Warm weather is always sociable, and that means sharing
goodies. At the same time, we'd like our treats to be a bit less harmful to our
waistlines. The heavy, rich sweets of Winter seem rather silly, after a meal
which is likely to have a main-dish salad as the entree. However, a dish of
unadorned cut fruit, though beautifully ripe and fresh, is a bit too austere to
feel like a Summer celebration.
The usual solution to this quandary is a shortcake with sweetened fruit and
plenty of whipped cream. There's no doubt that it's a universal favorite, but
I'm going to suggest something else, equally simple, because it solves a problem
inherent with shortcake.
Problem? What problem? Well, a good portion of Summer gatherings are meat
barbecues, fried chicken picnics, or cold-cut sandwich buffets. That means
shortcake is going to be covered with a Pareve whipped topping, which may look
nice, but is not usually a flavorful end to a perfect meal.
The recipe below is Pareve, and will pair perfectly with unsweetened cut berries
or other fresh fruits. It has only two ingredients, and is simple to prepare. So
simple, that it is an ideal project for any youngsters who would enjoy helping
in the kitchen. The baking time is only twenty minutes, so the oven needn't be
on for long, and they can be baked several hours before serving, so you can do
it in the morning, when temperatures are cooler.
1 package frozen Pareve Puff Pastry, sheets or squares, thawed
1 roll Marzipan, 7 or 8 ounces
Line a cookie sheet with aluminum foil. If the Pastry is in sheets, unroll it,
and cut each sheet into 4 squares. Unwrap the Marzipan, and cut in 8 portions.
Roll each portion of Marzipan between your hands into a small sausage shape, and
lay it diagonally on each square of pastry. Fold each piece of Pastry over the
Marzipan to make a triangle, and pinch the edges to seal. Roll the sealed Pastry
triangles over themselves into a cylinder, then bend into a crescent shape with
the point down. Place on the foil-covered cookie sheet. Bake at 400 degrees for
20 minutes. Cool and serve.
Copyright 2010 Eddy Robey