Oh, say can you see….one fine looking red, white and blue dessert for any All-American holiday coming down the pike.
If you don’t happen to have a star shaped cookie cutter handy (and by the way, you can probably pick one of at your supermarket or the local dollar store), then go with an all-stripes theme, and forgo the stars, but it sure is cute with both.
You can use a mixture of strawberries, raspberries, blackberries, blueberries, whatever speaks to you in the red and blue theme (the white will come in the form of whipped cream!).
I originally made the cobbler crust with Wewalka Danish Dough – this dough is just an amazing baking shortcut – 36 layers of sweet flakiness, perfect for baking up croissants, sweet rolls, turnovers, and other delicious pastries. But if you can’t find it, their puff pastry dough is very readily available, and it also makes an unbelievable flaky topper to this cobbler. That’s what I’ve been using in my recent versions, sweetened with a nice sprinkling of sugar (which also give the puff pastry a great little crunchy shiny coating.
The dough is cut right on the baking sheet and baked separately, so that it bakes up nice and flaky. Then you arrange pieces of the pastry on the fruit base, creating a stars and stripes look. And cook’s bonus! Extra pastry strips and stars for nibbling.
If you bake two of these Patriotic Berry Cobbler with Whipped Cream, you should have enough of dough for both cobblers with just one package (but then you don’t get the bonus pieces to eat quietly in the kitchen – your call).
A red, white and blue dessert for any All-American holiday coming down the pike.Tweet This
Try this Patriotic Berry Cobbler with Whipped Cream with little (or bigger) heart shaped cut outs for Valentine’s Day, or maybe Mother’s or Father’s Day. I made another for a random dinner party with little fluted circle cut outs (and if you want to win over the 10 year old visiting kid, let him or her cut out the shapes, and place them on the cobbler at the end. Trust me.)
Any shape cookie cutter works, so just keep cobbler-ing with the Wewalka Puff Pastry dough until you’re all cobblered out (like such a thing could ever happen).
More Summer Dessert Recipes:
- Old Fashioned Berry Cobbler
- Yellow Plum and Crystallized Ginger Galette
- Creamy Rice Pudding
- Simple Butterscotch Pudding
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Patriotic Berry Cobbler with Whipped Cream
For the Berry Filling:
- 8 cups fresh mixed berries strawberries cut in half or quarters if large
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
For the Crust:
- 1 package Wewalka Puff Pastry
- 1 egg yolk beaten
- 4 tablespoons sugar approximately
For the Sweetened Whipped Cream:
- 1 ½ cups heavy or whipping cream
- 2 tablespoons confectioners’ sugar
- Preheat the oven to 350 °F.
- Place the berries in large bowl and sprinkle with the sugar and cornstarch, and toss. Sprinkle with the lemon juice and toss again. Transfer them into a shallow 2-quart baking dish.
- Roll out the pastry dough onto its parchment paper onto a baking sheet. Cut about 2/3 of the pastry into 1-inch thick strips on the diagonal. Use a small star-shaped cookie cutter to cut stars in the remaining corner of the dough, but leave everything in place (don’t remove any of the pastry from the sheet). Brush the top of the dough lightly with the egg yolk, and sprinkle over the sugar
- Place the fruit cobbler and the pastry on the baking sheet in the oven on two separate racks. After about 16 minutes, remove the pastry, when it is golden brown and flaky. Leave the cobbler in the oven for another 10 to 15 minutes, until the filling is bubbling around the edges. Place the baking sheet on a wire rack and allow the pastry to cool a bit. When the cobbler is done cooking, allow that to cool for about 15 minutes on another wire rack.
- While the cobbler is baking, make the whipped cream. In a large mixing bowl, using a whisk or a hand mixer, whip the cream and confectioners’ sugar just until slightly firm peaks are formed.
- Lift the cooked sweet pastry strips from the paper and place them over the top of the cobbler, trimming them as needed so that they fit neatly into the baking dish. Leave about 1 inch between each pastry strip, so that the berries peek through. When you have covered about 3/4 of the cobbler with the stripes, pop the stars out from the pastry and use those to fill in the remaining space.
- Serve the cobbler warm with the whipped cream.
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