Blueberry Strawberry Puff Pastries 

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Silpats or Parchment Paper

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Bake Puff Pastries 400*F. oven for 18-20 minutes

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Puff Pastry

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1 package (2 sheets) Puff Pastry, thawed and cut into squares

1 egg, whisked with 1 tablespoon Water, for egg wash

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Fruit Fillings:

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Use canned pie fillings if desired.

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The following fruit filling recipes will make more than you will need for the puff pastries.

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Blackberry Filling

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* 2 cups Blackberries

*1/4 cup Sugar

*Zest and Juice from 1 small Lime

*1-2 teaspoons Ultra Gel (Arrowroot)

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Blueberry Filling

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*2 cups Blue Berries

*1/4 cup Sugar

*1 tablespoon Lemon Zest or Orange Zest

*2 tablespoons Fresh Lemon or Orange Juice

*1-2 teaspoons Ultra Gel (arrowroot)

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Strawberry Filling

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*2 cups Sliced Strawberries or 1 and 12 cups sliced Strawberries and 1/2 cup diced Rhubarb

*1/4 cup Sugar

*1 tablespoon Lemon Zest

*2 tablespoons Fresh Lemon Juice

*1-2 teaspoons Ultra Gel (arrowroot)

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Directions for Fillings:

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With all 3 fruit filling recipes, stir together each individual recipe ingredients except for the fruit (using 3 separate bowls)  and  stir  until combined and then add the fruit and set bowls aside until the sugar is dissolved.

Yogurt Cream Cheese Filling

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*4 ounces Greek Cream Cheese Yogurt, softened

*3 tablespoons Powder Sugar

*1 teaspoon Vanilla Extract

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Cream together filling and then pipe or spoon onto cut puff pastries. Add then on top the cream filling add a small amount of fruit filling of your choice.

Strawberry Filling

Blueberry Filling

Blackberry Filling

NOTE:  Only the Puffed Pastry is needed to make this recipe. Please excuse the pie dough in the below pictures.

 

Enjoy!

Lindy