Miniature Fruit Pastries
|Frozen puff pastry sheet||17 1⁄4 Ounce, thawed (1 Package, 17 1/4 Ounce Consisting Of 2 Sheets)|
|Egg white||1 , slightly beaten|
|Granulated sugar||1 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||1 1⁄2 Teaspoon|
|Lemon yogurt||8 Ounce (1 Carton)|
|Vanilla pudding||4 Ounce (1 Container)|
|Fresh fruit||2 Cup (32 tbs) (Such As Thinly Sliced Strawberries, Thinly Sliced And Halved Nectarines, And/Or Raspberries)|
On a lightly floured surface, unfold pastry and roll slightly to flatten creases.
Using 2 1/2-inch cookie cutters, cut into circles or diamonds.
Place cut-outs on baking sheets.
Combine egg white and water.
Brush over pastry.
Stir together pecans and sugar.
Sprinkle over pastry.