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Parve
Medium
30 Minutes
Diets 
This is not a dessert. It’s an experience! A Food Fight, round 9 recipe.
1 package Gefen Puff Pastry Squares
1 (12-oz./340-g.) package Kineret Chocolate Chip Cookie Dough (12 frozen cookies)
oil, for deep-frying
1 pint (2 cups) fresh blueberries
1 cup water, divided
1/2 cup sugar
1 teaspoon Gefen Vanilla Extract
3 tablespoons Gefen Cornstarch
2 tablespoons apricot liqueur
1 (16-oz./450-g.) container parve whipping cream
1/2 cup confectioners’ sugar
1 tablespoon vanilla sugar
1/4 cup parve cream cheese
1 tablespoon apricot liqueur
Place blueberries and half a cup water in a small saucepan over medium heat. Cook until the berries begin to cook and pop. Stir in vanilla extract.
In a separate cup or bowl, mix the cornstarch and remaining half cup of water until dissolved. Add to blueberry mixture (it will become cloudy) and stir until it thickens and becomes glossy.
Pour in the liqueur and stir well. Set aside to cool.
Heat the oil in a deep fryer or a small saucepan.
Wrap each frozen chocolate chip cookie in a puff pastry square. Place seam side down in the frying basket.
Deep-fry for three to five minutes, until the pastry turns golden. Lift from the oil and drain on paper towels.
In a large mixing bowl, beat the parve whipping cream to soft peaks. Add sugars. Continue beating until stiff peaks form.
Stir in parve cream cheese and liqueur. Mix until combined.
Place two chocolate chip surprises in a bowl. Add generous dollop of whipping cream to the bowl. Top with blueberry sauce.
Rivky prepared this dish in the Food Fight finale.
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