Catering Pastries & Fruit Recipe
An assortment of pastries and seasonal fruit for catering.
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Ingredients
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Pastries
Seasonal Fruit
Method
Pastries
- 1
Prepare the Puff Pastry
Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface to a thickness of about 1/8 inch.
- 2
Make the Egg Wash
In a small bowl, whisk together the eggs and vanilla extract. This will be used to brush the pastries before baking.
- 3
Fill the Pastries
Cut the puff pastry into squares or circles as desired. Place a tablespoon of the fresh fruit filling in the center of each piece. Fold the pastry over to create a pocket and seal the edges with a fork.
- 4
Brush with Egg Wash
Using a pastry brush, apply the egg wash to the top of each pastry to give it a golden color when baked.
- 5
Bake the Pastries
Place the pastries on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
- 6
Dust with Powdered Sugar
Once out of the oven and slightly cooled, dust the pastries with powdered sugar for a sweet finish.
Seasonal Fruit
- 7
Prepare the Fruit
Wash all the seasonal fruits thoroughly under cold water. Remove any stems, cores, or peels as required (e.g., peeling the kiwi and pineapple).
- 8
Slice the Fruit
Cut the strawberries in half, slice the kiwi into rounds, and chop the pineapple into bite-sized chunks.
- 9
Arrange the Fruit
In a large serving platter, arrange the prepared fruits in an appealing manner. You can create sections for each type of fruit or mix them together for a colorful display.
