First, I'll give you her delicious recipe, which has landed her a position as a finalist in Pepperidge Farm's Puff Pastry to Paris competition. Lisa has the chance to win an additional $500 and an autographed copy of Puff Pastry Perfect: More Than 175 Recipes for Appetizers, Entrees & Sweets Made with Frozen Puff Pastry Dough.
I almost forgot to mention. It's actually magical puff-pastry, with zero calories.
(Photo: Pepperidge Farm, Incorporated)
1 (12.5 oz.) package Pepperidge Farm Raspberry Turnovers
1/2 cup sugar
1/2 cup heavy cream
1 teaspoon almond extract
1/2 cup sliced almonds
Powdered sugar, optional
Fresh raspberries and mint, optional
1. Heat oven 475F. Remove all wrapping. Arrange turnovers, in a single layer, in an ungreased 8-inch square baking dish with the pointed end of the turnovers toward the center of the pan.
2. Place turnovers in oven. Immediately reduce temperature to 400 F. Bake 20 to 25 minutes or until outer edges of turnovers are golden brown.
3. Meanwhile, In small bowl, whisk sugar, heavy cream, egg and almond extract until well blended. Pour mixture over baked turnovers. Sprinkle evenly with almonds.
4. Bake 20 to 25 minutes longer or until tart is a deep golden brown. Cool 10 to 15 minutes. Serve warm cut into wedges. Dust with powdered sugar and garnish with fresh raspberries and mint, if desired.
Now, go vote for Lisa K!
And if you leave a comment to let me know you voted before Saturday, February 28...and there just may be a tasty prize in store for you too.