Photo: Allison Michael OrensteinBuddy Valastro’s Ice-Cream “Lasagna”1 (17.3-oz.) pkg. frozen puff-pastry sheets, thawed½ cup granulated sugar2 cups sweetened shredded coconut, divided½ gallon vanilla ice cream, softened⅓ cup cream of coconut2 mangoes, peeled and chopped1 (16-oz.) container fresh strawberries, hulled and chopped1 small pineapple, peeled, cored and chopped1. Preheat oven to 425°. On a lightly floured surface, roll each puff-pastry sheet into a 9×13-inch rectangle. Place each pastry sheet on a baking sheet lined with parchment paper; brush with 1 tablespoon water, and sprinkle evenly with sugar. Pierce each pastry sheet all over with a fork to prevent it from rising too much. Bake until dark golden brown, about 18 minutes. Cool completely on baking sheets, about 30 minutes. Reduce oven to 350°.2. Place 1 cup shredded coconut on a rimmed baking sheet. Bake until light golden brown, stirring once, about 5 minutes.3. Place ice cream, cream of coconut and remaining 1 cup shredded coconut in a large bowl; stir to combine.4. Place one cooled pastry sheet in a 9×13-inch baking dish. Spread half of ice-cream mixture over pastry; top with half of mangoes, half of strawberries and half of pineapple. Repeat using remaining pastry sheet, ice-cream mixture, mangoes, strawberries and pineapple. Sprinkle top with toasted coconut. Cover and freeze at least 2 hours before serving.Serves:12Active time:35 minutesTotal time:2 hours, 55 minutes
Photo: Allison Michael Orenstein
Buddy Valastro’s Ice-Cream “Lasagna”1 (17.3-oz.) pkg. frozen puff-pastry sheets, thawed½ cup granulated sugar2 cups sweetened shredded coconut, divided½ gallon vanilla ice cream, softened⅓ cup cream of coconut2 mangoes, peeled and chopped1 (16-oz.) container fresh strawberries, hulled and chopped1 small pineapple, peeled, cored and chopped1. Preheat oven to 425°. On a lightly floured surface, roll each puff-pastry sheet into a 9×13-inch rectangle. Place each pastry sheet on a baking sheet lined with parchment paper; brush with 1 tablespoon water, and sprinkle evenly with sugar. Pierce each pastry sheet all over with a fork to prevent it from rising too much. Bake until dark golden brown, about 18 minutes. Cool completely on baking sheets, about 30 minutes. Reduce oven to 350°.2. Place 1 cup shredded coconut on a rimmed baking sheet. Bake until light golden brown, stirring once, about 5 minutes.3. Place ice cream, cream of coconut and remaining 1 cup shredded coconut in a large bowl; stir to combine.4. Place one cooled pastry sheet in a 9×13-inch baking dish. Spread half of ice-cream mixture over pastry; top with half of mangoes, half of strawberries and half of pineapple. Repeat using remaining pastry sheet, ice-cream mixture, mangoes, strawberries and pineapple. Sprinkle top with toasted coconut. Cover and freeze at least 2 hours before serving.Serves:12Active time:35 minutesTotal time:2 hours, 55 minutes
Buddy Valastro’s Ice-Cream “Lasagna”
1 (17.3-oz.) pkg. frozen puff-pastry sheets, thawed½ cup granulated sugar2 cups sweetened shredded coconut, divided½ gallon vanilla ice cream, softened⅓ cup cream of coconut2 mangoes, peeled and chopped1 (16-oz.) container fresh strawberries, hulled and chopped1 small pineapple, peeled, cored and chopped
Preheat oven to 425°. On a lightly floured surface, roll each puff-pastry sheet into a 9×13-inch rectangle. Place each pastry sheet on a baking sheet lined with parchment paper; brush with 1 tablespoon water, and sprinkle evenly with sugar. Pierce each pastry sheet all over with a fork to prevent it from rising too much. Bake until dark golden brown, about 18 minutes. Cool completely on baking sheets, about 30 minutes. Reduce oven to 350°.
Place 1 cup shredded coconut on a rimmed baking sheet. Bake until light golden brown, stirring once, about 5 minutes.
Place ice cream, cream of coconut and remaining 1 cup shredded coconut in a large bowl; stir to combine.
Place one cooled pastry sheet in a 9×13-inch baking dish. Spread half of ice-cream mixture over pastry; top with half of mangoes, half of strawberries and half of pineapple. Repeat using remaining pastry sheet, ice-cream mixture, mangoes, strawberries and pineapple. Sprinkle top with toasted coconut. Cover and freeze at least 2 hours before serving.
Serves:12
Active time:35 minutes
Total time:2 hours, 55 minutes
source: people.com
