Strawberry Heart Tower Deserts
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup cold butter
1/4 cup shortening
5-6 tablespoons cold water
2 tablespoons granulated sugar
1 tablespoon cinnamon
1 quart Fresh strawberries, sliced Mixed with 2 tablespoon sugar or to taste
1 cup whipped cream, whipped
2/3 cup granulated sugar
1/4 cup light corn syrup
1/3 cup water
Makes 6 desserts.
Preheat oven to 425°F.
Combine flour and salt in bowl or in work bowl of food processor fitted with metal blade. Cut shortening and butterinto flour with pastry blender or on/off pulses of food processor until mixture resembles coarse meal. Add water a few tablespoons at a time until dough just holds together. Form into two flat disks and refrigerate at least 30 minutes.
Roll on lightly floured surface to 1/8 in. thickness. Starting with smallest heart cut 5 nesting sizes for each desert. Place on cookie sheet (for even baking, bake all small hearts on one cookie sheet), sprinkle with cinnamon and sugar. Re-roll for remaining hearts.
Bake for 5-10 minutes or until lightly browned. Remove and cool. Pastry can be baked one day ahead and stored in airtight container.
Layer pastry with sweetened berries and whipped cream.
To Make Caramel Cage: Read all the instructions for this recipe before beginning.
Place sugar, syrup, and water in small heavy saucepan, stir and blend ingredients. Place on high heat and cook until syrup turns a light amber. Do not stir, wash the sides of the pan down with a pastry brush dipped in hot water about every 2 minutes. It will take 7-9 minutes for mixture to cook. Watch closely at the end; sugar can burn easily.
When light amber, remove from heat, wait for bubbles to disappear (3-4 minutes), dip tines of fork in syrup and pull up. Caramel threads will form. Twirl around shortcakes. If threads do not form, wait a few minutes until syrup cools slightly.
Syrup can be reheated carefully over low heat.
Caramel cages can be added 10-15 minutes before serving. To clean utensils, soak in hot water and bring to a boil.
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