Glazed Fresh Fruit Salad with Baked Cinnamon Twists
Food and prop styling by Janine Kalesis | photography by Hudi Greenberger
Refreshing light and oh so tasty. A dessert you’ll keep making again and again.
INGREDIENTS
Yields 20 cinnamon twists
6–8 servings
FRUIT SALAD
- Blueberries strawberries kiwi mango watermelon cantaloupe honeydew and pineapple sliced or diced according to your preference
FRUIT GLAZE
- 2 Tbsp orange or pineapple juice
- 3 Tbsp canola oil
- 1 Tbsp lemon juice
- 2 Tbsp honey
- 1 Tbsp peach liqueur
CINNAMON TWISTS
- 8 4-inch (10-cm) puff pastry squares
- 2 Tbsp melted margarine
- 3 Tbsp sugar
- 1½ tsp cinnamon
PREPARATION
Preheat oven to 425°F (220°C).
Combine sugar and cinnamon in a small bowl. Place 4 puff pastry squares on a lightly flour-dusted surface. Brush 2 of the squares with melted margarine. Sprinkle the sugar-cinnamon mixture over the margarine on each square leaving space around the edges. Top each coated square with a plain square and seal the edges. Brush top with melted margarine.
Slice each stacked square into 5 strips lengthwise. Twist each strip 3 times and lay on a parchment-lined baking sheet. Place the baking sheet in the freezer while you repeat the steps with the next 4 puff pastry squares. Freeze unbaked twists for 10 minutes. Bake 9–11 minutes until golden brown.
Remove from oven. Brush with melted margarine and sprinkle with remaining sugar-cinnamon. Combine ingredients for fruit glaze. To serve: Plate or place fruit in a small bowl. Drizzle with glaze. Serve along with 1–2 baked cinnamon twists.
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