Delicious and simple fruit puff pastry recipe using puff pastry sheets and fresh fruit. Glaze with lemon icing. Great homemade dessert idea!
Keyword: fruit, puff pastry
Servings: 12mini puff pastries
Author: Namiko Chen
1packagefrozen puff pastry(thawed according to the package instruction)
For the Filling
sugar(optional for sprinkling over the fruits)
For Egg Wash
1large egg (50 g w/o shell)
For Lemon Glaze
½cupconfectioners’ sugar/powdered sugar
In a small bowl, whisk together powdered sugar and lemon juice for Lemon Glaze. The consistency should be slightly thick but runny. Cover and refrigerate overnight.
While you are waiting for the pastry sheet to be thawed, wash fruits and drain well. Use a clean towel to dry them completely. Cut strawberries to smaller pieces.
When 2 pastry sheets are thawed slightly, unfold them on a lightly floured surface. Using a rolling pin, spread the pastry sheet slightly. Using a round cookie cutter, cut the pastry sheet into 9 circles per sheet. Roll up the scraps into a ball and re-roll them and cut out circles. I was able to make 24 circles with the 2 sheets.
Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Whisk together the egg and water in a small bowl for egg wash.
Place half of the pastry circles (12 circles for me) onto a parchment paper-lined baking sheet. Then put fruits of your choice in the center. You can sprinkle a little bit of sugar if you like.
After you put all the fruits, brush the edges of the pastry circles with the egg wash using a pastry brush.
Put remaining pastry circles on top of the filling.
Press the edges of circles firmly to seal with a fork.
Using a pair of kitchen shears, make 2 small slits on top of the pastry and brush the top of pastries with the egg wash using a pastry brush.
Bake for 15 minutes or until the pastries are nice golden brown on the top. Remove from the oven and let the pastries cool slightly.
Drizzle the lemon glaze on top.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.