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Mini Fruit Puff Pastry with Lemon Glaze
5 from 4 votes

Mini Fruit Puff Pastry with Lemon Glaze

Delicious and simple fruit puff pastry recipe using puff pastry sheets and fresh fruit. Glaze with lemon icing. Great homemade dessert idea!

Prep Time
35 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 12 mini
Calories: 249 kcal
Course: Dessert
Cuisine: Japanese

Ingredients

  • 1 package puff pastry thawed according to the package instruction, frozen
For the Filling
  • strawberries
  • blueberries
  • raspberry
  • sugar (optional for sprinkling over the fruits)
For Egg Wash
  • 1 egg large, 50 g each without shell
  • 1 Tbsp water
For Lemon Glaze
  • ½ cup confectioners’ sugar
  • 2 Tbsp lemon juice

Instructions

    Cup of Yum
  1. In a small bowl, whisk together powdered sugar and lemon juice for Lemon Glaze. The consistency should be slightly thick but runny. Cover and refrigerate overnight.
  2. While you are waiting for the pastry sheet to be thawed, wash fruits and drain well. Use a clean towel to dry them completely. Cut strawberries to smaller pieces.
  3. When 2 pastry sheets are thawed slightly, unfold them on a lightly floured surface. Using a rolling pin, spread the pastry sheet slightly. Using a round cookie cutter, cut the pastry sheet into 9 circles per sheet. Roll up the scraps into a ball and re-roll them and cut out circles. I was able to make 24 circles with the 2 sheets.
  4. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Whisk together the egg and water in a small bowl for egg wash.
  5. Place half of the pastry circles (12 circles for me) onto a parchment paper-lined baking sheet. Then put fruits of your choice in the center. You can sprinkle a little bit of sugar if you like.
  6. After you put all the fruits, brush the edges of the pastry circles with the egg wash using a pastry brush.
  7. Put remaining pastry circles on top of the filling.
  8. Press the edges of circles firmly to seal with a fork.
  9. Using a pair of kitchen shears, make 2 small slits on top of the pastry and brush the top of pastries with the egg wash using a pastry brush.
  10. Bake for 15 minutes or until the pastries are nice golden brown on the top. Remove from the oven and let the pastries cool slightly.
  11. Drizzle the lemon glaze on top.
To Store
  1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

Notes

  • The recipe is slightly adapted from The Comfort of Cooking.

Nutrition Information

Calories 249kcal (12%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Trans Fat 1g (50%) Cholesterol 16mg (5%) Sodium 108mg (5%) Potassium 53mg (1%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 29IU (1%) Vitamin C 6mg (7%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 mini

Amount Per Serving

Calories 249

% Daily Value*

Calories 249kcal 12%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 16mg 5%
Sodium 108mg 5%
Potassium 53mg 1%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 29IU 1%
Vitamin C 6mg 7%
Calcium 9mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.