From Nami at JustOneCookbook.com!
Cooking Time: <60 minutes
Makes: About 12 mini fruit puff pastries
- 2 Tbsp. lemon juice
- ½ cup powdered sugar
- Your choice of fruits – I used strawberries, raspberries, and blueberries
- Granulated sugar (optional)
- 1 pkg (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed according to the package instruction (can substitute with other brands as well)
- 1 egg
- 1 Tbsp. water
In a small bowl, combine ingredients for Lemon Glaze and whisk together. 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. Chop into small pieces if necessary.
After 2 pastry sheets are thawed, unfold them on a lightly floured surface. Using a round cookie cutter, cut the pastry sheet into 9 same sized circles per sheet. Roll up the scrapes into a ball and re-roll them and cut into circles. I was able to make 24 circles with the 2 sheets.
Place half of the pastry circles (12 circles for me) onto a parchment paper lined baking sheet. Then put a small amount of fruits of your choice in the center. You can sprinkle a little bit of sugar if you like. I made half with sugar and half without sugar (fruits were pretty sweet already).
Using a kitchen knife, 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.
Source: slightly adapted from The Comfort of Living