Fun, Patriotic Fourth of July Desserts
Whether you plan to spend the Fourth of July at a huge family picnic, relaxing at home, going to an event, or just catching some beautiful fireworks with a loved one, it never hurts to get a little festive for the honorable holiday! We want to share some super fun and festive recipes with you so that you can try them out for yourself and to share with everyone you are spending the holiday with!
This sweet candy dessert is so simple to make and looks INSANELY aesthetically pleasing when served!
1 c white candy melts, melted
1 c red candy melts, melted
1 c blue candy melts, melted
⅓ c red, white, and blue sprinkles
2 tbsp edible gold stars (available at craft stores)
2 tbsp blue edible glitter (available at craft stores)
On a baking sheet, add spoonfuls of melted white, blue and red candy melts, adding twice as many white spoonfuls than red and blue.
Using an offset spatula or knife, swirl colors together, creating a tie-dye or marble effect.
Top with sprinkles and edible gold stars and glitter.
Freeze 20 minutes.
Break into pieces and serve.
2. American Pie
Bye bye, Miss American Pie? More like HELLO, please get in my stomach! This flag-style fruity pie is sure to be a fan-favorite for anyone!
2 refrigerated pie crusts (unbaked)
5 c strawberries
3 c blueberries
½ c cornstarch, divided
¾ c sugar, divided (more for sprinkling if you like)
1 lemon (zest and juice)
Egg wash (1 egg + 1 tbsp heavy cream)
Preheat oven to 400 degrees F.
Make the base. Roll out the base of the pie dough into a large rectangle, about 15×12-in. Transfer the dough into a 12x9x1-in baking sheet or jelly roll pan. Gently press the dough along the edges. Fold the edges under and crimp. Transfer to refrigerator while you prepare the other crust.
Make the stars and stripes. Roll out a second piece of pie dough. Use about 1/4 of the dough to cut out stars with a small star cookie cutter. Using a paring knife (or pastry wheel), cut long 1-in thick stripes lengthwise using the rest of the dough. Refrigerate until ready to use.
Make the fillings. In a medium bowl, add blueberries, 1/4 c. sugar, 1/4 c. cornstarch and the juice and zest of 1/2 lemon. Stir to combine. In a separate bowl, add strawberries, 1/2 c. sugar, 1/4 c. cornstarch and the juice and zest of 1/2 lemon. Stir to combine.
Make the pie. Fold aluminum foil into a thin strip, about 1 1/2-in wide. Then fold the strip into a right angle about 5×4-in. Remove the base crust from the refrigerator and place the foil into the upper left-hand corner of the crust to form a small rectangle. Spoon the blueberry filling into the foil-lined rectangular portion. Then spoon the strawberry filling into the rest of the crust. Remove the foil.
Assemble and bake! Then place pastry stars on top of the blueberry mixture. Lay the stripes lengthwise across the strawberry filling, leaving about 1-in between each stripe. Brush the egg wash onto the pie crusts and sprinkle with sugar. Bake for 50 minutes, until pie crust is golden and the filling is bubbling. Let cool for at least an hour before serving.
3. Red, White, and Blueberry Trifle
This fruity, fluffy dessert takes some of summer’s classic fruits and puts them in a refreshingly delicious patriotic display!
Two 16 oz containers of strawberries
Two 16 oz containers of blueberries
One 6-ounce container blackberries
3/4 cup granulated sugar
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Pinch kosher salt
One 8-ounce package cream cheese
2 cups heavy cream
1/2 teaspoon pure vanilla extract
1 prepared angel food cake (about 12 ounces)
Confectioners’ sugar, for garnish, optional
1 1/2 tablespoons apple jelly or apricot preserves, for garnish, optional
Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepan. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.
Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners’ sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.
4. Star-Studded Berry Tarts
These cute little tarts are a baker’s classic with a patriotic twist! Not to mention they are super tasty and easy to eat on the holiday!
2 1/4 cups all-purpose flour, plus more for dusting
3/4 cup pecans
6 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1 large egg, beaten
For pastry cream:
1 cup whole milk
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup plus 3 tablespoons buttermilk
3 large egg yolks
3 tablespoons cornstarch
Confectioners’ sugar, for dusting
Make the crust: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.
Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet. Roll out the scraps until 1/4 inch thick. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.
Preheat the oven to 375 degrees F. Poke holes in the crust with a fork. Brush the stars and the edges of the crust with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.
Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and vanilla in a saucepan and bring to a simmer over medium heat. Whisk 1/2 cup buttermilk, egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic wrap on the surface and refrigerate 45 minutes.
Carefully transfer the crusts to a platter. Spread the pastry cream on the crust, then top with the berries. Top each tart with a star. Dust with confectioners’ sugar before serving.
We hope these delicious, fun dessert ideas have you inspired to create some appealing, patriotic sweet treats this Fourth of July!
Happy baking and festivities!
MAC’s Lash and Skin Studio