Recipe
Ingredients
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
1/2 cup sugar
-
8 cups sliced fresh strawberries
-
1 tablespoon finely grated lemon zest and/or fresh blueberries, raspberries, blackberries
-
3 tablespoons cornstarch
-
3 tablespoons water
-
4 cups vanilla ice cream
Directions
Heat the oven to 400°F.
Sprinkle the work surface with 2 tablespoons sugar. Unfold the pastry sheet onto the sugar. Roll the pastry sheet into a 10 x 9-inch rectangle. Cut into 8 (4 1/2x2 1/2-inch) rectangles.
Stir the cornstarch and water in a small bowl until smooth. Heat the berries, lemon zest and remaining sugar in a 2-quart saucepan over medium heat to a boil. Stir in the cornstarch mixture. Cook and stir for 5 minutes or until mixture boils and thickens. Spoon the berry mixture into a 3-quart shallow baking dish. Top the berry mixture with the pastry rectangles, sugar-side up, but not touching.
Bake for 20 minutes or until pastry is golden brown. Let the cobbler cool in the baking dish on a wire rack for 10 minutes. Serve with the ice cream.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Meyer Lemon-Asparagus Galette
-
Savory Herb-Crusted Turkey Pot Pie
-
Sweet and Savory Paninis
-
Loaded Potato Chip Spirals
-
Sweetheart Palmiers
-
Peach, Prosciutto & Basil Pastry Shells
-
Chicken Satay Cups
-
Chocolate Almond Raspberry Cannoli Shells
-
Tuna Wasabi Cups
-
Baklava
-
Grilled Pineapple Tart
-
Mixed Berry Baskets
-
Apple Walnut Tassies
-
Savory Mini Wraparounds
-
Bananas Foster over Puff Pastry
-
Harvest Spiced Envelopes
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?