Cherry Puff Pastry Layered Dessert with Labne Cream
This elegant Turkish dessert features crispy puff pastry squares topped with a light, egg-based labne cheese cream and fresh cherries poached in cinnamon and clove syrup. Three-layer individual pastries showcase the contrast between buttery pastry and silky cream, finished with glossy cherry garnish. A refined treat for special occasions.
Ingredients
- 6 sheet puff pastry
- 1 egg white
- 3 tablespoon milk
- 1 ¼ lb cherry, pittedstrawberry1:1fruit
comparable sweetness and texture
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 2 clove clove, whole
- 1 cup water
- 3 package labne cheesemascarpone1:1dairy
similar tangy richness
- 3 egg
- 1 cup granulated sugar
- 3 tablespoon cornstarch
Instructions
- 1
Roll out puff pastry sheets to thin them.
- 2
Whisk egg white with milk and brush over pastry sheets.
- 3
Transfer to baking sheet, prick with fork in several places.
- 4
Bake in 400°F oven for 5 to 6 minutes until crispy.
- 5
Allow to cool completely.
- 6
Wash cherries and remove pits.
- 7
Place cherries in saucepan with sugar, cinnamon, cloves, and water.
- 8
Bring to boil over medium heat once or twice.
- 9
Remove cherries with slotted spoon and cool. Reserve syrup for other uses.
- 10
Prepare cream by separating egg yolks from whites.
- 11
Whisk yolks with sugar.
- 12
In separate bowl, whip egg whites until stiff peaks form and fold into yolk mixture.
- 13
Add labne cheese and cornstarch, mix well.
- 14
Cook over low heat for 5 minutes, stirring.
- 15
Cut each baked pastry sheet into two equal pieces to yield 12 rectangles.
- 16
Transfer cream to piping bag.
- 17
Pipe cream onto 4 pastry rectangles, top with cherries.
- 18
Stack into 3-layer individual pastries and serve.
Tips
Reserve cherry poaching syrup for use in other desserts.
Ensure egg whites reach stiff peaks for a light, airy cream.
Pipe cream just before assembly to prevent sogginess.
Good to Know
Cover assembled pastries; refrigerate up to 4 hours. Best consumed same day.
Prepare puff pastry and cherry syrup up to 1 day ahead. Make cream filling several hours ahead. Assemble within 2 hours of serving.
Serve chilled or at room temperature. Garnish with additional whole cherries if desired.
Common Mistakes
Do not skip cooling pastry fully before assembly to avoid soggy layers.
Do not over-whip egg whites after adding cream mixture to prevent graininess.
Do not layer pastries too far ahead to avoid filling moisture seeping into pastry.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
comparable sweetness and texture