Speculoos, Cream and Fruit Parfait
 
 
Makes 4 parfaits
Ingredients
Speculoos (see notes):
  • 1⅔ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2½ teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • 7 tablespoons unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg, room temperature
Cream filling:
  • ¾ cup Greek yogurt
  • ¼ cup powdered sugar
  • ¾ cup heavy cream
Fruit filling:
  • fresh blueberries
  • fresh strawberries, sliced
Instructions
Make the speculoos:
  1. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, ginger and allspice.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter at medium speed until creamy. Add the sugars and beat until well blended, about 2 minutes. Add the egg and continue to beat until well blended.
  3. Gradually add the dry ingredients and beat on low speed until just combined. The dough will be quite soft.
  4. Divide the dough in half. Working with 1 piece at a time, roll dough between 2 sheets of plastic wrap until it's about ¼" thick. As you're rolling out the dough, flip it a few times and pull away the plastic wrap to avoid rolling creases into the dough. Put the rolled-out dough on a tray and refrigerate for at least 3 hours (or freeze for up to 2 months).
  5. When you're ready to bake the cookies, preheat oven to 350 degrees with rack in center position.
  6. Line a baking sheet with parchment paper or a silicone baking mat. Remove the dough from the refrigerator, peel off the top piece of plastic wrap and cut out cookies with a 1¼" round cutter. Carefully lift the cutouts onto the lined baking sheet. Collect the scraps and set them aside to combine with the scraps from the second piece of dough.
  7. Bake cookies until they are golden and lightly brown around the edges, 10-15 minutes. Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack. They will harden as they cool.
  8. Repeat with the second piece of dough. Press together scraps, roll out, chill and repeat.
Make the cream filling:
  1. In a large bowl, stir together the yogurt and powdered sugar.
  2. In a medium bowl, beat heavy cream on high speed until stiff peaks form; fold into the yogurt mixture and refrigerate until ready to assemble parfaits.
Assemble the parfaits:
  1. Place 8-10 cookies in a plastic bag and crush with a rolling pin to create crumbs.
  2. Put a small handful of blueberries in the bottom of four small glasses. Spoon about 2 tablespoons of cream filling over blueberries and sprinkle with cookie crumbs. Layer strawberry slices over cookie crumbs, spoon about 2 more tablespoons of cream filling over strawberries and sprinkle with cookie crumbs. Repeat once more, ending with strawberry slices and cookie crumbs. Chill until ready to serve.
Notes
You will have extra cookies after making the parfaits; store them in an airtight container at room temperature for up to 2 weeks.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/speculoos-cream-fruit-parfait/