Tequila-Infused Raspberries with Cinnamon Sugar Crema and Orejas
WHAT YOU NEED
- For the Macerated Raspberries:
- 12 ounces raspberries
- 3 tablespoons cane sugar (not white processed sugar)
- 4-6 teaspoons tequila añejo
- 1 teaspoon freshly grated orange zest (plus a little more for garnish)
- For the Orejas (Mexican Pastries):
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 sheet of puff pastry
- For the Cinnamon Sugar Crema:
- 1/2 cup Cacique® Crema Mexicana
- 6 teaspoons cane sugar
- 1/8 to 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
HOW TO MAKE IT
- For the macerated raspberries: Gently mash 4 ounces of the raspberries and stir in the remaining 8 ounces of whole raspberries. Sprinkle the raspberry mixture with sugar, add orange zest and tequila and stir gently to mix. Cover with plastic wrap or aluminum foil and place in the refrigerator for at least one hour.
- Preheat the oven to 450 degrees F.
- Mix the sugar, cinnamon and salt. On a flexible cutting board or a flat surface, spread half of the cinnamon sugar mixture to about the size of the puff pastry sheet and lay the puff pastry on top.
- Spread the other half of the cinnamon sugar mixture on the top of the puff pastry. With a rolling pin, gently roll out puff pastry to flatten slightly and press the sugar into the dough. You should roll the dough out about one inch on each side.
- Fold the long edges in one-quarter of the way. Fold over again so the quarter folds are folded toward the middle, and then fold those two into each other.
- Using a sharp knife, trim any uneven edges and then slice the pastry dough in 16 equal slices. Arrange on a parchment paper-lined baking sheet and bake for about 5 minutes (they should be turning golden); turn them over with a spatula and bake for an additional 2 minutes.
- Remove from oven and transfer to a cooling rack. Serve 1-2 orejas with each dessert and store the leftover orejas in an airtight container or zippered bag to enjoy later with coffee.
- For the cinnamon sugar crema: Mix sugar and cinnamon together first, then add to the Crema Mexicana. Stir in until cinnamon sugar mixture is dissolved. Add vanilla extract and stir until incorporated. Cover and refrigerate until ready to serve.
- To assemble the dessert: In mini trifle dishes or martini glasses, spoon about three ounces of the raspberry mixture into each glass. Top with a generous dollop of the cinnamon sugar crema and top with a little freshly grated orange zest. Serve with a spoon and 1-2 orejas each to dip the crunchy pastry in the raspberries and cream.
