Hello friends – hope you have had a nice week so far! I wanted to pop in today and share an super easy dessert that is fit for the fall and winter season. I really enjoy cooking and baking, but sometimes I don’t have the time I need to do it all from scratch. So I love to have recipes on hand that are perfect for last minute guests or on those days that just aren’t giving you the prep allowance you may need ;)… These fruit puff pastry shells are all of the above and here is how you can make them!
At most grocery stores you can find these frozen puff pastry shells (seen below). You will need to follow the directions on the box specifically, but you basically pull them out and bake them. Easy, haha!
While they bake you can prepare the fruit. I used a couple plums and pears, a handful of blueberries and blackberries.
I sliced the plums and pears in thin wedges.
Then cut them into triangles as seen below.
Next, I began to warm the plums and pears in a sauce pan on low heat. As the fruit simmered I added some honey (enough to cover the fruit) to give it an extra sweet glaze.
Once the fruit was softened, the pastry shells were about ready.
They puffed up nicely and were a golden color. I decided to stack two upon each other so that they would have extra height and a bit more dough. That is not necessary though.
I then drizzled a spoonful of jam onto the top of the pastry shell (this could be any flavor, I just used what I had on hand).
I gently placed the triangular sliced fruit around the top in a circle.
Finished it off with the berries and let some of the sauce from the pan run off from the top.
This was quick and easy but also just as delicious!
I hope you enjoyed and maybe you will let me know if you try this out?!
Thanks so much you all and don’t forget to stop by the rest of this week’s Holiday Entertaining Blog Tours for Thanksgiving! You can find my table and entertaining tips here and enjoy the rest of my friends sharing as they are linked down below!
If you missed Monday’s posts:
If you missed Tuesday’s posts: