Dessert Recipes Archives - Bjorn Bites & Booze

Apple Rose Puff Pastry

December 7, 2025

Apple Rose Puff Pastry

Buttery, flaky puff pastry wrapped around tender apple slices, lightly filled and brushed with blueberry jam, then dusted with cinnamon, nutmeg, and sugar before baking for extra warmth and caramelized holiday magic, then finished with a snowfall of cinnamon, nutmeg and sugar. Sweet, tart, and warmly spiced, liked the holidays, baked into a perfect rose.

Perfect for impressing guests or treating yourself to something stunning and delicious. Serve with a dollop of sweetened whipped cream, or vanilla ice cream for extra deliciousness.

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Course Dessert

Servings 4 people

Ingredients

1 Apple (use Granny Smith, Honeycrisp, Fuji or Gala for best results)
1 sheet Puff Pastry, thawed
3 tbsp blueberry preserves (can also used apricot, strawberry, blackberry or raspberry preserves)
¾ cup water
½ lemon, juiced
2 tsp cinnamon
1 tsp nutmeg
2 tsp sugar
3 tsp powdered sugar

Instructions

Remove (1) puff pastry sheet out of package and thaw according to package.
Wash apple, and cut apple in half from top to bottom.
Remove the core ends, and scoop out center.
Keep the peel on, and using a mandolin, slice the apples into very thin slices.
Fill a bowl with water, and squeeze the lemon juice into the water.
Place the sliced apples into the water, while you prepare the puff pastry.
Place thawed pastry sheet on a floured surface. Using a rolling pin, flatten out the pastry sheet just a little to smooth out the perforated seams. Using a pizza cutter, cut each pastry into 6 equal slices.
Using a pastry brush, brush a thin layer of the blueberry preserve onto each slice of the puff pastry.
Drain the apples into a colander.
Start from one end of the pastry strips, placing the apples on the strip about halfway (so that you can fold the strip over the apple), overlaying the apples over each other, until all of the strips have been filled.
Roll the strips into a rose, and place into a lightly greased muffin tin. Lightly sprinkle with the remaining sugared/spiced mixture.
Place a pan of water in the bottom rack of the oven, to prevent the bottom of the pastries from burning.
Bake at 375°F for 40-45 minutes. Remove from oven, and let cool about 5 minutes, then remove from muffin tin.
Serve immediately, with a dollop of whipped cream or scoop of vanilla ice cream.

Keyword Apple Desserts, Apple Rose, Dessert recipes, Desserts, Fall Desserts

by Bjorn Bites & Booze

Dessert, Recipes

PSL Cake (Pumpkin Spice Latte Cake)

October 15, 2024

PSL (Pumpkin Spice Latte) Cake

This Pumpkin Spice Latte Cake (PSL Cake) is the ultimate way to celebrate the season! Moist, fragrant, and full of cozy flavors—made with pumpkin puree, pumpkin pie spice, and a hint of espresso powder for that latte kick. Topped with fluffy sweetened whipped cream and a dusting of espresso-sugar powder, it’s everything you love about PSL in cake form. Easy to make and even easier to love!

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Course Dessert

Servings 10 servings

Ingredients

½ cup unsalted butter, melted
1 ¾ cup all purpose flour
2 tsp baking powder
1 tbsp instant espresso powder, plus more for dusting
1 ½ tsp pumpkin pie spice (or make your own – see notes) (Make your own by mixing together 3 tbsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, 1 tsp allspice, ½ tsp cloves)
½ tsp kosher salt
2 eggs, room temperature
¾ cup pumpkin puree
¾ cup sugar, plus 1 tsp for dusting
½ cup light brown sugar
⅔ cup whole milk, room temperature
2 cups heavy cream
2 tbsp powdered sugar

Instructions

Preheat oven to 350 degrees.
Butter and line bottom with parchment paper a 9-by-2-inch round cake pan. Butter parchment paper as well.
In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt.
In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk.
Whisk wet ingredients into dry ingredients.
Scrape and pour batter into prepared pan.
Bake until top springs back when lightly touched, 35 to 40 minutes.
Remove pan from oven and Let cool in pan on a wire rack 10 minutes.
Turn cake out carefully and out on a rack and let cool completely. (about 2 hours)
Whip cream with confectioners' sugar until soft peaks form. Add whipped cream on top of cake.
Combine and whisk together 1 tsp of espresso powder and 1 tsp of sugar. Use this to dust on top of whipped cream.
Serve and enjoy!

Keyword Fall Desserts, PSL, PSL Cake, Pumpkin Spice Latte Cake

by Bjorn Bites & Booze

Blueberry, Lemon Cream and Honey Heart Pastry

February 14, 2023

Blueberry, Lemon Cream and Honey Heart Pastry

Blueberries and lemon are such a classic combination! These elegant desserts are light, super flavorful and easy to make! Cut them into heart shapes and share with your sweeties for Valentine's Day!

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Prep Time 20

Cook Time 15

Course Dessert

Ingredients

1 sheet puff pastry, thawed
1 egg lightly beaten
1 tsp milk

Blueberry sauce

1 pint fresh blueberries, or 1 cup frozen blueberries, thawed
1 tbsp honey
1 tsp vanilla

Lemon Vanilla Cream

2 ounces cream cheese, room temperature
2 tbsp powdered sugar
½ cup heavy whipping cream
¼ cup store bought lemon curd
1 tsp vanilla extract

Garnish

¼ cup sliced almonds, lightly toasted
Powdered sugar for dusting

Instructions

Preheat oven to 375°F
Place thawed puff pasty sheet on cutting board, and roll out slightly. You can cut them into rectangles, circles or hearts. Place cut shapes on a silpat/baking sheet. Then score each of your shapes about ½" from the outer edge, and pierce the center of each shape with a fork. Whisk together beaten egg and milk and brush the edges with the egg wash.
Bake puff pastry until golden brown – around 12-15 minutes (watch carefully). You may need to cut around the inner scoring and press center down slightly to make room for lemon cream. Place on wire rack to let cool to room temperature

Assemble Blueberry Sauce

Combine blueberries, honey and vanilla into a small bowl. Gently turn blueberries into sauce to marinate for at least 10 minutes. Strain liquid and discard.

Assemble Lemon Vanilla Cream

Using a hand held mixer, mix the cream cheese and powdered sugar in a small bowl. While mixing on low, slowly add the heavy whipping cream until it starts to thicken. Increase the speed and beat until medium soft peaks form.
Gently fold lemon curd and vanilla extract into cream mixture. If not using right away, cover and refrigerate until ready to assemble.

Assemble

Place tarts on a serving plate, and divide lemon cream evenly among the tarts. Top with blueberry sauce, and toasted almonds. Dust with powdered sugar, serve and enjoy!

Keyword Blueberry, Blueberry desserts, blueberry pastry, blueberry tarts, Dessert recipes, lemon cream, Valentine’s Day, Valentine’s Day sweets

by Bjorn Bites & Booze

Dessert, Recipes

Berry Tart

July 12, 2022

Berry Tart

Your guests will love it when you share this amazing Berry Tart on a lovely summer evening. A sweet pastry crust with a delicious vanilla and lemon cream cheese filling topped off with fresh berries and sweet vanilla whipped cream. Release your inner culinary artist and have fun designing your dessert to your liking. Use any type of berries you have on hand although I'm partial to strawberries and blueberries.

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Prep Time 20

Cook Time 35

Course Dessert

Servings 8 people

Ingredients

Pastry Crust

1 ½ cup all-purpose flour
½ cup powdered sugar
¼ tsp salt
9 tbsp unsalted butter, cut into small pieces (keep cold or frozen)
1 egg yolk

Lemon & Vanilla Cream Cheese Filling

16 oz cream cheese, room temperature
1 cup sugar
1 tsp vanilla
1 tbsp lemon juice
½ lemon, finely zested

Topping

½ pint blueberries
½ pint strawberries, hulled and cut crosswise
½ cup heavy cream
1 tsp vanilla
2 tbsp powdered sugar

Instructions

Prepare Crust

Preheat oven to 375°F. Butter 8-inch springform pan, set to side.
Combine flour, sugar and salt in food processor. Pulse a couple of times to just combine.
Add in butter, a little at a time, and pulse until mixture turns into cornmeal.
Add egg yolk, and pulse to combine. If needed, add in 1-2 tbsp cold water until dough sticks together.
Remove mixture from food processor, and press dough into spring form pan evenly as well as up the sides of the pan. Freeze for at least 30 minutes.
Place buttered foil over dough, pressing gently into surface and up the sides.
Place tart shell onto baking sheet, and bake for 30-35 minutes or until crust is golden brown. Cool completely on wire rack.

Prepare Filling

Add cream cheese, sugar, vanilla, lemon juice and zest into a medium size bowl. Using electric hand mixer, combine until you have a smooth consistency.
Place filling mixture onto cooled crust, and spread evenly over the crust.

Vanilla Whipped Cream

Add vanilla and heavy cream into a bowl, and whisk until soft peaks form.

Assemble tart

Arrange freshly washed, and dried berries on top of filling in a decorative manner, piping vanilla whipped cream in between berries.

Keyword Berry Tart, Dessert recipes, Desserts, Summer desserts

by Bjorn Bites & Booze

Dessert Recipes

Apple Rose Puff Pastry

Apple Rose Puff Pastry

Ingredients

Instructions

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PSL Cake (Pumpkin Spice Latte Cake)

PSL (Pumpkin Spice Latte) Cake

Ingredients

Instructions

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Blueberry, Lemon Cream and Honey Heart Pastry

Blueberry, Lemon Cream and Honey Heart Pastry

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Blueberry sauce

Lemon Vanilla Cream

Garnish

Instructions

Assemble Blueberry Sauce

Assemble Lemon Vanilla Cream

Assemble

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Berry Tart

Berry Tart

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Lemon & Vanilla Cream Cheese Filling

Topping

Instructions

Prepare Crust

Prepare Filling

Vanilla Whipped Cream

Assemble tart

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