Cinnamon Sugar Puff Pastry with Chocolate Sorbet and Blackberry Sauce

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
Preheat the oven to 400 degrees. While preheating, cut the puff pastry into 18 triangles (9 squares, cut in half on the diagonal as, see the photo). Whisk the egg and 1 tablespoon of water into an egg wash and cover the pastry. Sprinkle the top with the cinnamon sugar and arrange the triangles on cookie sheets lined with parchment paper.
When the oven is hot and the pastries are ready, pop them in the oven for 15 minutes or until they have risen and are golden brown.
While your pastry cooks, heat the remaining water, sugar, clove and nutmeg in a sauce pan. When the sugar begins to melt, add the blackberries. The fruit will begin to break down and turn into a sauce. Simmer and reduce the sauce for roughly 10 minutes.
Now that your sauce and pastry are prepared, scoop the sorbet into a bowl, top with two pastry puffs, and drizzle with the sauce. Remember to remove the clove from the sauce before serving!
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