Name: Seasonal fruit pastries
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)

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