Petite Paradise Pies

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
  • total: 25 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed
  • 3/4 cup lemon curd
  • 1/4 cup tropical dried fruit bits
  • 2 tablespoons chopped crystallized ginger
  • 6 tablespoons pineapple preserves
  • 1 cup diced cooked sweet potato
  • 2 tablespoons chopped macadamia nuts
  • 2 tablespoons flaked dried sweetened coconut
  • 6 sprigs fresh mint

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.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

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

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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