Layered Pastries
Easy, beautiful and refreshing is how I would describe this dessert. On a hot summer day, lemon flavored mascarpone tiered with crispy sweet pastry sheets and drizzled pomegranate syrup is a wonderful finish to any meal. Serves 6
Ingredients
- Cheese Filling
- 10 oz mascarpone cheese
- 2 Tbsp superfine sugar
- 2 Tbsp fresh lemon juice
- Zest of 1 lemon (about 1 tsp)
- Skylake Pomegranate Syrup for drizzling
Pastry
- 16 oz puff pastry dough (thawed if frozen)
- 1 egg beaten
- 1/2 cup sugar
- Flour for rolling dough
Directions
- Mix all the ingredients for the cheese filling in a bowl and refrigerate.
- Preheat oven to 325 degrees.
- Sprinkle work surface with flour. Roll out pastry dough to the size of the baking sheet and 1/8 inch thick.
- Transfer to the baking sheet and brush with the egg and sprinkle with 1/2 cup sugar.
- Score the dough lengthwise and crosswise to form 12 equal squares.
- Bake till lightly browned and crisp, about 10 minutes.
- Place a pastry square on plate, dollop with the cheese mixture and top with the pastry and a smaller dollop of the cheese mixture.
- Drizzle with Skylake Ranch Pomegranate Syrup and serve.
Related Items
Beet Salad With Pomegranate Syrup
Ingredients
- 4 medium beets, any color
- 2 Tablespoons of Skylake Ranch Pomegranate Syrup
- 3 Tablespoons olive oil
- 1 1/2 Tablespoons lemon juice
- Gorgonzola cheese (optional)
- Salt and pepper to taste
Directions
Place beets in aluminum foil with 2 tablespoons of water, seal it well by pinching the edges together. Place on a baking sheet and roast for 1 hour in a 400 degree oven, or until fork tender. Peel beets and cut into wedges.
Dressing: Whisk together pomegranate syrup, olive oil, lemon juice, salt and pepper. Toss with beets and crumble cheese over salad. Serve at room temperature or chilled.
Chocolate Chip Pomegranate Pancakes
I love this recipe for a special morning (I make my husband this on our anniversary). The perfect balance between the creamy smoothness of chocolate and the tart pop of fresh pomegranate seeds. Makes 10-12 pancakes
Ingredients
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
- 1 cup mini chocolate chips (never skimp on chocolate)
- 1 cup of pomegranate seeds
- Skylake Ranch Pomegranate Syrup
Directions
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt.
- Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter and chocolate chips.
- Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown and bubbles start to come up, flip to cook other side. Keep warm in oven heated to 200 degrees.
- To serve: Place two or more pancakes on plate add Skylake Ranch Pomegranate Syrup and sprinkle with fresh pomegranate seeds.
Tip: You can add a few chocolate chips on the pancakes after you pour the batter on the pan. I like the chocolate chips in the batter because the chips seem to get creamier and don’t get burnt.
Cream Cheese Stuffed French Toast With Pomegranate Syrup
I can’t get enough of the cream cheese and marshmallow mixture, so I thought, “How else could I use this awesome flavor mixture?” Well, why not for breakfast! Young and old will enjoy this sweet and creamy French Toast. Enjoy! Serves 4-6.
Ingredients:
- 6 oz. cream cheese
- 1/2 cup marshmallow cream
- 1 tsp. vanilla
- 1 loaf French bread
- 4 eggs
- 1 c. whipping cream
- Nutmeg
- Skylake Ranch Pomegranate Syrup
Directions:
- Cream together cream cheese, vanilla and marshmallow cream.
- Slice French bread into 2 inch thick slices. Make slits in slices. Stuff bread with cream cheese mixture.
- Beat eggs, whipping cream and nutmeg. Dip stuffed bread into egg mixture coating thoroughly. Fry in melted butter until brown on both sides and egg is "set".
- Serve with Skylake Ranch Pomegranate Syrup over French toast.
Tip: I like to soak the bread a little longer in the egg mixture so when it is cooked the bread gets to be a more “custardy” texture.
