Pastry Filled with Cream and Fruits
- 4 sheets ready-rolled Puff Pastry
, thawed
- 2-3 teaspoons granulated sugar
- canola oil
- Fruit Compote – 1 cup
preserve of your choice- 1-2 cups frozen or fresh fruit of your choice, peeled and sliced or chopped into bite sized pieces if necessary
- 1/8 cup granulated sugar
- 1/4 cup of water, you can make thicker or thinner with the amount of water you use
- Optional spices you can include: 1 cinnamon stick, 1-2 slices fresh ginger, 1 vanilla pod, 1 teaspoon grated lemon or orange zest.
Pastry Cream
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/8 cup cornstarch
- 3/4 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces.
Directions
Pastry Cream
In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, whisking constantly, for 2 to 4 minutes, until the mixture has thickened to a creamy consistancy.
Remove from heat and whisk in the vanilla, then the butter, a few pieces at a time, until melted and smooth. Pour into a bowl. Cover with parchment paper and let cool for at least 2 hours.
Remove from heat and whisk in the vanilla, then the butter, a few pieces at a time, until melted and smooth. Pour into a bowl. Cover with parchment paper and let cool for at least 2 hours.
Fruit Compote
In a small saucepan, combine the sugar and water and and any spices you want to use and turn the heat up to high. When the syrup comes to a boil, carefully add the fruit pieces and bring to a boil again.
Turn the heat down to low and cook for at least 15 minutes, longer if you want a thicker, sweeter compote. Let it cool down before you spoon it ontop of the pastry cream.
Turn the heat down to low and cook for at least 15 minutes, longer if you want a thicker, sweeter compote. Let it cool down before you spoon it ontop of the pastry cream.
Pastries
Layer two sheets of pastry and cut into 4 squares, trimming the edges if needed.
Place onto a baking tray. Lightly cut a 2cm border around the edge of the pastry. Be careful to cut through the first sheet of pastry, but not the second. Repeat with the other 2 sheets of pastry.
Preheat oven to 400 degrees F. Spray the pastry with canola oil and sprinkle the edges lightly with sugar. Bake for 12-15 min or until pastry is well risen and golden brown in colour. Allow to cool.
Assembly
Push the pastry in the middle down to make an indent, fill with a dollop of pastry cream and a dollop of fruit compote. Dust with icing sugar.
Place onto a baking tray. Lightly cut a 2cm border around the edge of the pastry. Be careful to cut through the first sheet of pastry, but not the second. Repeat with the other 2 sheets of pastry.
Preheat oven to 400 degrees F. Spray the pastry with canola oil and sprinkle the edges lightly with sugar. Bake for 12-15 min or until pastry is well risen and golden brown in colour. Allow to cool.
Assembly
Push the pastry in the middle down to make an indent, fill with a dollop of pastry cream and a dollop of fruit compote. Dust with icing sugar.
Add or Follow me for recipes, tip and motivation:
http://www.facebook.com/GetFitandTrimwithCharmayne/
http://www.facebook.com/GetFitandTrimwithCharmayne/
For weight loss support joins us here, it is a safe place with tips, recipes and motivation, join our group:www.facebook.com/groups/GetFitandTrimwithCharmayne/
