Instructions: Preheat oven to 375F. Roll out pastry on lightly floured surface to 12-inch square. Cut out two 4x5-inch rectangles and transfer to ungreased

cookie sheet (reserve remaining pastry for another use). Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom and sprinkle over pastries. Bake until puffed and brown, about 20 minutes. Transfer to rack and cool.

Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes. Combine raspberries and sliced strawberries in small bowl. Add reduced syrup and remaining 1/4 teaspoon cardamom. (Berry mixture can be prepared 2 hours ahead. Cover and refrigerate.)

Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of berry mixture, then pastry tops. Spoon a few berries atop each pastry and serve.

Serves 2.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.