Nectarine, Mango, and Guava Galettes

Nothing says summer like having fresh fruit around the house…and sometimes it’s an over abundant amount! So I just took some tropical preserves, some puffed pastry and put my extra nectarines to good use! A quick, and easy, but impressive dessert that is bound to please the family, friends or whoever might stop by on a summer evening!

Nectarine, Mango, and Guava Galettes

Heat oven to 400 degrees

Line a large baking sheet with parchment.

Cut 1 sheet of thawed puff pastry into 6 even squares. Set aside.

Whisk together:
2 tbs sugar
1 tbsp cornstarch
1 tsp lime juice

Whisk in:
1/3 cup Wallis Mango Guava Preserves
Set aside.

1 1/2 nectarines into thin slices.

Beat together:
1 egg + 1 tbsp water

Coarse sugar, optional

Spread a small amount, about 1 tsp of the sugar mixture on the bottom of each square. Lay sliced nectarines over the sugar mixture. Brush edges with egg wash and fold up sides twisting corners together and pressing ends to parchment.

Brush top of dough with wash and sprinkle with sugar.

Bake at 400 degrees until golden brown and bubbling. About 20 minutes.

Makes 6 servings

Recipe by Amy Richardson


Sugared Orange Cranberry Twists

A perfect little holiday treat, with a steaming cup of hot chocolate, can't be beat!~Amy

A perfect little holiday treat, with a steaming cup of hot chocolate, can’t be beat!~Amy

Sugared Cranberry Orange Twists

1 sheet frozen puff pastry
1/2 cup Zesty Orange Cranberry Sauce*, or prepared cranberry sauce
2 tbsp butter, melted
Large crystal sugar
1 egg beaten + 1 tbsp water

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Cut in half lengthwise. Brush with halves with melted butter. Top 1/2 with cranberry sauce using desired amount. Place the remaining half butter side down. Roll gently with a rolling pin to seal.

Cut the pastry crosswise into 1/2 inch strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Recipe by Amy Richardson

*recipe found @greattastebuds