1 sheet Pepperidge Farm® Frozen Puff Pastry
2 tablespoons flour
8 ounces H-E-B Cream Cheese, softened
2 tablespoons Domino Granulated Sugar
1 orange, for zest & juice
32 ounces (2 pints) fresh strawberries, stems removed
3 nectarines, peaches, or plums
3 kiwis, peeled & sliced
1/2 cup Fischer & Wieser® Apricot Orange Marmalade
Thaw pastry sheet at room temperature 30 minutes, according to package directions.
Heat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray.
Place a large sheet of waxed paper on a clean work surface. Sprinkle flour over waxed pape
r and rolling pin. Unfold pastry sheet on wax paper. Roll very thinly into a 14 x 10-inch
rectangle; remove pastry from wax paper to baking sheet.
Brush edges of pastry with water. Fold in edges at 1/2 inch; press down firmly to form rim
. Prick pastry all over with a fork.
Bake 15 to 20 minutes or until golden brown. Remove from oven; if pastry bubbles up, push
down gently to deflate. Cool on wire rack.
Grate orange peel for 1 tablespoon zest; cut orange and squeeze for 3 tablespoons juice. S
lice strawberries. Thinly slice nectarines, peaches or plums; discard pits. Peel kiwi; sli
ce thinly and cut slices in half. Heat marmalade very briefly in microwave.
Blend cream cheese, sugar, orange juice and orange peel. Spread over pastry. Arrange straw
berries; nectarines, peaches, or plums; and kiwi over top. Brush fruit with marmalade. Ser
ve immediately or cover and refrigerate up to 4 hours Cut into 12 servinge
No Nutritional Information Available