2 International Drive

Rye Brook, NY 10573

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Fresh Fruit Pastries

January 1, 2009

 

 

Ingredients:

  • 1 cup fresh strawberries

  • ½ cup fresh blueberries

  • ½ cup fresh raspberries

  • ¼ cup sugar

  • 2 tablespoons cognac

  • 1 teaspoon raspberry wine vinegar

  • 1 tablespoon fresh thyme

  • 1 tablespoon Strawberry Chobani Greek yogurt

  • 1 pinch salt

  • 6-8 5×5-inch puff pastry squares

  • 1 egg

  • ¼ cup water

  • 2 cups powdered sugar

  • 1/8 cup hot water

  • 2 tablespoons Chobani Strawberry Greek yogurt

  • Zest of 1 lemon

Preparation:

  1. In a small pot, bring the strawberries, blueberries, raspberries, sugar, cognac and vinegar to a simmer and thicken. Add the fresh thyme, yogurt and salt and stir. Remove from heat to cool.

  2. Line a small baking sheet with parchment paper. Place 5×5 puff pastry sheets on paper to soften. In a small bowl whip the egg and water to create an egg wash for the puff pastry. Place 2 tablespoons of fresh berry mixture into corner of pastry. Fold diagonally to create a triangle. Take a regular kitchen fork and pinch pastry dough together. Repeat till all pastry dough is filled. Brush pastry with egg wash and place in 350 degree oven for 20 to 25 minutes till pastry is a nice brown.

  3. In a small mixing bowl add the powdered sugar and hot water. Beat with a whip till thick. Add in the Chobani strawberry yogurt and stir. Once pastries are cool, drizzle the yogurt frosting mixture over the pastries. Put lemon zest over each pastry and serve.

 

Makes 6-8 pastries.

 

Recipe by Kelly M., Flik Independent School Dining Dining Services Director

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