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Easy Fruit Pastries

Serves 6 to 8

This fruit pastries recipe was created in desperation. I was planning a formal dinner for a family occasion. That morning, as I was checking to make sure I had everything I needed, I discovered that I had forgotten something for the dessert I had planned. I was too busy at the time to go to the store, so I started searching through the pantry for anything I could use. I found a can of crescent rolls and a package of cream cheese in the refrigerator. I thought about the possibilities and, upon further searching, discovered cans of mandarin oranges and fruit cocktail. This is the dessert that evolved and, although I would not normally serve canned fruit for a special occasion, it really is very good and everyone loved it. The pastries are similar to a fruit pizza, as in the recipe in the similar and related links, but the dough is more delicate and the presentation a bit more elegant. See the notes below for alternate fruit and crust possibilities.

Ingredients

Preheat oven to 375° F. Place the crescent rolls onto a baking sheet and press down around the indentations so that it all stays in one sheet. Bake for 10 minutes or until lightly browned. Remove from oven and sprinkle with a little of the granulated sugar. Cool.

Meanwhile, drain the canned fruits and reserve about 1/4 cup of the juice. Whip together the cream cheese, sugar to taste, vanilla and reserved fruit juices. Spread on top of the baked crescents. Arrange the drained fruit over all. Melt the preserves in a small pan. Using a brush, glaze the top of the fruit and the edges of the pastry to make it shiny. Refrigerate until use (can be prepared several hours ahead). To serve, cut into individual servings and place a dollop of whipped cream on each.

Notes: Obviously, there are other choices for the ingredients. I would normally have some fresh fruits or berries on hand and that can be used. Other canned fruits can be added or substituted. The pastry can be made from phyllo or puff pastry dough.