Cookapelli

Puff Pastry (get it from the store to save time)
1 egg white
2 tsp lemon juice
1 Tbs sugar
lemon curd (I made mine from scratch, but the Robertson’s brand is great)
fresh berries
Sauce:
8 oz mixed berries (frozen work well also)
1 cup sugar
1 tsp lemon juice

This was a nice treat from this last weekend. While I made the puff pastry from scratch, I’m not going to get into that in this blog. The King Arthur Flour book or the Complete Techniques books I list on the bookshelf page have really good instructions on making puff pastry (I’ve used both with great success). For the assembly of the dish, I cut out 3 inch rounds of puff pastry, brushed them with a mixture of lemon juice, egg white, and sugar. Then baked them at 425F for about 12 minutes or until the tops are golden brown. Let the pastries cool on a wire rack, be very careful as they will be quite delicate.

Cook the mixed berries, lemon juice, and sugar over medium heat for about 15 minutes. The goal is to evaporate most of the water in the berries leaving you with a thick sauce. Chill if desired.

Split the puff pastry, put lemon curd on one half with fresh berries and drizzle the mixed berry sauce around the edge. Enjoy!

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colada crisp fresh from the oven with vanilla yogurt being drizzled over the top

banana, pineapple, and lime ready for the topping

This is a nice treat when you’ve got some fresh pineapple available. You can use canned, but for the price and the flavor difference I prefer fresh. Despite the tropical flavorings, this is great when hot from the oven while looking out our windows at the lovely Maine snow.

Preheat oven to 350F

filling

1 1/2 cups fresh pineapple, cut to medium dice
1 1/2 cups sliced bananas
1 lime
1/4 cup sugar

topping

1/4 cup flour
1/4 cup rolled oats
1/4 brown sugar
1/4 butter

In a bowl toss the sliced bananas, pineapple, sugar. Remove the zest of the lime (I use a microplane) and then juice the lime. Add the zest and juice to the fruit and mix well. Divide the mixture into 6 ramekin cups. For the topping, mix the flour, sugar, and oats. Then using a pastry cutter or 2 knives, but the butter into the topping mix. Sprinkle on top of the ramekins. Bake for 45 minutes. If making this for dessert a nice rum glaze would be perfect. I tend to use (as shown in the photo) vanilla yogurt drizzled across the top.

makes 6 servings

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