puff pastry dough if frozen, grease a large muffins cup tray and cover them with the puff pastry forming a cup. Sprinkle each with some cinnamon sugar.
To keep the puff pastry from puffing up too much cover the top of the dough with a baking paper and fill the inside of the cup with “pie baking weights” or uncooked rice. (this step is only to weigh the dough down while baking)
Bake at a 340 F oven for 20min. Take the puff pastry out of the oven and gently remove the weigh filling. If your puff pastry still is very light and soft, bake until golden without the weight filling.
Stir in a splash of raspberry balsamic vinegar, sugar and a dash pepper into the berries.
When your golden puff pastry cups have cooled down, fill them with ice cream then put the berries on the top. Dust with powdered sugar and serve.