Black currant and cherry pastries with lemon zest sugar topping.
I've been obsessed with whipping up these quick danishes by stuffing puff pastry with a berry filling. Pre-made puff pastry is a shortcut we approve of, as making puff pastry from scratch is putzy and time consuming. Fresh or frozen berries can be thickened with sugar and cornstarch to create the filling or if you are really pressed for time, you can just open up a can of pre-made pie filling.
Quick Fruit Pastries
- fruit filling
- 1 package of puff pastry
- 1 egg
- 1/2 c. sugar
- citrus zest.
- 2 cups berries or chopped fruit, frozen, canned or fresh (doesn't matter)
- 1 c. sugar
- 2 heaping Tbs cornstarch
- 1/2 c. fruit juice (you can just use water if you don't have juice)
Puff pastry usually comes in a box with two sheets. Defrost dough and roll out each sheet into 12" squares. Cut the squares into quarters and quarter again so you have 16 small squares. Spoon 1 tsp of fruit filling into the center of each square. Brush raw egg along all edges of each square.
Assemble the small pastries by pinching the corners together at the center. Then pinch together the open corners so there are no places where filling can leak out. Pinch tightly with fingers to seal, if the dough is giving you trouble you can twist the dough.
Brush with raw egg and top with sugar. I like to add some fresh lemon or orange zest into the sugar to give some added pep!
Bake little guys for 15 minutes at 400 degrees. Remove from oven when the dough is nice and golden. Allow to cool completely before placing in air tight containers.
The next morning, these pastries are little light crispy bites of fruity friendship. Everyone will like you and you will be happy.