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Petite Paradise Pies

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Sweet potatoes are the secret ingredient that makes these tropical fruit and nut pies absolutely exquisite.  They're like a mini-tropical vacation on a plate.

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 15 minutes
  • Serves: 6
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4 6

Recipe

Ingredients

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed

  • 3/4 cup lemon curd

  • 1/4 cup tropical dried fruit bits or morsels

  • 2 tbsp. chopped crystallized (candied) ginger

  • 6 tbsp. pineapple preserves

  • 1 cup diced cooked sweet potato

  • 2 tbsp. chopped macadamia nuts

  • 2 tbsp. flaked coconut

  • Fresh mint sprigs

Directions

  1. Heat the oven to 400°F.

  2. Place the pastry shells on a lightly floured surface. Roll each pastry shell into a 7-inch circle. Fold the edge of each circle in 1/2-inch to form a rim. Crimp the rims with a fork. Place the pastries onto 2 baking sheets. Prick the pastries with a fork.

  3. Bake for 15 minutes or until the pastries are golden brown. Stir the lemon curd, fruit bits and ginger in a small bowl.

  4. Spread 1 tablespoon preserves on each pastry. Spread about 2 tablespoons lemon curd mixture on each pastry. Top evenly with the sweet potato, nuts and coconut. Garnish with the mint, if desired.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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