- 1 package (10 ounce) frozen puff pastry shells (6 shells)
- 1/2 cup granulated sugar
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup water
- 2 egg yolks, beaten
- 2 tablespoons butter
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/2 cups frozen whipped topping, thawed
- 1 ruby red grapefruit
Bake pastry shells as directed on package. Cool. Prepare for filling as directed.
Meanwhile, mix granulated sugar, cornstarch and salt in 1-quart saucepan with wire whisk until blended. Stir in water with wire whisk. Cook over medium heat until thickened and clear, whisking constantly. Remove from heat. Pour a small amount of the hot mixture into the egg yolks, whisking constantly. Stir back into the saucepan. Return to heat; cook 1 minute, whisking constantly. Whisk in butter and grapefruit juice. Cook 1 minute, whisking constantly. Place sheet of plastic wrap directly on surface of sauce. Refrigerate at least 30 minutes or until cooled.
Beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on medium speed until smooth and creamy. Fold in whipped topping. Cover; refrigerate until serving time.
To segment the grapefruit, slice off the top and bottom to expose the flesh. Stand the fruit on a flat end. Using a sharp knife to follow the curves of the sides, cut off the peel down to the flesh. Holding the fruit over a bowl, cut the segments free of the membrane on each side.
When ready to serve, place shell bottoms on dessert plates. Pat grapefruit segments dry with paper towel. Place one in bottom of each pastry shell. Spoon in a rounded 1/4 cup of the cream cheese filling. Place top of pastry shell over mixture. Top with another grapefruit segment. Spoon sauce over the top.
Makes 6 servings.
2015 Ocean Spray® "Surprisingly Versatile" Grapefruit Recipe Contest Third Place Winner Ronna Farley