I don’t know about you, but having freshly cut or purchased cut fruit start to wilt and soften irks me. I spend money on great hand picked fruit only to have the leftovers end up not being touched once open. I really don’t like wasting money. It wasn’t bad or anything, just Wilted.
Problem solved! I happen to have in my freezer some puff pastry. You definitely can make your own, but I happen to have bought some frozen puff pastry over the New Year.
So to start, this really isn’t a typical recipe, more of a guide. I had leftover cut and cleaned strawberries, cantaloupe and pineapple in storage containers for my family to snack on. Wilted several days later, I decided to create a filling with it. You will have to defrost the pastry as it is kept frozen. If using your own, roll out in a rectangle.
So, I started with mixing the cantaloupe and strawberries in a saucepan on medium heat and the pineapple on its own in another saucepan on medium heat. I then added about 1/4 to 1/2 cup of sugar to each (I had about 2 cups of strawberry cantaloupe mix for 1/2 cup sugar and 1 cup pineapple with 1/4 cup of sugar), and let is cook down until it was very thick almost paste like consistency. Time varies here depending on fruit. I then rolled out my pastry into a rectangle and cut horizontally in the middle, I eyeballed it. I then cut individual rectangles about 2×3 inches in size roughly and filled them with the mixture. I folded over all four edges after filling. Then, Bake at 400 until puffed and lightly brown. I’m sure you can use other kinds of fruit as well. This is a great way to not waste food and save time and money.
I don’t know about you, but sometimes deciding on what to eat for breakfast is time consuming. Let’s face it, breakfast recipes are mostly breads. As you can see with the bread cookbook behind, this breakfast is anything but! And…it is pocketbook friendly.
A simple creamy delight of fresh strawberries, homemade strawberry preserves, homemade pasty cream and on sale plain yogurt and a sprinkle of mini rose petals breaks that bread trend. If you wanted to purchase the jam and pastry cream along with yogurt and strawberries then I understand as time be gets us all. I like making my own and having it on hand. You can find a great lemon curd recipe on my Breakfast Pinterest board which is far superior than the store bought stuff. It lasts in the refrigerator for a long time and is great on ice cream! Strawberry jam is also there.
With a mixer or whisk mix cream cheese, sugar, vanilla and lemon zest and lemon curd in a bowl until creamy. Clean, hull and slice fresh strawberries. Open Greek yogurt add 4 tablespoons full to a serving bowl. Add lemon curd infused pastry cream. Top with fresh strawberries And strawberry jam and edible flower petals. I had miniature rose petals on hand.
A fast and pourable strawberry jam for your yogurt, toast or danish filling. Yes…it’s looser than most but by far less sweet and lends an amazing flavor to breakfast favorites as well as ice cream sundaes, warm winter oatmeal or farina cereals in winter. Yes, it’s budget friendly. Fresh or frozen strawberries will work. I make this on the weekend to have on hand for the week.