Description
Why serve ordinary fruit salad when you can kick it up with these easy extras!Ingredients
- FOR THE PUFF PASTRY:
- 1 whole Sheet Of Puff Pastry
- Flour For Dusting The Board
- 1 Tablespoon Cream Or Milk
- 1 Tablespoon Sugar (regular Or Colored Sanding Sugar)
- FOR THE CANDIED NUTS:
- ½ cups Walnuts Or Pecans
- 1 Tablespoon Butter
- 1 Tablespoon Sugar
- 1 pinch Salt
- FOR THE SALAD:
- 1 Tablespoon Honey
- 1 Orange, Zest And Juice
- 1 pinch Salt
- 1 pint Strawberries, Hulled And Sliced
- 1 pint Blueberries
- 2 whole Bananas, Peeled And Sliced
Preparation
Preheat oven to 400ºF.Spread sheet of puff pastry out on a floured surface. Use whatever shaped cookie or biscuit cutters you like to cut out shapes. Transfer the cut pieces to a baking sheet lined with parchment paper, brush with the cream and evenly sprinkle on the sugar. Bake for approximately 15 minutes or until the pastry is puffed and a light golden brown.
While the pastry is baking, make the candied nuts by melting the butter in a large saute pan. Add nuts and stir to coat. Sprinkle on sugar and salt and stir to make sure the nuts are evenly coated. Continue sauteing on medium heat, stirring frequently, for about 5 minutes. Spread the nuts out on a piece of parchment paper, making sure they’re not touching, and allow to cool.
For the salad, in a large bowl, whisk together honey, orange juice and orange zest, and salt. Add fruit and toss to coat. Spoon into individual serving dishes. Top with a handful of candied nuts and serve with the puff pastry.
