Simple cream pie with berries

Votes: 1

Time: 2 hours 55 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 255, total fat 20 G., saturated fats 9 G., proteins 3 G., carbohydrates 17 G., fiber 1 G., cholesterol 39 mg, sodium 89 mg, sugar 6 G.

This cream pie replaces the classic thin shortcrust pastry crust with puff pastry. It's much quicker and easier to make. Cut a circle from a sheet of store-bought puff pastry and bake it like a puff pastry. Gently press the puffed, hot puff pastry to flatten it, cool completely, and then fill it with the filling. For the filling, use any jam or preserves you have on hand (raspberry, strawberry, or apricot will work well). Cover the jam on the crust with cream, and once the cream pie has completely set in the refrigerator, garnish with fresh berries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet (240 g) puff pastry, thawed
60 g cream cheese, room temperature
1/3 cup powdered sugar
0.5 tsp vanilla extract
1 cup heavy cream
1/3 cup fruit jam or preserves, such as raspberry, strawberry, or apricot
0.5 cup fresh berries

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: puff pastry, cream cheese, cream, raspberry jam, strawberry jam, Apricot jam

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Roll out the puff pastry into a 27.5 cm square. Invert a 22 cm diameter pie plate and place it in the center of the square. Cut out a circle about 1/4 inch larger than the edge of the pie plate (set aside the trimmings for another use).

Place the dough circle on a pie plate. Bake until golden brown, 15-20 minutes. Immediately after removing from the oven, press the dough with the bottom of a heatproof measuring cup to flatten it (the crust will crumble a little—this is normal). Let cool completely.
Prepare the filling:

In a large bowl, beat the cream cheese with a mixer on medium speed until smooth. Add the sugar and vanilla extract and beat until smooth. Pour in the heavy cream and beat on medium-high speed until stiff peaks form (be careful not to overbeat).
Spread the jam over the crust. Top with the cream filling and spread it evenly. Cover loosely with plastic wrap and refrigerate for at least 2 hours. Garnish with berries, slice, and serve.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Mixer / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / Food Network - recipes