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Puff Pastry Fruit Squares
This recipe came to me as I was working with the Palmiers. It is so fast and simple because you buy all the ingredients and just put it together.
Today I chose to use apricot filling and strawberry filling to use as fillers on my Christmas cookie tray.
- 1 box Puff Pastry
- 1 jar Fruit Filling
- Defrost the sheets of puff pastry. Once defrosted roll out the first sheet. Cover the sheet from corner to corner with fruit filling. Place the second sheet on top of the filling. Cut the sheet into squares.
- Prepare a cookie sheet with parchment paper. Lay the squares onto the cookie sheet. Bake in a 400° oven for 10 minutes. Flip the squares and continue to bake for an additional 5 minutes. Pastry will be puffed and golden brown.
- Remove sheet from oven and sprinkle with granulated sugar. Bars need to be stored in cool place.
If you don't want to bake the squares you can use 1 square and drop fruit filling in middle. Fold up 2 corners to make a kuchen type cookie.
Another suggestion is to fold the squares into a triangle after they are filled and make miniature turnovers.
You can use this pastry for cream filled horn cookies.
Or they can be rolled up into a nut horn effect with just cinnamon and sugar.