1 frozen puff pastry sheet, thawed (see note)
1egg beaten with 1 teaspoon milk - glaze
2 teaspoons sugar
1/2teaspoon ground cardamom, divided
10-ounce package frozenraspberries in syrup, thawed
1/2 1-pint basket strawberries,sliced
Vanilla frozen yogurt
1egg beaten with 1 teaspoon milk - glaze
2 teaspoons sugar
1/2teaspoon ground cardamom, divided
10-ounce package frozenraspberries in syrup, thawed
1/2 1-pint basket strawberries,sliced
Vanilla frozen yogurt
Preparation
Preheat oven to 375F. Rollout pastry on lightly floured surface to 12-inch square.
Cutout two 4x5-inch rectangles and transfer to ungreased baking sheet(reserve remaining pastry for another use).
Brush pastrieswith glaze. Mix sugar and 1/4 teaspoon cardamom; sprinkle overpastries.
Bake until puffed and brown, about 20 minutes.Transfer to rack and cool.
Drain syrup from raspberries intoheavy small saucepan. Boil until thickened slightly, about 4minutes.
Combine raspberries and strawberries in smallbowl.
Add reduced syrup and remaining 1/4 teaspoon cardamom.(Can be made 2 hours ahead. Cover and chill.)
Split eachpastry into 2 layers. Place bottoms on plates. Layer with frozenyogurt, some of the berry mixture, then pastry tops.
Spoon afew berries on top of each pastry.
