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Tuesday, February 10, 2009

FRUIT-FILLED PASTRY HEARTS

Ingredients:
* 1 (17.3-ounce) package frozen puff pastry (2 sheets)
* 1/3 cup peach spreadable fruit or preserves
* 1 teaspoon finely shredded lemon peel
* 1 cup peeled and finely chopped peaches (about 2)
* 1 (8-ounce)package cream cheese, softened
* 1/4 cup packed brown sugar
* 1 teaspoon vanilla
* Powdered sugar
* 1 cup blueberries

Directions:
1. Thaw and unfold puff pastry sheets onto a lightly floured surface. Using a floured, 2-inch heart-shaped cookie cutter or a sharp small knife and a heart pattern, cut pastry into about 45 heart shapes (do not reroll scraps). Place pastry hearts on an ungreased baking sheet.

2. Bake in a 375 degree F oven for 10 to 12 minutes or until puffed and golden. Cool on a wire rack. If desired, store, tightly covered, at room temperature for up to 12 hours.

3. In a small saucepan combine spreadable fruit or preserves and lemon peel. Heat and stir until melted; cool. In a large mixing bowl combine peaches and blueberries. Add spread or preserves mixture and gently toss to combine; set aside.

4. In a medium mixing bowl beat cream cheese, brown sugar, and vanilla with an electric mixer on medium-high speed until fluffy.

5. To assemble pastries, with a serrated knife, cut pastry hearts in half horizontally. Spread each of the bottom halves with about 1 teaspoon cream cheese mixture. Top each with a spoonful of fruit mixture and a pastry top. Serve immediately or cover and chill for up to 4 hours. Just before serving, lightly sprinkle with powdered sugar.

Makes about 45 pastries.

Make-Ahead Tip: Bake pastry hearts. Cool and store tightly covered up to 12 hours ahead. Assemble pastries, cover and chill for up to 4 hours ahead.

Nutrition Facts:
* Calories 82,
* Total Fat (g) 5,
* Saturated Fat (g) 1,
* Cholesterol (mg) 6,
* Sodium (mg) 57,
* Carbohydrate (g) 8,
* Fiber (g) 0,
* Protein (g) 1,
* Vitamin A (DV%) 3,
* Vitamin C (DV%) 1,
* Calcium (DV%) 1,
* Iron (DV%) 0,
* Percent Daily Values are based on a 2,000 calorie diet

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