114 – Fruit Pastries Recipe – Ramadan Specials

Feb 24, 2015 | Desserts

Prep time :

Cook time :

Serves :


Complexity :


Ingredients :

  • Puff Pastry (for convenience buy pre-made puff pastry that can be found in the frozen section of any supermarket)
  • Batch of pastry cream (can follow video on how to make pastry cream from scratch)
  • 1 egg yolk for brushing pastry
  • 1 tablespoon of apricot or peach jam (to glaze fruit)
  • 1 tablespoon of orange blossom water
  • Use different types of fruit depending on preference. (in video using oranges, apricot, plums, cherries and walnut halves)

Directions :

Step 1 – Preparing the Puff Pastry
1- When you work with puff pastry, be sure it is old because it is made mainly with butter so it becomes very soft if not cold

2- Roll puff pastry into thin layer on parchment paper so it is easily transferable on the baking pan
3- Even edges of puff pastry using a cooking cutter
4- Cut 1” strips in each of the long sides of the rectangle
5- Place each strip on border of the rectangle and press on the strips
6- Cut the edges
7- You can keep one big piece to make a fruit tart or cut in individual servings (in video cut in 3 pieces)
8- Use a fork to poke center of dough
9- Place aluminum foil on center of dough (leaving out edges). While making dough you want edges to puff up but not the center so put dry beans on center (on top of the foil) to create weight
10- Brush edges with egg yolk to give them a golden color
11- Place puff pastry on baking pan
12- Pre-heat oven to 400°
13- Bake 15-20 minutes or until it becomes golden brown

Step 2 – Assembling the Fruit Pastries
1- Once puff pastry is cooked, carefully remove the foil paper and beans from center
2- Let puff pastry cool down on counter until it reaches room temperature
3- Cover the center of each puff pastry with the pastry cream and cover with the fruit
4- Last step is to prepare the glaze. Dilute peach or apricot jam with orange blossom water, then brush fruit with glaze
5- Serve pastries old or at room temperature

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