Peach, Nectarine, Plum and
Grape Breakfast Pastry
FOWLER PACKING
3 cups sliced Fowler Packing peaches, nectarines, plums or red
grapes (or a combination)
2 tablespoons plus 1/2 cup sugar, divided
4 tablespoons butter, softened
1 teaspoon ground cinnamon
1 package frozen puff pastry sheets, thawed
1 large egg
1 tablespoon water
Confectioners’ sugar (optional)
1. Mix sliced fruit and 2 tablespoons sugar in a bowl.
2. In another bowl, combine butter,1/2 cup sugar and cinnamon; beat
until well blended.
3. Unwrap 1 pastry sheet and spread half of butter mixture down the
middle third. Spread half of sliced fruit over butter.
4. On each side of the fruit, beginning at the fold, cut 7-8 diagonal lines
down the pastry. Fold each piece toward the center, alternating from side
to side, from top to bottom of pastry. Crimp the top and bottom. Repeat
process for second pastry.
5. Beat egg with water and brush on top of pastry. Place on a baking
sheet lined with parchment paper and bake according to package directions.
6. Remove from oven when golden brown and let cool. Dust with confectioners’sugar if desired. Makes 6 servings.
Recipe created by Linda Carey, culinary specialist.
* Brands may vary by region; substitute a similar product.
Fresh Fruit Breakfast Parfait
MAS MELONS & GRAPES/STEVCO
1 medium Mas Melons & Grapes* cantaloupe
2 bunches Stevco red seedless grapes
1 pound fresh strawberries
4 tablespoons confectioners’ sugar
1 32-ounce container vanilla yogurt
Fresh mint leaves
1. Peel cantaloupe and cut in 1/2 -inch pieces.
2. Remove grapes from stems.
3. Trim and quarter strawberries.
4. Combine fruit in a large bowl and stir in confectioners’sugar.
Refrigerate for 10 minutes.
5. Place 3 tablespoonfuls of yogurt in each of 8 deep sundae glasses.
Add fruit and top generously with remaining yogurt.
6. Top with fresh mint and serve. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
