-
Foodbuzz
-
Quick fruit puffs
November 08th, 2006 | Category: Baked Goods
The downside of baking for a cafe from home while holding a full time job is having less energy and time to bake for your friends. But there is always a solution for everything. I came up with this quick and easy recipe while going through Martha Stewart’s Baking Handbook, section for danish dough and croissants.
Store bought puff pastry, an egg, a lemon, corn starch, powdered and granulated sugar and fresh fruit of your choice is all you need.
I decided to go with frozen cherries and fresh pears.
Cherry Puffs
Ingredients
- 6 sheets of frozen puff pastry, thawed in the refrigerator, 4*4 inches (10*10 cm)
- 1 cup sour cherries
- 1 egg
- Juice of half a lemon
- 3 tbsp sugar, plus more for sprinkling
- 2 tbsp corn starch
Method
In a small cup, stir the egg with a fork and set aside. In a small pot over medium low heat, mix a cup of frozen or fresh sour cherries with three tablespoons of granulated sugar, juice of half a lemon and two tablespoons of corn starch. Bring to a boil and remove from heat. Let cool. Place a tablespoon of fruit mixture in the middle. Brush two sides of the puff pastry with the egg and fold to seal the ends. Brush top of the puffs with the egg and sprinkle liberally with sugar. Place on a parchment paper and bake in the oven at 375 F for 25-30 minutes.
Mini Pear Puffs
After my experimentation with sour cherries, I decided that a smaller size of puff pastry will yield a better result with a higher portion of fruit.
Ingredients
- 2 medium sized pears, cut into mini cubes
- 24 sheets of frozen puff pastry, thawed in the refrigerator, 2*2 inches (5*5 cm)
- 1 egg
- Juice of half a lemon
- 3 tbsp sugar, plus more for sprinkling
- 1 tbsp ground cinnamon
- 2 tbsp corn starch
Method
In a small cup, stir the egg with a fork and set aside. In a small pot over medium low heat, mix mini cubes of pears with three tablespoons of granulated sugar, juice of half a lemon, cinnamon and two tablespoons of corn starch. Bring to a boil and remove from heat. Let cool. With the help of a pastry bag tip (or any tiny round object) cut off rounds from 12 of the puff pastry sheets.
Place a tablespoon of fruit mixture in the middle of the other 12 sheets. Brush all sides of the puff pastry with the egg, place the sheets with the holes on top and tighten all sides by pinching the layers of dough. Brush top of the mini puffs with the egg and sprinkle liberally with sugar. Place on a parchment paper and bake in the oven at 375 F for 25-30 minutes.
8 Comments » | 
Email to a friend | Share this post at 
Comments
Leave a Comment
-
Previously
Delicious!!!!!!! You made me crazy again.
Hey, I noticed your link on Hatice’s (www.portakalagaci.com) site and decided to see what’s cooking here
So, I just wanted to let you know that I love your site and I will definitely come back for new recipes. I have just prepared my own puff pastry, yea it took me ages but I’m almost done. So I was looking for some recipe to use it, and here it is. Tho I dont have frosen cherries and fresh pears right now but the overall look is really eye catching. I guess I will go with some other ingredients I have at home but cut the sheets exactly as you did. Thanks for the idea. Cheers 
selin (www.selincaglayan.com)
Yummm - oh!
I have a question for you: “what if i am gonna add just a touch of fresh ginger into pear mix? Do i have a chance to get a flavorful nice result?”
Hi Ozde - As far as the filling, I believe it is fun to experiment with several different combinations. Pear and fresh ginger might work. Let me know how it turns out.
I also have this book but have almost been too scared to use it. I am not experienced as a baker, so I’m afraid of messing things up. I have read the book quite thoroughly and the instructions seem very precise and there is a lot of guidance. Now that I have seen your beautiful results, I might try something, too. Of course, you’re a better baker than I could ever be. Thanks for inspiring me
Thanks Shaun. Don’t be too hard on yourself. Your quince tart looked pretty good actually. Also, with Martha’s instructions, there is very little room to fail.
Ginger will work definately…
You don’t bake us as you used to…
But cookies you made with Lal for Sinan’s birthday were great. Thanks alot ChOChO …
Hi Cenk - this looks wonderful, unfortunately I don’t like cherries so I’d go for pears. Love the assembly part