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Miniature Fruit Pastries

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  Frozen puff pastry sheet 17 1⁄4 Ounce, thawed (1 Package, 17 1/4 Ounce Consisting Of 2 Sheets)
  Egg white 1 , slightly beaten
  Water 1 Tablespoon
  Granulated sugar 1 Tablespoon
  Orange juice 1⁄3 Cup (5.33 tbs)
  Light corn syrup 1 1⁄2 Teaspoon
  Cornstarch 1 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.
Discard scraps.
Place cut-outs on baking sheets.
Combine egg white and water.
Brush over pastry.
Stir together pecans and sugar.
Sprinkle over pastry.

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Miniature Fruit Pastries Recipe