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Cranberry Ginger Eggnog Torte

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This sweet torte is made with sheets of tender Pepperidge Farm® Puff Pastry sprinkled with a cinnamon-sugar blend, baked until flaky and filled with a luscious rum and nutmeg flavored cream cheese mixture, dried cranberries and crushed gingersnap cookies.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 8
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Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 tbsp. sugar

  • 1/2 tsp. ground cinnamon

  • 1 egg

  • 1 tbsp. water

  • 1 cup heavy cream

  • 8 ounces (1 container) mascarpone cheese, softened

  • 1 pkg. (8 ounces) cream cheese, softened

  • 1/2 cup confectioners' sugar

  • 1 tsp. vanilla extract

  • 1/2 tsp. rum extract

  • 1/4 tsp. freshly grated nutmeg

  • 1 cup sweetened dried cranberries

  • 6 gingersnap cookies, crushed (about 1/4 cup)

Directions

  1. Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold the pastry sheet on a lightly floured surface.  Stir the granulated sugar and cinnamon in a small bowl.  Sprinkle the sugar mixture over the pastry sheet.  Roll the pastry sheet into an 11-inch square.  Place the pastry onto a baking sheet. Brush with the egg mixture.

  3. Bake for 15 minutes or until the pastry is golden brown.  Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.  Split the pastry into 2 layers.

  4. Beat the heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form.

  5. Beat the mascarpone cheese, cream cheese, confectioners' sugar, vanilla extract, rum extract and nutmeg in a medium bowl with an electric mixer on medium-high speed until the mixture is smooth.   Fold the whipped cream into the cheese mixture.

  6. Spread the cheese mixture on the bottom pastry layer. Sprinkle with the cranberries and crushed cookies.  Top with the top pastry layer.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

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