Blueberry-Peach Pastry Hearts |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 2 |
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Summer fruits in cute puff pastry cut-outs. Ingredients:
1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes (2 sheets) |
1/3 cup peach preserves |
1 teaspoon finely shredded lemon zest |
1 cup finely chopped fresh peach (or thawed frozen peaches) |
1 cup fresh blueberries |
1 (8 ounce) package cream cheese, softened |
1/4 cup packed brown sugar |
1 teaspoon vanilla extract |
2 tablespoons powdered sugar |
Directions:
1. Preheat oven to 375°; line baking sheet with parchment paper.
2. Unfold puff pastry sheets onto a lightly floured surface.
3. Using a floured 2-inch heart-shaped cookie cutter, cut pastry into about 20 heart shapes (do not re-roll scraps).
4. Place pastry hearts on prepared baking sheets.
5. Bake 10-12 minutes or until puffed and golden; cool on a wire rack.
6. In a small saucepan, combine preserves and lemon zest; heat and stir until melted; cool.
7. In a big mixing bowl, combine peaches and blueberries; add in melted preserve mixture and gently toss; set aside.
8. In another bowl, beat cream cheese, brown sugar, and vanilla using an electric mixer on med-high speed until fluffy.
9. Assemble pastries: cut pastry hearts in half horizontally with a serrated knife.
10. Spread each of the bottom halves with about 1 teaspoon cream cheese mixture.
11. Top each with a spoonful of fruit mixture and a pastry top.
12. Serve immediately or cover and chill for up to 4 hours.
13. Just before serving, lightly sprinkle with powdered sugar.
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