Deep-Fried Cookie Dough Puff Pastry with Blueberry Sauce
Indulgent dessert featuring frozen chocolate chip cookie dough wrapped in puff pastry and deep-fried until golden. Served with homemade blueberry sauce made with fresh berries, vanilla, and apricot liqueur, plus fluffy whipped cream enriched with cream cheese. The contrast of crispy pastry exterior and warm, gooey cookie center creates an irresistible treat. Perfect for special occasions when you want to impress guests with something unexpected and decadent.
Ingredients
- 1 package Gefen Puff Pastry Squares
- 1 12-oz package Kineret Chocolate Chip Cookie Dough, 12 frozen cookies
- oil, for deep-frying
- 1 pint fresh blueberries
- 1 cup water, divided
- ½ cup sugar
- 1 teaspoon Gefen Vanilla Extract
- 3 tablespoons Gefen Cornstarch
- 2 tablespoons apricot liqueurrum1:1alcoholadds gluten
adds rich flavor
- 1 16-oz container parve whipping creamheavy cream1:1dairy
for non-parve version
- ½ cup confectioners' sugar
- 1 tablespoon vanilla sugar
- ¼ cup parve cream cheese
- 1 tablespoon apricot liqueurrum1:1alcoholadds gluten
adds rich flavor
Instructions
- 1
Place blueberries and half cup water in small saucepan over medium heat
- 2
Cook until berries begin to pop and release juices
- 3
Stir in vanilla extract
- 4
Mix cornstarch with remaining half cup water until dissolved
- 5
Add cornstarch mixture to blueberries and stir until thickened and glossy
- 6
Pour in apricot liqueur and stir well
- 7
Set blueberry sauce aside to cool
- 8
Heat oil in deep fryer or small saucepan
- 9
Wrap each frozen chocolate chip cookie in puff pastry square
- 10
Place wrapped cookies seam side down in frying basket
- 11
Deep-fry for three to five minutes until pastry turns golden
- 12
Lift from oil and drain on paper towels
- 13
Beat parve whipping cream to soft peaks in large mixing bowl
- 14
Add confectioners' sugar and vanilla sugar
- 15
Continue beating until stiff peaks form
- 16
Stir in parve cream cheese and apricot liqueur until combined
- 17
Place two fried cookie surprises in each serving bowl
- 18
Add generous dollop of whipped cream
- 19
Top with blueberry sauce
Tips
Make sure cookie dough stays frozen while wrapping to prevent melting during frying
Monitor oil temperature carefully - too hot will burn pastry before cookie warms through
Seal pastry edges well to prevent cookie dough from leaking out during frying
Good to Know
Best served immediately while pastry is crispy. Blueberry sauce can be refrigerated up to 3 days.
Blueberry sauce can be made 1 day ahead and reheated gently before serving.
Serve warm immediately after frying for best texture contrast between crispy pastry and gooey cookie center.
Common Mistakes
Don't overfry or pastry will become too dark before cookie heats through
Seal pastry edges completely to prevent cookie dough from leaking into oil
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I bake these instead of frying?
Yes, bake at 400°F for 12-15 minutes until golden, though texture will be different from the crispy fried version.
What if I don't have apricot liqueur?
Substitute with rum, brandy, or simply omit the liqueur. The sauce will still be delicious without it.
How long will the blueberry sauce keep?
Store covered in refrigerator for up to 3 days. Reheat gently before serving or serve at room temperature.