1sheetPepperidge Farm® Frozen Puff Pastry,
8ouncesH-E-B Cream Cheese, softened,
2tablespoonsDomino Granulated Sugar,
1orange, for zest & juice,
32ounces(2 pints) fresh strawberries, stems removed,
3nectarines, peaches, or plums,
3kiwis, peeled & sliced,
1/2cupFischer & Wieser® Apricot Orange Marmalade,
1Thaw pastry sheet at room temperature 30 minutes, according to package directions.
2Heat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray.
3Place a large sheet of waxed paper on a clean work surface. Sprinkle flour over waxed paper 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.
4Brush 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.
5Bake 15 to 20 minutes or until golden brown. Remove from oven; if pastry bubbles up, push down gently to deflate. Cool on wire rack.
6Grate orange peel for 1 tablespoon zest; cut orange and squeeze for 3 tablespoons juice. Slice strawberries. Thinly slice nectarines, peaches or plums; discard pits. Peel kiwi; slice thinly and cut slices in half. Heat marmalade very briefly in microwave.
7Blend cream cheese, sugar, orange juice and orange peel. Spread over pastry. Arrange strawberries; nectarines, peaches, or plums; and kiwi over top. Brush fruit with marmalade. Serve immediately or cover and refrigerate up to 4 hours Cut into 12 servinge
No Nutritional Information Available