Description

This classic dessert features tender puff pastry filled with a sweetened mixture of fresh strawberries, blueberries, apples, and mango, with a hint of lemon and lime zest.

Ingredients

Scale

1 sheet frozen puff pastry (thawed according to package directions)
1 cup fresh strawberries (hulled and finely diced)
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 egg beaten with 1 tablespoon water (for egg wash)
1 tablespoon coarse sugar (for sprinkling (optional))
1 sheet frozen puff pastry (thawed)
1.5 cups fresh blueberries
3 tablespoons brown sugar (packed)
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
1 tablespoon unsalted butter (melted)
1 egg beaten with 1 tablespoon milk (for egg wash)
powdered sugar (for dusting)
1 sheet frozen puff pastry (thawed)
2 medium apples (such as Granny Smith or Honeycrisp, peeled and thinly sliced)
3 tablespoons salted butter
0.25 cup caramel sauce (store-bought or homemade)
1 tablespoon brown sugar
0.5 teaspoon ground cinnamon
1 egg beaten with 1 tablespoon water (for egg wash)
sea salt flakes (for garnish)
1 sheet frozen puff pastry (thawed)
1 cup fresh mango (peeled and diced small)
1 cup fresh strawberries (hulled and diced small)
2 tablespoons honey or agave nectar
1 teaspoon lime zest
1 tablespoon lime juice
1 egg beaten with 1 tablespoon water (for egg wash)
coconut flakes (for topping (optional))

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet; cut thawed puff pastry into two strips. Combine diced strawberries, sugar, cornstarch, and lemon juice, then toss and let sit for 5 minutes. Spoon mixture along the long edge of each strip, roll tightly, and seal ends. Brush with egg wash and sprinkle with coarse sugar. Bake for 20 to 25 minutes until puffed and deep golden brown, then cool on the pan for 5 minutes before serving.
Preheat oven to 375°F (190°C) and line a baking sheet; cut thawed puff pastry into two rectangles. Mix blueberries, brown sugar, cinnamon, nutmeg, and melted butter. Spread mixture over one half of each rectangle, fold over, and press edges to seal. Place on sheet, brush with egg wash, and cut three shallow slits across the top. Bake for 22 to 28 minutes until golden and filling is bubbling, then cool for 10 minutes and dust with powdered sugar.
Preheat oven to 400°F (200°C) and line a baking sheet; slice apples thinly. Melt butter in a skillet over medium heat, add apple slices, brown sugar, and cinnamon, and sauté for 3 to 4 minutes until softened. Stir in caramel sauce, remove from heat, and spoon mixture onto center of two pastry strips. Roll tightly, seal edges, place on sheet, and brush with egg wash. Bake for 20 to 25 minutes until puffed and golden, then immediately sprinkle with sea salt flakes and serve warm.
Preheat oven to 400°F (200°C) and line a baking sheet; cut thawed puff pastry into two strips. Combine diced mango, strawberries, honey, lime zest, and lime juice in a bowl. Arrange fruit along the long edge of each strip, roll securely, and seal seams. Place on sheet, brush with egg wash, and sprinkle with coconut flakes if using. Bake for 20 to 25 minutes until golden brown, then cool for 5 minutes before slicing.

Prep Time: 20 minutes
Cook Time: 28 minutes
Category: dessert
Cuisine: American

Nutrition

Serving Size: 1
Calories: 250
Sugar: 10g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

Keywords: If fresh strawberries are out of season, use frozen ones but ensure they are thawed and drained well to prevent soggy pastry; add extra cornstarch if the filling looks too wet. Cutting slits in the top of the pastry is crucial to allow steam to escape and prevent the rolls from bursting open during baking. Do not skip sautéing the apples beforehand, as this ensures they become tender inside the baked roll rather than remaining crunchy. Dice the mango and strawberries uniformly so they cook at the same rate and do not cause the pastry to tear.