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
