Fruit Dip Tartlets
makes 24-48
1-2 sheets puff pastry, thawed (depends on how many you want to make)
1-2 Kiwi, sliced 1/4" thick, then cut into 8 wedges each
11 oz can Mandarin Oranges (I peeled an orange and broke the segments out of the ... membrane? because I didn't have a can of oranges. Do this the easy way if you can.)
1/2 - 1 c. Fluffy Fruit Dip (from previous post)
Powdered Sugar, optional
Pre-heat oven to 400. On a floured surface, roll puff pastry out to get rid of creases. With a knife or pizza cutter cut pastry 4x3, and cut each square diagonally making 24 triangles. If you are making a bunch (48), work with one sheet of puff pastry at a time, and place the second sheet in the fridge until you are ready to cut it.
Spray mini-muffin pan with cooking spray. Press each triangle into the pan and Bake at 400 degrees for 7-8 minutes.
Leave Puffed Pastries in pan to make assembly and transportation easy. To create the 'bowl' press down the center of each puff with the small end of a melon baller or a medium sized fondant ball tool. Let these cool while you prep the fruit.
Drop about 1/4 t.+ fluffy fruit dip in the center of each pastry and top with fruit. If desired, dust very lightly with powdered sugar.
Feel free to change the fruit : )
Also...
Caramel Apple Tartlets
makes 24-48
1-2 sheets Puff Pastry, thawed
1 Granny Smith Apple, finely diced/minced
1/2 - 1 T. Butter
1/2 t. Cinnamon or Apple Pie Spice
1/2 t. Brown Sugar
1 t.+ Caramel Topping
Pre-heat oven to 400. Cut, bake, and press pastries as above.
In frying pan, saute minced apple in butter. Mix in cinnamon, brown sugar and caramel.
Put about 1/4 - 1/2 t. saute'ed apple mixture in each pastry.
Serve with extra drip of caramel on top if desired.
These were a big hit. If you had one, or make a variation, let me know!
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