| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | August 1993 | 1 | Servings | |
INGREDIENTS
| 1 | Sheet frozen puff pastry | |
| half of 17 | ||
| 1/4-ounce package | ||
| thawed | ||
| 1 | Egg, beaten to blend | |
| glaze | ||
| 1/4 | c | Sugar |
| 1 | t | Grated lemon peel |
| 1/2 | t | Ground cinnamon |
| 1/4 | t | Ground nutmeg |
| 2 | Nectarines, halved pitted | |
| sliced | ||
| Honey | ||
| 1 | pt | Honey vanilla ice cream |
| minutes before continuing.), minutes before continuing. |
INSTRUCTIONS
Unfold pastry and press on fold lines to flatten. Cut pastry into 4 squares. Cut off scant 1/2-inch-wide strip from each side of each square (for total of 16 strips). Pierce pastry squares all over with fork. Brush edges with egg glaze. Place dough strips atop edges of squares, trimming to fit. Press gently to adhere. Brush strips with glaze. Transfer to cookie sheet. (Can be made 1 day ahead. Cover; freeze. Thaw Preheat oven to 400F. Mix sugar, lemon peel, cinnamon and nutmeg in small bowl. Sprinkle 2 teaspoons mixture onto center of each pastry square. In medium bowl, toss nectarines with 2 tablespoons sugar mixture. Arrange nectarines diagonally in pastry squares. Brush nectarines with honey. Bake until pastries are golden, about 25 minutes. Transfer to plates. Serve warm with ice cream. Serves 4. Bon Appetit August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 402
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 1.6mg
Potassium: 651.8mg
Carbohydrates: 101.9g
Fiber: 6.2g
Sugar: 92.1g
Protein: 3.5g