Recipe by twissis
Originally conceived as an RSC #9 contest entry, this dessert recipe has simplicity as the heart of its appeal and combines it with an easy, make-ahead method to reach a special outcome. It is easily halved to serve 2, is bold with the flavor of Grand Mariner and is certain to convince your family or guests you have slaved for them. (Time does not include time for fruit to soak in Grand Marnier)
Top Review by Saturn
I made this to share with my family on Easter. While the kids did not go for it (didn't really think they would) most of the adults enjoyed it. (The one that didn't enjoy it is pickier than the kids.) I made an icing for it with some of the leftover juice and some icing sugar. I also added in some orange zest. The flavour overall was rather nice. I really liked it with the icing though. I felt that the sweetness of the icing really brought along the overall flavour. This was easy to make despite how lengthy it looks. My step-daughter helped me and we had a lot of fun making the little "castles". I made smaller circles and thus had filling leftover. No worries though, it tastes GREAT on toasted whole grain bagels! :) Thanks for a great recipe and a wonderful experience!
- 1 sheet puff pastry (thawed)
- 1 egg, mixed with
- 14.79 ml water
- 113.39 g crushed pineapple (drained)
- 1 large orange (peeled, sectioned & chopped, zest before peeling)
- 59.16 ml Grand Marnier (divided per prep directions)
- 236.59 ml mascarpone cheese (softened, may sub cream cheese as needed)
- 29.58 ml light brown sugar
- 29.58 ml coconut milk
- 113.39 g unsweetened coconut (divided, unsweetened if available, otherwise use sweetened)
- 4.92 ml orange zest
Directions See How It's Made
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness. Cut six 4 ½ - 5 inch circles (I used a pint-size plastic container with a 4 ½ inch diameter and the circles shrank to a 3 ½ inch diameter).
- Gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.
- Bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).
- Remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.
- Place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping. Transfer mixture to a bowl, add 1 tbsp Grand Mariner, mix well and refrigerate 1 hour to allow flavors to blend.
- Return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid. Discard or reserve liquid for another use.
- Combine the softened Mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp Grand Marnier, pineapple/orange mixture and 2 oz coconut. Refrigerate until ready to assemble desserts.
- To Assemble Desserts:.
- Split each of the 6 pastry circles in half as evenly as possible using a sharp knife. Using a pastry brush, brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of Grand Marnier.
- Gently spread blended cheese mixture over 8 of the pastry circles, stack them in groups of 2 and top with 4 of the browned circles.
- Garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut. (May also top with a dollop of any excess cheese mixture and then garnish with the orange zest & coconut) Serve immediately.