Mini Puff Pastry Cups filled with Smucker’s Fruit & Honey Fruit Spread and Fresh Berries. Cute, easy and utterly delicious!
I love shopping in the U.S. Most of my readers know I’m Canadian, but I live really close to the border. So we have the pleasure of crossing over to shop about once a month.
Any time we go over I like to hit Kroger. It’s one of my favourite stores and the family knows it will always make an appearance on my “what stores to hit in the States” list.
The selection is more varied in the states than it is where I live. I get absolutely giddy going down the aisles and seeing all the amazing products that are available.
Usually by about aisle 4 or 5 I start to get a wee bit too happy. Spontaneous singing, skipping and tomfoolery hit around aisle 7 or 8. By the time we’re done shopping I need a nap. No joke.
Fruit spreads are so versatile. Yes, they work perfectly on toast or crumpets, but you can do SO much more than that with them. Honestly the possibilities are endless.
I made little puff pastries and filled them with a mixture of berries and fruit spread, then topped some of them with whipped cream. Simple little bites of pure joy.
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- 397 g box of puff pastry
- 2 tablespoons butter, melted
- 2 cup strawberries, cut into small cubes
- 1 teaspoon sugar
- 1 cup Strawberry Fruit Spread
- ¼ cup prepared whipped cream
- Preheat oven to 375 degrees F.
- Defrost puff pastry.
- Spread a little bit of flour on your work surface. Just enough to lightly coat it. Then rub some on a rolling pin.
- Roll the puff pastry out into a thin sheet. Use a pastry wheel, knife or pizza wheel and cut 32 squares. You want the squares to be just big enough to fit into your mini pan and peek over the top a wee bit.
- Spray your mini pan with non-stick spray. Place on square into each hole. You'll need two pans to make enough squares. Cut small squares of parchment paper and fit over top of each pastry. Toss in about 5 to 6 pie weights. This will help the middle of the pastries to not rise up so you can fill them later. Very important.
- Place in a preheated 375 degree F oven for 8 minutes. Remove and carefully pull off all the pie weights and parchment. Place back in the oven and cook for 2 to 4 more minutes, until the pastries are golden brown. Remove from oven and allow to cool completely.
- Now cut up your strawberries, and toss them in the sugar. Allow to macerate for about 20 minutes. The sugar helps to soften the berries a bit. You can add a little bit of orange juice or lemon juice if you like too. My berries were ripe enough that I didn't need to do that.
- Now measure out your fruit spread, and place in the oven for about 30 to 45 seconds. You just want it to start bubbling. Depending on your microwave this time could vary and take up to a minute.
- Mix the warm fruit spread and the berries together in a bowl. Scoop a small bit in each pastry cup.
- Top each with a little bit of whipped cream.
- Enjoy with a big old Strawberry loving smile.
This recipe will yield about 32 mini pastries. Typically I estimate 2 per person at a party.
Another recipe I whipped up is Smoothie Cheesecake Filled Puff Pastries with the Triple Berry Fruit Spread. Plus I made Lemon and Blueberry Lemon Smoothie Mini Cheesecakes with the Blueberry Lemon Fruit Spread.
Listen, shopping and cooking should be fun and easy. I love shopping at Kroger because the customer service is always great. I can find what I want quickly and easily. That’s important to me.
So swing by Kroger, or any of their affiliate stores, to pick up some Smucker’s® Fruit & Honey Fruit Spread.
Make sure you tune in tomorrow for another fabulous recipe. I can’t wait to share it with you.
I love creating new recipes. There’s something about getting in the kitchen that bring me such joy. I hope you enjoy the recipes as much as I did.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company®. The opinions and text are all mine.