WILTED FRUIT PASTRY

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.