Fruit puff with citrus glaze

Crunchy crisp puff – the perfect base for a dessert. Fill them with cream, garnish with fruit, pour the lemon-orange glaze and give yourself a little holiday!

orange juice (fresh squeezed) 1/2 cup
1/2 cup water
1/4 cup heavy cream
kiwi 3 pcs.
400 g of strawberry
starch 1 tbsp. l.
lemon juice (fresh) 2 tablespoons. l.
sugar (for filling) 1/3 cup
sugar (for glaze) 1/4 cup
25 g of cream cheese
puff pastry (about 20×30 cm, or a pair of medium sheets) 1 sheet
1 cup blueberries
vanilla extract 1 h. l.

Cooking method:
Preheat oven to 200 degrees and Cover the baking sheet with parchment paper.
Roll out the puff pastry sheet and cut into 16 equal rectangles.
Send puffs in the oven for 15 minutes, then let cool.
Before cooking cream dish and place nozzles for a mixer in the freezer for 15 minutes.
Whisk warmed to room temperature cream cheese, sugar and vanilla. When the mass is smooth, add the cream and beat at high speed for several minutes. Cool the cream in the fridge.
For the glaze in a small saucepan, mix the starch and sugar.
Add water, lemon and orange juice and stir.
Put on the fire, bring to a boil and cook, stirring constantly, until the glaze thickens. Cool the glaze in the refrigerator.
When the cream and icing sufficiently cooled, cut them in half lengthwise and puff, apply a thick layer of cream.
Garnish with fruit on top and pour the glaze.


Bon Appetit!

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