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
Heat the oven to 400°F.
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.
Bake for 15 minutes or until the pastries are golden brown. Stir the lemon curd, fruit bits and ginger in a small bowl.
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.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Cinnamon-Almond Croissants
-
Chocolate Mousse in Chocolate-Dipped Pastries
-
Shrimp Scampi Cups
-
Empanadas de Carne de Res
-
Mascarpone & Berry Pillows
-
Praline-Banana Swirls
-
Puff Pastry Ice Cream Torte
-
Star Berry Cream Puffs
-
Dried Cherries, Pecans & Rosemary Brie en Croute
-
Brie en Croute
-
Butternut Squash & Prosciutto Flatbread
-
Herbed Cheese & Roasted Tomato Cups
-
Petit Fours Berry Shortcakes
-
Bacon and Clam White Pizza
-
Lavender-Infused Mascarpone Mousse Pastries
-
Asparagus & Parmesan Rolls
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?