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Mini Fruit Pastries

There’s no exciting story behind my selection of this recipe. Most of the random recipes I post are ones that I found while browsing on different sites for inspiration. And this is no exception. As soon as my eyes met the pictures of these gorgeous pastries, I knew I had to make them. They look so intricate but yet sooooo simple to make!

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Everyone loved these. I mean, puff pastry, pie filing, and sweet vanilla icing…what’s not to love? The recipe called for just cherry pie filing but you can use any pie filling your heart (or stomach) desires. Or even mix up filings! I made a few with blueberry AND cherry. Crazy, right?!

Like I said, these are super simple to make. Usually, I would make the puff pastry and pie filing from scratch. But since I was making these to bring into work on a Friday and I didn’t get off of work until 10 pm on Thursday night, I didn’t really have the time to be a super chef. But let me tell you… these little beauties were so amazing that I don’t think homemade ingredients would have made a huge difference. Oh and they didn’t take very long at all, either. From start to finish, maybe 1-1.5 hours? Anyone can make these! Promise.

Recipe (adapted from Get Off Your Butt and Bake!)

Ingredients:

  • 1 box of frozen puff pastry sheets
  • cans of pie filling of your choice
  • one beaten egg (for egg wash)
  • 1/4 cup Turbinado sugar (sugar in the raw)
  • 1 cup powdered sugar
  • 1 tsp of vanilla extract
  • 1 1/2 tablespoon of whole milk or half and half

Preheat the oven to 375 degrees. Cut your sheet of puff pastry into squares. Cut down the 3 vertical marks that are previously there.  You’re left with 3 strips.  Cut each strip into 3 squares.  They are not perfectly square, but that’s o.k!  You can make yours larger if you like.  Take one of your squares and place 1 tablespoon of filling in the center.  Don’t use more than that, or you will have a mess.

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Once the filing has been place on the pastry, pinch the opposite ends together somewhat loosely.The pastry is meant to blossom open a bit so they won’t do so if the ends are glued together.Mix the beaten egg with a teaspoon of water and brush over each pastry. Sprinkle the tops with the Turbinado sugar. Bake for 15-20 minutes until slightly darker than golden brown.
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While the mini pastries are baking, mix the last three ingredients together to make the glaze. Pull the pastries out of the oven when finished. Drizzle with glaze while still hot. Let them cool for 5 minutes and then serve!

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