We tend to favor less fussy desserts and I’d been craving a simple strawberry and chocolate dessert using some leftover puff pastry. On the morning of our anniversary, I asked Greg if he’d roll it out and cut it into squares so we could stack them with layers of strawberries and chocolate for dessert that night. He instead folded them to create triangle shapes. The result was just as tasty. Puff pastry is puff pastry no matter how you fold it. Still we didn’t quite stack them, but if you do you could get one tall dessert.
Strawberry and Chocolate Tall Cakes
- 1 sheet puff pastry
- 2 cups sliced strawberries
- 2 ounces Grand Marnier (or port)
- 1 tbsp chopped mint
- 12 ounces dark chocolate
- 2 tbsp heavy cream
- 2 tbsp port
Toss berries with Grand Marnier and mint. Ours were very ripe and we didn’t use sugar. If yours aren’t add a tablespoon of sugar to help release the juices. Set aside. Roll out puff pastry and cut into squares about three by three inches. Bake on a cookie sheet at 400 until golden, about 10-15 minutes. Remove from oven and let cool. In a saucepan, whisk chocolate, cream and port, until combined and just warm enough to pour. Layer the puff pastry with strawberries and chocolate. Makes two to four servings.
Note: If you don’t have port or Grand Marnier, toss the berries with sugar and use 3-4 tablespoons of cream in the chocolate.