Cranberry Ginger Eggnog Torte

Campbell's Cranberry Ginger Eggnog Torte Recipe

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.

At a glance

Prep

15 min.

Total

1 hr. 20 min.

Serves

8

Thaw: 40 min.

Bake: 15 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 egg
1 tablespoon water
1 cup heavy cream
8 ounces (1 container) mascarpone cheese, softened
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/4 teaspoon freshly grated nutmeg
1 cup sweetened dried cranberries
6 gingersnap cookies, crushed (about 1/4 cup)

How to Make It

  • 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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#50053

Your Recently Viewed Recipes