- 1 cup finely chopped fresh grapefruit
- 1 cup granulated sugar
- 1/2 teaspoon roughly chopped fresh thyme leaves
- 1/2 teaspoon ground ginger
- For Assembling:
- 2 sheets frozen puffed pastry, thawed
- 3 1/2 ounces crumbled goat cheese
- 2 ounces mascarpone cheese
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Grapefruit zest
- Chopped fresh thyme leaves
- Coarsely ground pink peppercorns
In a medium saucepan over medium heat, whisk together all jam ingredients. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook for 35-45 minutes or until a thin jam-like consistency is reached. Jam will thicken further upon cooling. Cool completely.
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Unroll 1 sheet of puff pastry & cut along the lines to make 3 sections. Cut each section in half to form 6 rectangles. Spread cooled jam over each rectangle to about 1/2 inch from the edges. Top with goat cheese. Brush edges lightly with water.
Cut remaining sheet of puff pastry in the same manner and place one over each filled rectangle. Gently press edges down with the side of a fork, then use the tines to crimp edges. It is okay if a bit of jam seeps out, but try to avoid it if possible. Bake in preheated oven for 25-30 minutes or until pastry reaches a golden brown color and bottoms are no longer doughy. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
Whisk together all glaze ingredients. Spread a thin layer over each pastry. Top pastries with a couple pinches each of grapefruit zest, thyme and peppercorns.
Makes 6 servings.
2018 Ocean Spray® Grapefruit Gourmet Recipe Contest Grand Prize Winner, Crystal Schlueter