Fruity Puff Pastries Food

FRUIT AND CREAM CHEESE BREAKFAST PASTRIES RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper.
• In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
• Lightly flour the surface and roll out puff pastry on top to flatten.
• Cut each sheet of puff pastry into 9 equal squares.
• On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
• NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
• Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
• Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
• Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
• Bake for 15-20 minutes or until pastry is golden brown and puffed.
• Enjoy!

FRUITY ALMOND PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
• Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
• While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
• Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
• In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
• Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

QUICK AND EASY FRUIT TARTS

Steps:

• For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
• Add the blueberries and strawberries to separate bowls. Divide the granulated sugar and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
• Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
• Bake in the lower half of the oven until golden and crisp, about 20 minutes.
• For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
• Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.

FRUIT PLAIT

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured work surface into a large rectangle. Transfer to a lightly greased baking tray.
• Put the sultanas in a small mixing bowl with just enough warm water to cover them, and soak for 10 mins.
• Core the apples and pears and slice them into even-sized pieces - you don't need to peel them. Put the pieces in a bowl and add the honey and 2 tbsp apricot jam. Drain the soaked sultanas and add them to the mixture. Stir well and add the mixed spice and cinnamon to taste.
• Spoon the mixture in a thick strip down the centre of the puff pastry. Use a sharp knife to make roughly 8 diagonal cuts down each side of the pastry like a lattice. Fold the pastry strips alternately across the filling like a plait.
• Crack the egg into a bowl, whisk with a fork and, using a pastry brush, glaze the top of the puff pastry.
• Place the plait in the oven and bake for 25-30 mins or until the apples are soft and the pastry is golden brown. Serve with crème fraîche or vanilla ice cream.