Ingredients:
1 sheet puff pastry, thawed
1 large egg beaten with 1 tablespoon water
1 package Jello vanilla instant puffing
1 cup cold milk
1 cup Cool Whip topping
Fresh Fruits for garnishing
3 tablespoons apricot preserves
2 teaspoons water
1 square white chocolate, melted
Heat oven to 425 degrees F. Spray cookie sheet with nonstick spray or use parchment paper
Place pastry sheet on floured work surface. Cut 1 inch strip from each long side.
Brush 1 inch border with egg wash along cut sides of pastry sheet. Lay the 2 cut strips on top of
brushed borders. Place on baking sheet. With fork, dock bottom of pastry, about 1 inch apart.
Do not dock borders
Bake in oven until nicely browned, 15 to 17 minutes. Let cool
Beat pudding mix and milk in large bowl with whisk 2 minutes. Fold in Cool Whip; Spread onto
cooled pastry
Arrange fruit over pudding mixture (mandarin oranges, strawberries, blueberries, kiwi)
Mix preserves and water. Brush onto fruit
Drizzle with melted chocolate. Let stand until chocolate is firm. Store in refrigerator.
Puff pastry is a type of laminated dough. This recipe is simple and convenient. Since one package of puff pastry has 2 sheets, I made them both today. One is going to my husband's office and one went to the neighbors. I hope the little kids like the mixture of fresh fruit and pudding.
No comments:
Post a Comment