Italian Pyramid
This impressive dessert features graduated layers of buttery, flaky puff pastry stacked to form a towering pyramid structure. Each golden tier is adorned with colorful fruit jams, jellies, or marmalades on the exposed rims, creating a visually striking and delicious centerpiece. The crisp, airy texture of the pastry contrasts perfectly with the sweet, sticky preserves for a delightful finish.
Ingredients
- 1 pound Puff pastry dough (Quantity estimated. Use prepared puff pastry or homemade.)
- 1 tablespoon Butter (For greasing the parchment paper.)
- 1/2 cup Fruit jam, jelly, or marmalade (Or finely chopped murabba (preserves). Choose your preferred flavor.)
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Instructions
- 1Preheat the oven to 400°F (200°C). Grease a sheet of parchment paper with butter and place it on a baking sheet.
- 2Roll out the puff pastry dough to a generous thickness (approximately 1/2 to 1 inch thick). Cut out a series of round discs in graduating sizes, starting from a large base circle and decreasing in size to a small top circle. Ensure the diameter of each subsequent circle is small enough to leave a visible 1-inch border when stacked on the previous one.
- 3Place the pastry circles separately on the prepared baking sheet, ensuring they are not touching. Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed, crisp, and golden brown.
- 4Once baked and slightly cooled, arrange the pastry circles on a serving plate, stacking them from largest at the bottom to smallest at the top to form a pyramid. Carefully spread your choice of jelly, jam, marmalade, or preserves on the exposed 1-inch border of each layer.
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