Seasonal fruit pastries
Description
These seasonal fruit pastries are filled with lemon cream and covered in an apricot glaze. Perfect for summer brunch
Scale
Ingredients
- 1 sheet puff pastry or crescent
- 1 egg, beaten
- 1 ½ cups seasonal fruit
- ½ C lemon cream
- ¼ C apricot glaze (½ C water ½ C sugar ¼ C apricots preserves. Reduced by 2/3 and put through a sieve)
Instructions
- Cut puff pastry into 4-6 squares.
- Use a knife to cut slits around the edges of the squares to make a crust
- Flip the sides on top of each other to create a well in the bottom of the pastry
- Poke each base 2-4 times with a fork and cover in egg wash
- Bake at 350 for 10-12 minutes
- Let cool. Fill with cream, top with fruit, and cover in glaze
- Let set completely before serving
- Drizzle with white or dark chocolate if you want to be a fancy pants
