The Crazy Kitchen: Easy as Cherry Pie

Wednesday, 17 July 2013

Easy as Cherry Pie

Anyone who knows me knows that I do love a cooking challenge but when I was challenged by Cool Cookery to create a recipe with just ingredients that you would find in the frozen food aisles (plus the odd condiment) I must admit that I did have to think twice about it.

I decided to give it a go & browsed the online freezer shelves for inspiration. I was thinking fruit pie initially but decided to make it less run of the mill and make it into a type of Mille Feuille, although I do believe a classic version has 3 layers of puff pastry and mine only have 2, so instead it's a tart/pie/sandwich kind of creation, with ice cream in.

 photo cherryicecreamsandwich_zps7d4157f0.jpg

Cherry Ice Cream Puff Sandwich
- serves 5

320g Frozen ready rolled Puff Pastry sheet, defrosted
300g Frozen Morello cherries
400g Vanilla Ice Cream
Icing sugar for dusting

  • Lay the pastry sheet flat & cut in half lengthways & then cut each piece into 5 equal strips
  • Lay the pastry pieces onto a greased baking sheet & dust with icing sugar
  • Place in the fridge for 10 minutes
  • In the meantime beat together the ice cream & cherries (easiest in a food mixer)
  • Line a rectangular baking tin or tray (similar in size to the sheet of pastry) with greaseproof paper
  • Spoon the ice cream into the lined tin and smooth out
  • Place in the freezer for 1 hour to firm up
  • Remove the pastry from the fridge & dust with more icing sugar
  • Bake in a preheated 200C oven for approx 10-12 minutes, until lightly browned and puffed up
  • Dust with more icing sugar & allow to cool
  • Cut the ice cream into pieces similar in size to the puff pastry rectangles
  • Serve with the ice cream sandwiched between 2 pieces of pastry

If you are a blogger and would like to enter this challenge just link to within your post and tweet @cool_cookery with your entry.

I was provided with payment to cover the cost of ingredients used in the recipe

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