| 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 |
ts |
Grated lemon peel |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 2 |
lg |
Nectarines; halved, pitted, |
|
|
; sliced |
|
|
Honey |
| 1 |
pt |
Honey vanilla ice cream |
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
10 minutes before continuing.)
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.
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”