As I’ve previously mentioned, our kitchen is far too tiny for any serious baking, so when it comes to desserts, puff pastry is my go-to best friend. I had one sheet left in the freezer and saw that blackberries were on sale this week. I was searching for one last ingredient when I saw that sorbets were also on sale, and I really wanted to try chocolate sorbet. Certainly feel free to substitue with ice cream or frozen yogurt, but since I can only have limited amounts of dairy, I went with the sorbet and I loved the texture of it.
What I love most about this dessert is how impressive it looks, but it only takes about 15 minutes to make (excluding the defrosting time on the pastry). The sauce is very unexpected because of the spices, which sets it apart from a lot of the other desserts I’ve made. If you’re not feeling so adventurous, I would recommend taking out the clove and substituting it with a cinnamon stick.
It’s a good thing this recipe yields 18 pastry puffs, because you’ll want second and third helpings for sure! Enjoy!
Cinnamon Sugar Puff Pastry with Chocolate Sorbet and Blackberry Sauce
- 1 sheet puff pastry, defrosted
- 1 egg
- 2 tbsp water, divided
- 2 tbsp cinnamon sugar
- 1 pint blackberries
- 1 whole clove
- 1/2 tsp ground nutmeg
- 1/4 cup sugar
- 1 carton chocolate sorbet