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| Puff Pastry Fruit Cup |
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| Cut large circles from all the puff pastry dough. Place 1/3 of them onto a parchment lined cookie sheet 2" apart on all sides. Preheat the oven at 200C ( 375F ). With a smaller cutter ( or glass ) cut holes out of the centers of the rest of the circles. Place two 'doughnut shapped' circles one on top of the other on each base circle forming the 'ridges' or the 'cup'. Bake in the middle section of the oven until nicely golden and dry ( about 30 minutes depending on oven ). Remove from oven and let cool. While the cups are baking, remove fruit from the can and slice or cube. Set aside. Mix the fruit juice/syrup in a sauce pan with the sugar and cornstarch until there are no lumps of cornstarch. Heat until the mixture starts to bubble and turn on low flame. Mix with a whisk constantly until the sauce thickens and no starchy taste is left. Add fruit and let cool. Lightly dust the cups with powdered sugar. Fill with the fruit filling and top with whipped cream or ice-cream ( or both! ) right before serving. Serve warm or cold. NOTES; Refreeze the little left-over circles for using in Danish Custard Cakes! Keep them separated by placing a small piece of plastic wrap inbetween them when stacking. Any pie filling may be used for these, too! MMM Additionally these may be used for the perfect strawberry & cream cup. |
| Puff Pastry Dough ( thawed ) 1 large can peaches in light syrup ( or other favorite canned fruit ) 3 T sugar 1 T cornstarch powdered sugar for dusting whipped cream or ice-cream |