Sfogliatelli di Biscotti di Zenzero, Yogurt & Mirtilli
Puff-Pastry Triangles with Yogurt & Gingersnap Cream and Blueberries
I have already admitted to not knowing how to bake- so I am particularly proudly and shamelessly introducing my newest "Dummies Dessert"- basically, just because it works and is yummy and pretty to boot! As I used a low fat yogurt, it is even pretty healthy- all things considered! Sure we have a little puff pastry there- and yes, there are (yet again), another handful of gingersnaps in there- but there are plenty of much heavier desserts out there. And this is how I made them...
Again, very, very simple- just crumble some cookies and stir into them a couple of spoonfuls of yogurt. I used a low-fat vanilla yogurt- the vanilla flavor, though obviously not from a real vanilla pod, still tastes great in this combination. Stir the cookies and yogurt together very lightly- in this case we want to have the chunks. Then add the berries and some cinnamon and turn your attention, to the difficult task of cutting your pre-made puff pastry into shape!
Spoon the cookie & berry topping onto the pastry, leaving a border all the way around, for the pastry to be able to puff up a little and to hold everything in place. Finish them off by pushing the occasional berry into the mix here and there... these last berries are important!
Bake in a pre-heated oven at a high temperature, until the pastry puffs up and the berries start to pop and to ooze their lovely juice- mmm! That is why it is important to have some berries showing, that are not covered with the cookie mix.
As soon as the pastry is done, go make a big pot of coffee... because these little babies are ready to be enjoyed!